Jonathan Lease
Towson,MD
Summary
High-performing individual with solid background of 23 years in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Executive Chef
The Point Restaurant
03.2020 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Executive Chef
The Knotty Pine
05.2017 - 03.2020
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef
Baltimore Built Bistro
01.2015 - 03.2017
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
Skills
- Productivity Optimization
- Kitchen Operations Oversight
- Forecasting and Planning
- Create Recipes
- Team Development
- Menu Planning
- Pastry Chef Skills
- Fine Dining Expertise
- Food and Beverage Pairings
- Food Allergies
- Servsafe Certification
- Catering and Events
- Nutrition Analysis Software
- Time Management
Certification
- ServSafe Certifed Training
Timeline
Executive Chef
The Point Restaurant
03.2020 - Current
Executive Chef
The Knotty Pine
05.2017 - 03.2020
Executive Chef
Baltimore Built Bistro
01.2015 - 03.2017
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