Chef Jason Winslow

Private Chef In South Lake Tahoe

I am well versed in menu development, Food purchasing, and labor costing. I have an extensive background in restaurant and banquet management holding multiple executive positions. I have taken part in the opening of large scale hotel and oversaw all banquet functions ranging from on and off site events. I have had training and have executed multiple cuisines in a high level environments. I have servsafe certifications. I am firm of believer in community being born and raised in South Lake Tahoe.I am technologically savvy being fluid in the use of spreadsheets for numerous aspects of business operations.

EXPERIENCE

1. Executive Banquet Chef: Sep 2017 – Oct 2018

- Extensive high volume menu development/execution. - Worked exclusively with executive chef in regards to

budgeting, departmental purchases. Payroll, P&L and overall property facilitation of events. - Trained, hired and motivated 70+ cooks in multiple

outlets. Brooks Bar & Grill Head Chef: Mar 2015 – Sep 2017

-Supervised and oversaw the development of multiple seasonal menus utilizing produce purveyors within 100 miles of South Lake Tahoe. ■ Transformed the overall identity of the

restaurant to a scratch made, authentic, elevated gastropub.

■ Restaurant voted Top 50 golf pubs worldwide.

■ In peak season, 3 meal restaurant that pushed 600+ covers daily.

■ Integrated “E-recipe” via iPad. All recipes were available via Kitchen iPad and Hard copy “Bible” Brooks Bar & Grill Jr sous chef: Dec 2013 – Feb 2015

■ Trained in multiple administrative facets

■ Oversaw/supervised operation on Chefs days off