Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Joel Hamilton

Branford,CT

Summary

Seasoned culinary professional with over 20 years of hands-on experience in high-volume kitchens, diverse restaurant environments, and healthcare food service. Proven ability to lead kitchen teams, plan and execute customized menus, and maintain excellence under pressure. Known for strong leadership, attention to detail, and a passion for creating flavorful, consistent meals. Ready to bring expertise and energy to a dynamic Sous Chef role.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Line Cook

Masonicare Health Center
Wallingford, CT
03.2025 - Current
  • Prepared and served meals according to specific dietary needs, including low-sodium, diabetic, and texture-modified diets for residents and patients.
  • Followed established recipes and portion-control standards to ensure nutritional quality and consistency.
  • Maintained strict adherence to sanitation and food safety guidelines, including HACCP protocols.
  • Collaborated with dietary staff, nutritionists, and servers to ensure accurate and timely meal service.
  • Operated kitchen equipment, including ovens, steamers, slicers, and dish machines, in a safe and efficient manner.

Sous Chef

Stony Creek Brewey
Branford, CT
02.2024 - 02.2025
  • Supervised kitchen staff during daily service, ensuring efficient food preparation, and adherence to quality standards in a high-volume brewpub environment.
  • Assisted the Executive Chef with menu development, daily specials, and seasonal offerings to complement brewery selections.
  • Managed inventory, placed food orders, and monitored cost control to reduce waste, and maintain food budget targets.
  • Catered and hosted private events, including brewery parties and special functions, ensuring custom menus and guest satisfaction.
  • Oversaw line operations and kitchen flow during peak hours, ensuring timely ticket execution and consistent plating.
  • Trained and mentored new kitchen staff on prep techniques, food safety, and station responsibilities.

Line Cook

Eli Cannons
Middletown, CT
07.2022 - 08.2023
  • Prepared and cooked a variety of American pub-style dishes in a fast-paced kitchen environment.
  • Maintained high standards of food quality, presentation, and cleanliness in accordance with health and safety regulations.
  • Collaborated with kitchen staff to ensure timely and efficient service during peak hours.
  • Managed inventory and assisted with ordering supplies to maintain stock levels.

Prep Cook

Funju Noodle Bar
Wallingford, CT
08.2018 - 03.2022
  • Prepared daily mise en place for Japanese noodle and rice dishes, including chopping vegetables, marinating proteins, and portioning noodles.
  • Followed authentic Japanese recipes and restaurant standards for broths, sauces, and toppings, such as miso, tonkotsu, tare, and tare oils.
  • Maintained the freshness and quality of ingredients by following proper food storage, labeling, and FIFO rotation practices.
  • Assisted sushi and line cooks during peak hours with plating, restocking, and station maintenance.

Education

Associate of Arts - Culinary Arts

CT State Community College Gateway
New Haven, CT
12-2025

Skills

  • Culinary Team Leadership and Training – Led kitchen staff at Stony Creek Brewery in a high-volume brewpub environment
  • Menu Development and Private Event Catering – Collaborated on seasonal menus, and hosted catered events at Stony Creek Brewery
  • Japanese and Pan-Asian cuisine preparation – skilled in authentic broth, noodle, and rice dish preparation from Funju Noodle Bar
  • Food Safety & Sanitation (ServSafe Certified) – Ensured compliance in healthcare and restaurant kitchens
  • Inventory Control and Cost Management – Managed food costs and supply ordering to reduce waste and stay within budget
  • High-volume line cooking and ticket execution – thrived under pressure at busy service times in diverse kitchen settings
  • Prep, plating, and presentation techniques – consistently delivered clean, appealing dishes in both dine-in and catering settings
  • Opening, Closing & Station Organization – Maintained cleanliness, inventory, and readiness for smooth transitions

Certification

ServSafe Manager Certification – Certified 08/12/204, National Restaurant Association

Timeline

Line Cook

Masonicare Health Center
03.2025 - Current

Sous Chef

Stony Creek Brewey
02.2024 - 02.2025

Line Cook

Eli Cannons
07.2022 - 08.2023

Prep Cook

Funju Noodle Bar
08.2018 - 03.2022

Associate of Arts - Culinary Arts

CT State Community College Gateway

Similar Profiles

CREATE PROFILE
Joel Hamilton