Justin Hauska
Sedona,AZ
Summary
High-performing, organized individual with a solid background in the culinary arts. Skilled in creating innovative, visually stunning and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
16
16
years of professional experience
Work History
Executive Sous Chef
L'Auberge De Sedona
07.2023 - 07.2024
- Designed and developed seasonal menus for all departments, showcasing innovative flavor combinations and techniques.
- Standardized recipes by weight for consistency.
- Oversaw business operations for all service windows and banquet events.
- Implemented systems for maintaining a sterling sanitation standard, inventory control and mitigating waste.
- Assisted with cost analysis and budget management, optimizing profitability without compromising quality.
- Conducted regular equipment maintenance checks, pest control and ensured overnight cleaning standards are met.
Culinary Director
Omertà Hospitality Group
10.2021 - 03.2023
- Developed several restaurant concepts of different cuisines from the ground up.
- Managed all aspects and employees of each concept.
Executive Chef
Character Distinctive Dining
09.2020 - 10.2021
- Developed innovative and visually stunning menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control and restaurant maintenance.
- Scheduled and received food and beverage deliveries.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Executive Sous Chef
Flint by Baltaire
06.2019 - 09.2020
- Assisted with kitchen design and organization, procuring equipment and purveyors from renovation on.
- Menu development, costing, scheduling, hiring and system implementation.
- Assumed the position of Executive Chef when the opening Executive Chef left the company.
Chef De Partie up to Chef De Cuisine
Binkley's Restaurant Group
02.2008 - 05.2019
- Worked in every facet of the kitchen from savory to sweet to developing a bread program.
Education
Arizona Culinary Institute
Scottsdale, AZSkills
- Menu development
- Kitchen Management
- Sanitation Standards
- Allergy awareness
- Food presentation
- Waste Reduction
- Cost Control
- Special Event Catering
- Recipe creation
- Food pairing
- Staff Scheduling
- Purchasing management
Timeline
Executive Sous Chef
L'Auberge De Sedona
07.2023 - 07.2024
Culinary Director
Omertà Hospitality Group
10.2021 - 03.2023
Executive Chef
Character Distinctive Dining
09.2020 - 10.2021
Executive Sous Chef
Flint by Baltaire
06.2019 - 09.2020
Chef De Partie up to Chef De Cuisine
Binkley's Restaurant Group
02.2008 - 05.2019
Arizona Culinary Institute
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