Jonathan Varela
Boston,MA
Summary
Experienced culinary professional with 15+ years of kitchen experience, specializing in restaurant management, menu development, and team leadership. Proven track record in maintaining Michelin-star standards and implementing efficient kitchen operations.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Chef
The Red Fox Restaurant & Lounge
12.2023 - 03.2025
- Research and design of menu and recipe development.
- Kitchen design and purchasing of equipment.
- Hiring and training all back of house staff.
- Creating and stablishing relationships with vendors.
- Maintained a clean and organized kitchen environment according to sanitation guidelines to ensure compliance with health department regulations.
- Create training materials that cover cooking techniques, safety protocols, and menu knowledge. include hands-on training and mentorship programs.
- Implement a system for regular feedback and evaluation to enhance staff performance and morale.
- Create a pasta and bread program
- Menu and food production for private events.
Executive Chef
Lenox Hotel/city table/ Sólás Irish pub
06.2022 - 09.2023
- Implemented new protocols to increase consistency and rebuild structure of the kitchen.
- Operated and managed all 3 restaurants in the hotel, while simultaneously executing dining services for large banquets and
- In-room dining.
- Maintained consistent service of all 3 restaurants located in the hotel.
- Created seasonal recipes and menus.
- Collaborated with Culinary and Events Directors daily.
- Built and maintained relationships with vendors.
- Directed and executed private events, including weddings and ceremonies.
- Scheduled and managed a team of 48 employees.
- Hired and mentored new employees.
- Pricing and budgeting inventory.
- Oversee proper functions of equipment.
Chef De Cuisine
NIKU STEAKHOUSE
05.2020 - 05.2022
- Aided in rebuilding staff throughout pandemic.
- Helped to acquire and maintain restaurant's first Michelin Star.
- Developed a high level of structure within the kitchen to help individuals and company achieve expressed goals of success.
- Recipe development and collaboration with executive chef
- Staffing schedules.
- Create and maintain relationships with vendors and farmers.
- Assisted in training and mentoring new team members.
- Maintained a clean, organize, and respectful environment.
- Purchase and inventory
- Wood fire cooking.
- Butchery
- Baking and pastry.
- Pasta making.
Chef De Partie
Quince Restaurant
09.2019 - 03.2020
Sous Chef
Tosca café
03.2019 - 09.2019
- Assist with menu planning and development of new recipes
- Assist with p&l to meet monthly goals
- Collaborate with chef to train and develop staff
- Planning and directing food preparation
- Purchasing
- Maintain a positive and professional approach with coworkers and ensure that the kitchen operates in a timely way that meets our quality standard
- Create a pasta program
Sfolino
Felix trattoria
12.2016 - 03.2019
- Butchery
- Sauce making
- Wood fire cooking
- Pasta production
- Hand made shapes
- Extruded pasta
- Sfollia
- Dough making
Junior Sous Chef
Cavo lounge
07.2015 - 10.2016
- Grill cooking
- Expediting
- Closing restaurant
- Food ordering
- Sauce making
- Some butchery
- Direct and teach hourly staff to be more efficient.
Sous Chef
Coastal Peruvian Seafood & Grill
08.2015 - 09.2016
- Food ordering
- Scheduling
- Food inventory
- Expediting
- Fish and meat butchery
- Menu development and food cost
- Ensure safety and sanitation
- Hiring and training employees
Tournant cook
Mereday's fine dining
01.2014 - 01.2015
- Preparation of stocks, sauces, meats, bread, vegetables.
- Open and break down meat station as well as cooking during service.
- Help with the planning of new dishes for meat station.
- Help other cooks and over saw quality assurance of all dishes when need it.
- Maintain high food quality and presentation
- Maintain hygiene standards of kitchen and equipment
Tournant cook
Mereday's Brasserie
01.2014 - 01.2015
- Open and break down fish station
- Prepare sauces , stocks ,bread and some pastries as well as cooking on the line
- Work on expo and make sure food is being prepared and sent out properly
- Fish and meat butchery
- Ensure safety and sanitation
- Family meal
Sous Chef
Bokamper's Sports Bar and Grill
09.2010 - 07.2014
- Opening the kitchen
- Prepare foods as well as supervise others preparing food
- Ensure safety and sanitation
- Ensure that customers are served well
- Handle concerns in the kitchen
- Train and oversee kitchen staff, including line cooks, prep cooks, food runners
- Product inventory
- Kitchen staff schedule
- Expediting food in a timely manner
- Work efficiently with executive chef
- Help the executive chef to pick and train kitchen personal
- Instructed staff on following menu guidelines
- Prepared food for banquets and events, as well as work with event manager
Kitchen manager
The Melting Pot
01.2007 - 01.2010
- Prepare foods
- Follow specific recipes
- In charge of entrée presentation
- Assist servers and expo
- Assist with inventory, food order, scheduling
- Direct individuals on cooking tasks
- Maintain kitchen cleanliness
- Ensure safety for staff as well as customers
Skills
- Profit & Loss
- Supervising Experience
- Menu planning
- Bilingual in English and spanish
- Catering
- Leadership
- Menu Planning
- Purchasing
- Mentoring
- Events Management
- Banquet Experience
- Strategic Planning
- Kitchen management
- Culinary Experience
- Hand made pasta making (7 years)
Websites
Certification
ServSafe
Additional Information
- QUALIFICATIONS:
- 15+ years of kitchen experience
- Knowledge and experience of preparing and cooking foods.
- 10 years of managing kitchens
- Trained in opening new restaurants
- Serve Safe certified.
- Efficient with computer and scheduling procedures
- Works well under pressure
- Able to multitask while leading others.
- Experience with preparing banquets and outside events.
- SPECIAL SKILLS:
- Bilingual in English and Spanish
- Good management skills
- Good communication, organization and leadership skills
- Attention to detail.
- Ability to resolve conflicts efficiently.
Timeline
Executive Chef
The Red Fox Restaurant & Lounge
12.2023 - 03.2025
Executive Chef
Lenox Hotel/city table/ Sólás Irish pub
06.2022 - 09.2023
Chef De Cuisine
NIKU STEAKHOUSE
05.2020 - 05.2022
Chef De Partie
Quince Restaurant
09.2019 - 03.2020
Sous Chef
Tosca café
03.2019 - 09.2019
Sfolino
Felix trattoria
12.2016 - 03.2019
Sous Chef
Coastal Peruvian Seafood & Grill
08.2015 - 09.2016
Junior Sous Chef
Cavo lounge
07.2015 - 10.2016
Tournant cook
Mereday's fine dining
01.2014 - 01.2015
Tournant cook
Mereday's Brasserie
01.2014 - 01.2015
Sous Chef
Bokamper's Sports Bar and Grill
09.2010 - 07.2014
Kitchen manager
The Melting Pot
01.2007 - 01.2010
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