Joshua Baggenstos

Work History

Executive Sous Chef

Legacy Health Emanuel Hospital

07.2021 - 11.2024

Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Ensured compliance with all health department regulations while maintaining well-organized workspace for optimal efficiency.
Evaluated employee performance by regularly providing guidance towards improvement as necessary. Completed 100% of team performance reviews as assigned.
Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Promoted teamwork among kitchen staff, fostering positive work environments that encouraged creativity and collaboration.
Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs. Utilized strong partnerships with certified nutritional and dietary staff to ensure patient health and safety.
Organized special events and catering services, showcasing culinary expertise to wider audiences.
Mentored junior chefs and provided constructive feedback for professional growth.
Developed and implemented staff training programs to elevate culinary skills and knowledge.
Implemented effective safety protocols which resulted in 100% of passing health inspections, and safety audits by maintaining consistently clean and hazard-free kitchen environments.
Established strong relationships with local vendors, ensuring use of fresh, high-quality ingredients.
Generated employee schedules and work assignments and determined appropriate compensation rates. Managed staffing levels to effectively and efficiently problem solve staff coverage when necessary.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Executive Chef

Senior Resource Group (SRG) NorthWest Place

04.2017 - 05.2021

Oversaw all food and beverage services for premier independent living center that houses 50 resident homes, serving meals to all residents and their guests.
Created a full, eclectic menu of both classic and modern-day cuisine for all meal services served in an upscale restaurant setting (breakfast, lunch, and dinner). Used many made-from-scratch recipes utilizing local, fresh ingredients.
Develops and manages staff of 7 kitchen employees, and 10 service employees.
Created daily schedules to ensure appropriate staffing levels are maintained to reach outstanding service levels while still paying close attention to staffing costs.
Trained and developed employees through one-on-one coaching and career development sessions, observations, and facilitation of kitchen safety skills training; hired and conducted employee evaluations and monitored employee infractions consistently to achieve increased retention of quality team members; fostered an inclusive and team oriented environment by providing employees with awards and personalized incentives based on interests and career goals.
Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
Used expert decision-making skills and proven management ability of all P&L, budgeting, food cost, and vendor negotiations which allowed team to exceed all business and financial goals.
Increased company revenues and minimized waste in budget.
Creatively designed menus and culinary displays for larger-scale special events and holidays; showcased creative talents and experience following Garde-Manger food presentation in ice sculpture, garnish, and fruit carving displays.
Incorporated items into menus that can accommodate dietary needs of all residents.
Worked collaboratively with management team and other site chef’s and team members to showcase strengths and improve weaknesses through open and active communication both in-person and on conference calls, through weekly, monthly, and quarterly meetings, and utilizing email and other technologies.
Consistently awarded for exceeding all safety and kitchen management goals during ongoing quarterly audits and annual audits passing 100% of the time.
Implemented new programs and practices to ensure complete safety standards for all residents and kitchen employees during COVID-19 pandemic were being executed daily by all staff.
Traveled by invitation from company Lead Food and Beverage Director, to assist in set-up and training of new and/or poorly performing kitchens at other partner facilities with up to 300 residents.
Helped to increase overall service levels and customer satisfactions across the company footprint. Awarded on multiple occasions for having the highest customer service scores of all sites in region.
Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Collaborated with other Executive Chefs within company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Participated in community outreach events such as charity dinners or fundraisers to give back to local community while promoting brand awareness.
Optimized kitchen layout and equipment use, significantly increasing productivity.
Conducted market research to keep menu fresh and aligned with current culinary trends.

Executive Chef

Clyde’s Prime Rib Restaurant & Bar

06.2008 - 04.2017

Supervised and trained all kitchen staff to ensure dishes are prepared accurately and served to customers per quality and safe food handling procedures for busy upscale steakhouse restaurant serving 100-200 customers during service.
Responsible for planning and creating all seasonal menus, daily specials, and catering menus specific to customer requests and any/all dietary needs. Head of all specialized catered events and banquets.
Maintained all inventory and ordered food items and supplies, implemented processes and record management system for all inventories, recipes and quality assurance reports.
Achieved 100% superior ratings on all health inspections.
Managed and exceeded all food cost goals and developed mutually beneficial relationships with food vendors to minimize food costs while gaining the highest quality ingredients.
Produced and delivered weekly staffing schedule to all restaurant employees; ensured that staffing goals are achieved and coverage issues are efficiently mitigated allowing service level goals and customer satisfaction levels to remain strong.
Lead staff meetings with an emphasis on quality preparation of all menu items, providing excellent service to all customers, and maintaining a positive work environment for all employees.

Security Supervisor

Chip's Casino

08.2006 - 10.2008

Conducted regular patrols of facility to detect and deter security threats.
Recorded incident reports with detailed accounts of occurrences.
Closely monitored alarm systems, responding promptly to alerts and coordinating appropriate action when necessary.
Maintained a secure environment for employees and visitors by enforcing access control policies and visitor management procedures.
Oversaw team of 5 security officers and managed scheduling and performance evaluations.
Successfully managed incident response operations during critical situations, ensuring staff and visitor''s safety and minimizing potential damages to company property.
Analyzed and investigated incidents alongside functional management and security supervisors.
Screened vendors and contractors before granting access to restricted areas within mall.
Streamlined communication between security staff, ensuring prompt response to potential threats or concerns.
Reduced incidents of theft and vandalism by closely monitoring surveillance systems and coordinating with law enforcement.
Optimized allocation of security resources during peak times, ensuring comprehensive coverage and rapid incident response.
Streamlined reporting procedures, enabling quicker decision-making and response to security threats.
Led team of 5 security personnel, ensuring high standards of discipline and professionalism were maintained.
Streamlined visitor check-in processes, enhancing efficiency of entry and exit procedures.
Increased security awareness among staff with comprehensive training sessions.
Coordinated security operations during high-profile events, ensuring safe environment for attendees and participants.
Responded swiftly to security incidents and effectively resolved security issues.
Moved around different security stations and vital areas to check on officers and adjust workflow to cover changing needs.

Sous Chef

Chips Casino

08.2005 - 10.2008

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.
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.

Security Officer

Red Lion Hotel

06.2002 - 08.2005

Greeted guests professionally and courteously to cultivate welcoming atmosphere while making safety top priority.
Conducted thorough ID checks for age verification, preventing underage entry to the establishment.
Reduced conflicts and maintained a positive atmosphere through effective communication and conflict resolution skills.
Managed emergency situations calmly and efficiently by following established protocols, minimizing risk exposure for patrons and staff.
Called police to report criminal acts.
Ejected unruly patrons from premises.
Prevented potential altercations by quickly identifying intoxicated individuals and diplomatically removing them from the premises.
Contributed to venue profitability by ensuring maximum capacity was maintained without compromising guest safety or comfort.
Established rapport with regular customers, creating a welcoming environment that encouraged repeat business.
Assisted in training new bouncers, ensuring they were well-versed in security procedures and venue policies.
Patrolled exterior and interior of premises.

Lead Line Cook

Red Lion Hotel

06.2000 - 08.2005

Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.

Summary

Overview

Work History

Executive Sous Chef

Executive Chef

Executive Chef

Security Supervisor

Sous Chef

Security Officer

Lead Line Cook

Education

High School Diploma -

Skills

Certification

Timeline

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