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, CA01.2018
Finance Program -
University of West Florida
Pensacola, FL01.2009
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