Jason Sanchez
Palo Alto,CA
Summary
Accomplished Assistant Director and Executive Chef with a proven track record in leading commissary production teams, fostering cross-departmental relationships, and developing innovative menus. Demonstrated expertise in customer service, strategic planning, program development, and promoting diversity, equity, and inclusion initiatives. Possesses extensive experience in the higher education industry, showcasing strong skills in catering, food & beverage, sales, and public speaking. Holds a BA in International Business and an associate's degree in culinary arts from the California Culinary Academy. H.A.C.C.P. certified with a wealth of experience in high production kitchen/commissary operations, logistics, and shipping. Actively involved in recruitment processes including interviewing, recruiting, and onboarding.
Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.
Overview
9
9
years of professional experience
Work History
Assistant Director / Executive Chef
SDHA - Residential and Dining, Stanford University
06.2021 - Current
- Provide ongoing support to Senior Associate Director of Culinary Excellence strategic planning and program development for Central Production Kitchen
- Oversee Central Production operations and service in 9 Dining Halls, Retail and Concessions locations throughout Stanford Campus catering 12,000 meals daily
- Lead, mentored, coached and trained, 2 direct report Sous Chefs and 16 Bargaining Unit employees
- Collaborated extensively across university departments, contributing to decision-making in wide areas including Sustainability, Procurement, Food & Workplace Safety, Employee Training, Commissary Strategies, Menu Development, Special Projects, and departmental events
- Go to leader throughout the pandemic and in emergency situations for operations, providing solutions to Senior Leadership
- Demonstrated career progression, having been promoted two times from Sous Chef to Executive Chef then presently serving as Assistant Director of Central Production Kitchen
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
Executive Chef
SDHA - Residential and Dining, Stanford University
11.2018 - 06.2021
- Expanded commissary production to support 60% of CORE Menu production, to support labor challenges throughout 9 dining halls
- Streamlined consistency in food production, expanded food variety and implemented System Operating Procedures based on our H.A.C.C.P commissary program to ensure safe food practices
- Collaborated closely with Senior Associate Director Food Safety, Workplace Safety & Quality Assurance, participating in trainings to ensure program safety
- Continued to drive excellence in culinary operations, elevating CORE menu ideation and providing forecasted data of proteins to reduce food cost
- Go to person during in 2020 Pandemic, receiving and distributing PPE’s, Air purifiers, Electrostatic cleaning supplies thru out R&DE Divisions
- (MCP, SHA, SHO)
- Received, stored and distribute forward purchase of food for $300K in 2020 Pandemic to secure R&DE Operations.
Sous Chef
SDHA - Residential and Dining, Stanford University
01.2016 - 11.2018
- Assist Executive Chef with large scale production of Stanford commissary
- Spearhead logistics to distribute finish goods thru out 9 Dining Halls
- Forecast large scale purchases to reduce food cots, working along side procurement team to find deals in forward purchase and save considerable cost in goods
- Menu ideation and creation of new items to service CORE cycle menu assuring nutritional value, allergen safety and clean label
- Oversee Daily Operations, manage the day-to-day activities of the commissary, ensuring efficient production, proper inventory management, and adherence to quality control standards
- Team Leadership, supervise and mentor kitchen staff, providing training and guidance to maintain high performance, safety, and food safety standards
- Compliance and Safety, ensure compliance with health and safety regulations, including H.A.C.C.P
- Protocols, while maintaining a clean and organized commissary environment
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Implemented food cost and waste reduction initiatives to save money.
Education
Associate’s Degree - Culinary Arts/Chef Training
California Culinary Academy
San Francisco, CA01.2009
Bachelor of Business - International Business/Commerce
University of Guadalajara
Guadalajara MX01.2005
Skills
- System Operations
- Procedures Oriented
- Self Driven
- Oracle Financial System
- Employee Scheduling
- HACCP Certified
- Procurement
- Microsoft Excel
- Team operations
- Operations Management
- New market research
- Regulatory compliance
Languages
Spanish
Native or Bilingual
Timeline
Assistant Director / Executive Chef
SDHA - Residential and Dining, Stanford University
06.2021 - Current
Executive Chef
SDHA - Residential and Dining, Stanford University
11.2018 - 06.2021
Sous Chef
SDHA - Residential and Dining, Stanford University
01.2016 - 11.2018
Associate’s Degree - Culinary Arts/Chef Training
California Culinary Academy
Bachelor of Business - International Business/Commerce
University of Guadalajara
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