Aaron C.

Mason
11350 Whooping Crane Drive
Parker, Co, 80134
am740056@westpost.net
720-347-7231
District Chef
Eurest Dining Services (Compass Group)
April/2007-Present
Responsible for developing and maintaining culinary programs within 43 accounts
located in Colorado, Nebraska, and New Mexico. Responsible for new account open
ings, hiring, purchasing, training, account development, and account maintenance
.
Responsible for presentations to key accounts, developing and implementing culin
ary programs, providing culinary guidance to Chefs in all Colorado accounts, dev
eloping and executing training programs for company personnel, staffing and perf
ormance reviews for personnel within the market, provide culinary support to oth
er departments for special projects, manage multiple priorities and time lines,
keep current with culinary trends and skills, and maintain relationship with key
food and disposables vendors.
* Responsible for purchasing all food, disposable, and beverage for the south we
stern regional market. Meet current and new vendors to stay within the Eurest "P
referred" guidelines while supporting District culinary needs and product requir
ements. Keep all locations in line with Manager Order guide (MOG) and corporate
directives through the "Sysco, INSTILL", "Western Paper" and "Yancys Fresh Produ
ce" programs.
* Managed monthly training and professional development programs for over 40 Exe
cutive Chefs and lead cooks for new corporate culinary programs, inventory contr
ol on Sysco INSTILL, food cost controls, associate training and Hygiene practice
s.
* Responsible for all aspects of 9 new account openings Including; C.U Leeds Bus
iness School, Lockheed Martin Orion Project, Visa, McKesson, MillerCoors Brewery
within Colorado and out of State EXXON Mobile 5 accounts in Bay Town Texas, Phi
lmont Boy Scout Ranch Cimarron New Mexico and Aurora Loan Services Nebraska and
many more.
* Coordinate with other South West District, Regional, & National Chefs to devel
op new culinary programs to be introduced for North American Eurest Division.
* District Account refresh including; Retraining of Chefs, changes of staff and
rehire, food program implementation, food cost reduction, menu development, prof
it maximization, inventory control and waste control.
* Responsible for organizing and implementing Auto Shipments from major supplier
s for the Colorado Market for 4 District Manager including 43 locations; ensurin
g that new product items are within S.W regional targets and quotas.
* Responsible for working with the District Marketing Manager and District Manag
ers to implement monthly Management meetings with seasonal culinary demonstratio
ns, Vendor demonstrations and information for over 80 Eurest Managers and Chefs.

Executive Chef Business Services

ARAMARK (Contract Avaya Technology)
February 2005- to April 07
Responsible for Managing operations; included hiring, training, and Managing per
sonal. Responsible for managing budget and food cost target while staying in lin
e with corporate guidelines. Create seasonal menus ensuring quality standards an
d follow all HACCAP safety and sanitation guidelines.
* Manage , train and develop six full time employees
* Reduced staff turnover by 50%
* Conduct quarterly performance and safety evaluations
* Manage and control twice weekly ordering of all location food, disposables and
 beverages.
* Build seasonal menus using over $10,000 of product per week
* Increased cafe sales and location participation from 35% to 65% within a 6 mon
th period.
* Decreased on hand weekly inventory levels to a week and a half of product whil
e helping to reduce weekly food cost from a 46% to a steady 42.1% target.
* Directly responsible for increasing profits for the location from a $30,000 lo
ss in 2005 to a $43,000 profit up to October 2006 through new outside business c
atering contracts which I was responsible for implementing all culinary aspects

Sous / Chef Tournant Directors Dinning

Restaurant Associates (Compass Group)
Contract: Deloitte, London England
July 2002-July 2004
Responsible for managing and training of all staff for an onsite catering of 34
rooms and one Executive Dining room for the Board of Directors; Responsible for
maintaining corporate guidelines and budget goals, writing both catering and sea
sonal fine dining menus, Hot & Cold buffet & Canape menus. Purchase product, ove
rsee quality standards, and maintain proper equipment operation and maintence, a
s well as ensuring all safety and sanitation standards.
* Responsible for training of Commis and Chef de Partie in food costing, menu de
velopment, and inventory control
* Responsible for ordering the highest quality of foods from a variety of local
and overseas vendors for a "non budget" Directors Board room while keeping up to
date with all new European & Global culinary treads and techniques
* Responsible for inventory of over $7,000 or $10,000 weekly while maintaining
inventory turns and product quality to meet RA purchasing guidelines
* Create catering menu recipes, calculate costs, create production records to r
educe waste and provide sufficient data for Senior Management team to run a gros
s profit tracker
* Responsible for food hygiene, safety standards, and back of house standards t
o ensure a safe and comfortable work environment
* Particate and conduct daily catering meeting with staff and clients to ensure
all needs are met
Education
The Guildford Collage of Further & Higher Education in Culinary Arts
Guildford, Surrey, England
London University Bachelors of Culinary Arts
* Professional Chefs NVQ Level 1,2,3
* Food & Beverage Service City & Guilds 706/6
* BTEC First Diploma in Hotel, Catering and Food Science
* Basic Food Hygiene Certificate (UK)
* Serve Safe Recertified April 2010
Experience & Honors
* Training under Chef Gordon Ramsay and Chef Mark Sargeant at Claridges in Mayfa
ir London
* Working with Chef Paul Oxenard for the Board of UK Directors Culinary Team for
ARAMARK award winners
* Chef for the Marlboro 50th Anaversery Corporation Celebration Dinner in Denver
Colorado
* Chef for Denver Premiere for "Harry Potter, the prisoner of Azkaban" Celebrati
on