Summary
Overview
Work History
Education
Skills
Awards
Timeline
Generic

Justin Brown

OKC

Summary

Committed to continuous learning, refinement, and excellence in collaboration with motivated, high-achieving professionals.

Overview

11
11
years of professional experience

Work History

Executive Chef/Sous Chef

Nonesuch
07.2019 - Current
  • In charge of day to day prep and oversaw any dietary restrictions.
  • Develop new menus that correspond to the current season.
  • R&D for new menu items.
  • Work with local farmers for new and unique produce.
  • Kept our prep team on task and taught any new techniques to the staff for new menu items.
  • Oversaw our product quality and used excess for long term fermentation/projects.
  • Implemented new systems for food cost and inventory management.

Executive Chef

21c Museum Hotels
Oklahoma City
07.2023 - 02.2024
  • Developed innovative seasonal menus using locally sourced ingredients.
  • Oversaw kitchen operations to ensure high standards of food quality and safety.
  • Trained and mentored kitchen staff on culinary techniques and service excellence.
  • Managed inventory and ordered supplies to maintain optimal kitchen efficiency.
  • Implemented cost-control measures to reduce waste and maximize profitability.
  • Coordinated special events and catering services to meet diverse client needs.
  • Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.

Executive Sous Chef

Apicii
Oklahoma City
02.2022 - 07.2023
  • Trained and mentored junior chefs, fostering skill development and teamwork.
  • Oversaw kitchen operations and ensured high-quality food preparation standards.
  • Coordinated kitchen staff assignments for efficient workflow during busy service hours.
  • Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.

Extern/Sous Chef

ZUZU
01.2018 - 06.2019
  • Maintained food quality, presentation, technique, and sanitation.
  • Responsible for daily ordering, prep lists, and inventory.
  • Worked with the Executive Chef on menu changes, as well as, research and development.
  • Expedited orders while running the Garde Manger station and the Pastry station.

Production Cook

Whole Food Market
04.2015 - 04.2017
  • Produced an accurate amount for the recipe given.
  • Addressed issues with produce problems efficiently.
  • Trained new employees in company guidelines and standards.
  • Contributed in round tables for future leadership positions.

Education

Culinary Arts Program -

The Culinary Institute of America at Greystone
St. Helena, CA
01.2018

Finance Program -

University of West Florida
Pensacola, FL
01.2009

Skills

  • Group Leadership
  • Menu development
  • Inventory management
  • Staff training
  • Food Safety Management
  • Allergen Management
  • Cost control measures
  • Business operations oversight

Awards

  • 2018 Management Award for Leadership
  • 2006 Deans List
  • Dean's Award for Outstanding Student Athlete
  • Florida Academic Scholars Award and Florida Bright Futures Scholarship
  • AP Scholar

Timeline

Executive Chef

21c Museum Hotels
07.2023 - 02.2024

Executive Sous Chef

Apicii
02.2022 - 07.2023

Executive Chef/Sous Chef

Nonesuch
07.2019 - Current

Extern/Sous Chef

ZUZU
01.2018 - 06.2019

Production Cook

Whole Food Market
04.2015 - 04.2017

Culinary Arts Program -

The Culinary Institute of America at Greystone

Finance Program -

University of West Florida