Chef Joshua Mcknight
Wilton Manors,FL
Summary
Professional Chef/Pastry Chef with 26 years of experience in fine dining facilities, luxury hotels, and catering venues. Skilled in menu development Strong background in culinary and hospitality management, public speaking, and outreach events. Proven track record of maintaining high quality and creativity while controlling costs and ensuring healthy profit
Overview
26
26
years of professional experience
1
1
Certification
Work History
Executive Chef
Subculture Group
West Palm Beach, FL
09.2020 - 05.2023
- Developed menus, managed vendor relations, and controlled inventory and menu costing.
Executive Chef /Pastry Chef
The River House and Vegan Village
Fort Lauderdale, FL
09.2020 - 04.2022
- Maintained restaurant operations with limited staff and resources after the former chef ran the restaurant into financial trouble
- Successfully kept the restaurant open for another year and a half until the lease owner decided to close it due to debt acquired from the previous chef.
- Planned menu of desserts and pastries to complement savory entree items.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Improved performance of team members resulting in high-quality meals produced daily.
Pastry Chef
OCEANIC RESTAURANT
Pompano Beach, FL
06.2019 - 02.2021
- Prepared pastries for the line and banquets.
Executive Chef
TRIPLE B Bar and Grill
Hollywood, FL
02.2017 - 06.2019
- Managed scheduling, ordering inventory, vendor relations, bartending, and bar management.
Assistant Pastry Chef
MORTON'S STEAKHOUSE
03.2017 - 02.2019
- Worked in pantry and pastry stations.
Event Chef
AKM, Bru's Room Coconut Creek
11.2016 - 02.2018
Pastry Chef
HorseShoe Bend Country Club
03.2014 - 07.2016
- Prepared dessert specials for various theme nights and weekend dessert specials, including plate presentation and recipe costing
- Prepped for the pantry station, pizza station, and banquets.
Executive Chef
Northside United Methodist Church
09.2009 - 07.2016
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary
- Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.
Executive Pastry Chef
Negril Village Atl
Atlanta, GA
12.2012 - 02.2015
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing
- Recommended menu items to the Executive Chef for new dish development, holidays, special events, and promotions
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.
JR SOUS Chef
Strip Restaurant
Atlanta, GA
02.2006 - 07.2010
- Accurately and efficiently prepared healthy, delicious fish, meat, and vegetable-based dishes
- Promptly reported any maintenance and maintenance issues to the Executive Chef
- Recommended menu items to the Executive Chef for new dish development, holidays, special events, and promotions
- Practiced safe food handling procedures at all times
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures, and facility policies.
Pastry Chef
Mckendrick's Steakhouse
Dunwoody, GA
07.2006 - 02.2010
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy, and dry goods in the appropriate storage room, walk-in refrigerator, freezer, or cooler
- Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines.
Banquet Chef
Grill, Saute, Expediter Broil Yesterdays
08.1997 - 04.2005
- Lead shifts while personally preparing food items and executing requests based on required specifications
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues.
Education
Bachelor's -
Culinary Institute of America
01.2010
Skills
- Profit & Loss
- Reliability
- Team Work
- Flexibility
- Problem-solving
- Public Speaking
- Microsoft Excel
- English
- Sanitation
- Microsoft Word
- Management
- Food service
- Restaurant management
- Kitchen management
- Communication skills
- Training & development
- Certifications and Licenses
- ServSafe
- Food Handler Manager Certification
- Creative Thinking
- Staff Training
- Customer Service
- Operations Management
- Forecasting and Planning
- Decision-Making
- Food Stock and Supply Management
- Policy Development
- Delegating Work
- Recipe Development
- Resource Management
- Sanitation Guidelines
- Vendor Relations
- Profit & Loss
- Staff Scheduling
- Strong Work Ethic
- ServSafe Certification
- Staff Management
- Menu Development
- Special Events
- BOH Operations
- Inventory Control
- Performance assessments
- Recipes and menu planning
- Signature dish creation
- Payroll and scheduling
- Food spoilage prevention
- Food plating and presentation
- Vendor relations
- Budgeting
- Order delivery practices
- [Specialty] cuisine
- Food preparation and safety
- Kitchen equipment operation and maintenance
- Fine-dining expertise
- Hospitality service expertise
- Menu planning
- Performance improvement
Certification
Kitchen (10+ years)
Line cook (10+ years)
Cooking (10+ years)
Baking (10+ years)
POS (10+ years)
Hospitality Management
Catering (10+ years)
Culinary Experience
Kitchen Management Experience (10+ years)
Banquet Experience
Food Preparation (10+ years)
Produce Experience
Labor Cost Analysis
Food Production
Restaurant Experience
Inventory Control
Food Safety (10+ years)
Cake Decorating
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Life Unity Sacrifice Trust
Joshua Mcknight
Timeline
Executive Chef /Pastry Chef
The River House and Vegan Village
09.2020 - 04.2022
Executive Chef
Subculture Group
09.2020 - 05.2023
Pastry Chef
OCEANIC RESTAURANT
06.2019 - 02.2021
Assistant Pastry Chef
MORTON'S STEAKHOUSE
03.2017 - 02.2019
Executive Chef
TRIPLE B Bar and Grill
02.2017 - 06.2019
Event Chef
AKM, Bru's Room Coconut Creek
11.2016 - 02.2018
Pastry Chef
HorseShoe Bend Country Club
03.2014 - 07.2016
Executive Pastry Chef
Negril Village Atl
12.2012 - 02.2015
Executive Chef
Northside United Methodist Church
09.2009 - 07.2016
Pastry Chef
Mckendrick's Steakhouse
07.2006 - 02.2010
JR SOUS Chef
Strip Restaurant
02.2006 - 07.2010
Banquet Chef
Grill, Saute, Expediter Broil Yesterdays
08.1997 - 04.2005
Bachelor's -
Culinary Institute of America
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