Jason Collins

Upon moving to the

Western slope of Colorado, I was immediately taken in by the love of all things food in the area. I dove into exploring the local food, farms and ranches. I would love the opportunity to continue exploring the local food scene and expressing my culinary talent from your beautiful establishment. I have spent many years leading diversified teams which has inspired me to cultivate and support an enthusiastic, productive working environment with teams of experienced professionals.

Whole animal butchery and seafood fabrication

 Charcuterie and sausage making

 Sous vide cooking techniques

 Production under pressure without sacrificing food quality or safety

 Strong attention to detail, time management and organization

 Utilization of financial statements to reduce labor and food cost for increased profitability

 Advanced knowledge of cooking philosophy and technique with excelent knife skils

 Leadership, staff management and mentorship

 Proficiency using Microsoft Office Suite and various POS systems

 Nurture relationships with purveyors to obtain highest quality at lowest prices

StateFoodSafety – Food Manager Certification 202