Inventory Control Food Safety
Resume:
JOSHUA MINEHART
Pittsburgh, PA *****
******@*******.***
Professional Summary
Chef with extensive culinary expertise and a passion for creating innovative dishes, specializing in menu creation, food cost analysis, and kitchen management. Demonstrates strong skills in staff training, food safety, and inventory control, with a history of enhancing kitchen productivity and guest satisfaction in upscale dining environments. Committed to fostering teamwork and implementing eff icient workflows to elevate the culinary experience.
Willing to relocate to: Butler, PA - Pittsburgh, PA Work Experience
Line Cook
Pittsburgh Golf Club-Pittsburgh, PA
October 2024 to Present
Meticulously prepare and organize kitchen stations, ensuring seamless service and maintaining high quality standards.
Contribute to menu development process, proposing new dishes and flavor combinations to keep offerings fresh and exciting.
Execute precise meal preparation, consistently meeting exacting standards of f ine dining cuisine and elevating guest experience.
Chef De Partie
City Kitchen-Pittsburgh, PA
March 2024 to September 2024
Optimized station prep and stocking processes, signif icantly reducing setup time and enhancing overall kitchen productivity during peak hours.
Introduced new prep techniques, boosting cooking speed and quality in a fast-paced environment without compromising food standards.
Fostered seamless teamwork among kitchen staff, improving communication and coordination during high-pressure service periods.
Analyzed kitchen workflows, identifying bottlenecks and implementing solutions that measurably enhanced operational eff iciency and food delivery times. Kitchen Manager
Trinity Food Service-Butler, PA
January 2020 to December 2023
• Supervise volunteers in preparation of meals techniques and time management while monitoring food allergies and portion control.
Mentored volunteer staff in culinary techniques, emphasizing teamwork and eff iciency. Fostered a positive learning environment, enhancing overall kitchen productivity. Developed creative solutions for dietary restrictions, ensuring inclusive meal options. Introduced new recipe adaptations, balancing nutrition and taste preferences. Managed inventory and portion control with precision, minimizing waste and optimizing budget. Maintained meticulous records of food allergies and special dietary needs. Chef
The Lamplighter-Delmont, PA
November 2018 to January 2020
Prepared all dishes from scratch, ensuring top-quality ingredients and precise cuts. Developed wine pairing menus, elevating dining experiences.
Streamlined kitchen operations, enhancing eff iciency in high-volume settings. Consistently delivered exceptional cuisine for weddings and banquets.
Fostered teamwork in fast-paced kitchen environment. Coordinated with staff to ensure seamless service for special events and wine tastings.
Pioneered innovative culinary concepts, blending traditional techniques with modern flair. Elevated restaurant's reputation through unique monthly wine pairing events. Crafted diverse daily specials, pioneering unique wine pairing menus. Elevated dining experiences through creative culinary concepts and precise preparation techniques. Streamlined kitchen operations for high-volume catering and events. Consistently delivered exceptional cuisine for weddings, banquets, and monthly wine tastings. Cook
Chop Shop-Butler, PA
June 2016 to July 2018
• Mastered menu preparation, innovated dish creation, and maintained impeccable station cleanliness, enhancing kitchen eff iciency and customer satisfaction. Meticulously managed inventory, ensuring optimal stock levels and minimizing waste, while consistently delivering high- quality dishes to meet customer expectations. Fostered strong teamwork in high-pressure environment, coordinating seamlessly with front-of-house staff to ensure prompt and accurate order fulf illment. Assistant Kitchen Manager
Rachel's Roadhouse-Butler, PA
March 2015 to July 2016
Led kitchen team, optimized workflow, and mentored staff. Implemented cost-saving measures, resulting in reduced food waste and improved prof itability. Revamped menu offerings, introducing locally-sourced ingredients. Developed new recipes that became customer favorites, boosting repeat business.
