Jason Gunterman

• Planned menus, ordered supplies and managed kitchen staff.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
• Documented employee performance reviews in order to assess progress towards goals set out in training plans.
• Resolved customer complaints regarding food quality or service issues.
• Prepared high-quality dishes according to established recipes.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Adhered to budget guidelines when purchasing ingredients and equipment.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Managed daily operations of the kitchen including scheduling shifts for staff.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Checked quality of raw materials before use.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Organized special events such as banquets or buffets requiring complex menus or decorations.
• Adjusted seasonings of dishes according to customers' tastes.
• Supervised team members during meal service to ensure accuracy of orders.
• Stored foods correctly using correct storage containers and labelling systems.
• Trained new chefs on proper cooking techniques and menu items.
• Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
• Selected and developed recipes and planned menus, driving consistent food quality and production.
• Collaborated with restaurant management to align kitchen operations with goals of establishment.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
• Exercised portion control for items served, eliminating waste.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Trained kitchen workers on culinary techniques.
• Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
• Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
• Assigned specific duties to employees to maintain productive operation of kitchen and food service.
• Established controls to alleviate supply and food waste.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Monitored temperatures of prepared food and cold-storage areas.
• Monitored quality, presentation and quantities of plated food across line.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Observed food safety and sanitation protocols to reduce germ spread.
• Distributed food to service staff for prompt delivery to customers.
• Cleaned and sanitized kitchen equipment, utensils and work stations.

• Cut or sliced meat, poultry and seafood to prepare for cooking.
• Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
• Stored food in designated containers and storage areas to prevent spoilage.
• Monitored temperatures of prepared food and cold-storage areas.
• Restocked cupboards, refrigerators and service stations with new food items or supplies.
• Placed food trays over warmers for immediate service or stored in refrigerated storage cabinets.
• Took and recorded temperatures of food, refrigerators and freezers.
• Prepared meats, vegetables or desserts according to orders or instructions.
• Stocked cupboards and refrigerators and tended salad bars and buffet meals.
• Prepared workstations with ingredients and tools to increase efficiency.
• Distributed food to waiters and waitresses to serve customers.
• Observed food safety and sanitation protocols to reduce germ spread.
• Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
• Assisted head chef in developing new menus and planning seasonal recipes.
• Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
• Monitored food expiration dates and removed rotated items to prevent foodborne illnesses.
• Tested recipes to meet company's standards for flavor, appearance and texture.
• Partnered with staff members during catered and specialized occasions to serve food and drinks to guests.
• Sliced fruit and vegetables for various menu items and stored for later use in crisper.
• Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
• Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
• Checked raw and cooked food to identify potential problems with quality and food safety.
• Prepared salads and meats according to recipes, chopping, and storing items for later use.
• Suggested serving portions to eliminate waste and leftovers.
• Supported chefs in managing food preparation to achieve precise plating and presentation.
• Informed kitchen staff of schedules and delegated appropriate duties to improve efficiency.
• Purchased and stored ingredients and food supplies, keeping enough goods on hand to meet daily demands.
• Garnished plates with edible decorations before serving meals.
• Rotated stock on shelves to maintain product freshness.
• Transported cooked foods from kitchen area to dining area promptly.
• Displayed a positive attitude while working under pressure in a busy environment.
• Measured ingredients accurately for recipe preparation.
• Communicated with wait staff regarding special orders or dietary restrictions.
• Cleaned and organized kitchen equipment, appliances, and utensils.
• Maintained cleanliness of work areas throughout shift.
• Stocked food items and supplies as needed.
• Prepared salads, sandwiches, appetizers, and other menu items as instructed by Chef.
• Inspected finished dishes for presentation accuracy prior to serving.
• Checked freshness of food products prior to use.
• Assembled trays for catering events according to customer specifications.
• Organized walk-in coolers and freezers according to FIFO principles.
• Ensured all safety protocols were followed during meal prep.
• Monitored temperatures of ovens and grills to ensure proper cooking times were observed.
• Kept accurate records of inventory levels in the storeroom.
• Responded quickly to requests from customers or colleagues.
• Assisted Chef in preparing ingredients for various dishes.
• Documented daily production sheets for each dish prepared.
• Sliced meats and cheeses for plating or buffet service.
• Followed recipes to prepare sauces, soups, entrees, desserts, and other food items.
• Cleaned and sanitized utensils, dishes or silverware.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Stocked food stations before shifts with items and equipment needed for recipes.
• Observed culinary trends and innovations to bring new ideas to team.
• Tracked grocery expenditures to purchase goods within set budget.

i was the manager and chef bartender

• Created weekly schedules for employees based on projected business volume.
• Planned menus, ordered supplies and managed kitchen staff.
• Met with clients to discuss menus and meal options for weddings and banquets.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
• Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
• Trained kitchen workers on culinary techniques.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Stored foods correctly using correct storage containers and labelling systems.
• Trained new chefs on proper cooking techniques and menu items.

