JASON BRAZZEL
Chef/ Caterer/Wellness Coach
Lee's Summit,MO
Summary
Dynamic chef with a proven track record at Goldie Mae’s Soul Food Kitchen & BBQ, specializing in southern American cuisine, barbecue, menu creation and large-scale event planning. Renowned for exceptional customer service and high-quality food production, I excel in kitchen management and team collaboration, ensuring memorable culinary experiences for diverse clientele. Detail-oriented Caterer with 10+ years of experience in foodservice management. Consistently delivered superior-quality client services when providing delicious meals, appetizers and beverages. Exceeded expectations to retain long-term, repeat customers.
Overview
13
13
years of professional experience
4
4
years of post-secondary education
Work History
Caterer (self-employed)
Goldie Mae’s Soul Food Kitchen & BBQ
Lee's Summit
07.2015 - Current
- Responsible for menu creation and recipe design for Goldie Mae’s
- Responsible for conducting client meetings for event planning and catering pricing
- Delivered exceptional customer service to ensure a high level of customer satisfaction
- Earned reputation for producing high quality food products and demonstrating superior recipe knowledge
- Prepare a variety of meats, vegetables and other food items using kitchen equipment, including flattop griddle, deep fryers, commercial ovens, commercial smoker and grill, and commercial stoves
- Prepared food for over 200 events for retirement ceremonies, military balls, weddings and other events
- Recognized by the Fort Leonard Wood base paper for as the Fort Foodie of the Month July 2016
- Kept track of all costs associated with each event in order to stay within budget parameters.
- Calculated accurate portion sizes when preparing meals for large groups.
- Executed Department of Defense family day event in September 2019, accommodating more than 500 guests.
- Managed inventory of catering equipment including chafing dishes, serving utensils, linens.
- Maintained cleanliness of kitchen area before, during and after catered events.
- Created attractive displays for buffets using a variety of garnishes and decorations.
- Monitored food preparation times in order to deliver hot meals on time.
- Responsible for catering setup, operations and sanitation throughout planned events
- Finalized banquet configurations by conducting thorough inspections with clients prior to event start.
- Successfully serviced events through collaboration with establishment managers by securing venue and scheduling adequate personnel.
- Ensured proper storage of food items prior to catering events.
Cook
Fieldhouse restaurant
Frankfurt
03.2013 - 04.2015
- Responsible for menu creation and recipe designs and accomplishments
- Delivered exceptional customer service to ensure a high level of customer satisfaction
- Earned reputation for producing high quality food products and demonstrating superior recipe knowledge
- Prepare a variety of meats, vegetables and other food items using kitchen equipment, including deep fryers, commercial ovens, pizza ovens and commercial stoves
- Maintain a clean and sanitary workstation and communicate clearly with leadership and FOH team members
- Prepared food for 100+ guests daily
- US Consulate General Frankfurt Germany
- Followed food safety guidelines to ensure quality standards.
- Operated kitchen equipment safely and efficiently during shifts.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Managed portion control using correct utensils during preparation and plating.
Education
Associate of Arts Degree - Holistic Wellness and Nutrition
Escoffier School of Culinary Arts
Boulder, CO 05.2024 - 07.2025
Associate of Arts Degree - Culinary Arts
Escoffier School of Culinary Arts
Boulder, CO 04.2021 - 10.2022
Diploma - Culinary Arts & Operations
Escoffier School of Culinary Arts
04.2021 - 04.2022
Skills
- Team collaboration and staff supervision
- Kitchen management and food preparation
- Sanitation and food safety practices
- Plant-based menu development
- Cultural cuisine expertise
- Specialty diet planning
- Presentation skills
- Valid Missouri driver's license
- Large-scale event coordination
- Nutrition and wellness coaching
- Recipe design and event planning
- Customer service excellence
- Ability to lift 60 pounds
- Organizing and prioritizing tasks
- Vegan cuisine knowledge
- Staff development and delegation
- Performance improvement strategies
- Adaptability and analytical thinking
Safe food handling
Personable and friendly
Personal Information
References
References available upon request.
Accomplishments
- Executed catering services for events with 300+ attendees.
- Supervised team of 15 staff members.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Associate of Arts Degree - Holistic Wellness and Nutrition
Escoffier School of Culinary Arts
05.2024 - 07.2025
Associate of Arts Degree - Culinary Arts
Escoffier School of Culinary Arts
04.2021 - 10.2022
Diploma - Culinary Arts & Operations
Escoffier School of Culinary Arts
04.2021 - 04.2022
Caterer (self-employed)
Goldie Mae’s Soul Food Kitchen & BBQ
07.2015 - Current
Cook
Fieldhouse restaurant
03.2013 - 04.2015