Regional/Executive Chef

Joshua Eymann

**** ****** **** **., ***** Rock, TX 78665

317-***-**** ac5ys4@r.postjobfree.com

Profile

Over 15 years of restaurant, food preparation, staff leadership, sanitation, kitchen operations, professional development and personnel training experience; offer particular strengths in cost control/financial management and small business development.

Exceptional proficiency in development of nutritionally-focused menus and food preparation that is highly applicable in a hospital/healthcare environment.

Bachelor of Culinary Management and A.S in Culinary Arts.

ServSafe Certified and certified by National Restaurant Association in Supervision and Sanitation.

Record of progression to Sous Chef level due to outstanding performance.

Apply dynamic leadership skills toward training and supervising top-performing team.

Strategically prioritize and organize workflow as well as delegate assignments to maximize use of time and resources.

Monitor inventory and cost-effectively control stock to maintain optimal levels based on real-time and projected needs.

Strategically plan, assign, adjust, and evaluate section projects based on priorities, job complexity and staff availability.

Highly proficient in Aloha, Point of Sale and Microsoft applications.

Professional Experience

National Operations Chef, Alamo Drafthouse Cinemas, Austin, TX 2017-2018

●Assist with National Rollouts of new menus and assists Franchise Operators in sourcing, training, and rolling out new menus

●Onsite at all new venue openings and oversees the ordering, scheduling, sourcing, and training for our training team

●Work with training department to ensure that we are able to have the proper tools are in place to sustain the growth we are going through

●In charge of Smallwares sourcing for new venue openings

●Monitor Fresh Temp and Decision Logic for all Corporate owned locations

●Participate in all product reviews for potential items to be used in recipes

●Rolled out the Expo Certification for the Brand

Innovation Chef, Chili’s, Dallas, TX 2016 - 2017

●Assist’s with Culinary Innovation and Forward Thinking for the Chili’s Brand

●Work with training department to ensure recipes are correct for training materials.

●Work directly with supply chain teams throughout menu rollout process to coordinate lead times and logistic of new products needed.

●Participate in all product reviews for potential items to be used in recipes.

●Prepare menu items for photo shoots for internal and external use.

●Prepare all menus and food for officer’s dinners.

Culinary Innovations Coordinator, Maggiano’s Little Italy, Dallas, TX 2014 - 2016

●Assists with National Menu Rollouts creating, reviewing, editing all materials related to Recipes, Line Checks, Opening Walk Through, and Label Machines.

●Responsible for entering all recipes into MenuLink; BOH inventory management system and entering all PLU’s that are required for the POS systems.

●Assist’s with Culinary Innovation and Forward Thinking for the Maggiano’s Brand

●Work with training department to ensure recipes are correct for training materials.

●Work directly with supply chain teams throughout menu rollout process to coordinate lead times and logistic of new products needed.

●Participate in all product reviews for potential items to be used in recipes.

●Prepare menu items for photo shoots for internal and external use.

●Prepare all menus and food for officer’s dinners.

Executive Sous Chef, Maggiano’s Little Italy, Plano, TX 2009 - 2014

●Skillfully prepare dishes for patrons and adhere to highest standards of presentation and food quality.

●Ensure adequate shift coverage, train staff and professionally develop Apprentices.

●Diligently keep food and labor expenses under control and open restaurant daily.

Sous Chef, Palomino, Indianapolis, IN 2005 - 2009

●See entry immediately above as duties were substantially identical.

Chef / Sous Chef, Nordstrom Café & Grill, Colorado, IN 2004 - 2005

●Successfully developed new menu items.

●Ensured proper inventory types and levels through comprehensive ordering.

●Skillfully recruited and instructed kitchen staff and controlled expenses.

Kitchen Manager, Las Casas Restaurant, Temple, TX 1998 - 2003

●See entry immediately above, as duties were substantially identical.

Education

Bachelor of Culinary Management, Scottsdale Culinary Institute, Scottsdale, AZ, 2011

Associate of Applied Science, Culinary Arts, Honors Graduate, Texas Culinary Academy, Austin, TX, 2004

Certificate in Business Management, High Honors and Dean’s List Graduate, Temple College, Temple, TX, 2000

References

Johnny Poche`, R&D Chef, Maggiano’s Little Italy, Plano, TX, 972-***-****

David Stadtmiller, Sr. Director of Culinary, Brinker International, Dallas, TX, 317-***-****

Jeff Mann, VP of Culinary, Alamo Drafthouse, Austin, TX, 813-***-****

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