JUSTIN HAUPT
Franklin,TN
Summary
Culinary Director with 20+ years experience in the hospitality industry. With in ths next 5 years I am looking to open my own resturant and carering company. I am very adaptable with a positive can do attitude. I am very passionate about hospitality and the service industry.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Culinary Director/Corporate Chef
Sigma Management
Nashville, TN
08.2023 - Current
- Food cost management,
- Menu development,
- Culinary management, Leadership development, Team development
- Menu engineering
- Food Safety Management System
- Job Scheduling for all outlets in three hotels.
- Created a new culture inside Sigma Management by increasing employee engagement, improved employee communications, allowing for workday flexibility and prioritizing trust, respect, gratitude, and integrity; developing plans/goals for employees growth, overall team development through metric-based incentives including through compensation.
- Implemented new inventory systems for 3 different hotels.
- Implemented a new progressive discipline system to help hold employees and employer accountable.
- Menu designing for multiple venues including large banquets multiple restaurants that have shown a 38% increase in revenue with a 8% increase in profitability over a 12 month time frame; for all outlets.
Executive Sous Chef
Casino Pauma
Pauma Valley, CA
01.2022 - 06.2023
- Responsible for 50+ employees, including scheduling.
- Responsible for managing and controlling food and labor costs.
- Responsible for training and coaching all staff including Sous Chefs on casino's polices and procedures.
- Created a new culture inside the casino by increasing employee engagement, improved employee communications, allowing for workday flexibility and prioritizing trust, respect, gratitude, and integrity; developing plans/goals for employees growth, overall team development through metric-based incentives including through compensation.
- Menu designing for multiple venues that have shown a 35-40% increase in revenue with a 10% increase in profitability over a 6 month time frame; creating daily specials for all outlets.
- Clear understanding of USDA, FDA, HACCP regulations, kitchen facility maintenance and operations.
Consultant/Executive Chef (Contracted)
CDHospitality (Stillwater/Watermans/Sunsets)
Dana Point, CA
09.2021 - 01.2022
- Renovated current concepts and developed new concepts
- Responsible for hiring and training all new staff; scheduling and payroll processing
- Created sampling, seasonal, brunch/lunch/dinner menus; order guides, inventory control, standardized recipes and build sheets ensuring menu/food cost stays within budget
- Mentored and trained all newly hired staff, improving the employee engagement and performance
- Established health and safety protocols following standards of USDA, FDA, HACCP regulations; along with line check logs, temp logs, kitchen facility maintenance and operations
- Expedited and trained staff (FOH & HOH) to look for imperfections before food was sent out to customers.
Traveling Chef
Lenoir-Charleston
Charleston, SC
06.2021 - 09.2021
- Followed instructions given by the hotels Executive Chef
- Helped train line cooks/prep cooks following recipes/cleaning procedures etc
- Planning the menu and designing the plating presentation for each dish
- Hiring and training staff to prepare and cook all the menu items.
Consultant / Executive Chef (Contracted)
The Switchboard Restaurant and Bar
Oceanside, CA
01.2020 - 06.2021
- Responsible for conceptualizing and opening new restaurant
- Responsible for hiring and training all opening staff; scheduling and payroll processing
- Created sampling, seasonal, brunch/lunch/dinner menus; order guides, inventory control, standardized recipes and build sheets ensuring menu/food cost stays within budget
- Mentored and trained all newly hired staff, improving the employee engagement and performance
- Established health and safety protocols following standards of USDA, FDA, HACCP regulations; along with line check logs, temp logs, kitchen facility maintenance and operations
- Expedited and trained staff (FOH & HOH) to look for imperfections before food was sent out to customers.
Consultant/Culinary Director (Contracted)
Olivenhain Memory Care
Encinitas, CA
06.2019 - 02.2020
- Managing daily food service operations including specific dietary programs; offering individual nutritional consultations for residents
- Responsible for hiring and training all new staff; scheduling and payroll processing
- Responsible for establishing budgets for kitchen operations including food and labor and inventory management
- Designing standards and procedures for food preparation, including health and food safety ensuring safe preparation and storage of products.
