Adam Posin
West Palm Beach
Summary
Dynamic and visionary Executive Chef with 8 years of proven success in fine dining and high-volume culinary operations. Expert in designing innovative, seasonal menus that delight guests while driving profitability. Skilled in leading and inspiring diverse kitchen teams, optimizing workflows, and maintaining impeccable food quality and safety standards. Recognized for blending culinary artistry with strategic business insight to elevate brand reputation and deliver unforgettable dining experiences.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Sous Chef
The Club at Admirals Cove/ 27 West
01.2025 - Current
- Coordinate and execute menu planning, including creating seasonal recipes and requested dishes for members.
- Staff development to include training, monitoring, and assigning duties to maximize kitchen efficiency.
- Special Event coordinator working with members and food and beverage management to plan and organize special events and wine dinners for our members.
- Create and prepare requested dishes for members to include wild game, vegan, and gluten free.
- Provided hospitality services, food cost budgetary requirements, and managed food service professionals.
- Greeted customers and provided excellent customer service.
Chef
The Capital Grille
06.2023 - 01.2024
- Coordinated and implemented menu planning, and daily restaurant operations.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Performed financial analysis and recommended effective methods to cut costs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food service procedures.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Managed inventory levels, receiving, invoice settling and equipment maintenance.
- Greeted customers and provided excellent customer service.
- Conducted daily inspections and maintained food sanitation and kitchen equipment standards.
Executive Chef
Sullivan's Steakhouse
12.2021 - 05.2023
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Performed financial analysis and recommended effective methods to cut costs.
Education
Associate of Arts - Culinary Arts
Florida Community College
Jacksonville, FLAssociate of Arts - Culinary Arts
Art Institute of Fort Lauderdale
Fort Lauderdale, FL05-2010
Skills
- Food Cost
- Team leadership
- Food safety
- Inventory management
- Food presentation
- Menu planning
- Cooking techniques
- Mentoring and coaching
- Vendor relationship management
- Recipes and menu planning
Certification
Serv Safe Certified
Timeline
Sous Chef
The Club at Admirals Cove/ 27 West
01.2025 - Current
Chef
The Capital Grille
06.2023 - 01.2024
Executive Chef
Sullivan's Steakhouse
12.2021 - 05.2023
Associate of Arts - Culinary Arts
Florida Community College
Associate of Arts - Culinary Arts
Art Institute of Fort Lauderdale