Jared Markson Email & Phone Number

Carrboro, North Carolina, United States

• Consulted with owner about employment of associates• Created and executed menu items • Kept daily checklist to organize kitchen cleaning and station prep • Made sure associates were on tasks in an efficient manner• In charge of specialty pizza line and cold station for lunch and dinner service• Trained any new employees and evaluated their progress daily• Took care of food orders and inventory on a weekly basis• Responsible for overall cleanliness of the kitchen and helped kitchen team appropriately and efficiently clean kitchen each night• Wrote daily prep lists for kitchen team and monitored progress consistently • Communicated with FOH each day about menu items and restaurant cleanliness • Wrote weekly schedule for employees* Traveled to Italy to learn about the culture and cuisine to further extend the authenticity and experience for the guests

Cary, North Carolina, United States

• Recommended and executed measures for improving work procedures, worker’s performance and upgrading the hiring procedures• Assign duties, responsibilities and workstations to employees in accordance with food presentation/preparation and recommended measures of improving procedures and performance• Safeguards excellent food quality and presentation• Assumed the responsibilities of menu of selections and specials• Leadership role in keeping appropriate inventory and monthly log• Responsibility to maintain an appropriate food cost monthly• Interacting with vendors, purchasing, inventory management, and maximizing hiring staff efficiencies • Collaboration and responsibilities of the wait staff to assure food presentations for accurate to guests• Daily interaction with our guests to ensure guest satisfaction• Attention to details and always assures availability to staff and owners to resolve any and all questions or issues• Leadership role in banquet parties, business conference and menu preparation

Chapel Hill, North Carolina, United States

Acclaimed by Conde’ Nast and recognized as North Carolina’s only AAA Four Diamond Italian restaurant• Developed an outstanding training program to uphold all Marriott brand audit standards since the hotel transitioned to Marriott in 2013• Part of management team the Siena Hotel was voted #1 one Marriott in the USA• Part of management team when the Siena Hotel was voted #1 based on guest satisfaction surveys in 2016• Chef de Cuisine when food and beverage program was voted by guests to be most satisfactory in 2016 and most currently through 2017• I have cooked beside numerous award-winning Chefs and award winning cookbook authors• Supervise, expedite and monitor all work stations to ensure high quality and timely dinner service• Implementing high quality hygiene and extremely high sanitation standards in the working and serving kitchen achieving a sanitation rating of 100 eleven consecutive times • Ensured appropriate and authentic execution of recipes• Menu development, setting and updating• Constant mentoring and training of newly hired employees• Responsibility for product inventory• Preparation of menus for family holiday events and other occasions at the Siena Hotel• Responsibilities of submitting daily shift reports to executive management• Collaboration with the Siena guests to assure accommodations to all guest requirements and special menu needs• Initiated, created and implemented a gluten free menu selection • Participated as Chef de Cuisine with the Siena Executive Chef and Pastry Chef in an invitation to cook at the Beard House in NY

Goshen, New York, United States

• Manage and supervise the kitchen prep stall• Line cook for lunch and dinner services• Prepared specialty soups and dinners• Menu development with Chefs and the owner• Ensuring the food preparation is compliant with the restaurant standards • Inventory control responsibilities• Maintain a safe and clean workspace and Walk-in

Morristown, New Jersey, United States

• Meetings, conferences, memorable meals and everything in between• Managing responsibilities of the Cold Station entailing salad preparation, sandwiches, and appetizers for entrée• Manages staff in dining area for buffet preparation accommodating parties up to 200 dinners daily• Responsible for preparation and serving the Cold Line Ala Carte • Maintaining the walk-in by inventory of needed items and maintaining sanitary health code compliance• Working with the Banquet Head Chefs by prepping and plating food for large parties