Jason Witzenfeld
Asheville
Summary
Dynamic Executive Chef with a proven track record at HHS, excelling in menu development and culinary training. Expert in food safety compliance and kitchen management, I have successfully crafted seasonal menus that cater to diverse dietary needs while mentoring staff to enhance their skills. Passionate about delivering exceptional dining experiences.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Executive Chef
HHS
Greenville
09.2024 - Current
- Led culinary team in preparing diverse menu items for various dining services.
- Managed kitchen operations, ensuring high standards of food safety and sanitation.
- Developed seasonal menus incorporating local ingredients and dietary preferences.
- Trained and mentored kitchen staff on cooking techniques and presentation skills.
- Collaborated with nutritionists to create balanced meal options for clients.
- Oversaw inventory management, ensuring proper stock levels and order placements.
- Coordinated special events, customizing menus to meet client specifications and themes.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Executive Chef
Haywood Regional Medical Center
Clyde
08.2022 - 09.2024
- Led culinary team in preparing diverse menu items for various dining services.
- Managed kitchen operations, ensuring high standards of food safety and sanitation.
- Developed seasonal menus incorporating local ingredients and dietary preferences.
- Collaborated with nutritionists to create balanced meal options for clients.
- Oversaw inventory management, ensuring proper stock levels and order placements.
Executive Chef
Sage Dining Services
Asheville
10.2020 - 07.2022
- Managed kitchen operations, ensuring high standards of food safety and sanitation.
- Led culinary team in preparing diverse menu items for various dining services.
- Collaborated with nutritionists to create balanced meal options for clients.
- Oversaw inventory management, ensuring proper stock levels and order placements.
- Coordinated special events, customizing menus to meet client specifications and themes.
Chef de Cuisine
Sterling Culinary Management
Atlanta
01.2016 - 01.2019
- Oversaw kitchen operations ensuring high standards of food safety and hygiene.
- Managed inventory and procurement processes for efficient kitchen supply management.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Analyzed financial statements to identify cost-saving opportunities.
General Manager
Midtown Butcher Shop
Atlanta
01.2015 - 01.2016
- Oversaw daily operations of a busy butcher shop environment.
Executive Sous Chef
The Oceanaire Seafood Room
Atlanta
02.2007 - 09.2014
- Led kitchen operations to ensure high-quality seafood preparation and presentation.
- Developed seasonal menu items in collaboration with the executive chef and team.
- Managed inventory control, ensuring freshness and quality of all ingredients.
- Implemented food safety standards to maintain compliance with health regulations.
Restaurant Chef
Renaissance PineIsle Resort
Lake Lanier Island
01.1998 - 01.2006
- Breezes Restaurant
- Fairways Steakhouse
- Marina Grill
- Tiki Hut Bar & Grill
Education
A.A.S. - Culinary Arts
Johnson Wales University
Norfolk, Va01.1999
A.A.S. - Restaurant Management
Tidewater Community College
Va Beach, Va01.1997
Skills
- Menu development
- Food safety compliance
- Kitchen management
- Inventory control
- Culinary training
- Nutritional planning
Certification
ServSafe Certified, 01/01/28
References
Available upon request.
Languages
Spanish
Professional
Timeline
Executive Chef
HHS
09.2024 - Current
Executive Chef
Haywood Regional Medical Center
08.2022 - 09.2024
Executive Chef
Sage Dining Services
10.2020 - 07.2022
Chef de Cuisine
Sterling Culinary Management
01.2016 - 01.2019
General Manager
Midtown Butcher Shop
01.2015 - 01.2016
Executive Sous Chef
The Oceanaire Seafood Room
02.2007 - 09.2014
Restaurant Chef
Renaissance PineIsle Resort
01.1998 - 01.2006
A.A.S. - Culinary Arts
Johnson Wales University
A.A.S. - Restaurant Management
Tidewater Community College