JUSTIN FOSS
Port Charlotte
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
12
12
years of professional experience
Work History
Sous Chef
Sunseeker Resort
09.2023 - Current
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked at multiple locations and venues within the resort, including Banquets, Harbor Yards Food Hall, Garde Manger, and Maury's Steakhouse.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Performed R & D and helped open 7 different restaurants at the Resort.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Assistant Kitchen Manager
Prime Serious Steak
01.2022 - 09.2023
- Handled and stored food properly to avoid illness and cross-contamination.
- Sanitized counters and utensils used in the preparation of raw meat, poultry, fish, and eggs using proper cleaning techniques.
- Ensure that the kitchen is kept in excellent condition and is thoroughly cleaned.
- Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
- Inspect food deliveries and place them in cold storage.
- Inspected kitchens to assess the quality of food preparation and service, as well as the appearance of the food and the cleanliness of the production and service areas.
Line Cook
The Perfect Caper
07.2021 - 01.2022
- Prepared and flavored food that was nutritious, safe, visually appealing, and flavorful.
- Marinated foods according to the instructions and recipes provided.
- Cooked garnishes like bacon pieces ahead of time to use as toppings on fresh dishes later.
- Kept stations stocked and ready to use to maximize productivity.
- Kept a clean kitchen by mopping, disinfecting the workspace, and washing all utensils and glassware on a regular basis.
- Grilled meats and seafood according to customer requests.
- Set up the kitchen and did the initial prep work for soups, sauces, and salads.
Line Cook
Prime Serious Steak
03.2017 - 07.2021
Kitchen Shift Supervisor
Ruby Tuesday
06.2013 - 03.2017
Line Cook
Whiskey Creek Woodfire Grill
05.2015 - 09.2016
Education
High School Diploma -
The Academy
Port Charlotte, FL01.2009
Certification - Game Design & Simulation
Charlotte Technical College
Port Charlotte, FL01.2009
Certification - Web Design & Animation
United Technical Center
Bangor, ME01.2008
Skills
- Fine-dining expertise
- Team management
- Team Leadership
- Dinner service planning
- Workflow Optimization
- Food plating and presentation
- Problem resolution
- Strong verbal communication
- Supervision
- Organization
- Food preparation
- Recipes and menu planning
- Team building
- Menu development
- Portion control
- Inventory management
- Safe food handling
- Detail-oriented
- Menu pricing
- Garnishing and plating
Timeline
Sous Chef
Sunseeker Resort
09.2023 - Current
Assistant Kitchen Manager
Prime Serious Steak
01.2022 - 09.2023
Line Cook
The Perfect Caper
07.2021 - 01.2022
Line Cook
Prime Serious Steak
03.2017 - 07.2021
Line Cook
Whiskey Creek Woodfire Grill
05.2015 - 09.2016
Kitchen Shift Supervisor
Ruby Tuesday
06.2013 - 03.2017
Certification - Game Design & Simulation
Charlotte Technical College
Certification - Web Design & Animation
United Technical Center
High School Diploma -
The Academy
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