Justin Brooks
Englewood,CO
Summary
Executive Sous Chef with a robust track record in cost-effective menu development and team coaching. Proven success in enhancing operational efficiency while delivering exceptional dining experiences in prestigious hospitality settings.
Overview
1
1
Certificate
8
8
years of professional experience
Work History
Executive Sous Chef
Black Bear Golf Club
Parker, Colorado
04.2025 - 06.2026
- Directed daily kitchen and clubhouse functions, promoting efficient workflow and superior service adherence to budget guidelines
- Coached and developed junior chefs in essential cooking techniques, plating presentations, and food safety protocols
- Reduced operational costs by implementing efficient resource management strategies. through strategic cross-utilization of available resources
- Monitored food costs on a weekly basis to maintain target profit margins
- Oversaw inventory management of kitchen supplies, ensuring optimal stock levels
- Maintained a clean and organized kitchen environment by enforcing sanitation guidelines and conducting regular inspections
- Maintained accurate records of invoices related to food purchases for accounting purposes
- Designed special menus for private events reflecting client preferences and accommodating dietary restrictions
- Partnered with front-of-house personnel to streamline interaction between kitchen and dining area
Executive Sous Chef
Hersha Hospitality Management LP
Lone Tree, Colorado
08.2024 - 04.2025
- Developed cost-effective menus that enhanced customer satisfaction and boosted profitability
- Implemented waste reduction strategies that streamlined kitchen operations
- Established vendor relationships that secured high-quality, cost-effective ingredients for recipes
- Conducted training sessions for kitchen workers on essential culinary techniques on culinary techniques
- Mediated conflicts among kitchen staff members and offered guidance.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes
Sous Chef/Lead Line Cook
Cherry Hills Country Club
Englewood, Colorado
03.2018 - 07.2024
- Coordinated service with food runners and kitchen staff to streamline workflow and enhance dining experience
- Created a positive work environment by encouraging teamwork among staff members
- Directed kitchen staff in daily operations, ensuring efficient food production, sanitation compliance, and effective personnel management
- Collaborated with Executive Chef to create innovative dishes for special events
- Ensured food preparation and presentation met high standards of quality and sanitation
- Monitored inventory levels, maintaining optimal supplies to support uninterrupted kitchen operations
Education
Some College (No Degree) - Culinary Arts
Le Cordon Bleu
Orlando, FLHigh School Diploma -
Glencoe High School
Glencoe, AL 05-2011
Skills
- Menu development
- Food Safety and Sanitation
- Inventory Management
- Financial management
- Events Management
- Banquet Experience
- Staff Training and Supervision
- Time Management Skills
- Adaptability in Kitchen
- Organization
- Attention to detail
- Effective communication
- Clubhouse Operations
Timeline
Executive Sous Chef
Black Bear Golf Club
04.2025 - 06.2026
Executive Sous Chef
Hersha Hospitality Management LP
08.2024 - 04.2025
Sous Chef/Lead Line Cook
Cherry Hills Country Club
03.2018 - 07.2024
Some College (No Degree) - Culinary Arts
Le Cordon Bleu
High School Diploma -
Glencoe High School
Certification
Food Handler Certification