Jason Walls

Experience

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  Publix Super Markets

  Feb 1998 - May 2000

  Cashier

  Positive interaction with Clients.Accountability for funds in register.Restocking shelves.Maintaining a clean work environment.Training other cashiers.

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  Montecalvo's Italian Cuisine

  Apr 1999 - Apr 2006

  Kitchen Manager/Chef

  Responsible for opening and closing.Trained as prep cook, baker, pantry, sauté, butcher, saucier, dishwasher, host, server, and on pizza oven. Helped owner in designing and executing wine dinners. Laid off due to the Economy.

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  Barnsley Resort

  Apr 2006 - Sept 2015

  Sous Chef

  Trained as: prep cook, pantry, sauté, butcher, saucier, and broiler in 2 different kitchens with varying seasonal À la carte menus. Worked as banquet Sous Chef, oversseing large corporate events and weddings. Assisted with the execution of multiple wine dinners, bourbon dinners, and beer dinner. Currently the Woodlands Grill Sous Chef.

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  Sunrise Senior Living

  Nov 2015 - May 2017

  Executive Chef

  I played a key role in streamlining service and reducing ticket times while creating new menus and remodeling entire kitchen.I spearheaded positive and systemic changes addressing resident concerns and implementing operations turnaround initiatives. I assisted with daily food preparation, storage, cooking, and presentation, ensuring exceptional quality of ingredients and final products. In addition, I was responsible for menu creation, team management, staff scheduling, inventory, invoicing, food production cost control, and food safety and cleanliness.Key Contributions: Took PRD Food cost down $0.57 over three months, bringing it down below budget for the first time in 3 years. Implemented housekeeping, HAACP, and temperature logs per local regulatory standards. Started a special event dining program for parties and corporate meetings. Show less

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  Problem Solvers

  Jun 2017 - Apr 2018

  Consulting Manager

  In my current role, I have turned around a struggling chain of restaurants through diligent review, process enhancements, and recommendations. I provide vital assistance to restaurants with key issue resolution, value creation, optimal growth, establishment of safety and health standards, and improvement of business performance. I leverage business and culinary skills to provide objective advice and expertise.Key Contributions: Skilled at reducing overall operations and restaurant costs while enhancing service. Key leader in productivity improvements and full realization of profit potential. Insure development of safety and health systems as well as compliance. Supervise menu and recipe implementation according to company standards. Show less

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  Southern Isles Catering

  Jun 2017 - Dec 2020

  Executive Chef and Owner

  In this role, I provide high-level support to local catering company in management of mobile kitchen serving first class farm-to-table cuisine. As such, I oversee daily recipe preparation, food storage, cooking, and presentation for wide range of events. Manage inventory, invoicing, cleanliness, food costs, and food production. I research and select ingredients based on seasonal availability and quality. I continuously monitor and control food costs. I conduct interviewing, hiring, and training functions, ensuring individual performance met the highest possible culinary standards.Key Contributions: Built menus, recipes, and systems from the ground up. Set up websites, marketing materials, and strategies. Created bookkeeping materials such as: estimates, receipts, and event orders. Show less

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  ClubCorp

  Apr 2018 - May 2021

  Executive Chef

  Eagle Watch Golf and Country Club

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  Bentwater Golf Club

  May 2021 - now

  Executive Chef/F&B Director