Jason Key

Experience

• 

  Quynn's Attick

  Jan 2008 - Feb 2009

  Lead Line Cook

  Assisted the Sous Chef with dinner preparation and service. Doing 50 covers a night. Aided in the writing of specials and also assisted with ordering and inventory.

• 

  Canapes Catering

  Jul 2009 - Sept 2012

  Sous Chef

  Catered all types of events from Small "In-home" dinner parties to 200 guest weddings and bar/bat mitzvah's. Assisted with ordering, writing specials, and managing a small staff of 4 cooks. All scratch cooking methods were observed and executed to maintain high standards.

• 

  C.I. Food services

  Jan 2013 - Dec 2013

  Chef Manager

  Executing all management duties including menu planning, ordering, training of staff, and catering throughout the building. Served all food made from scratch in a cafeteria setting maintaining the highest quality standards. Working with purveyors to ensure product quality while keeping within budget and educating customers of healthy diets.

• 

  ESFM® USA

  Feb 2014 - Feb 2015

  Sous Chef

  Supporting the executive chef as well as the food and beverage director in duties according to standards and regulations set by company managers. Serving dinner to a range of guest from 10 to 150 people. Providing support and direction to team members as needed. teaching coworkers the multitasking skills needed to ensure quality and efficiency.

• 

  Crescent Hotels & Resorts

  Jun 2016 - Jan 2019

  • Sous Chef

    Feb 2018 - Jan 2019

  • Chef De Cuisine

    Jun 2016 - Jan 2019
• 

  Canopy by Hilton Washington DC Bethesda North

  Aug 2019 - Feb 2020

  Executive Chef
• 

  Marriott Hotels

  Feb 2020 - Aug 2021

  Banquet Chef
• 

  XCAL Shooting Sports and Fitness

  Mar 2021 - now

  Executive Chef