Joseph Lentz
Summary
Organized, independent worker with strong time management skills. Detail-oriented and able to learn new tasks quickly and effectively.
Overview
11
11
years of professional experience
Work History
Frontline Supervisor
Sodexo
Steamboat Springs, CO
04.2015 - 10.2017
Responsible for day to day operations in Retail sales and dinning hall. Service of 200 students breakfast, lunch and dinner in the dinning hall Retail sales averages 75-100 customer per day. Employee Hiring, training, and company accountability standards are under my direction. Food ordering for both outlines are based on historical data and a 27% food cost including beverage. Experience with labor management within .5 % of target labor cost. Problem solving in all outlets with equipment, customers, employees, and new food management programs. Customer relations and communication with college faculty, staff, and students. Help develop set and meet sales standards for staff. Create new revenue by building new clientele from locals. Menu development base on established plate cost and using sustainable products to meet new USDA standards. Banquet menu development and updating as well as staff training on new items and products. Self motivated to meet deadlines and excel at tasked. All goals and responsibilities are unsupervised and self managed. Responsible for self education based on company set guide lines and webinars. Responsible for new promotions, programs, and direction from corporate office.
Farm Manager
Stone Tree Farms
Napa, CA
08.2013 - 04.2015
Planned outline for 14 acre farm including yearly production estimates, seasonal analysis based on prior records. Maintained, structured and meet organic and sustainable guide lines. Yearly budgeting to meet standard 10% revenue increase. Developed standard operating procedures for maintaining and future develop of farm and sales. Made 30,60,90 day sales program for farm produce. Developed sales and marketing action plan. Spear headed Street sales to restaurants, Farmers market stands, weekly Community Support baskets, and built consistent customer relations. Set personal and Company goals long term and short term.
Culinary Art Teacher / Kitchen Manager
Silverado Cooking School
Napa, CA
08.2013 - 04.2015
My job duties were to build, order and inventory guides in excel format. Plan out a routine purchasing and receiving guide lines. Build relations with distributors and local farmers.In the class room teaching basic skills of cooking, technique, kitchen etiquette. Planned menus organized recipes and developed a simple standard or execution for novices cooks and professional chefs. Develop menus based local and sustainable products. Designed budgets based on projected profit and loss.
Executive Chef
Brannan's Grill
Calistoga, CA
06.2010 - 08.2013
Brannan’s Grill is a Traditional American full service restaurant in downtown Calistoga, California Featuring steaks, seafood, and traditional American fare. Responsibilities include recruiting, hiring, training and leading culinary staff. Employee retention programs and incentive packages based on employee team work, menu execution, and punctuality. Standard menu development, recipe development and execution of an established recipes. Restaurant menus were all based on local, sustainable, and foraged products found within 80 miles of restaurant. All purchasing food and beverage, inventory control and data entry. Budget development based on prior years profit and loss.
Restaurant Chef and Banquet Sous
The Meritage Resort and Spa
Napa, CA
09.2006 - 06.2010
My responsibilities as Restaurant chef was to maintain the day to day activities. Develop menu items with in food cost outlines and keeping up with the trends. Managed to lower food cost and labor while still increasing the food and costumer service quality. Raised customer satisfactory reviews in Yelp, Open table, and Trip adviser. Lead staff wine parings and customer tastings. Ran weekly meetings for front of the house and back of the house. Composed ordering for the Cafe Shop, bowling ally and restaurant. Strengthened Standing client relations and made new Clients bettering F&B total revenue.As Banquet Sous chef I ran the food service for two 1,500 person ball rooms both having there own Staffand kitchens. Updating, controlling, and costing of menus. Developed relations with clients such as Google, Kaiser permanete, Constellation wines, and even Master Chef! I also the managed production and execution of service and break down.
Education
Associate of Arts - Culinary Arts, Chef Training, Restaurant Manager
South Central College
2006
Skills
- Communication
- Problem solving
- Advocating and negotiating
- Building relation ships
- Decision making
- Leadership
- career planning and management
- Boundary enforcement
Affiliations
DECA, Student Senate, ACF,IACP
Timeline
Frontline Supervisor
Sodexo
04.2015 - 10.2017
Farm Manager
Stone Tree Farms
08.2013 - 04.2015
Culinary Art Teacher / Kitchen Manager
Silverado Cooking School
08.2013 - 04.2015
Executive Chef
Brannan's Grill
06.2010 - 08.2013
Restaurant Chef and Banquet Sous
The Meritage Resort and Spa
09.2006 - 06.2010
Associate of Arts - Culinary Arts, Chef Training, Restaurant Manager
South Central College