Craig Dion

Dedicated culinary and food service professional with extensive experience in kitchen operations, food preparation, catering, inventory management, and team leadership. Known for maintaining high standards of food quality, sanitation, safety, and presentation while supporting efficient kitchen operations in both restaurant and hospitality environments.

Line Cook - Windsor Parke Country Club - Jacksonville, FL

(2026-02)

• Prepare traditional club fare
• Prep menu ingredients
• Lead cleaning and sanitizing efforts for kitchen and dishwashing areas

Prep Cook - Graze Craze Charcuterie and Catering - Ponte Vedra Beach, FL

(2025-06)

• Prepare artisanal meat and cheeses, produce and dips
• Manage the slicer for charcuterie boards and boxes
• Build boards while adhering to exceptional brand standards for presentation and attention to detail
• Assist with catering events while ensuring food safety compliance

Property Manager/Vice President - Dion Marketing Company - Jacksonville, FL

(2017-08)

Direct day-to-day maintenance, janitorial and repair for a 1-acre property with 2 office buildings

Territory Manager - New Crem Flora, Inc - Northeast FL

(2012-06 - 2017-06)

• Secure new restaurant and pizzeria accounts for Italian Food Distributer
• Manage new and existing accounts with weekly food and restaurant supply orders
• Managed accounts receivables

Nutritional Food Service Supervisor - Fleet Landing - Atlantic Beach, FL

(2009-09 - 2012-06)

• Oversaw the hiring and training for 30 employees
• Developed and implemented weekly menus
• Managed inventory control, budgeting, planning and expediting special events and theme dinners
• Managed employee's adherence to HACCP and using efficient and sanitary food production practices

Owner/Chef - Penman Square Market & Café - Jacksonville Beach, FL

(2007-01 - 2009-09)

Opened and Operated a new local market and café concept that served lunch and take-home entrees

Food Service Director - Christ Episcopal Church - Ponte Vedra Beach, FL

(2005-01 - 2006-01)

• Oversaw all aspects of food services on and off-site for up to 500 people
• Managed budgeting, scheduling, purchasing, planning menus, and working with caterers
• Managed a staff of 4-8 people and coordinated the volunteer staff (20-25 people)

Owner/General Manager/Executive Chef - Six Burner Restaurant - Atlantic Beach, FL

(1999-01 - 2005-01)

Successfully established a fine dining restaurant, earning Jacksonville Magazine's Top 25 status. Operated a full-service lunch and dinner as well as on-premises private functions and off-premises catering events for 20-2500 people. Hosted a limited-seating 4-part cooking course series. Ensured quality control, inventory, equipment maintenance, employee supervision and customer satisfaction

Executive Chef - Dolphin Depot Restaurant - Jacksonville Beach, FL

(1993-01 - 1999-01)

• Conceptualized the "low country" theme
• Designed the kitchen and menu
• Supervised all kitchen activity
• Earned "Top 25" status from Jacksonville Magazine
• Created award-winning wine list (Restaurant Wine – Issue 44)

Chef - Capriccio, Ciao Gianni, Rosario's Restaurants - Atlantic Beach, FL and Jacksonville, FL

(1984-01 - 1993-01)

• Trained under Owner/Chef Giovanni Recupito's restaurants from front to back of the house
• Promoted to Chef at Capriccio
• Helped open two other restaurants for Chef Recupito
• Supervised kitchen
• Schedule, prepared, ordered and stored food