Jason Hrach

Sous Chef de Cuisine

Location 15h@2xChicago, IL

Please verify your email first.

Connect with Jason Hrach and other industry professionals

Join Now for Free
Summary

Born and raised in Chicago, IL, Chef Jason Hrach is a classically French trained Chef with a passion for perfection. Starting at a young age, he was exposed to many areas of the kitchen. After working as a baker for three years in Chicago, Jason made an important decision to attend culinary school. Here, he had extensive training with Chef Klaus Te... Read more

Born and raised in Chicago, IL, Chef Jason Hrach is a classically French trained Chef with a passion for perfection. Starting at a young age, he was exposed to many areas of the kitchen. After working as a baker for three years in Chicago, Jason made an important decision to attend culinary school. Here, he had extensive training with Chef Klaus Tenbergen C.G.M.B., Chef Kader Temkkit F.M.P.C., and Chef Christopher Koetke CEC, CCE. Graduating from the school of Culinary Arts at Kendall College in Illinois, he was honored with the Albert L. Furbay Award for outstanding achievements in the culinary arts program.

An internship at Sofitel Chicago O’Hare granted Jason the opportunity to work with Chef Christian Gaborit. This landed him a coveted Sous Chef position with Chef Frederic Castan at Sofitel Chicago Water Tower. Here, he demonstrated integrity, trust and compassion, which ultimately earned him respect and praise from his peers. Jason had an opportunity to train in Paris, France beside Chef Philippe Pentecote which proved to be a pivotal point in his career. Jason’s drive and desire for a challenge is what keeps him at the top of his game.

Jason takes pride in achieving success in all aspects of his responsibilities as a leader. His skills and talents are easily recognized through his unique ability to balance practical with phenomenal.

Work Experience
  • Sous Chef de Cuisine

    Oct. 2014 to Feb. 2016 (1 year and 4 months)

    See Details

    Role & Tasks:

    • Expo dinner service for 600+
    • Manage kitchen staff of 53-60
    • Produce daily schedule and line-up
    • Maintain all quality control for service

  • Line Cook

    May. 2014 to Sep. 2014 (4 months)

    See Details

    Role & Tasks:

    • Prepare all menu items to Chefs standards
    • Work stations for dinner
    • Closing and Breakdown of entire kitchen
    • Hired for growth potential - 5 New Concepts

  • Executive Chef/Sous Chef

    SedonaLas Vegas, NV, US
    Dec. 2006 to Sep. 2013 (6 years and 9 months)

    See Details

    Role & Tasks:

    • Contemporary American/Globally Influenced
    • All product produced from scratch daily
    • Maintain all aspects of BOH
    • Opening staff member

  • Sous Chef

    The St. Regis Monarch BeachDana Point, CA, US
    Jun. 2006 to Nov. 2006 (5 months)

    See Details

    Role & Tasks:

    • Staff scheduling, maintain stations
    • Accountable for breakfast, lunch, dinner
    • Daily and weekly specials, PDR events
    • Uphold all standards of resort policies

  • Lead Cook

    SedonaLas Vegas, NV, US
    Sep. 2005 to Jun. 2006 (9 months)

    See Details

    Role & Tasks:

    • Prepare all menu items to Chefs standards
    • Work all stations for dinner and late night
    • Closing and Breakdown of entire kitchen
    • Prep stocks, sauces, and soups for next day

  • Banquet Chef/Lead Cook

    SofitelChicago, IL, US
    May. 2002 to May. 2005 (3 years)

    See Details

    Role & Tasks:

    • Production of all Banquet Events Daily
    • Maintain EDR: menu, prep cooks, scheduling
    • Prepare daily mise en place for all stations
    • Opening staff member

    Awards:
    Training Paris, France - January 2005
  • Cook/Intern

    Sofitel Chicago O'Hare
    Mar. 2001 to Jan. 2002 (10 months)

    See Details

    Role & Tasks:

    • Maintained hot line for lunch and dinner
    • Extended internship led to line cook position
    • Extensive training with butcher and saucier
    • Trained in all areas of Banquets

  • Baker

    Big Apple Bagels, Willowbrook IL
    Jan. 1997 to May. 2000 (3 years and 4 months)

    See Details

    Role & Tasks:

    • Baked goods for two stores and wholesale
    • All product produced on-site daily from scratch
    • Managed inventory and ordering
    • Opening and closing procedures for all stores

Education
  • Culinary Arts
    Kendall CollegeChicago, IL, US
    Jun. 2000 to Jun. 2002

    See Details

    AAS Degree

    Awards
    Albert A Furbay
Skills

Advanced Knife Handling

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Scheduling

Food Handlers Certificate

Food Safety Knowledge

Sous-vide

Frying

General knife handling

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Meat Cookery

Menu development

Wood Fire Cooking

Bread making

Pastry Menu Development

Menu development

OpenTable or other

POS Systems

Experience in a High Volume Environment

Staff Management of 75

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Food Safety Knowledge

Pasta making

Food Cost Optimization

Smoking

Staff education / motivation

Gluten Free

Up to 300 covers a night

Up to 50 covers a night

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Staff Management of 20

Payroll

Purchasing / ordering

Recruiting / hiring

Food Budgeting

Search for another Jason Hrach