Summary
Overview
Work History
Education
Skills
Timeline
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Jason Thiner

Sioux Falls

Summary

Chef/Cook with expertise in food safety, menu development, and cost control, adept at enhancing team cohesion and improving dining experiences. Successfully optimized ingredient sourcing and implemented customer-driven menu changes, resulting in increased satisfaction and repeat visits. Demonstrates strong skills in culinary presentation and nutritional analysis, with a focus on minimizing waste and maximizing guest engagement.

Overview

2026
2026
years of professional experience

Work History

Chef/Cook

legends on lake lorraine
10.2023 - Current
  • Coordinated with front-of-house staff to ensure seamless service, enhancing overall dining experience and improving team cohesion.
  • Evaluated ingredient sourcing to optimize costs while maintaining quality, resulting in substantial savings without compromising menu integrity.
  • Implemented seasonal menu changes based on customer feedback, leading to noticeable increases in customer satisfaction and repeat visits.
  • Maintained strict inventory controls and conducted regular audits, ensuring minimal food waste and enhancing cost-effectiveness.
  • Analyzed customer preferences to tailor menu offerings, driving substantial improvements in sales and enhancing overall guest engagement.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.

Chef/Cook

Samford Health
02.2016 - 01.2023
  • Collaborated with kitchen staff to streamline food preparation processes, resulting in improved efficiency and reduced service times.
  • Monitored inventory levels and analyzed usage trends, minimizing food waste and optimizing cost management.
  • Implemented new inventory tracking system, achieving noticeable reductions in food waste and maximizing budget efficiency.
  • Fostered a positive work environment by encouraging team collaboration and skill development, contributing to improved staff morale.
  • Enhanced kitchen workflow by redesigning food prep stations, leading to faster service times and higher customer satisfaction.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Coordinated with team members to prepare orders on time.
  • Modified recipes to accommodate dietary restrictions and allergies.

Raw Material Handler

Tamarack Materials
2010 - 2010
  • Improved safety standards with thorough inspections of storage areas and equipment.
  • Collaborated with procurement team for optimal material purchasing, reducing costs and maintaining adequate supplies.
  • Supported cost-saving initiatives by identifying surplus or obsolete materials for return or disposal purposes.
  • Facilitated quick resolution of material shortages by proactively communicating with suppliers when needed.
  • Conducted regular physical inventories to maintain accurate records and support efficient planning.
  • Complied with company guidelines on hazardous material handling procedures while mitigating risks associated with it.
  • Transported inventory items to appropriate locations.
  • Read production orders, work orders, shipping orders and requisitions to determine items to be moved, gathered, or distributed.
  • Attached identifying tags to containers to mark with identifying shipping information.
  • Unloaded incoming shipments to verify accuracy of deliveries and check possible damages.
  • Loaded and unloaded materials onto and off of trucks for fast shipment.
  • Operated equipment while observing standard safety procedures.
  • Used machinery and equipment such as box cutters, shrink-wrap guns and electric pallet jacks.
  • Drove forklifts, pallet jacks and other equipment to move materials.
  • Successfully navigated large shipments of materials through tight spaces and busy facilities.

Warehouse Worker

Walco Animal Health
2009 - 2010
  • Loaded, unloaded, and moved material to and from storage and production areas.
  • Consistently lifted materials weighing as much as 50 pounds.
  • Managed incoming shipments effectively by inspecting goods for quality control purposes before storing them appropriately.
  • Unpacked and repacked items in different quantities and configurations for shipment.
  • Shipped material and performed boxing, packing, labeling, and preparation of related documents.
  • Maintained clean workspaces by enforcing strict housekeeping guidelines for storage areas, dock bays, and equipment zones.
  • Reduced order processing times with streamlined picking, packing, and shipping procedures.

Education

Graphic Degsin - Graphic Design

Iowa Lakes Community College
Estherville, Iowa
01.2009

Skills

  • Food Safety (Expert)
  • Menu Development (Expert)
  • Nutritional Analysis (Skillful)
  • Culinary Presentation (Experienced)
  • Cost Control (Expert)
  • Heavy lifting
  • Loading and unloading
  • Warehouse safety
  • Order picking
  • Truck loading and unloading
  • Material packaging
  • Forklift operations

Timeline

Chef/Cook

legends on lake lorraine
10.2023 - Current

Chef/Cook

Samford Health
02.2016 - 01.2023

Raw Material Handler

Tamarack Materials
2010 - 2010

Warehouse Worker

Walco Animal Health
2009 - 2010

Graphic Degsin - Graphic Design

Iowa Lakes Community College

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Jason Thiner