Jason Lee has over 20 years of experience in culinary arts, food service management, and customer service. He currently manages a $3.2 million retail restaurant operation at Providence Health in Portland. He has extensive leadership experience, including managing multiple food service operations simultaneously and remodelling restaurants. Lee is skilled in areas like team building, customer service, communication, and project management. He has held roles such as executive chef, operations manager, and assistant instructor throughout his career.

1. JASON N. LEE Phone: 503 866 8537
4765 SE. 54th Place  Portland, OR 97206 Email: juiceythumb@yahoo.com
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FOOD SERVICE MANAGEMENT
Innovative & results-driven Restaurant Manager & Executive Chef with 20 years of Culinary, Food Service & Customer
Service experience, coupled with a multitude of versatile skills transferable into hotel, restaurant industry & food
production. Advanced understanding of customer needs with diligent attention to detail results in superior customer
service & high levels of customer satisfaction. Geared with a combination of excellent project management, team
building & staff management skills with the ability to remodel & re-concept restaurant operations & processes.
CORE COMPETENCIES
Restaurant Management: Expansive experience in all aspects of food service from small operation to large hotel chain
experience. In-depth insight on how to successfully lead operations with clear & fundamental skills that can build
strong teams & make customers desire for customer retention.
Leadership & Team Collaboration: History of concurrently directing multiple operations to successful completion
through effective management & team collaboration. Identify the developmental needs of the staff & coach, mentor,
or otherwise help improve their knowledge or skills.
Customer Service: Coordinate processes of providing customer services through customer needs assessment. Proven
ability in creating customer loyalty shown by establishing productive relationships, resolving complex issues &
developing quality standards solutions to meet specific needs & customer satisfaction.
Communication & Interpersonal: Exceptional interpersonal skills with proficiency to build & maintain productive staff
& client relationships. Collaborate & communicate positively with people of diverse backgrounds.
EDUCATION
Culinary Arts - Le Cordon Bleu Courses  Western Culinary Institute PDX Oregon 2000 - 2001
Graduated with honors, 4.0 GPA, Serve Safe Certified
ACF Apprenticeship Program  Colorado Mountain College Vail, CO 1999 - 2000
Completed various resort properties programs combined with class room instruction
PROFESSIONAL EXPERIENCE
Retail Restaurant Manager  Providence Health & Services Portland, OR Jan 2009 - Present
Manage & oversee a $3.2 million per year retail operation, as part of the regional retail management team for 11
Portland area locations. Serve as the current Wellness Health Champion for department, building incentive based
employee activity projects. Implement regional meal programs for food allergen customers.
― Served as the retail project manager for extensive remodeling in 2009 and helped build contemporary & health
focused seasonal menus for new direction in healthcare retail dining
― Reduced staff & supervisors by 15% while continuing to produce higher volume of customers by offering new food
stations in 2013
― Organized & implemented two new food stations as well as region wide beverage, grab & go food, healthy dining
programs & new sushi program with offsite contracting
― Served as the regional project manager for pilot Grab & Go program & project manager for 2013 CSA (Sauvie Island
Organics) program for St. Vincent’s location
― Led & established all year seasonal farmer’s market stand model for hospitals & coordinated summer long
Sustainable BBQ Station
― Successfully organized & implemented Meatless Monday program, worked on regionalizing & expanding emphasis
― Initiated & led extensive nutritional analysis & labeling standards for retail operations
― Maintained customer counts whilst reducing sugar sweeten beverages & eliminating deep fried foods & fatty foods

2. JASON N. LEE Phone: 503 866 8537  Email: juiceythumb@yahoo.com
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Chef/Assistant Instructor  The Wellspring School for Healing Arts Portland, OR Sep 2007 - Present
Co-instructor & demonstration chef during weekend classes for the Wholistic Nutrition Program, which is an accredited
280+ hour program focusing on the importance of foods & their energetics. Hands on instruction of students, develop
class syllabus, recipe formatting, nutritional balancing & menu development. Responsible for on-site catering events &
graduation ceremonies.
Operations Manager  Rosina Enterprises Portland, OR Jul 2007 - Sep 2008
Managed & oversaw production of organic condiment & produce processing facility while supervising all production of
handmade & machine processed goods. Handled invoice management system & determined effective processing
programs & ensured proper production goals. Established & maintained productive relationships with al clients.
― Developed working formulas for fast growing condiments section, such as 10 different pesto recipes, organic
guacamole recipes, organic salsa recipes & several seasonal condiments
― Formulated & implemented sales & marketing strategies with local groceries in Oregon & Washington
― Grew business by 250% in the first year through implementation of various business plans & strategies
― Built & fostered a solid team with accountability by administering all work according to company policies
Executive Chef  BridgePort Brewing Company Portland, OR Apr 2004 - Oct 2006
Supervised working of all culinary activities for a 12,000 square foot restaurant that included upper scale dining room,
two full service bars, “pub” dining room, 120 seat banquet room, outside seating & full service artisan bakery/deli
areas. Facilitated the recruitment & training of all kitchen staff. Controlled all administrative procedures in regards to
food cost, labor costs, staff policies, etc. Monitored all team activities & ensured exceptional quality.
― Remodeled existing pizza pub into a higher concept eatery & artisan bakery
― Served as a concept chef for sister restaurant across town (420 seat operation), contributing to kitchen design,
menu & production details
― Oversaw existing brewpub operation & transitioned through remodel with one year shutdown to rebuild the entire
restaurant operations from ground up
― Established seasonal based menus that sourced local meats, produce, coffee, dried provisions etc.
Executive Sous Chef  Porto Terra Tuscan Grill, Hilton Executive Tower Hotel Portland, OR Nov 2002 - Apr 2004
Controlled day-to-day operations for downtown northern Italian restaurant with 150 seat dining room, 65 seat lounge,
327 capacity room service & three 150 seat banquet rooms. Created coursed menus for special events & assisted
Executive Chef in creating menus for all facilities & standardized all recipes & plate presentations. Carried out lunch &
dinner line work, food ordering, food & labor cost management, administrative & disciplinary procedures. Created
dessert menu & several special event menus. Developed & executed new hire training program for all culinary staff.
PROFESSIONAL DEVELOPMENT
 Project Management Training  Providence
 Delegating for Success  Providence
 Crucial Conversations Training  Vital Smarts
 Influencer Training  Vital Smarts
OTHER RELATED ACTIVITIES
 2010 & 2012 Friends in Action Charity Auction, Auctioned Chef for private dinner
 2007 & 2008 Rosemary Anderson School Charity Auction, Auctioned Chef for private dinner
 2006 to 2007, Hired as the lead kitchen consultant for Emmons Architects for a new Deschutes Brewery brewpub in
the Portland Pearl District.
 2005 Spring Beer & Wine Festival, Participating & Demonstration Chef
 2005 L’Academie Culinaire de France Luncheon at Willamette Valley Vineyards, Participating Chef