Jason Jesse Email & Phone Number

• A high producing fully remote mortgage underwriter with a focus on loan quality and the customer experience• Strong knowledge of conventional underwriting guidelines from Fannie Mae & Freddie Mac• A thorough understanding of the underwriting process from initial underwrite to clear to close• Worked with internal customers to ensure high quality customer service

• Knowledge of conventional underwriting guidelines from Fannie Mae & Freddie Mac. With experience working on VA IRRLs• Worked with new underwriters to train & mentor• Promoted to team lead managing a team of 8-12• Worked with brokers to ensure smooth closings and satisfied customers

Ann Arbor

Developed a new work flow process that decreased disclosure errors and cures. Monitored the re-disclosure process and corresponding timeline to ensure disclosures are in compliance with TRID. Reviewed pricing on mortgage applications for accuracy and ensured loan passed QM or any state appropriate high cost filters. I collaborated with brokers and loan officers on properly pricing and disclosing mortgage loan estimates. I re-disclosed loan term changes according to regulatory and compliance… Show more Developed a new work flow process that decreased disclosure errors and cures. Monitored the re-disclosure process and corresponding timeline to ensure disclosures are in compliance with TRID. Reviewed pricing on mortgage applications for accuracy and ensured loan passed QM or any state appropriate high cost filters. I collaborated with brokers and loan officers on properly pricing and disclosing mortgage loan estimates. I re-disclosed loan term changes according to regulatory and compliance standards. A high level of attention to detail was required at all times. Adherence to policy and procedures as well as keeping up with the changing regulatory environment is required. A high level of verbal and written customer service was expected. Show less

Ann Arbor

I was responsible for reviewing and approving documents for files entering the closing process. This required data analysis of key mortgage documents and reading title work to make sure the file was ready for a loan closer. It was a high volume production environment where the team was responsible for a phone queue and a shared email box. A high level of written and verbal customer service skills were required fielding all manner of questions involving the closing process.

Greater Detroit Area

I was in charge of Reflections restaurant in Detroit Metro Airport. I managed a team of up to six cooks for daily restaurant operations breakfast, lunch, and dinner. It was a very high volume of business for a small staff in an open kitchen. My responsibilities included training and managing staff, assisting with creating the schedule, helping to maintain inventory levels, and menu creation. Interviewing applicants and on-boarding new team members was another responsibility.… Show more I was in charge of Reflections restaurant in Detroit Metro Airport. I managed a team of up to six cooks for daily restaurant operations breakfast, lunch, and dinner. It was a very high volume of business for a small staff in an open kitchen. My responsibilities included training and managing staff, assisting with creating the schedule, helping to maintain inventory levels, and menu creation. Interviewing applicants and on-boarding new team members was another responsibility. Responsibilities also included preparing food for service, cooking food to order, running and expediting the kitchen during peak business, and sanitation management. Show less

I cooked for banquets of up to 400 people and managed a team of cooks for all large events. My responsibilities included preparing food for banquets and working saute’ and carving stations. I also regularly cooked on the line for the hotel bar and fine dining restaurant featuring a rotating seasonal menu. My responsibilities also included inventory, training new hires, and general sanitation.

I was responsible for food prep, production, and sanitation for the hotels multiple food outlets. The fine dining restaurant featured a rotating seasonal menu while the hotel bar featured standard restaurant fare. I was also responsible for preparing food for room service.

I was responsible for cooking and serving for the 110+ resident’s dinner each night and managing a small staff of dietary aides. Strict adherence to diet recommendations was required for guest health. Knowledge of the potential dangers of allergies was also required. General kitchen skills were involved including: menu planning, knife skills, inventory, soup and sauce making, baking, and fundamental cooking techniques. A high level of sanitation and cleanliness was required at all times.

Master Of Business Administration (M.B.A.), Business Administration And Management, General, 3.44

Bachelor'S Degree, Hotel, Motel, And Restaurant Management, 3.9

Activities and Societies: Sigma Alpha Lambda The International Dean's List Society

Associate'S Degree, Culinary Arts/Chef Training, 3.94

Activities and Societies: Bowling team