Jon Houston Email and Phone Number

Responsibilities included daily prep for both breakfast and lunch, creating daily specials of soups and entrees, station organization, cleanliness, elevated attention to details, dessert and pastry preparation and banquet execution for parties up to 250 guests.Served as Job Coach for the restaurant; responsible for training new AM kitchen hires.Appointed to "Kessler Cares" for community outreach within the hotel by assisting employees with financial, medical, and personal problems.

Garde Manger: two daily amuse bouche and one daily “Chef’s Tasting Menu” item, prep work and mise-en-place for the à la carte menu, kitchen and station organization, cleanliness, lateral service, and an elevated attention to detail in executionEntremétier: one daily “Chef’s Tasting Menu” item, prep work and mise-en-place for the à la carte menuReceived the nomination for the “5 Diamond Award” from the Ritz Carlton in the Fourth Quarter of 2010, an award that recognizes individual employees for their service, work values, and commitment to excellence in the workplace.Team awarded “Best Restaurant of Amelia Island 2010” by Folio Weekly, AAA Five Diamond Award, and OpenTable.com “Diner’s Choice Winner” for Best Food.

Full rotation through all areas of cuisine within the hotel, including two months of experience in Le Bar Vendôme and four months experience in the two Michelin-star rated, L’Espadon.

High-volume, fast-paced fine dining restaurant led by 2009 James Beard Award Semi-Finalist, Chef Tom GreyResponsibilities included prep work, station organization, daily mise-en-place, and cooking of fish, shellfish, and pizzas in a wood-fire oven

Responsibilities included recipe standardizations, menu development, food acquisitions, hiring and soft openings.Led preparations of daily salad and dessert specials:Won "Editor's Choice Award" for Best Salads by Water's Edge Magazine (August 2007)Team voted among "Best New Restaurants 2007" in Folio Weekly