Ian Groesbeck
Heber,UT
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
6
6
years of professional experience
Work History
Chef
Intermountain Health Heber Valley Hospital
01.2024 - Current
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Private Catering
Self Employed
01.2019 - Current
- Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
- Collaborated with other household staff to provide seamless services for clients, fostering a positive work environment.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Implemented creative presentation techniques that added visual appeal to dishes while maintaining taste quality.
- Trained junior chefs in advanced culinary techniques, contributing to their professional development and overall team success.
Head Chef/General Manager of Food Service
Cafe Bloomm
08.2022 - 04.2023
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
Executive Chef
Mosida Market
11.2021 - 09.2022
- Implemented prepared food strategies for retail sales
- Cross-networked with clients and food industry professionals to build brand reputation and executed new marketing strategies
- Developed commercial kitchen for prepared food production
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Interacted with guests to obtain feedback on product quality and service levels.
Wok Chef/Assistant Head Chef
Wok The Line
03.2020 - 09.2022
- Enhanced customer satisfaction by creating visually appealing and delicious dishes in a timely manner.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Streamlined kitchen operations by implementing efficient food preparation techniques and proper equipment usage.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Trained new staff members on kitchen procedures, contributing to the growth of a cohesive culinary team.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
Line Cook
Block Restaurant
12.2017 - 01.2020
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Education
Bachelor of Science - Criminal Justice
Utah Valley University
Orem, UTSkills
- Meal Preparation
- Signature dish creation
- Menu development
- Regulatory Compliance
- Cost Control
- Purchasing
- Fine-dining expertise
- Knife Skills
Timeline
Chef
Intermountain Health Heber Valley Hospital
01.2024 - Current
Head Chef/General Manager of Food Service
Cafe Bloomm
08.2022 - 04.2023
Executive Chef
Mosida Market
11.2021 - 09.2022
Wok Chef/Assistant Head Chef
Wok The Line
03.2020 - 09.2022
Private Catering
Self Employed
01.2019 - Current
Line Cook
Block Restaurant
12.2017 - 01.2020
Bachelor of Science - Criminal Justice
Utah Valley University
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