Cooking at home
Golf
NFL
Surf Casting
True Crime
Justin Lizotte
Reading,MA
Summary
Results-driven culinary professional prepared for demanding roles in and operations management. Proven track record of enhancing production efficiency and maintaining high-quality standards. Creative focus on team collaboration and adaptability to changing project needs, with strong skills in process optimization and leadership.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Campus Production Manager
TUFTS UNIVERSITY
Medford, MA
01.2007 - Current
- Support all operations with menu development, forecasting, service records and inventory maintenance
- Applied extensive knowledge of Food Pro Software in many capacities
- Implemented strategies for more efficient operations and system management for the campus
- Oversee all culinary assessments for potential candidates from second cook to Chef Manager
- Resolved issues quickly to maintain productivity goals.
Unit Manager
Central Culinary Support
01.2023 - 10.2023
- Responsible for the day-to-day operation of the Central Commissary supporting catering, 2 residential dining halls and 5 retail units with bulk production, grab and go, spacial events,
- Trained and mentored staff on culinary techniques and operational standards, fostering skill development.
- HACCP implementation
- Fleet Management
- Evaluated employee performance regularly for professional growth opportunities, accountability measures, and feedback-driven improvement strategies.
Chef Manager
Central Culinary Support
01.2017 - 01.2023
- Manage and develop a diverse team of 19 unionized staff in various job classifications
- Developed production strategies to target labor cost
- Procurement supplies and Inventory Management
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef Manager
Catering
01.2013 - 01.2017
- Oversee production for multiple events and coordinate logistics with the catering service team
- Oversaw daily kitchen operations, ensuring food quality and safety compliance, and waste control
- Inventory Management and Procurement
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
Lead Cook
RIALTO – Charles Hotel
Cambridge, MA
01.2005 - 01.2007
- Responsible for expediting and production for a la carte service and Private dining events with a focus on regional Italian and Mediterranean cuisine.
- Meat/fish fabrication, Proficient in all hot line stations, Assisted in the supervision of 6 cooks
- Would regularly represent Rialto working action stations at Charity and Promotional Galas
Event Chef
GOURMET CATERERS
Roslindale, MA
01.2005 - 01.2007
- As an Event Chef I worked in the main commissary producing for large and small events. I would also be assigned to facilitate events individually and as a part of a team for as little as 15 to as many as 1,000
Education
AOS - Culinary Arts
New England Culinary Institute
Montpelier, VTSkills
- Hands on production planning, optimization, and oversight
- Seasonal menu design and recipe development
- Staff management
- Cost Reduction
Certification
- Serve Safe 2023
- Allergen Awareness 2017
Interests
Timeline
Unit Manager
Central Culinary Support
01.2023 - 10.2023
Chef Manager
Central Culinary Support
01.2017 - 01.2023
Chef Manager
Catering
01.2013 - 01.2017
Campus Production Manager
TUFTS UNIVERSITY
01.2007 - Current
Lead Cook
RIALTO – Charles Hotel
01.2005 - 01.2007
Event Chef
GOURMET CATERERS
01.2005 - 01.2007
AOS - Culinary Arts
New England Culinary Institute
National College University Food Service (NACUFS) 2016 Best online catering menu
Several ACF silver competition medals