Streamlined food preparation processes, reducing average meal preparation time. Improved kitchen eff iciency, leading to faster service and increased customer satisfaction. Maintained rigorous food safety standards, ensuring compliance with health regulations. Implemented inventory management system, minimizing waste and controlling costs. Chef
Monroe Hotel-Butler, PA
April 2003 to March 2015
• Managed inventory, menu planning based on food cost and inventory.Led kitchen operations, menu creation, and staff training for a high-volume hotel, managing catering events for up to 250 guests and optimizing inventory control.
Pioneered cost-effective menu planning strategies, balancing food costs with inventory management to enhance prof itability while maintaining culinary excellence. Mastered all kitchen stations, ensuring seamless operations and consistent quality across diverse culinary preparations and cleaning procedures.
Streamlined kitchen processes, signif icantly reducing food waste and improving operational eff iciency while maintaining high standards of cuisine.
Fostered a cohesive kitchen team through hands-on training and mentorship, elevating overall culinary skills and service quality.
Kitchen Manager
Texas Roadhouse-Butler, PA
October 2001 to September 2003
•Optimized kitchen workflow, reducing food waste and improving order fulf illment times. Implemented cost-saving measures while maintaining high-quality standards. Revamped menu offerings, introducing new dishes that boosted customer satisfaction. Developed creative solutions to enhance kitchen productivity and staff morale. Fostered a team-oriented environment, mentoring staff and promoting skill development. Coordinated seamlessly with front- of-house to ensure smooth service delivery. Kitchen Manager
Dingbats, Inc-Fox Chapel, PA
February 1997 to September 2001
Led kitchen operations, optimized food costs, and enhanced team eff iciency. Implemented new menu planning system, resulting in reduced waste and improved customer satisfaction. Revolutionized kitchen processes, introducing time-saving techniques. Developed creative menu items that became top sellers, contributing to increased revenue. Fostered a positive work environment, mentoring staff and promoting teamwork. Collaborated with front- of-house to improve service flow, enhancing overall dining experience. Maintained rigorous food safety standards, ensuring compliance with health regulations. Implemented detailed inventory system, minimizing waste and controlling costs effectively. Anticipated industry trends, adapting menu and operations accordingly. Spearheaded sustainability initiatives, sourcing local ingredients and reducing environmental impact. Cook
JD’s Pub-Butler, PA
November 1992 to August 1997
• Worked under the chef and really began honing my craft.
• Learned to cook, clean, stock and maintain quality food on every station.
• He taught food preparation, knife skills; use of all standard equipment.
• He taught me how and why certain foods go together, plate presentation as well as the proper way to store, rotate and order inventory.
• Menu creation, food cost analysis, cleaning procedures and every other aspect of the kitchen. Grill Cook
Ponderosa-Butler, PA
May 1992 to November 1992
• Worked as grill, fry or with the convection ovens, learning experience. Education
HIGH SCHOOL GRADUATE OR EQUIVALENCY CERTIFICATE
Butler High School - Butler, PA
October 1990 to June 1994
Skills
• Labor Cost Analysis
• Food Safety (Expert)
• Events Management
• Food Cost Analysis (Experienced)
• Roundsman (Skillful)
• Restaurant Management
• Meal Preparation
• Kitchen Experience
• Grill (Expert)
• Sauté (Expert)
• Vegetable (Expert)
• Menu Planning
• Banquet Experience
• Staff Training (Skillful)
• Catering (Experienced)
• Food Preparation
• Kitchen Management (Experienced)
• Pastry (Experienced)
• Profit & Loss
• Sanitation (Expert).
• Culinary Experience
• Pantry (Expert)
• Leadership
• Inventory Control (Experienced)
• Menu Creation (Experienced)
Links
https://1drv.ms/f/c/2f6211e6855651c3/EsNRVoXmEWIggC8_AQAAAAABTUQ9-Tk-NaUrXwdz0l2DPw Certifications and Licenses
ServSafe
Food Handler Certification
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