Brew Pub Chef
Karl Strauss Brewing Company
Temecula, CA
06.2017 - 06.2019
- Responsible for hiring and training new staff; weekly schedules for kitchen team and ensuring labor cost expectations are met or exceeded
- Responsible for monthly inventory and ensuring food cost expectations are met or exceeded
- Implementing cleaning tasks and charts that adhere to California food and safety standards
- Updating spec sheets/line checks/recipe books etc, and making sure they all adhere to MI menu changes
- Writing up annual appraisals/ performance reviews on all HOH employees
- Conducted leadership training for HOH supervisors.
Chef
The Chateau at Harveston
Temecula, CA
09.2016 - 05.2017
- Prepared food for special diets, gluten allergies, and diabetics etc
- Coordinated and assisted team with meal preparation, plating, and station assemblies
- Daily Inspection of kitchen cleanliness and procedures adhering to safety regulations and standards
- Assisted Executive Chef with food cost making sure to adhere with the budget
- Weekly inventory control assessing product freshness.
Assistant Project Manager
American Best Assets, LLC
Lake Elsinore, CA
03.2016 - 10.2016
- Drafting correspondence on behalf of the project team
- Ensuring that any risks to key milestones are captured and flagged accordingly
- Providing regular updates to the management board
- Agreeing fees with suppliers and Consultants
- Maintaining good relationships with Clients, other project team members, contractors and key stakeholders
- Monitoring and reviewing project progress and identifying improvements and efficiencies
- Monitoring contractor performance indicators and providing periodic progress reports
- Interfacing with internal project team members and assisting the main Project Manager
- Carrying our general office duties such as maintaining accurate electronic and paper filing, archiving and document scanning.
Senior Sous Chef
Pechanga Resort & Casino
Temecula, CA
01.2013 - 06.2015
- Coordinated with the chef daily to ensure smooth operations including daily inventory, creating prep lists and cleaning procedures, held pre-shift meetings that addressed staff questions about nightly specials
- Monitored and conducted daily quality control of product deliveries, animal butchery and fabrication, daily special creations, line checks, etc
- Responsible for all restaurant concept outlets and training new hires on all stations.
Education
Certificate In Restaurant Management And Small Business Management - Culinary Arts
MiraCosta College
Oceanside, CA12.2014
Associate in Culinary Arts in Culinary Arts - Culinary Arts
California Culinary Academy
San Francisco, CA12.2005
High school diploma - Liberal Arts And General Studies
Delta High School
Santa Maria, CA06.2003
Skills
- Kronos
- Budgeting
- Pricing
- Recruiting
- FDA Regulations
- Facilities Maintenance
- Quality Assurance
- Butcher
- Cooking
- Hospitality
- Culinary experience
- Kitchen management
- Menu planning
Certification
- Food Handler Certification
- Registered Dietitian
- ServSafe
- Driver's License
Timeline
Culinary Director/Corporate Chef
Sigma Management
08.2023 - Current
Executive Sous Chef
Casino Pauma
01.2022 - 06.2023
Consultant/Executive Chef (Contracted)
CDHospitality (Stillwater/Watermans/Sunsets)
09.2021 - 01.2022
Traveling Chef
Lenoir-Charleston
06.2021 - 09.2021
Consultant / Executive Chef (Contracted)
The Switchboard Restaurant and Bar
01.2020 - 06.2021
Consultant/Culinary Director (Contracted)
Olivenhain Memory Care
06.2019 - 02.2020
Brew Pub Chef
Karl Strauss Brewing Company
06.2017 - 06.2019
Chef
The Chateau at Harveston
09.2016 - 05.2017
Assistant Project Manager
American Best Assets, LLC
03.2016 - 10.2016
Senior Sous Chef
Pechanga Resort & Casino
01.2013 - 06.2015
Certificate In Restaurant Management And Small Business Management - Culinary Arts
MiraCosta College
Associate in Culinary Arts in Culinary Arts - Culinary Arts
California Culinary Academy
High school diploma - Liberal Arts And General Studies
Delta High School