Thomas Jackson Email & Phone Number

Dallas, Texas, United States

SER SteakhouseManage culinary human resources, financial objectives, menu planning, and compliance with sanitation standards to enhance team performance and ensure quality service. Promote teamwork, resolve guest issues, and develop menu concepts to improve revenue and maintain brand standards.Oversee ordering and food costProduct Sourcing & substitutions.

Round Rock, Texas, United States

• Implement and embody the Whiskey Cake brand DNA in all aspects of daily service with the highest level of Farm to Fork, Live Wood & Local Flavor.
• Utilizing locally sourced products, developing seasonal offerings, inspiring curated specials and tasting menus that emphasize the Locivore Movement. Including monthly Whiskey Dinners consisting of carefully appointed.
• Efficiently running kitchen and prep teams for service(Brunch, Lunch, Dinner). Daily Expo ensuring delivery of top-quality food, and collaborating closely with FOH Management for seamless food and beverage service daily.
• Manage all aspects of kitchen operations and provide support throughout the shift
• Maintain the highest level of food quality while managing waste, labor, inventory, product orders.
• Create and manage employee schedules, training and development, new-hire onboarding and station certifications.

Eberly Restaurant - Austin, TX

• Prepared and executed a dynamic menu, including seasonal and special event requirements.
• Managed day-to-day staffing requirements, including planning and assigning work, establishing performance and development goals for team members.
• Weekly ordering specific to chef whether it be dry goods, dairy, meat, seafood, etc. As well as took weekly inventory of all products on hand and in process.
• Educated and trained all team members in compliance with federal, state, and local laws and safety regulations. Maintained high standards for food safety and kitchen cleanliness at all times.
• Monitored budget and controlled expenses with a focus on food, supplies, and labor costs.
• Performed all duties of kitchen manager and member of management team to achieve and maintain company and brand standards for quality and guest satisfaction.

Knife Steakhouse - Dallas, TX

• UNDER EXECUTIVE CHEF/OWNER JOHN TESAR
• Directed the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. Estimate food consumption and requisitioned food for all onsite and off-site events for both.
• Selected and developed seasonal recipes, standardized production recipes for consistent quality and established presentation technique.
• Generated employee schedules, work assignments and determined appropriate compensation rates aligned with training and development, skills and demonstrated leadership.
• In coordination with General Manager - Developed, implemented and managed the department's budget; Including Banquets and Hotel F&B. Continually analyzed, forecast, monitor and controlled labor and food costs through.
• Successfully reduced food cost and waste; Current/maintained Food Cost at or below 31-32%.

Las Colinas Country Club - Las Colinas, TX

• Supported the Executive Chef in overseeing the day-to-day culinary operations at the Club.
• Supervised the training and development of the kitchen staff to ensure the highest quality of food service for Club members and their guests.
• Coordinated the ordering and monitoring of all food and kitchen wares as well as the engineering of all menu items to maintain the proper contribution margin and inventory.
• Ensured standardization of recipes and plate presentation for a la Carte venues and catered events.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.Increased quarterly revenue through personalized weekly specials-200%

Saint Ann Restaurant & Bar - Dallas TX

• Oversaw all aspects of restaurant kitchen, encompassing of operational duties, financial oversight, leadership, management of personnel, and analyzing the profitability of food items.
• Menu design and direct food preparation, production and control for dinner, private events, off-site.
• Exhibited culinary talents by personally performing day to day tasks while leading staff andmanaging food production related functions.
• Supervised all cooking operations, including methods, portions, and garnishing. Utilizing seasonalingredients in creating and composing daily features/specials.
• Maintained high standards of sanitation, cleanliness and safety throughout kitchen areas at all times.
• Ensured attractive presentation of all food and dishes while maintaining control to minimize food and supply waste.

Knife Steakhouse - Dallas, TX

• Worked shoulder to shoulder with Executive Chef/Owner John Tesar - to curate and maintain KNIFE Steakhouse's renowned Dry Aging Meat Program.
• Oversaw over $165,000 Meat Product inventory within offsite facility and $60,000+ onsite inventory for all proteins.
• Analyzed food profitability, food costing and menu planning for long term production. 240/150/100/75 day dry aging costing, preparation and ordering.
• Managed all protein vendors, equipment suppliers, oversaw quality control and inspection of supplier facilities and storage facilities.
• Coordinated off site events/logistics/menu, including out of town festivals, demos and presentation.

Knife Steakhouse, Dallas TX

• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
• Collaborated with Executive Chef in production or modification of menus and selections includingadapting meals to remove allergens or alter taste to customers desires.
• Engaged with customers, offering menu items & providing suggestions regarding dietary or religiousrequirements; Halal, Kosher, Vegan

Pappas Bros. Steakhouse - Dallas, TX

• Butcher:
• Upheld levels of food handling, cleaning and sanitation protocols. Perfect QA scores and inspections
• Met production requirements for all aspects of service including 30-35 protein items required daily.
• Verified proper portion sizes and consistently attained high food quality standards.Lead:
• Enhanced and maintained central standardized recipe and ingredient repository.
• Led shifts while preparing food items and executing requests based on patron, event and concept specifications.Broil:

Addison, Texas, United States

Irving, Texas

• Planned daily operations, monitoring production processes following company procedures and profitability.
• Implemented effective promotional and seasonal displays.
• Training and development of employees on store policies, sales and record keeping procedures.
• Prepared sales and inventory reports. Physical inventory taken every 4 weeks, controlling shrink and cost. Controlled inventory to ensure adequate product quantity, quality and freshness and maintained inventory levels.
• Assisted with accurately completing, maintaining, and monitoring daily log sheet, Production Chart, Meat Grinding Log, Sales and Labor and other required paperwork and logs.
• Performed receiving duties including breaking downloads, verifying orders using invoices, inspecting quality, reporting shortages, stocking, and rotating product. Adheres to product temperature and storage guidelines.

Grapenvine

Protein Specialist, OPENING TEAM - Butcher responsibilities for prep and daily recipe execution. Prepared and maintained Chef's case with all proteins offered for purchase.