Jason Oickle
Calgary,Canada
Summary
Accomplished Sous Chef with expertise in kitchen operations and leadership, honed at Modern Steak - Southport. Demonstrated proficiency in butchery and stock management, ensuring optimal inventory levels. Skilled in training staff and maintaining high standards of food safety. Recognized for enhancing team efficiency and delivering exceptional culinary experiences.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Sous Chef
Modern Steak - Southport
Calgary, Alberta
09.2021 - 01.2026
- Prepared and cooked high-quality dishes in a fast-paced kitchen environment.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Monitored inventory levels to ensure adequate supplies on hand, including all A5.
- Collaborated with suppliers to select quality ingredients for menu items.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Cut meat efficiently by breaking product down into sub-primal and retail cuts.
Sous Chef
Pig and Duke
Calgary, Alberta
09.2018 - 08.2021
- Operated various stations while executing assigned prep lists.
- Managed operation and maintenance of busy kitchen while ensuring compliance with deep cleaning standards.
- Coordinated inventory management to maintain optimal stock levels and reduce waste.
- Trained new employees on food safety standards and kitchen procedures.
Kitchen Manager
PZA Parlour
Calgary, Alberta
04.2016 - 08.2018
- Coordinated training for all kitchen staff on food preparation, plating, and health and safety protocols.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Prepared dough and ingredients for pizza production daily.
- Organized kitchen storage areas to maintain cleanliness and orderliness.
- Achieved full training on every station, demonstrating capability and confidence to manage restaurant in absence of chef.
Kitchen Manager
Jack Astors
Calgary, Alberta
07.2013 - 03.2016
- Collaborate and assist across all kitchen stations, including Sauté, Grill/Pivot, Salad/Appy, Fryers, Expo, and Prep.
- Trained new hires on kitchen procedures and safety protocols effectively.
- Implemented food safety standards to ensure compliance with health regulations.
- Coordinated with front-of-house staff for seamless service during peak hours.
Supervisor/Sous Chef
Limericks / Kilkenny Irish Pubs
Calgary, Alberta
08.2008 - 06.2013
- Required to oversee and direct line operations as leader during extensive breakfast, lunch, dinner services.
- Required to execute management tasks such as recording and inputting inventory, ordering and managing product intake, and scheduling.
- Trained new employees on menu items and customer service protocols.
- Accommodated various types of events and services in-house, such as Christmas buffets, steak fundraisers, and plating services.
Baker
Bun King Bakery
Calgary, Alberta
02.2007 - 07.2008
- Prepared a variety of baked goods using traditional recipes and techniques.
- Prepared dough for a variety of bakery items such as breads, pastries, pies, cakes and cookies.
- Created attractive dessert trays for catering events.
- Operated ovens and mixers to ensure consistent product quality.
Education
Secondary School -
Queen Elizabeth High School
Halifax, NS01.1999
Skills
- Hospitality services
- Stock management
- Time management
- Kitchen operations
- Kitchen leadership
- Kitchen organization
- Butchery skills
- Sauce preparation
- Knife skills
- Safe handling
- Positive and professional
Certification
- Safe Serve, 08/01/18, 08/31/23
- Safe Food Handling, 08/01/17, 08/31/20
- First Aid
Additional Information - Skills And Abilities
- Working in the food industry, I’ve gained experience in all aspects of a kitchen, from running the line to handling office work.
- Able to work with and train new staff in everything from basic kitchen skills to cross-training existing team members.
- Able to help create a fun and safe work environment for myself and others.
- Ability to create and use ordering and inventory templates in various formats, including Excel.
- Skilled and experienced in designing staff schedules that balance labor demands with employee needs.
- Possess training and a solid understanding of workplace health and safety regulations.
Affiliations
Service Legion Band - Calgary Alberta - Current
Timeline
Sous Chef
Modern Steak - Southport
09.2021 - 01.2026
Sous Chef
Pig and Duke
09.2018 - 08.2021
Kitchen Manager
PZA Parlour
04.2016 - 08.2018
Kitchen Manager
Jack Astors
07.2013 - 03.2016
Supervisor/Sous Chef
Limericks / Kilkenny Irish Pubs
08.2008 - 06.2013
Baker
Bun King Bakery
02.2007 - 07.2008
Secondary School -
Queen Elizabeth High School