Carson Jackson Email & Phone Number

United States

Manage monthly inventory, plate costing and menu approval. Lead-front and back-of-house staff recruitment, training, and supervision. Cultivate strong vendor relationships for smooth operations. Oversee kitchen operations, ensuring compliance with safety standards. Serve as floor manager and training chef. Handle inventory procurement and conduct staff meetings. Developed five new menus and diverse recipes. Thrive under high pressure, fast paced environments. Direct daily kitchen operations and manage culinary team. Emphasize quality, technique, portion control, and cost management in food service. Optimize vendor relations for cost-effective sourcing. Estimate food consumption and facilitate purchases requisition. Orchestrate on-site catering events with firsthand support. Collaborate on expense tracking for accurate financial projections. Ensure adherence to sanitation, maintenance, and safety standards. Uphold high standards of culinary excellence. Train and supervise kitchen personnel.

Cedar Park, Texas, United States

Recruited, interviewed, hired, trained, and supervised front- and back-of-house employees.Managed daily kitchen operations, establishing standards that surpass safety and health regulations; identified and resolved any problem areas. Tracked food costs while managing vendors to ensure cost-efficient products. Estimated food consumption and managed food requisitions. Attended daily flash meetings, care plan meetings, and collaborated with the registered Dietitian on patient diets.

Bee Cave, Texas, United States

Performed monthly inventory duties, including plate and recipe costing, and approved menu designs. Recruited, interviewed, hired, trained, and supervised front- and back-of-house employees. Initiated and maintained strong vendor relationships. Managed daily kitchen operations, exceeding safety, and health regulations; identified and resolved problem areas.Served as floor manager and training chef. Managed inventory ordering and conducted regular staff meetings for operational efficiency. Created diverse menus and recipes. Thrived under pressure in challenging environments. Directed day-to-day kitchen operations and managed the culinary team. Emphasized quality, technique, portion control, presentation, and cost control in food service. Managed vendors for cost-efficient sourcing. Estimated food consumption and facilitated food purchases. Executed on-site catering with direct support.Collaborated with General Managers for accurate financial projections. Ensured compliance with sanitation, maintenance, and safety standards. Implemented and upheld high culinary standards. Trained and supervised kitchen personnel, overseeing all culinary activities.

Austin, Texas, United States

Directed and supervised all daily culinary activities. Implemented and maintained high culinary excellence standards. Fostered a positive and collaborative work environment. Managed procurement and inventory to ensure availability of quality ingredients. Provided ongoing training to kitchen staff on culinary techniques, portion control, and presentation.Kept the team informed about industry trends and best practices. Collaborated with General managers on expense tracking and accurate financial projections.