John Armstrong
Park City
Summary
Total outdoor guy
Trains horses after rescue
Fly Fish
Entrepreneur
Currently building boat
Good sense of humor
Team player
Studies Quantum mechanics
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
12
12
years of professional experience
Work History
Chef
The Huckleberry Company
Park City
03.2013 - Current
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Created weekly schedules for employees based on projected business volume.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Distributed food to service staff for prompt delivery to customers.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
Cook
The Notch
Salmik
03.2024 - 03.2025
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Set up work stations prior to opening to minimize prep time.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Set up and performed initial prep work for soups, sauces and salads.
Education
Master of Science - MBA
Western Governors University
Salt Lake City, UT01-2030
Skills
- Food presentation
- Wine history
- Kitchen equipment operation and maintenance
- Kitchen operations management
- Signature dish creation
- Menu planning
- Recipe creation
- Regulatory compliance
- Performance improvement
- Foodstuff procurement
- Food safety oversight
- Garnishing techniques
- Flavor pairings
- Regional cuisine expertise
- Physical stamina
- Multitasking and organization
- Order delivery practices
- Fine-dining expertise
- Poaching techniques
- Food spoilage prevention
- Special diets
- Kitchen equipment operation
- Sanitation practices
- Team collaboration
- Braising techniques
- Recipe development
- Grilling techniques
- Ingredient selection
- Pantry restocking
- Utensils and equipment
- Food safety and sanitation
Timeline
Cook
The Notch
03.2024 - 03.2025
Chef
The Huckleberry Company
03.2013 - Current
Master of Science - MBA
Western Governors University