Joseph Tickle
Denver,CO
Summary
Proficient Sous Chef with over 10 years education and experience. Friendly and engaged leader able to inspire staff to perform their best. Ability to implement,execute and train team on menu items and standards given by Executive Chefs and Management. Detail Oriented and experienced professional who is passionate about good food.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sous Chef
Club At Pradera
06.2019 - 03.2024
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflow.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering positive reviews from guests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Acted as head chef when required to maintain continuity of service and quality.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Roaming Cook
Douglas County School System
09.2019 - 05.2021
- Traveled and supported short staffed cafeteria on as needed basis for imminent sickness,vacations or training using skills for cafeteria management and health and safety standards.
- Consistently exceeded expectations from school management by being proactive using time saving procedures.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
- Readjusting health and safety standards during CoVid outbreak based on new CDC standards and rules.
Manager
Airmark
05.2017 - 11.2019
- Managed and supported day to day operations of state and federal prisons dietary departments.
- Overseeing all food and beverage needs and health and safety standards.
- Reduced cost through controls on operation efficiencies and reduced waste.
- Managed a clean and safe work environment, adhering to all health department regulations and guidelines.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Oversaw food preparation and monitored safety protocols.
- Handled escalated inmate concerns with speed and knowledgeable support to achieve satisfaction for all parties involved.
- Implemented and maintained daily medical and religious dietary requirements.
Line Cook and Station Manager
Airmark
03.2015 - 05.2017
- Controlled menu planning and development for small station incorporating seasonal ingredients for optimal freshness and taste.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Supported executive needs of hospital as needed for luncheons and special events overseeing all food and beverage needs.
- Controlling and managing daily dietary requirements adhering to medical specifications.
- Helped manage phone system for hospital.
Line Cook
Cook's Childrens Hospital
06.2013 - 08.2015
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained daily dietary needs for hospital.
Line Cook
Cook Denton Regional Hospital
06.2012 - 06.2013
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained daily dietary needs for hospital
Line Cook Supervisor
La Madeline's French Bistro
06.2011 - 06.2012
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained daily dietary needs for hospital
- Implemented new dishes ensuring quality standards before releasing to other franchised locations achieving launch of new menu items.
Catering Chef
Lupos's Italian Restaurante And Dyer County Countr
11.2007 - 06.2010
- Evaluated event success through post-event debriefs, identifying areas for improvement to continually refine catering processes.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Conceptualized menus to account for food allergies and personal requests.
- Balanced budgets effectively, managing expenses while maintaining the highest standards of service quality.
- Facilitated smooth transitions between courses during formal dinners with expertly timed plating, ensuring an enjoyable dining experience for guests.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - St Louis
St Louis, MO06.2010
High School Diploma -
Christiansburg High School
Christiansburg, VA05.2001
Skills
- Catering and Events
- Cooking Technique Demonstrations
- Hiring, Training, and Development
- Quality Control
- Allergen awareness
- Sanitation Procedures
- Recipe creation
- Staff Supervision and Coordination
- Employee Scheduling
- Catering background
- Garnishing and Plating
- Cost Control
Accomplishments
- Created multiple menu items that proved financial successful.
- Created and ran online Special Needs cooking Class during CoVid epidemic.
- Responsible for starting a charitable program that saw culinary students volunteering their time at the Ronald McDonald House.
Certification
- ServSafe Certified
Additional Information
Hard Worker willing to learn and grow. Someone who is loyal and that you can trust. A team player and leader able to raise the staff to new levels.
Timeline
Roaming Cook
Douglas County School System
09.2019 - 05.2021
Sous Chef
Club At Pradera
06.2019 - 03.2024
Manager
Airmark
05.2017 - 11.2019
Line Cook and Station Manager
Airmark
03.2015 - 05.2017
Line Cook
Cook's Childrens Hospital
06.2013 - 08.2015
Line Cook
Cook Denton Regional Hospital
06.2012 - 06.2013
Line Cook Supervisor
La Madeline's French Bistro
06.2011 - 06.2012
Catering Chef
Lupos's Italian Restaurante And Dyer County Countr
11.2007 - 06.2010
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - St Louis
High School Diploma -
Christiansburg High School
- ServSafe Certified
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