Hi, I’m
Joshua Mummert
Chicago,United States
Summary
Creative and passionate Michelin-awarded chef with well-rounded experience leading kitchen and food business operations. Skilled in crafting unique dishes and recipes while ensuring high standards of food safety and quality. Committed to cultivating a collaborative environment that inspires individual growth, while upholding the highest level of quality and hospitality.
Overview
10
years of professional experience
1
Certification
Work History
KumikoChicago, IL
Executive Chef
06.2022 - 12.2024
Job overview
- Managed the back-of-house team, as well as oversaw staffing, ordering, inventory/food costs, menu development, and day-to-day operations.
- Built and managed relationships with local vendors and farmers to obtain fresh, quality ingredients at cost-effective prices.
- Provided effective orientation and ongoing training to team members, helping to develop new skills and improve team performance.
- Expanded upon leadership and management skills while upholding the highest standard of quality and hospitality.
ElskeChicago
Line Cook
11.2021 - 05.2022
Job overview
- Worked as sauté station lead in a kitchen utilizing both à la carte and tasting-style menus.
- Gained further knowledge of station management, staff training, and ordering/forecasting.
- Improved upon prior kitchen skills, such as time management, sense of urgency, and game plan execution.
- Developed knowledge of products, methods, and recipes influenced by Danish and Scandinavian cultures.
Twelves Grill and CaféWest Grove
Sous Chef
09.2020 - 10.2021
Job overview
- Built upon management skills within the kitchen, such as scheduling, ordering, and training new staff.
- Trained staff for various stations, such as garde manger, grill, and sauté, as well as kitchen expo.
- Worked as the lead baker, developing dessert menu items, as well as decorating cakes for special orders.
Four Dogs Tavern & Marshalton Inn
Line Cook
06.2020 - 11.2020
Job overview
- Gained experience in high-volume cooking and seasonal French-American cuisine.
- Furthered knowledge of sauté station, as well as menu and recipe development.
Blackberry FarmWalland, United States
Line Cook
05.2018 - 08.2018
Job overview
- Worked as fish entremet cook.
- Prepared all sauces, sides, and small components of all seafood dishes on the menu, as well as all components of vegan dishes.
- Gained deeper knowledge of food sources and farm-to-table ideals.
Blackberry FarmWalland, United States
Culinary Intern
04.2017 - 08.2017
Twelves Grill and CafeWest Grove, United States
Pantry Cook
05.2015 - 06.2016
Education
The Culinary Institute of America
Bachelors of Professional Studies from Food Business Management
05.2020
University Overview
- Gained essential management skills in areas such as marketing, finance, beverage operations, human resources, and menu development.
- Gained in depth knowledge of Italian and Mediterranean cuisine studying in Ugento, Italy from September- December of 2019.
- Completed senior thesis in Italy studying the history of agriculture in the region of tuscany as well as the evolution of Italian food systems.
The Culinary Institute of America
Associate in Occupational studies from Culinary Arts
04.2018
University Overview
- Deepened knowledge of basic and advanced culinary skills in a wide variety of cultures and cooking styles.
- Gained experience in both front and back of house food service, wine and beverage operations, and food business management.
Skills
- Kitchen management
- Meat and fish fabrication
- Maintain health and safety regulations
- Ordering, inventory, and cost management
- Food and beverage pairing
- Mediation and Conflict Management
- Recipes and menu planning
Certification
- ServSafe Certified
- CDPH Food Service Manager Certificate
Accomplishments
- Recipient of the 2024 Michelin Guide Young Chef Award.
Timeline
Executive Chef
Kumiko
06.2022 - 12.2024
Line Cook
Elske
11.2021 - 05.2022
Sous Chef
Twelves Grill and Café
09.2020 - 10.2021
Line Cook
Four Dogs Tavern & Marshalton Inn
06.2020 - 11.2020
Line Cook
Blackberry Farm
05.2018 - 08.2018
Culinary Intern
Blackberry Farm
04.2017 - 08.2017
Pantry Cook
Twelves Grill and Cafe
05.2015 - 06.2016
The Culinary Institute of America
Bachelors of Professional Studies from Food Business Management
The Culinary Institute of America
Associate in Occupational studies from Culinary Arts
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