Joshua Mcknight
Executive Chef
Wilton Manors ,FL
Summary
High-performing Chef offering TwentyNine years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Also with 12 years Experience as a Pastry Chef with a History of keeping costs under control and meeting demanding business objectives while attracting customers with tasty, beautiful dessert creations.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Executive Chef
JULEP FARm
06.2024 - Current
- 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.
- 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.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Consultant Executive Chef
Maxwellsplum
08.2023 - 06.2024
- Implemented staff training programs to maintain consistency in dish preparation and presentation standards across the team.
- Improved safety measures within the kitchen environment by enforcing proper sanitation practices and regularly monitoring equipment maintenance needs.
- Increased guest satisfaction by implementing personalized catering services for special events.
- Enhanced dining experiences by designing innovative menus and incorporating seasonal ingredients.
PERSONAL Chef
Private Family Home
10 2023 - Current
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Maintained food inventories to support efficient cost management.
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
- Labeled food to include reheating and safe storage and handling instructions.
- Cleaned meal preparation areas and washed hands frequently to promote hygienic and sanitary practices.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Cooked Three meals per day and served at residences or delivered to requested locations.
Executive Chef
Subculture Group
10 2021 - 1 2023
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Executive Chef
RiverHouse Vegan Village
10 2018 - 6 2021
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
Pastry Chef
OCEANIC RESTAURANT
5 2019 - 1 2021
- Prepared pastries for the line and banquets.
Executive Pastry Chef
Negril Village Atl
11 2012 - 1 2015
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing
- Recommended menu items to the Executive Chef for new dish development, holidays, special events, and promotions
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.
Assistant Pastry Chef
MORTON'S STEAKHOUSE
03.2017 - 02.2019
- Worked in pantry and pastry stations.
Event Chef
AKM, Bru's Room Coconut Creek
11.2016 - 02.2018
Private Chef
Private Family Home
04.2000 - 09.2016
Pastry Chef
HorseShoe Bend Country Club
03.2014 - 07.2016
- Prepared dessert specials for various theme nights and weekend dessert specials, including plate presentation and recipe costing
- Prepped for the pantry station, pizza station, and banquets.
Executive Chef
Northside United Methodist Church
09.2009 - 07.2016
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary
- Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.
JR SOUS Chef
Strip Restaurant
02.2006 - 07.2010
- Accurately and efficiently prepared healthy, delicious fish, meat, and vegetable-based dishes
- Promptly reported any maintenance and maintenance issues to the Executive Chef
- Recommended menu items to the Executive Chef for new dish development, holidays, special events, and promotions
- Practiced safe food handling procedures at all times
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures, and facility policies.
Education
Bachelor's - Restaurant And Culinary Management
Culinary Institute of America
Hyde Park, NY01.2010
Skills
- Recipe development
- Pastry preparation
- Pastry Chef Experienced
- Restaurant background
- Recipe creation and conversion
- French baking techniques
- Loss minimization
- Management
- Adaptive and creative
- Commercial production
Certification
Kitchen (10+ years)
Line cook (10+ years)
Cooking (10+ years)
Baking (10+ years)
POS (10+ years)
Hospitality Management
Catering (10+ years)
Culinary Experience
Kitchen Management Experience (10+ years)
Banquet Experience
Food Preparation (10+ years)
Produce Experience
Labor Cost Analysis
Food Production
Restaurant Experience
Inventory Control
Food Safety (10+ years)
Cake Decorating
Timeline
Executive Chef
JULEP FARm
06.2024 - Current
Consultant Executive Chef
Maxwellsplum
08.2023 - 06.2024
Assistant Pastry Chef
MORTON'S STEAKHOUSE
03.2017 - 02.2019
Event Chef
AKM, Bru's Room Coconut Creek
11.2016 - 02.2018
Pastry Chef
HorseShoe Bend Country Club
03.2014 - 07.2016
Executive Chef
Northside United Methodist Church
09.2009 - 07.2016
JR SOUS Chef
Strip Restaurant
02.2006 - 07.2010
Private Chef
Private Family Home
04.2000 - 09.2016
PERSONAL Chef
Private Family Home
10 2023 - Current
Executive Chef
Subculture Group
10 2021 - 1 2023
Executive Chef
RiverHouse Vegan Village
10 2018 - 6 2021
Pastry Chef
OCEANIC RESTAURANT
5 2019 - 1 2021
Executive Pastry Chef
Negril Village Atl
11 2012 - 1 2015
Bachelor's - Restaurant And Culinary Management
Culinary Institute of America
Similar Profiles
Eric ChandlerEric Chandler
Project and Solutions Manager at The Mint Julep BoutiqueProject and Solutions Manager at The Mint Julep Boutique
Alanna MilamAlanna Milam
Baker and Cashier at The Blue Julep, LLC.Baker and Cashier at The Blue Julep, LLC.
Ma. Ashley Kiana PortoMa. Ashley Kiana Porto
Cashier at Orange Gibeau JulepCashier at Orange Gibeau Julep