Joseph Miller
Everett,WA
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
30
30
years of professional experience
1
1
Certification
Work History
Sous Chef
Delta Marriott
11.2021 - 09.2023
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Kitchen Lead
University Of Washington Housing And Food Services
01.2015 - 09.2020
- Improved kitchen efficiency by streamlining food preparation processes and reducing waste.
- Enhanced customer satisfaction by ensuring timely and accurate order fulfillment.
- Maintained high standards of cleanliness and sanitation by implementing strict kitchen cleaning routines.
- Developed new menu items, incorporating seasonal ingredients and current food trends.
- Fostered a positive work environment, promoting teamwork and open communication among kitchen staff.
- Ensured consistent quality in all dishes served by implementing standardized recipes and portion control measures.
- Implemented health and safety protocols to maintain compliance with local regulations and industry best practices.
- Adjusted staffing levels as needed to accommodate fluctuations in customer traffic patterns throughout the day or week.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Stocked and rotated food items according to expiration dates.
- Followed food safety practices and sanitation guidelines.
Sous Chef
Lunch Box Laboratory
03.2013 - 01.2015
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef Manager
Everett Community College/ Lancer Hpspitality
01.2011 - 03.2013
- Enhanced customer satisfaction by creating innovative and high-quality dishes tailored to diverse dietary preferences.
- Streamlined kitchen operations for increased efficiency and reduced food waste through effective inventory management.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
Education
Associate of Arts - Restaurant And Culinary Management
Edmonds Community College
Lynnwood, WASkills
- Plating
- Food Safety
- Workflow Optimization
- Customer Service
- Inventory Management
- Cost Control
- Portion Control
- Food Preparation
- Staff Training
- Safety Management
- Operations Support
- Kitchen Management
- Safe Food Handling
Certification
Washington Food Handler Permit
SafeServ Certified
Timeline
Sous Chef
Delta Marriott
11.2021 - 09.2023
Kitchen Lead
University Of Washington Housing And Food Services
01.2015 - 09.2020
Sous Chef
Lunch Box Laboratory
03.2013 - 01.2015
Chef Manager
Everett Community College/ Lancer Hpspitality
01.2011 - 03.2013
Associate of Arts - Restaurant And Culinary Management
Edmonds Community College
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