Jason Handelman
Summary
Multi-talented Senior Executive knowledgeable about sales, procurement, operations and personnel management. Successful at stepping into diverse positions and making immediate positive contributions. Focused on optimizing operations, leveraging partnerships and motivating employees while establishing market dominance.
Overview
36
36
years of professional experience
Work History
Vice President Business Development
Brett Anthony Foods
01.2019 - Current
- Developed strong relationships with key stakeholders, enhancing partnerships and collaboration opportunities.
- Worked with client to enhance current prepared foods program and innovate new offering to drive incremental sales
- Launched new partnerships that generated significant revenue growth for the organization.
- Negotiated contracts with major clients, securing profitable deals for the company.
- Contributed 30 million in sales
Prepared Foods Director
Schnucks Markets
05.2017 - 10.2018
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Worked closely with organizational leadership and board of directors to guide operational strategy.
- Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
- Managed 10 million weekly sales
Prepared Foods Regional Coordinator
Whole Foods Market Inc
03.2007 - 04.2017
- Oversaw all aspects of prepared foods program including, service case, charcuterie, food bars and venues concepts.
- Negotiated contracts with suppliers to secure optimal terms beneficial to both parties involved
- Managed budgets and resources effectively to achieve financial goals and optimize regional operations.
- Oversaw new store prepared foods department design and sourcing kitchen equipment
- Serves as a liaison between store operations and regional standards
- Won first place in a nationwide cook-off, involving all Whole Foods Chefs
- Consistently exceeds expectations for labor, margins and sales
- Was awarded Global All Star in 2012
- Sales exceeded 250 Million
Executive Chef of Fox & Obel - Market, Café & Catering
Fox & Obel
10.2002 - 02.2007
- Oversaw combined sales of over $16 million a year for retail, café and catering
- Consistently grew sales from prior year at an average increase of 25%, while keeping food and labor costs under budgeted expectations
- Changed all menus seasonally, to utilize the freshest and most appropriate ingredients
- Served as a Senior Manager, overseeing all company operations and procedures
- Worked on many special projects with celebrities and politicians, including Oprah's 50th Birthday Party in 2003.
Executive Chef of The Grill on the Alley
Grill Concepts, Inc
09.2001 - 10.2002
- Accentuated this true American cuisine while cutting labor and food costs to budgeted expectations
- Participated in many network food spots
- Awarded First Prize for “Best Food” by Food Arts Magazine in the Share our Strength's Chef's BBQ Cook-off.
Executive Chef of the Park Avenue Café
NY Restaurant Group at Doubletree Guest Suite Hotel
11.1997 - 08.2001
- Chicago's extension of New York's influential new-American style restaurant
- Responsible for all F&B operations, including two full service outlets and full banquet staff
- Planned seasonal, holiday and daily tasting menus
- Greatly enhanced restaurant visibility through various promotions & events
- Oversaw combined sales of over $30 million a year.
Chef
Aqua
03.1996 - 06.1997
- Advanced from garde manager to sauté, grill and tournant chef
- Responsible for outside functions for special events
Chef
Union Square Cafe
03.1995 - 02.1996
- Responsibilities included grill station, garde manager, hot appetizers and tournant chef
Executive Chef
Carson's Ribs & Prime Steak
08.1993 - 02.1995
- Responsible for all kitchen opening aspects for new restaurant
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef
La Tour- Park Haytt Hotel
03.1990 - 07.1993
- Completed six month Kendall internship, assumed a full-time position.
- Managed a wide range of operations in the kitchen, including working the entremetier, poissionier, saucier and toruant stations.
- Responsibilities also included cooking for private dining functions as well as breakfast and lunch service
Chef
Charlie Trotters
01.1992 - 01.1993
- Advanced from garde manager chef to chef responsible for daily vegetable tasting menu
La Tour
Park Hyatt Hotel
01.1990 - 03.1992
- Leading French Restaurant in Chicago
- Managed a wide range of operations on the line, including working the entremetier, poissionier, saucier and toruant stations
- Responsibilities also included cooking for private dining functions as well as breakfast and lunch service.
Chef
Va Pensiero Restaurant
03.1989 - 02.1992
- Critically acclaimed upscale Italian establishment
- Part of a five member culinary team for 105 seat restaurant
- Responsibilities included garde manager, grill, pasta and sauté stations.
Education
Culinary Arts & Hospitality Bachelor's Degree -
Kendall College
03.1992
Skills
- Team Leadership
- Relationship Building
- Culinary Arts
- Decision-Making
- Critical Thinking
- Business Development
References
All references are available upon request.
Timeline
Vice President Business Development
Brett Anthony Foods
01.2019 - Current
Prepared Foods Director
Schnucks Markets
05.2017 - 10.2018
Prepared Foods Regional Coordinator
Whole Foods Market Inc
03.2007 - 04.2017
Executive Chef of Fox & Obel - Market, Café & Catering
Fox & Obel
10.2002 - 02.2007
Executive Chef of The Grill on the Alley
Grill Concepts, Inc
09.2001 - 10.2002
Executive Chef of the Park Avenue Café
NY Restaurant Group at Doubletree Guest Suite Hotel
11.1997 - 08.2001
Chef
Aqua
03.1996 - 06.1997
Chef
Union Square Cafe
03.1995 - 02.1996
Executive Chef
Carson's Ribs & Prime Steak
08.1993 - 02.1995
Chef
Charlie Trotters
01.1992 - 01.1993
Chef
La Tour- Park Haytt Hotel
03.1990 - 07.1993
La Tour
Park Hyatt Hotel
01.1990 - 03.1992
Chef
Va Pensiero Restaurant
03.1989 - 02.1992
Culinary Arts & Hospitality Bachelor's Degree -
Kendall College
Similar Profiles
Hugo GardunoHugo Garduno
Maintenance Technician at Brett Anthony FoodsMaintenance Technician at Brett Anthony Foods
Dexter CarlsonDexter Carlson
Maintenance Mechanic at Brett Anthony FoodsMaintenance Mechanic at Brett Anthony Foods
Jon HooperJon Hooper
Dock Puller at Tyson FoodsDock Puller at Tyson Foods
Stephanie MackayStephanie Mackay
VICE PRESIDENT, BUSINESS DEVELOPMENT OFFICER & BUSINESS RESOURCE MANAGER at JPMorgan ChaseVICE PRESIDENT, BUSINESS DEVELOPMENT OFFICER & BUSINESS RESOURCE MANAGER at JPMorgan Chase
Jennifer AlvisJennifer Alvis
Vice President, Business Development at Cincinnati Association for the Blind and Visually ImpairedVice President, Business Development at Cincinnati Association for the Blind and Visually Impaired