Joel Blankenship

Executive Chef

Cameron Mitchell Restaurants

01.2011 - 01.2024

Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Streamlined kitchen operations with effective inventory management and cost controls.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Oversaw business operations, inventory control, and customer service for restaurant.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Participated in food tastings and taste tests.
Assisted with menu development and planning.
Disciplined and dedicated to meeting high-quality standards.