Jonathan Gause
Summary
Highly-motivated Sous Chef specializing in casual cuisine. Twenty-seven years of culinary experience. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. ServSafe Manager Certified. Working knowledge of most kitchen equipment. Looking for opportunities to move up to Executive Chef.
Overview
5
5
years of professional experience
1
1
Certificate
1
1
Language
Work History
Sous Chef/Inventory Receiver
Boyne Mountain Resort
Big Sky, MT
11.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Enhanced warehouse organization, enabling easier access to items and faster order fulfillment.
- Developed strong relationships with vendors, fostering trust and collaboration during the receiving process.
- Streamlined the receiving process for increased efficiency by implementing an organized system for incoming shipments.
Sous Chef
Xanterra Parks & Resorts
Yellowstone National Park County (historical), MT
05.2023 - Current
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Performed as head chef to maintain team productivity and restaurant quality.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Head Chef
The Edge Restaurant on the Golf Course
Fairbanks, AK
08.2021 - 10.2022
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Supervised food preparation staff to deliver high-quality results.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Sous Chef
Chartwells Schools Dining Services
Fairbanks, AK
08.2019 - 10.2021
- Determined schedules and staff requirements necessary to prepare and plate food.
- Monitored temperatures of prepared food and cold-storage areas.
- Observed food safety and sanitation protocols to reduce germ spread.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Supervised kitchen food preparation in demanding, high-volume environments.
Education
Some College (No Degree) - Business Administration and Management
University of Alaska Anchorage
Anchorage, AKSkills
- Compliance
- Customer Service
- Staff Training
- Vendor Relations
- Food Safety
- Safety Management
- Kitchen Equipment Operation
- Employee Scheduling
- Mentoring and Coaching
- BOH Operations
- Staff Motivation
- Foodservice
- Heavy Lifting
- Kitchen Management
- Inventory Management
- Kitchen leadership
- Team Leadership
- Food Preparation
- Cooking techniques
- Knife Skills
Certification
- ServSafe Manager Certification, - Expires 2026
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Sous Chef/Inventory Receiver
Boyne Mountain Resort
11.2023 - Current
Sous Chef
Xanterra Parks & Resorts
05.2023 - Current
Head Chef
The Edge Restaurant on the Golf Course
08.2021 - 10.2022
Sous Chef
Chartwells Schools Dining Services
08.2019 - 10.2021
Some College (No Degree) - Business Administration and Management
University of Alaska Anchorage