Joshua Warren
Missoula,MT
Summary
Experienced culinary professional with a strong background in high-volume food service operations, including recipe development, menu creation, and kitchen staff management. Skilled in training diverse kitchen teams and implementing food management systems like CBORD. Demonstrated ability to innovate diverse menus, including ethnic cuisines, and ensure high standards of food quality and safety. Adept at managing all facets of kitchen operations, from food and supply purchasing to addressing personnel issues.
Overview
17
17
years of professional experience
Work History
Facilities Specialist
University Of Montana Campus Dining
2024.03 - Current
- Performed routine and comprehensive custodial maintenance of assigned facilities in alignment with specifications.
- Implemented preventive maintenance on machines and equipment to optimize safety and operational quality.
- Maintained physical condition of facilities, applying available resources and personnel to achieve safe, clean, and functional environment.
- Assisted in management and training of student employees.
Production Manager Catering
University Of Montana Campus Dining
2023.11 - 2024.02
- Prepared dishes for catering events or during high-volume shifts.
- Cooked for large groups of people and managing various types of food for large events.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed student personnel and supervised related culinary activity.
Chef Manager/Regional Travel Chef/Openings Team Chef/Executive Chef
Thomas Cuisine
2017.12 - 2023.09
- Created, audited, and managed corporate and site specific recipes using JAMIX and Genesis programs. Both are similar to CBORD.
- Managed weekly food orders, optimizing kitchen budgets and meeting demand expectations.
- Ensured compliance with all safety and food regulations, minimizing risks of illness and accidents.
- Fostered supplier relationships to source premium ingredients, elevating dining experiences.
- Implemented cost-saving measures for food waste reduction, enhancing profitability.
- Mentored new hires in kitchen safety, sanitation, and cooking techniques, ensuring consistency and quality in food production.
- Planned large and small Catering events on and off campus.
Cook
Providence Saint Patrick Hospital
2012.01 - 2017.01
- Gained extensive experience in high volume food service operations, consistently delivering high-quality food under pressure.
- Employed a wide range of food service equipment to prepare diverse dishes, ensuring food safety and quality standards.
- Participated in menu development and engaged in display cooking, enhancing patient and staff dining experience.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Assisted with large caterings and special events.
Assistant Manager
Ciao Mambo
2007.08 - 2012.03
- Managed food and supply purchasing, storage, and production, optimizing kitchen operations and cost control.
- Designed and implemented employee schedules, optimizing staff coverage to meet operational demands.
- Fostered a customer-centric environment, resulting in a loyal and satisfied customer base.
- Handled personnel issues and managed conflicts within the team, maintaining a harmonious work environment.
Education
B.S. - Education – Secondary Education Certification with English endorsement
Montana State University
Billings, MTB.S. - Sociology – Criminology Emphasis
University of Montana
Missoula, MTCDM Training
University of North Dakota
Grand Forks, ND2021
Skills
- Kitchen and Staff Management
- Menu Development and implementation
- Proficient with Excel, ChefTec, Jamix, and other Kitchen Management Software.
- Nutritional knowledge
- Food presentation
- Training and mentoring
- Cleaning and Sanitation Standards and Practices
- Recipe creation
- Catering Oversight
- Recruiting and Hiring
- Event Planning
- Inventory and Ordering
- Food Safety Regulations and Practices
REFERENCES
- Lia White, Thomas Cuisine Management, 406.546.9262
- Shaunna Johnston, St. Peter's Health, 206.556.6777
- Derek Putnam, Chef de Cuisine UM Campus Dining, 406.210.6296
Timeline
Facilities Specialist
University Of Montana Campus Dining
2024.03 - Current
Production Manager Catering
University Of Montana Campus Dining
2023.11 - 2024.02
Chef Manager/Regional Travel Chef/Openings Team Chef/Executive Chef
Thomas Cuisine
2017.12 - 2023.09
Cook
Providence Saint Patrick Hospital
2012.01 - 2017.01
Assistant Manager
Ciao Mambo
2007.08 - 2012.03
B.S. - Education – Secondary Education Certification with English endorsement
Montana State University
B.S. - Sociology – Criminology Emphasis
University of Montana
CDM Training
University of North Dakota
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