Jason Coxe is a lead broiler chef with over 10 years of experience in high-volume kitchens in Las Vegas. He excels at managing teams, inventory control, culinary skills, and food safety compliance. His experience includes positions at Stk steakhouse, Todd English Pub, Tahiti Joe's, and BLT. He has a culinary degree from Le Cordon Bleu and is certified in food safety and handling.

1. Jason Coxe
2925 N. Jones Blvd 89108
Las Vegas, NV
(702)902-0725
jasoncoxe013@yahoo.com
Professional Summary
 Lead broiler chef who excels at leading team to produce thehighest quality flavorful dishes in creative, appealing
presentations. Outstandingculinary techniques, inventory management, recipe development and health and safety adherence.
Specialize in working with sous chef and executive chef to manage a brigade of chefs and kitchen workers in a fast-paced,
high-volume environment.
Core Qualifications
 Management, coaching expertise
 Inventory control
 Exceptional organization
 Applianceoperation and maintenance
 High-end culinary and presentation skills
 Advanced knife skills, butchering techniques
 Food handler certified, and HAACP knowledge
 Ability to rotate throughout the kitchen stations to ensure thekitchen runs smoothly and in a timely manner
 Servsafe certified
Experience
Stk steak house located in theCosmopolitan hotel and casino from: 2-13 to 10-15
 High volume kitchen , cooking for 600 to 1000 covers night Executive chef Stephen Hopcraft
 Coordinating and expoing a 13 man line
 Inventory
 Assisted in training new employees
 Butchering and portioning meat, seafood, lamb, etc.
 Ensuring proper temps, plate presentation and multitasking
 Proper sanitation and food safety,
Todd English Pub located at the Aria hotel and casino from: 5-11 to 2-13
 High volume gastro pub 500 to 800 covers a night Executive chef Jaime Pruitt
 Scratch kitchen
 Pairing hand crafted Beers with appetizers and entrees
 Banquets
 Butchering meats
 Training new employees

2. Tahiti Joes hotel from: 6-10 to 5-11
 Gained knowledge in Italian cuisine Executive chef Evan Fleissher
 Sauces
 Homemade pizzadough and sauce
 Grilling and sautéing while maintain proper platepresentation and temperatures
 Carvery
 Banquets
BLT located in themirage (pastry cook) from: 2009 to 6-10
 Gained knowledge in thepastry dept.
 Homemade ice creams, crème brulee, macaroons, pastry cream
 Bread pudding, napoleons
Kopper Keg bar and grill from: 2006 to 2009
 Traditional bar food with a kick
 Inventory
 Menu planning
 First job out of culinary school
Education
 Le Cordon Bleu culinary school , where I received an associate’s degree
 Bishop Gorman high school
(References upon request)