Jarred Heskett

Create layouts for kitchens, bars, dining areas, and storage to optimize space and functionality. Assist in the development of menus, kitchen workflow, and service style. Ensure designs adhere to health, safety, and food industry regulations.

Design Consultant (Foodservice) - HESMAN GROUP LLC. - Tulsa, OK

(2022-01)

• Create layouts for kitchens, bars, dining areas, and storage to optimize space and functionality.
• Assist in the development of menus, kitchen workflow, and service style.
• Ensure designs adhere to health, safety, and food industry regulations.
• Recommend and specify functional and maintenance friendly kitchen equipment.

Design Consultant (Foodservice) - SELF-EMPLOYED - Tulsa, OK

(2020-01 - 2022-12)

• Streamline workflow, staffing, and service processes.
• Execute the design of menus, signage, and other graphics according to client specifications.
• Assist managing budgets, cost control, profitability strategies, and training programs.

Sous Chef - BOSTON TITLE & ABSTRACT COMPANY - Tulsa, OK

(2018-01 - 2020-12)

• Assisted in leading daily kitchen operations for a fine dining restaurant specializing in gourmet ingredients and techniques.
• Managed line cooks, ensured quality and consistency, oversaw inventory and food costs, maintained sanitation standards, and executed preparations while maintaining operational standards and guest satisfaction.

Sous Chef - AMELIA'S WOOD FIRE CUISINE - Tulsa, OK

(2016-01 - 2018-12)

• Assisted in leading daily kitchen operations for a fine dining restaurant specializing in wood-fired cuisine.
• Managed line cooks, ensured quality and consistency, oversaw inventory and food costs, maintained sanitation standards, and executed preparations while maintaining operational standards and guest satisfaction.

Sushi Chef - SUSHI ALLEY IZAKAYA (CLOSED) - Tulsa, OK

(2011-01 - 2014-12)

• Heavy focus on handling of traditional Japanese knives, and portioning of whole fish.
• Ensured proper preparation, seasoning, and temperature control of sushi rice.
• Consistently executed high-volume service.
• Assess freshness, ensure proper storage, and strict sanitation practices.

Apprentice Chef - MORIMOTO - Philadelphia, PA

(2008-01 - 2011-12)

• Learned knife skills, fish trimming, and portioning under the supervision of world-class chefs.
• Assisted with sushi rice preparation, ingredient prep, and station setup.
• Prepared simple rolls and garnishes while learning nigiri and sashimi techniques.
• Maintained cleanliness, proper storage, and adherence to food safety standards.

Dishwasher/Porter - LE NEW-YORK (QUAI DES BELGES / VIEUX-PORT) - Marseilles, France

(2007-01 - 2007-12)

• Maintained cleanliness and organization throughout by washing dishes, cookware, and kitchen equipment.
• Assisted with food preparation, receiving deliveries, and ensuring all work areas met sanitation standards.
• Supported chefs with setup and closing duties while contributing to an efficient and well-organized back-of-house operation.