Josh Wenneson
Roanoke,TX
Summary
Highly self motivated, great team member also great at taking direction. Absolutely love food of all kinds and learning new cuisines and techniques. Pride myself on my work ethic, creativity, consistency,
ability to adapt to intense and stressful situations, communication skills and attention to detail.
Experienced with crafting exceptional culinary experiences that captivate guests. Utilizes expertise in menu development and kitchen management to ensure seamless operations. Track record of leading talented teams to achieve culinary excellence and adapt to evolving industry trends.
Overview
12
12
years of professional experience
Work History
Chef De Cuisine/Kitchen Manager
Hillside Tavern
10.2019 - 09.2025
- Developed seasonal menus emphasizing locally sourced ingredients and innovative flavor profiles.
- Supervised kitchen staff, fostering collaboration and high standards in food preparation.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Implemented food safety protocols, ensuring compliance with health regulations and enhancing kitchen efficiency.
- Created menus for both beer and wine dinners
- Trained new culinary team members on techniques and best practices for food preparation.
- Evaluated vendor performance, negotiating contracts to secure quality ingredients at competitive prices.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Created menus and designed corresponding recipes for Hillside.
- Set up and broke down kitchen for service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Arranged for kitchen equipment maintenance and repair when needed.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Bistro 115
01.2018 - 10.2019
- Supervised kitchen staff, ensuring efficient food preparation and high-quality standards.
- Developed and implemented new menu items, enhancing guest satisfaction and culinary creativity.
- Managed inventory control, reducing waste and optimizing ingredient usage for cost efficiency.
- Trained junior chefs on cooking techniques and safety protocols, fostering skill development.
- Coordinated special events and catering services, delivering tailored culinary experiences for clients.
- Planned and directed high-volume food preparation in fast-paced environment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Main Grill Cook
Rapscallion
02.2014 - 03.2016
- Operated grill station efficiently during peak service hours.
- Prepared high-quality grilled dishes following standardized recipes and presentation guidelines.
- Monitored food safety and sanitation practices to ensure compliance with health regulations.
- Collaborated with kitchen staff to streamline meal preparation and improve workflow efficiency.
- Constantly working with live fire gave me a new appreciation for meats and veg cooked with it.
Saute/Grill Cook/Prep Cook
Boulevardier
04.2013 - 10.2015
- Prepared high-quality grilled items following standardized recipes and safety guidelines.
- Operated grill station efficiently during peak service times, ensuring timely food delivery.
- Trained new staff on grill techniques, food safety practices, and equipment operation.
- Monitored inventory levels of ingredients, reducing waste through effective stock management.
- Broke down all cuts of beef and seafood
- Prepped bulk items
- Prepped and work saute, cooking anything from pastas, rice dishes, vegetables and sauces.
Education
No Degree - Marketing
North Lake College
Irving, TX08-2006
Skills
- Customer service
- Retail sales
- Retail management
- Time management
- Great with people
- Great communication skills
- Quick learner
- Plating techniques
- Leadership qualities
- Team management
- Creativity and innovation
- Recipe creation
- Food trends awareness
- International cuisine
- Menu pricing strategy
- Menu planning
Timeline
Chef De Cuisine/Kitchen Manager
Hillside Tavern
10.2019 - 09.2025
Sous Chef
Bistro 115
01.2018 - 10.2019
Main Grill Cook
Rapscallion
02.2014 - 03.2016
Saute/Grill Cook/Prep Cook
Boulevardier
04.2013 - 10.2015
No Degree - Marketing
North Lake College