Summary

Overview

Work History

Education

Skills

Timeline

Jason Seeburger

Arden

Summary

I'm an extremely organized self-starter looking to start a new career in the production capacity. I enjoy getting into my work headfirst and like to be hands-on. I have reliable transportation and have no restrictions on the days or times I can work. Being in the kitchen has taught me to be detailed and organized, and I enjoy a fast-paced atmosphere, or I can even find solace in repetitive tasks that require maximum concentration.

Overview

years of professional experience

Work History

Remote Administrative Assistant

Maritime Underwriters Inc

Tamarac

11.2017 - Current

Organized and maintained electronic filing systems for client documentation.
Coordinated communication between departments to streamline operations.
Drafted correspondence and handled inquiries from clients and vendors.
Answered phone calls and emails to provide information, resulting in effective business correspondence.
Handled confidential documents in an organized fashion according to established protocol.

Warehouse Production Associate

Eden Brothers

Arden

02.2025 - 07.2025

Counted and weighed seeds.
Packed seeds in appropriate packaging.
Used scales, machines, and computer software to perform and record job duties.
this was a seasonal position

Executive Sous Chef {seasonal}

Lake Toxaway Country Club

Lake Toxaway

07.2017 - 10.2019

Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
Created cost-effective menus that increased customer satisfaction and profitability.
Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
Provided support during high volume periods such as holidays or special events by managing extra help scheduling.

Executive Sous Chef

Boca Raton Resort and Club, A Waldorf Astoria Resort

Boca Raton

06.2005 - 07.2017

Trained culinary team on techniques and safety protocols for food handling.
Supervised kitchen staff to ensure high-quality food preparation standards.
Developed seasonal menus reflecting local cuisine and guest preferences.
Implemented cost control measures to optimize kitchen operations efficiently.
Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
Ordered food supplies, maintained inventory, and managed budgeting of resources.