Jeffrey Jaszcar

Motivated, hardworking professional with a positive attitude. Willing to learn new skills with a talent for quickly mastering new technology. Ability to lead, mentor and also to follow. Dependable, mature with a good work ethic and integrity. I will be a loyal employee and support management at all times.

Sous Chef - Jesse's Restaurant

(2026-05)

• Supervise and lead kitchen staff during prep and service.
• Assist the Executive Chef with daily kitchen operations.
• Ensure all food is prepared consistently according to recipes and presentation standards.
• Expedite service and coordinate ticket flow during busy periods.
• Train, mentor, and evaluate line cooks and prep cooks.
• Create prep lists and assign daily tasks to kitchen staff.
• Monitor food quality, taste, portion sizes, and plate presentation.
• Maintain inventory, place orders, and control food costs.
• Minimize waste through proper product rotation and portion control.
• Ensure compliance with food safety, sanitation, and health department regulations.
• Verify proper labeling, dating, storage, and FIFO (First In, First Out) procedures.
• Maintain a clean, organized, and safe kitchen environment.
• Assist with menu development, specials, and recipe testing.
• Step into any station as needed during service.
• Help manage labor costs by scheduling staff and monitoring productivity.
• Address equipment issues and coordinate repairs when necessary
• Foster a positive, professional, and team-oriented kitchen culture.

Line Cook - The Kitchen Sink - Wilmington, NC

(2025-08 - 2026-03)

• Prepared and cooked a variety of dishes according to recipes, quality standards, and presentation guidelines
• Assisted in training new line cooks on cooking techniques, recipe execution, and safety procedures
• Worked efficiently under pressure during busy service periods to meet customer demands without compromising quality

Cook - Bigger's Market - Wilmington, NC

(2024-07 - 2025-06)

• Prepared and cooked a variety of dishes, ensuring high quality and presentation standards
• Assisted in the development of new menu items by providing input on flavors, ingredients, and cooking methods
• Trained new cooks on proper cooking techniques, safety procedures, and menu items
• Followed recipes and portion control guidelines to consistently deliver delicious meals

Assistant Operations Manager - Ge cafeteria - Wilmington, NC

(2023-01 - 2024-09)

FedEx Delivery Driver - FedEx Ground - Wilmington, NC

(2018-11 - 2022-10)

Line Cook - Pine Valley Market - Wilmington, NC

(2017-05 - 2018-11)

Lead Cook - Winnies tavern - Wilmington, NC

(2016-07 - 2017-06)

Sous Chef/Line Cook - Bills Front Porch Pub and Brewery - Wilmington, NC

(2016-05 - 2016-07)

Lead Line Cook - The Brass Tap - Craft Beer Bar & Restaurant - Vacaville, CA

(2015-09 - 2016-05)

fine dining cook - cibo 7 - Roseville, CA

(2015-05 - 2015-07)

execute the recipes provided by the executive chef, prepare plates that are appealing to the eye and taste. made sure my work station was stocked and cleaned at all times. house made sauces, dressings, pastas. broke down meats, fishes and other proteins.

CERTIFICATE - CULINARY ARTS & RESTAURANT MANAGEMENT - INSTITUTE OF TECHNOLOGY (2007-02 - 2009-12)

Trade school

High school diploma or GED