Jason Connolly
Sous Chef
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About
To obtain a position with a progressive, reputable restaurant, which will enable me to utilize my culinary skills to our mutual benefit.
Experience
Sous Chef - Hyatt Regency Mission Bay
(2025-10)
- Management of staff in a union house
- Controlling food costs
- Creating menus, large banquets
- Streamlining ordering and inventory
Chef de Cuisine - Swagyu Burger Bar
(2025-02 - 2025-07)
- Management of staff
- Controlling costs
- Implementation of menus, inventory, prep sheets
Chef de Cuisine - Terra American Bistro
(2024-01 - 2024-06)
- Management of staff
- Controlling costs
- Creating specials
Sous Chef - Pamplemousse Grille
(2015-09 - 2022-07)
- Management of staff
- Creating specials
- Working line
- Expedite service
- Large Catering events
Sous Chef/line cook - Del Mar Race Track
(2015-06)
- Management of staff
- Creating specials
- Working line
- Expedite service
Executive Chef - Real Bar and Bistro - Solana Beach, CA
(2014-10 - 2015-05)
improved menu, staff, focused on seasonal local product. Promotion of north county food/restaurants.
Chef de Cuisine - Bistro West - Carlsbad, CA
(2008-01 - 2014-09)
- Maintained food and labor costs
- Improved menu quality, staff training, education
- Management of a staff of 20+ cooks
- Created several successful beer and wine dinners
- Promoted local sustainable product
Executive Chef - The Quail at Lake San Marcos - San Marcos, CA
(2006-05 - 2008-01)
- Management of staff, controlling food and labor costs
- Ordering of all BOH products, menu development
- Prepared, organized and cooked for large banquets/catering
- improved menu quality, staff training/education
Sous Chef - Delfina - San Francisco, CA
(2000-07 - 2006-03)
- Management of staff
- Controlling food, labor costs
- Ordering of seasonal produce and proteins
- Working all stations of line
- Worked under Chef Craig Stoll, Food and Wine Best New Chef, 2000
- James Beard Best Chef West Coast Award
- Helped open Pizzeria Delfina, training/food testing
Rounds Chef - The Prado at Balboa Park - San Diego, CA
(1999-08 - 2000-06)
- Working all stations of line in a high volume kitchen
- Created daily specials
- Prepared and cooked for large banquets and catering from 100-2,000
Lead Line Cook - Karl Strauss Brewery Gardens - San Diego, CA
(1999-07 - 2000-03)
- Management of large staff
- Education
- Working all stations of line
- Creating daily specials
- Prepared and cooked for large banquets and catering
Sous Chef - Creo La, New Orleans Bistro - San Carlos, CA
(1997-02 - 1999-04)
- Cooked and prepared food for daily service
- Worked all stations of line
- Created daily specials, prepared desserts
Education
Associate of Arts - Culinary Arts - California Culinary Academy (1999 - 1999)
