Open To Work
Joshua Snook
Lansdale,PA
Work Preference
Summary
Dynamic culinary leader with extensive experience as General Manager and Chef at SDBBQ, excelling in inventory management and team leadership. Proven track record in enhancing customer satisfaction and optimizing restaurant operations. Skilled in menu costing and food safety compliance, driving efficiency and profitability in high-pressure environments.
Overview
1
1
Certification
18
18
years of professional experience
Work History
General Manager / Chef
SDBBQ ( Wisters BBQ )
Lansdale, Pennsylvania
09.2020 - 09.2026
- - Oversaw daily restaurant operations for Wisters BBQ dining room, kitchen, and service teams to ensure smooth functionality.
- - Managed daily business operations, including budgeting, staffing, scheduling, inventory control, customer service, and sales.
- - Coordinated staff scheduling, training, and shift coverage to maintain consistent restaurant performance.
- - Monitored food quality, cleanliness, and safety standards across barbecue service areas.
- - Managed inventory ordering, supplier communication, and stock control for smoked meat supplies to optimize availability.
- - Facilitated inventory ordering to maintain optimal stock levels., supplier coordination, and stock control for smoked meat supplies.
- - Reviewed labor, payroll, and sales reports to support management decisions.
Head Chef
Cannoneers
Lansdale, Pennsylvania
05.2019 - 06.2020
- Coordinated cannoneers kitchen operations and daily service flow for seamless service.
- Managed ingredient orders and tracked kitchen inventory for cannoneers to ensure availability.
- Created menus and recipes for appetizers, entrees, desserts, and specialty items.
- Worked with cannoneers management on seasonal menu planning.
- Oversaw food supply orders with vendors to maintain optimal stock levels.
Senior Cook
Flik
Blue Bell, Pennsylvania
09.2018 - 08.2019
- Coordinated daily mise en place for Flik kitchen operations to ensure an efficient workflow.
- Prepared entrées and sides for Flik dining service using standardized recipes.
- Assisted with line cooking during peak Flik meal periods.
- Prepared meals for large groups according to established recipe standards and menus.
- Defined portion sizes to maintain quality standards and enhance customer satisfaction for each dish served at the restaurant.
- Monitored hot and cold holding temperatures during service.
- Applied knowledge of cooking methods, ingredients, equipment, and processes to deliver consistent meal quality.
Executive Chef
Bernie's Hatboro
Hatboro, Pennsylvania
01.2018 - 07.2018
- Supported Bernie’s Hatboro kitchen operations during daily dinner and banquet service.
- Collaborated with line cooks, prep staff, and dish team to ensure seamless service during high-volume periods.
- Coordinated food prep schedules with front-of-house staff for efficient banquet and event service.
- Assigned specific cooking tasks to kitchen staff to enhance efficiency. to kitchen staff, optimizing workflow for food preparation.
- Handled inventory ordering and storage for produce, meats, and dry goods.
- Kept labor costs under control through effective staff scheduling.
Executive Chef
Louie's Old Mill
Hatboro, Pennsylvania
06.2017 - 01.2018
- Developed menus and recipes for appetizers, entrees, desserts, and specialty items.
- Coordinated special events, including banquets and catering services, to enhance guest experience and maximize revenue opportunities.
- Tracked inventory levels and ordered ingredients to ensure consistent supply for menu execution.
- Supported sanitation and food safety practices across kitchen operations.
- Trained new kitchen staff on food safety regulations and proper cooking techniques.
- Trained cooks on recipes and kitchen procedures.
- Monitored station workflow during busy dining periods.
- Delegated kitchen responsibilities to enhance team efficiency. and supported staff teams to streamline food preparation processes.
- Reviewed labor costs, inventory expenses, and menu pricing changes, then recommended adjustments.
- Supported seasonal menu planning for Louie's Old Mill dining program.
Sous Chef
The Washington House
Sellersville, Pennsylvania
08.2016 - 06.2017
- Directed kitchen staff through daily food production, sanitation, safety, and personnel tasks.
- Supported executive chef with menu planning and recipe development.
- Worked with an executive chef to create new dishes for special events.
- Prepared daily production for soups, sauces, and house specials, ensuring consistent quality and timely service.
- Monitored food safety, sanitation, and storage practices during shifts to maintain compliance with health regulations.
- Supported kitchen prep and line operations at Washington House Dining Service, contributing to efficient workflow.
- Handled ordering, receiving, storage, and distribution of food items.
- Tracked inventory levels to keep supplies available.
Management Trainee Year 2
Wegmans Food Markets Inc.
03.2011 - 08.2016
- Trained team members on customer service and product knowledge to enhance customer experience.
- Monitored inventory levels and replenished merchandise to ensure optimal product availability.
- Supported Wegmans store operations and maintained department standards.
- Conducted food safety checks and maintained cleanliness standards to comply with health regulations.
- Answered customer questions and resolved concerns with professional communication.
- Set up displays and product presentations following Wegmans merchandising guidelines.
- Completed opening and closing procedures for assigned store departments.
- Acquired knowledge of company processes and procedures in store operations.
- Shadowed a manager to understand organizational expectations and management techniques.
Line Cook
Dettera Restaurant and Wine bar
Ambler, Pennsylvania
01.2009 - 01.2010
- Executed mise en place for kitchen stations, ensuring efficient workflow and readiness for service.
- Prepared sauté, grill, and pantry items for Dettera Restaurant and Wine Bar service.
- Followed recipe standards for Dettera Restaurant and Wine Bar menu items.
- Evaluated food quality and presentation, maintaining high standards for menu items.
- Managed multiple orders simultaneously during peak periods, ensuring timely service and customer satisfaction.
- Managed multiple tasks efficiently during busy shifts. while staying organized in a fast-paced environment.
- Used proper food handling methods and kept food products at correct temperatures.
Education
Trade School - Automotive Repair And Maintainence
Universal Technical Institute
Glendale Heights, IL01-2005
High School Diploma -
West Snyder High School
Beaver Springs, PA06-2000
Skills
- Culinary management
- Menu costing
- Inventory management
- Food safety compliance
- Kitchen operations
- ServSafe certification
- Point of Sale (POS) systems
- Vendor coordination
- Restaurant budgeting
- Labor management
- Shift management
- Staff planning
- Training initiatives
- Customer relations
- Team coordination
- Strategic planning
- Operational analysis
- Culinary techniques
- Promotional planning
- Recipe planning
Certification
- ServSafe Manager 8-13-2029
Timeline
General Manager / Chef
SDBBQ ( Wisters BBQ )
09.2020 - 09.2026
Head Chef
Cannoneers
05.2019 - 06.2020
Senior Cook
Flik
09.2018 - 08.2019
Executive Chef
Bernie's Hatboro
01.2018 - 07.2018
Executive Chef
Louie's Old Mill
06.2017 - 01.2018
Sous Chef
The Washington House
08.2016 - 06.2017
Management Trainee Year 2
Wegmans Food Markets Inc.
03.2011 - 08.2016
Line Cook
Dettera Restaurant and Wine bar
01.2009 - 01.2010
Trade School - Automotive Repair And Maintainence
Universal Technical Institute
High School Diploma -
West Snyder High School