• Assisted in the preparation of construction contracts and agreements, ensuring accuracy and compliance with applicable laws.
• Developed detailed plans for projects based on customer needs and expectations.
• Monitored progress against established timelines for each project to ensure deadlines are met.
• Managed subcontractors throughout the duration of each project, ensuring tasks were completed in a timely manner.
• Resolved any problems encountered during the course of construction work.
• Developed innovative solutions to challenging construction problems.
• Identified potential issues or risks that could impact the successful completion of projects.
• Analyzed bids from subcontractors prior to awarding contracts in order to obtain best value services.
• Reviewed and interpreted blueprints, specifications, and other technical documents to ensure accurate project execution.
• Provided guidance and training to new team members as needed in order to meet performance goals.
• Maintained records of all costs associated with each project, including labor expenses, material costs, equipment rentals.
• Performed regular inspections to ensure quality control standards were being met throughout the project life cycle.
• Coordinated with vendors to ensure timely delivery of materials needed for projects.
• Established work, budgets, and construction timelines to manage and plan projects.
• Applied changes requested by designers, owners, or inspectors to optimize work.
• Minimized waste and negotiated supplier purchases to reduce expenses and maintain cost-effectiveness.
• Visited job sites and reviewed renovation plans to ascertain projects.
• Evaluated architectural plans and consulted with clients to define project scope and objectives.
• Renovated and produced physical structures to meet timeline and budgetary constraints.
• Managed projects with large labor, equipment, and material budgets.
• Logged inventory to track supply counts, organize equipment, and gather important materials.
• Identified needs of customers promptly and efficiently.
• Determined consumer needs to provide products and services appealing to larger market.
• Worked closely with human resources to support employee management and organizational planning.
• Evaluated needs of departments and delegated tasks to optimize overall production.
• Created plans to propose solutions to problems related to efficiency, costs or profits.
• Maintained positive working relationship with fellow staff and management.
• Implemented strategies to take advantage of new opportunities.
• Identified areas for improvement, narrowing focus for decision-makers in making necessary changes.
• Assessed company operations for compliance with safety standards.
• Organized client meetings to provide project updates.
• Utilized document management system to organize company files, keeping up-to-date and easily accessible data.
• Wrote and submitted reports on industry trends, prompting managers to develop business plans.
• Analyzed company's expenditures and developed financial models.
• Oversaw quality control to identify inconsistencies and malfunctions.

• Stocked shelves with freshly cut meats throughout the day.
• Cleaned work surfaces regularly to prevent cross contamination between raw and cooked products.
• Provided customer service by answering questions about products and pricing.
• Rotated stock on shelves to ensure freshness and quality of product.
• Prepared poultry for sale and consumption by cleaning, cutting and discarding inedible parts.
• Rotated products to decrease chance of meat spoiling and reduce waste and loss of profits.
• Answered customer questions about specific products and cut meats to specifications.
• Arranged cut meat and products in display case for customer viewing and selection.
• Cut, wrapped, weighed and labeled orders for customers.
• Processed sides of beef, whole pigs, chickens and other animals to separate into individual cuts.
• Performed regular cleaning and maintenance of butchering equipment to ensure operational efficiency.
• Skillfully operated cutting tools and machinery to trim, slice, and cut meat according to customer specifications.
• Monitored storage conditions, including temperature controls, to prevent spoilage.
• Conducted quality inspections of meat deliveries to ensure compliance with health regulations.
• Prepared specialty meat products, such as sausages, ham, and cured meats.
• Followed emergency procedures in event of workplace accidents.
• Packaged, weighed, and labeled meat products accurately for retail sale.
• Implemented cost-control measures to minimize waste and optimize profitability.
• Collaborated with kitchen staff to prepare and execute special orders or catering requests.
• Ensured compliance with all local, state, and federal regulations regarding meat processing and sales.
• Trained employees on safety and protective clothing guidelines to minimize injuries.
• Cut meat efficiently by breaking product down into sub-primal and retail cuts.
• Implemented suggestive selling techniques for less desirable cuts to maximize profits and clear inventory.
• Assisted in the development of promotional displays and marketing materials for meat products.
• Maintained fully stocked retail shelves while rotating perishable products to prevent expiration and waste.
• Complied with federal, state and local sanitation regulations and department procedures.
• Updated inventory records and managed stock rotation to ensure product freshness.
• Used sizing guidelines to cut meat products and arrange pieces in trays.
• Managed inventory, ensuring freshness and quality of meat products.
• Disposed of expired meats in accordance with food safety regulations.
• Accepted and examined quality and correctness of daily meat deliveries.
• Maintained strict adherence to safety and hygiene standards in meat preparation and storage.
• Maintained proper food temperatures for various products.
• Executed daily production schedule and preparation requirements obtained from chef.
• Provided exceptional customer service, resolving issues and ensuring satisfaction with meat purchases.
• Coordinated with suppliers to order stock based on demand and seasonal trends.
• Engaged with customers to understand their needs, providing recommendations for meat selection and preparation.
• Demonstrated knowledge of various meat cuts and recommended cooking techniques to customers.
• Expertly deboned and trimmed meats with precision to minimize waste.
• Utilized knowledge of animal anatomy to efficiently break down carcasses into retail cuts.
• Trained new staff in butchering techniques, safety protocols, and customer service.
• Identified perishable inventory nearing expiration date and marked down prices to minimize waste.
• Enforced approved safety codes and cultivated orderly and systematic environment.
• Closely monitored display and refrigerator temperatures to ensure safety and quality of products.
• Supplied and trained personnel on matters of cleanliness, client interactions and various types of meat cuts.
• Ordered supplies for the butcher shop as needed.
• Cut large pieces of meat into smaller sizes per customer request.
• Utilized sharp knives and other tools safely while preparing meats.
• Inspected meats for quality assurance prior to packaging or display.
• Ensured compliance with health codes regarding storage temperature and sanitation.
• Assisted in the preparation of meats, including cutting, trimming, and portioning.
• Operated meat-slicing machine to produce deli slices for customers.
• Received customer payments at cash register and provided change when necessary.
• Demonstrated knowledge of various types of meat cuts available in store.
• Kept records of daily sales transactions in the computer system.
• Organized inventory lists and checked deliveries against order forms for accuracy.
• Adhered to all food safety regulations while preparing and handling meat products.
• Weighed, priced, and packaged cuts of meat according to company standards.
• Followed proper procedure when disposing of expired or spoiled items.
• Trimmed fat from cuts of beef, pork, poultry, or fish as instructed by supervisor.
• Maintained cleanliness of butchery workspace and equipment.