Justin Herce
Tampa,FL
Summary
High-performing professional Chef with expertise in menu development, kitchen management and staff training. Skilled in creating unique and delicious dishes while controlling food and labor costs. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude, as when having the opportunity to open and startup a new grocery store chain, catering company and full service restaurant.
Overview
10
10
years of professional experience
Work History
Executive Chef
Top Shelf Sports Lounge
08.2017 - 03.2023
- Creation & Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes for the restaurant and catering department.
- Opened as new concept restaurant and catering department
- Managed restaurant and catering department with revenue last year of $2.4 mill and $750 k respectively
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflow
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Interacted with guests to obtain feedback on product quality and service levels.
- Inspected kitchen to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Catered for professional and Olympic athletes with individual and team dietary guidelines.
- Cooked for large groups of people and managing various types of food for large events.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
Catering Chef
University Of Tampa (sodexo)
08.2015 - 06.2017
- Cooked for large groups of people and managing various types of food for large events.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Ordered food items and supplies needed to fulfill catering jobs, maintained inventory.
- Crafted exciting catering options for clients using local vendors and fresh ingredients.
- Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
- Monitored food production to verify quality and consistency.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature and quantity.
Chef
Whole Food Market
10.2012 - 02.2015
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Opening of new location
- Organized daily recipes for kitchen production.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Maintained sanitary regulations and provisions
- Checked freezer and refrigerator prior to each shift to verify correct temperatures as well as production logs.
- Mentoring and training of team members
Education
Associate of Arts - Exercise Science
Hillsborough Community College
TampaSkills
- Employee Training
- Catering and Events
- Verbal and Written Communication
- Forecasting and Menu Planning
- Organization and Prioritization
- Inventory Control
- Servsafe Certification
- Recipe Development
Accomplishments
- Owner/Chef of Just In Thyme Cafe & Catering Company(2008-2012)
- Opened new Whole Foods Store as Chef
- Opened new concept, designed menu and kitchen for Top Shelf Sports Lounge
- Chef for Team USA Woman Hockey(2018 gold medal team)
- Worked with multiple Olympic and professional figure skaters and hockey players.
Timeline
Executive Chef
Top Shelf Sports Lounge
08.2017 - 03.2023
Catering Chef
University Of Tampa (sodexo)
08.2015 - 06.2017
Chef
Whole Food Market
10.2012 - 02.2015
Associate of Arts - Exercise Science
Hillsborough Community College
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