Jason Walker
Ashland,MA
Summary
- Cross-functional leader with success in building diverse and dynamic teams that execute and drive results. Recognized for designing and implementing best in class food services and food safety cultures. Skilled in building relationships and creating experiences that solve real business challenges and inspire growth within the organization.
- Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.
- Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Director of Commissary-Food Safety
Roche Bros Supermarkets
02.2017 - Current
- Oversee Commissary Operation, Manufacturing, Distribution, Food Safety & Training
- Designed and opened food service plant from new construction
- Designed/implemented Modified Atmosphere Packaging program
- MAP
- Total commissary operations, Distribution, Food Production, Food Safety/QA, Total P&L, Total payroll
- Member of operations team within the Roche organization
- Reporting directly to COO
Chef de Cuisine
Top Of the Hub
12.2015 - 02.2017
- Control all functions of the day-to-day kitchen operations, managing 20 hourly staff & 5 kitchen managers
- Recipe development, procurement, establish & maintain vendor accounts
- Manage 50th floor skywalk catering venue
- 20+ Million annual revenue & TOTH restaurant 30+ Million annual revenue
- Managed EcoSure account, basic food safety training
- Responsible for total P&L
- Built Strong cross functional team within management, maintaining 100% retention within the organization
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated employee schedules and developed staff teams to boost productivity.
Executive Sous Chef
Met Back Bay
11.2014 - 12.2015
- Directed and scheduled a staff of 35+ and managing a busy 330 seat restaurant
- Responsible for total P&L
- Menu development, training for all levels of the organization
- Maintain weekly bid sheets to maximize quality and profitability
- Promoted to Executive sous chef within 3 weeks of employment
Sous Chef
Loews Back Bay
12.2012 - 11.2014
- Company Overview: Boston Hotel
- Designed all new menus for lunch and Dinner, Increasing sales by 50+%
- Designed oyster program, (shuck for a buck)
- Sold 10,000 oysters in 3 months and increased bar food sales and liquor by 75%
- Open and closed the entire daily operation of food and beverage, directed, and worked alongside team during breakfast, lunch, dinner, and banquets to ensure the highest quality of service
- Awarded Team leader/ Manager of the first quarter 2014
- Boston Hotel
Sous Chef
Marliave
11.2010 - 12.2012
- Opened and closed the everyday kitchen operation
- Managed, directed kitchen staff under chef de cuisine while working, expediting, and prepping the hotline for busy lunch and dinner service
- Promoted to sous chef within 4 months of employment
- 100% from scratch kitchen
Chef De Cuisine
Petit Robert Bistro
12.2005 - 11.2010
- Trained under Maître de cuisiner de France Jacky Robert for 5 years
- Managed multi-unit operation
- All 4 locations
- Expedited lunch and dinner service while working alongside team
- Directed and executed the rebuild and design of Columbus and Needham location
- Promoted to Sous Chef 2007 & Chef De Cuisine 2008
Prep cook
Gary Danko
01.2005 - 01.2006
- Culinary school internship
Education
AOS - Culinary Arts
California Culinary Academy
San Francisco, CA01.2006
Skills
- Actor guidance
- Hiring and retention
- Vendor relationship management
- Business administration
- Financial planning
- Crew collaboration
- Sales management
- Contract and vendor management
- Creativity and innovation
- Negotiation
- Human resources management
- Process improvement
- Capital spending
- Cross-functional team leadership
- Organizational development
- Operations management
- Coaching and mentoring
- Conflict resolution
- Task delegation
- Team building
Languages
Spanish
Professional Working
Certification
- ServSafe Certification
- Allergy Awareness Certification
- FSPCA Preventive controls for human food (PCQI)
- HACCP certified.
- Seafood HACCP certified.
- Root cause analysis for food safety
Timeline
Director of Commissary-Food Safety
Roche Bros Supermarkets
02.2017 - Current
Chef de Cuisine
Top Of the Hub
12.2015 - 02.2017
Executive Sous Chef
Met Back Bay
11.2014 - 12.2015
Sous Chef
Loews Back Bay
12.2012 - 11.2014
Sous Chef
Marliave
11.2010 - 12.2012
Chef De Cuisine
Petit Robert Bistro
12.2005 - 11.2010
Prep cook
Gary Danko
01.2005 - 01.2006
AOS - Culinary Arts
California Culinary Academy
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