JONATHAN MARIUZ

• Independently manage the development and day-to-day execution of the farm store's scratch-made culinary program, encompassing artisan breads and baked goods as well as savory prepared foods.
• Develop original recipes and menus from concept through production, balancing flavor, consistency, ingredient quality, seasonality, and production requirements.
• Source ingredients and manage purchasing relationships, with an emphasis on high-quality products and thoughtful ingredient selection.
• Adapt recipes and menus to meet specific ingredient and dietary objectives, including developing the food program without seed oils and reformulating ice cream base without eggs or stabilizers.
• Create and maintain accurate ingredient declarations for packaged products, requiring detailed knowledge of recipes, ingredients, allergens, and product composition.
• Plan and execute production schedules while maintaining inventory and ensuring consistent quality across a diverse product line.
• Produce both pastry/bakery and savory offerings, utilizing a broad range of classical and contemporary culinary techniques.
• Develop products utilizing locally produced dairy and other seasonal ingredients while maintaining a strong connection between the farm's products and its prepared-food program.
• Execute catering and special-event food production in addition to regular retail operations.
• Maintain food-safety, sanitation, organization, and quality-control standards throughout kitchen operations.

• Operated the meat and roast station, grilling proteins over live wood fire and finishing them in the hearth to precise guest specifications.
• Executed seasonal, ingredient-driven cuisine to luxury fine-dining standards with an emphasis on consistency, technique, organization, and presentation.
• Worked across all stations at The Barn at Blackberry Farm, gaining extensive experience in meat and seafood cookery, sauté, garde manger, live-fire cooking, vegetable preparation, sauces, stocks, butchery, and refined plating.
• Worked extensively with ingredients sourced from Blackberry Farm and regional producers, adapting preparation and menus to seasonal availability.
• Assisted with recipe development, daily production, inventory, ordering, and training of new culinary team members.

• Prepared dishes according to restaurant recipes and specifications within set time frames.
• Operated the sauté station of a Modern American restaurant during peak weekend hours.
• Coordinated with the executive chef to execute special projects in the form of chef's table dinners, holiday events, and daily specials.

• Developed weekly features utilizing seasonal product surplus while considering menu identity, food cost, and available ingredients.
• Worked with seasonal ingredients in a scratch-focused kitchen with an emphasis on thoughtful sourcing.
• Maintained organized, sanitary work areas and proficiently operated a wide range of professional kitchen equipment.

• Prepared Asian-American inspired dishes to exact specifications in a high-volume environment.
• Maintained consistent execution and quality during demanding services.
• Collaborated with the culinary team to organize and execute production efficiently.

Cultivated and sustained restaurant-industry client relationships, advising accounts on product selection, pricing strategies, and purchasing decisions. Oversaw production team, ensuring achievement of production goals and effective inventory management.

Managed corporate ordering program, overseeing business-to-business relationships, production planning, inventory, and fulfillment of large holiday orders averaging $40,000 in sales.