Joshua Helms
University of Pittsburgh
Pittsburgh,PA
7
years of professional experience
Professional culinarian with a strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all operations.
Work History
Campus Executive Chef
1 Year 1 Month- Directed daily culinary operations, ensuring consistent quality, safety, and service standards.
- Collaborated with culinary leadership on menus, special events, and large-scale service planning.
- Oversaw business operations, inventory control, and service across multiple outlets.
Chef De Cuisine
1 Year 10 Months- Optimized kitchen workflow by delegating tasks according to individual strengths,
- Mentored chefs in culinary techniques, fostering their growth and development within the team.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
Chef De Cuisine
2 Years 2 Months- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responsible for menu development.
Chef De Cuisine
1 Year 1 Month- Implemented food cost and waste reduction initiatives to save money.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Responsible for daily fresh and dry pasta production.
- Oversaw all whole animal and seafood fabrication.
Chef De Cuisine
1 Year 2 Months- Responsible for menu development and documentation.
- Hired, managed, and trained kitchen staff.
- Responsible for all whole animal, and seafood fabrication.
- Oversaw daily bread and pasta production.
Education
Associate of Occupational Science - Culinary Arts
Skills
Menu Planning
Inventory and Supply Management
Whole animal butchery
Whole fish fabrication
Advanced pasta production
Timeline
Campus Executive Chef
University of Pittsburgh
10.2025 - CurrentRead More
Chef De Cuisine
Balvanera
12.2023 - 10.2025Read More
Chef De Cuisine
Richard DeShantz Restaurant Group
09.2021 - 11.2023Read More
Chef De Cuisine
DEAR Restaurant And Butchery
07.2020 - 08.2021Read More
Chef De Cuisine
The Baker's Table
05.2019 - 07.2020Read More
Culinary Institute of America
Associate of Occupational Science from Culinary Arts
Read More