Joseph Motley
New Castle,DE
Summary
With a proven track record at Acts Retirement-Life Communities, I excel in menu development and team leadership, enhancing dining experiences through innovative menus and efficient kitchen management. Achieved significant cost savings and customer satisfaction by leveraging skills in food safety and operations management.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Attended various Culinary Courses while in the US Navy,
Overview
25
25
years of professional experience
1
1
Certification
Work History
Executive Chef
Acts Retirement-Life Communities
11.2013 - 12.2024
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Chef Manager
Compass Group USA
06.2008 - 11.2013
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Pitched in to work line during busy periods or in place of sick employees.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
Sous Chef
Aramark
06.2000 - 06.2008
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Education
High School Diploma -
Gumberry High School
North CarolinaSkills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Customer service
Accomplishments
- Ensured safe and efficient kitchen operations while managing a BOH staff of 20 people.
- Awarded Advanced Acts Leadership Certificate
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Timeline
Executive Chef
Acts Retirement-Life Communities
11.2013 - 12.2024
Chef Manager
Compass Group USA
06.2008 - 11.2013
Sous Chef
Aramark
06.2000 - 06.2008
High School Diploma -
Gumberry High School