Jason Starnes
Holly Springs
Summary
To obtain a strategic leadership role where I can leverage my unique and broad culinary experience to drive company culture, performance, brand positioning and top and bottom line results that exceed industry standards
Overview
20
20
years of professional experience
Work History
Executive Chef
Jefferson Landing Country Club
06.2024 - 02.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Executive Chef
City Club Raleigh
10.2021 - 06.2024
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost control
- Conducted in-depth review of schedules in collaboration with human resources as well as led the sourcing, purchase, and maintenance of equipment for entire union property
- Created menus for all events, including weddings, receptions, and large social events
- Created quality control and quality assurance programs, training tools, and policies that increased satisfaction scores and staff efficiencies
- Established menu descriptions to drive consistent standards throughout the kitchen
Hotel Executive Chef
Alida Hotel
06.2019 - 10.2021
- Achieved year end food cost 24% to a budget of 28%
- Collaborated with local farms and vendors to source desired recipe ingredients while maintaining tight cost controls
- Decreased food inventory up to $12k within first year of employment while minimizing food cost by 24% through strategic planning, implementation and menu engineering
- Directed all facets of guest service operations and teams for 170 rooms and 15k square feet of meeting and catering space while maintaining higher level of service standards and managing $3 mm in food and beverage
- Conceptualized and executed 'Young Guns' program to strengthen team member culture, as well as develop cooks into chefs
- Led and managed a cross-functional team, consisting of 14 Culinarian, 5 Stewards, and 3 Lead Sous Chef while overseeing the responsibility of 170 rooms and 15k Sq.Ft
- Square feet of meeting and catering space
- Played an integral role in improving company procurement usage by 40% Y.O.Y
- In 2019, 2020
- Contributing member of Hotel Executive Team
- Spearheaded the management of all facets of multi-layered food and beverage operation for 3 meal outlet, roof top bar, and full service coffee bar along with 15k sq
- Ft
- Of unique catering space
- Key figure in increasing gross operating profit by 20% during global pandemic
Hotel Executive Chef
Barnsley Resort
02.2018 - 06.2019
- Achieved year end food cost 28 % to a budget of 32 %
- Catered exclusive weddings and high end events, being the most sought after luxury venue near Atlanta, GA
- Collaborated with local farms and vendors to source desired recipe ingredients while maintaining tight cost controls
- Including concept and execution of 14k sq ft chefs garden, heritage pork program, and mushroom foraging Adaptability Banquet experience
- Employee engagement, training and innovation Financial control
- Food safety Hotel operations
- Inventory control Knowledge of front of house
- Marketing Experience
- Created and executed better utilization of outlets to drive guest experience while generating 15% more revenue
- Directed all facets of guest service operations and teams for 155 rooms and 40k square feet of meeting and catering space while maintaining higher level of service standards and managing $15 mm in food and beverage
- Contributing member of resort Executive team
- Led and managed a cross-functional team, consisting of 35 Culinarian, 12 Stewards, 2 Chef de Cuisine, and 4 Lead Sous Chef while overseeing the responsibility of 155 rooms and 40k Sq.Ft
- Square feet of meeting and catering space
- Managed large kitchen staff and oversaw production of 3 high-volume establishment for this $13 mm upscale resort specializing in southern cuisine
Executive Chef
South City Kitchen Buckhead
02.2016 - 02.2018
- Achieved year end food cost 27.5 % to a budget of 27.5 %
- Integral figure in opening team of high profile, high volume restaurant
- Collaborated with small local farms and vendors to source desired recipe ingredients while maintaining tight cost controls
- Led marketing strategies for high profile restaurant including regional and national publications
- Generated food and beverages sales up to $6 mm Y.O.Y through implementing strategic sales plans and methodologies
- Led and managed a cross-functional team, consisting of 40 Culinarian, 12 Stewards, and 5 Lead Sous Chef
- Performs a pre-meal meeting with food servers to review detail of daily menu
Executive Chef
Sundial Restaurant & Bar
02.2012 - 02.2016
- Directed all facets of guest service operations and teams for 1200 rooms and 100k square feet of meeting and catering space while maintaining higher level of service standards and managing $30 mm in food and beverage
- Generated food and beverages sales up to $13 mm Y.O.Y through implementing strategic sales plans and methodologies for restaurant
- Manage and direct 20 cooks, and 4 chefs in a union work environment
- Maintained marketing strategy for high profile revolving restaurant
Executive Chef
Endive Fine Catering
06.2005 - 02.2012
Education
HIGH SCHOOL DIPLOMA - General
St Stephens High School
Hickory, Nc05.1994
Skills
- Serve Safe Certified
- Culinary Skills
- Television Segment Presentation
- Event Participation
- Food & Wine Festival Participation
Timeline
Executive Chef
Jefferson Landing Country Club
06.2024 - 02.2025
Executive Chef
City Club Raleigh
10.2021 - 06.2024
Hotel Executive Chef
Alida Hotel
06.2019 - 10.2021
Hotel Executive Chef
Barnsley Resort
02.2018 - 06.2019
Executive Chef
South City Kitchen Buckhead
02.2016 - 02.2018
Executive Chef
Sundial Restaurant & Bar
02.2012 - 02.2016
Executive Chef
Endive Fine Catering
06.2005 - 02.2012
HIGH SCHOOL DIPLOMA - General
St Stephens High School
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