Hi, I’m
Jason A. Gardner
Modesto,California
Summary
Detail-oriented and results-driven Kitchen Manager with over 25 years ofexperience in the restaurant industry. Led kitchen operations at multiplerestaurants across the United States, serving as Corporate KitchenManager for Fuzio Universal Bistro and overseeing the successful launchof 56 restaurants nationwide and in Toronto. Started from a dishwasherrole and ascended to top leadership, emphasizing meticulous attention todetail and a commitment to excellence in culinary operations. Skilled intraining, cost control, scheduling, hiring, recipe development, andoverall operations management.
Overview
23
years of professional experience
Work History
Fuzio Universal BistroSan Francisco
Corporate Kitchen Manager
01.1999 - 01.2022
Job overview
- Started as dishwasher and progressed to Corporate Kitchen Manager overyears
- Managed kitchen operations and oversaw restaurant openings across the
- United States and Toronto
- Implemented cost-effective measures, optimized scheduling, and trained staff to ensure operational efficiency
- Developed and standardized recipes for consistency and quality
- Spearheaded hiring, training, and mentoring of kitchen staff
- Collaborated with management to enhance customer satisfaction and profitability.
Crystal CreameryModesto Ca
Blender
10 2021 - 10 2021
Job overview
- Kept a clean and organized work environment to comply with hygiene requirements in the food processing industry.
- Streamlined communication between shifts by providing clear handover notes detailing any outstanding tasks or issues related to the pasteurization process.
- Improved product quality by monitoring pasteurization processes and adjusting temperatures as needed.
- Increased overall efficiency through continuous improvement initiatives focused on pasteurization processes and equipment optimization.
- Ensured accurate record-keeping of batch numbers, temperatures, times, and test results for traceability purposes.
- Reduced downtime for pasteurization operations by troubleshooting and resolving equipment issues promptly.
- Minimized waste during production runs by closely monitoring raw materials consumption and adjusting processes accordingly.
- Promoted a culture of continuous learning and development by sharing industry best practices and latest innovations in pasteurization techniques.
- Optimized production workflow by coordinating with other departments on scheduling, equipment availability, and resource allocation.
Education
Le Cordon Bleu College of Culinary Art - Portland
Cordon Bleu Culinary Arts Program from Culinary Arts
03.1997
University Overview
Completed comprehensive culinary arts program at Le Cordon Bleu
- Completed professional development in Culinary Arts
HACCP Certified (Hazard Analysis and Critical Control Points)
- ServSafe Certified
University Overview
Skills
- Skills and Abilities
- Exceptional organizational skills with a keen eye for detail and
- Precision
- Culinary expertise in menu development, kitchen operations management
- And staff training
- Proven ability to optimize costs, manage inventory, and uphold food
- Safety standards
- Dedicated to delivering outstanding customer service and fostering team
- Collaboration
- Leads by example to inspire and mentor team members
- Proficient in recipe development, standardization, and maintaining
- High-quality standards
- Recipes and menu planning
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
- Talented kitchen leader offer over [Number] years of experience in preparing and serving diverse foods Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls Service-oriented with good multitasking, safety management and decision-making skills
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Kitchen equipment operation and maintenance
- Experienced [Job title] successful at reducing costs, increasing productivity and maximizing customer satisfaction Exceptional leader with strong communication and conflict resolution abilities [Number] years of progressive leadership experience
- Kitchen staff coordination
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals
- Energetic Kitchen Manager enthusiastic about working with high-performance teams Personable, responsible and hardworking professional Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service
- Experienced [Job title] bringing demonstrated success in developing and motivating strong restaurant teams to assist [Number] customers hourly Keeps all areas clean and sanitized while managing inventory and preventing waste Positive and upbeat with customers and team members alike
- Checked and tested foods to verify quality and temperature
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams Talented problem-solver ready to back up fellow employees at any time
- Maximized quality assurance by completing frequent line checks
- Purchased food and cultivated strong vendor relationships
- Managed staff schedules and maintained adequate coverage for all shifts
- Verified prepared food met standards for quality and quantity before serving to customers
- Maintained effective supply levels by monitoring and reordering food stock and dry goods
- Motivated staff to perform at peak efficiency and quality
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency Skilled in budget management to reduce costs and maximize profits Passion for food preparation, providing quality products to customers
Additional Information
Additional Information
I will start wherever you want me from dishes to bathrooms there is not a job I wont do.
Timeline
Corporate Kitchen Manager
Fuzio Universal Bistro
01.1999 - 01.2022
Blender
Crystal Creamery
10 2021 - 10 2021
Le Cordon Bleu College of Culinary Art - Portland
Cordon Bleu Culinary Arts Program from Culinary Arts
1998
HACCP Certified (Hazard Analysis and Critical Control Points)
- ServSafe Certified