Jay Stone

Executive Chef

Location 15h@2xSpring

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Summary

Professional Traits
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17 years kitchen management experience | p&l management | budgeting | precise attention to detail | knowledge of global cuisine | practice of modern techniques | off premise catering knowledge | menu planning/costing/successful implementation | staff mentoring | raising t... Read more

Professional Traits
________________________________________
17 years kitchen management experience | p&l management | budgeting | precise attention to detail | knowledge of global cuisine | practice of modern techniques | off premise catering knowledge | menu planning/costing/successful implementation | staff mentoring | raising the bar

Goal
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To utilize my skills as a natural born leader to enhance the heart of the house operations by raising standards, maximizing staff performance through encouragement and instilling a sense of family in the workplace, implementing new exciting cuisine while showcasing local/seasonal ingredients that are indigenous to the region and preparing/presenting those in a simple/clean/unique way while efficiently managing costs

My Dream Job is Working with like minded / forward thinking individuals in a casual upscale setting. Craft beers and food pairings featuring eclectic dishes

Work Experience
  • Executive Chef

    Spectrum CateringOak Ridge North, TX, US
    Dec. 2014 to Present (2 years)

    See Details

    Role & Tasks:

    *Standardize Spectrum Catering and Concessions Core Menus Emphasizing our Mission Statement
    *Introduce Exciting and Visually Appealing Menu Items Demonstrating Current Culinary Trends While Upholding Spectrum’s High Standards
    *Work with Existing Upper Management and Clients to Determine Hospitability Needs
    *Provide a Wide Degree of Latitude and Creativity
    *Organize / Execute Large Scale Events and Galas
    *Hire / Train Outlet Executive Chefs
    *Through Regional Market Research Collaborate with Each Executive Chef to Create a “Local Chef Showcase” Featuring Local Trends / Tastes Adding an Additional Dimension to Spectrum’s Core Menus
    *Work with Outlet Executive Chef to Determine Portion Control & Costs per Market
    *Assess Equipment Needs / Restrictions per Venue to Ensure Timely Execution
    *Offer and Rely on Extensive Experience and Judgement to Accomplish Goals
    *Monitor Outlet Catering and Concessions Sales, Labor and Food Costs
    *Implement Standardized Sanitation / Food Safety Plans

  • Executive Chef

    Spectrum CateringOak Ridge North, TX, US
    Mar. 2008 to Present (8 years and 9 months)

    See Details

    Role & Tasks:

    *Customized Menu Creation/Execution while Exceeding the Clientele’s Expectations
    *Interactive Menu/Recipe/Presentation Development of the North American Cirque du Soleil Tour’s “Tapis Rouge” VIP Area
    *Hiring/Training/Mentoring of Houston Based Chefs + National Touring Chefs
    *Food + Labor Costing for National Events including Concerts/Festivals/Super Bowl Events/Concessions
    *Introduction of New/Exciting/Interactive Action Stations utilizing New Wave Techniques and Equipment
    *Successful Event Management of 25-50 Employees and 10-10,000 Patrons
    *Passionate About Raising the Standard of Off Premise Catering

    Awards:
    *Creative mind behind the Wicked Whisk Food Truck (launched 2012)
  • Executive Sous Chef

    Jasper'sThe Woodlands, TX, US
    Feb. 2014 to Nov. 2014 (9 months)

    See Details

    Role & Tasks:

    *Training of Kitchen Staff
    *Ordering / Inventory / Cost Control
    *Assist Executive Chef with Daily Operations
    *Food and Beverage Revenue Exceeds Ten Million Annually
    *Creation of Dinner Features / Beer and Wine Events
    *Menu Development
    *Organize and Execute In-House and Off-Premise Catering Functions

Education
  • General
    Paradise Valley High School
    Aug. 1989 to Jun. 1993

    See Details

    GPA: 3.25

Skills

Advanced Knife Handling

Molecular gastronomy

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

Ticket Management

Gluten Free

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Certifications & Courses
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