Julian Hester
Deltona
Summary
Well-rounded chef offering several years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Overview
17
17
years of professional experience
Work History
Exectutive Chef
Mary's Kountry Kitchen
Tavares
07.2025 - Current
- Trained new chefs on cooking techniques and restaurant standards, fostering skill development and consistency.
- Supervised kitchen staff to enhance food preparation efficiency and service quality.
- Managed ordering, inventory, receiving, invoice settlement, and equipment maintenance to ensure operational readiness.
- Established relationships with local farmers for fresh produce sourcing.
- Created daily specials based on available ingredients and guest preferences.
- Collaborated with front-of-house team to coordinate service flow during busy hours.
Executive Sous Chef
1921 Mount Dora
Mount Dora
10.2020 - 06.2025
- Mentored junior kitchen staff in culinary techniques to enhance skill levels and improve overall kitchen performance.
- Monitored weekly food costs to ensure alignment with target profit margins and inform budgeting strategies.
- Coordinated inventory management and supply ordering to ensure optimal stock levels and support seamless kitchen operations.
- Ensured compliance with health and safety regulations in the kitchen.
- Fostered a positive team environment to promote collaboration and creativity.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
Grill and Sauté lead AM line Cook
The Ravenous Pig
02.2019 - 03.2020
- Ensured compliance with food safety regulations during food preparation and storage.
- Trained new line cooks on kitchen procedures and safety protocols, ensuring adherence to safety standards.
- Managed multiple tasks simultaneously, maintaining organization in fast-paced environment to enhance service delivery.
- Monitored inventory levels and communicated restocking needs to management, supporting uninterrupted kitchen operations.
Line Cook
Reyes Mezcaleria
Orlando
05.2017 - 02.2019
- Prepared ingredients and meals to meet recipe specifications and presentation standards, ensuring high-quality dishes.
- Maintained cleanliness of kitchen equipment and work areas throughout shifts, supporting a safe and efficient cooking environment.
- Trained new staff on kitchen procedures and safety protocols, fostering a knowledgeable and compliant team.
Logistics Management Specialist
United States Navy
02.2009 - 05.2016
- Managed $1,240,000 budget across six government agencies to facilitate essential purchases.
- Supervised and trained 15 subordinates to ensure inventory completion of over 11,372 line items with 100% success.
- Screened, ordered, tracked, and issued 358 items worth $1,175,000 for 15,000 personnel with zero discrepancies.
- Developed and maintained SOPs for HSM-74 and HSM-77 tool rooms, ensuring zero mishaps during inspections.
Education
Associates - Culinary Arts
Daytona State College
Daytona Beach, FL12-2019
Skills
- Food safety compliance
- Leadership and mentoring
- Staff training and development
- Culinary techniques and menu development
- Inventory management and equipment maintenance
- Cooking techniques
Community Service
- Trained, Mentored, and Coached 12, 11-13 year-old, youth basketball players for 18 months developing life skills, as well as promoting a healthier and refreshing look on life.
- Donated 10 hours to help set-up and judge events for the Virginia Beach Special Olympics.
Timeline
Exectutive Chef
Mary's Kountry Kitchen
07.2025 - Current
Executive Sous Chef
1921 Mount Dora
10.2020 - 06.2025
Grill and Sauté lead AM line Cook
The Ravenous Pig
02.2019 - 03.2020
Line Cook
Reyes Mezcaleria
05.2017 - 02.2019
Logistics Management Specialist
United States Navy
02.2009 - 05.2016
Associates - Culinary Arts
Daytona State College