Justin Mcgraw

I assist the executive chef in all aspects of kitchen management as well as personally managing all of the stations from sauté to broil to prep to pizza as well as helping place orders and supporting the chef in any area where he needs assistance. Making sure all employees are following proper food handling protocols. Having regular meetings as needed to address areas for efficiency and overall growth of the team. Regularly in communication with other members of management to fine tune the machine.

• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.

• I have worked here 50-60 hours per week and was running my own department the majority of the time. Each department is responsible for all of the prep needed for their station as well as opening and closing procedures, and all measures necessary to be taken for smooth management of every shift and proper planning for events or regular business in advance. I also was responsible for training new hires for the department. I was an extreme asset to the company and helped it continue to be in the top 10 in Central Florida.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• My main responsibility was to run down the lines learning all of the stations which there are many in such a large restaurant such as cooking seafood, steaks, sandwiches, fried foods, salads, burgers, cheesesteaks etc. A very extensive menu. I then was tasked with organizing and managing the outflow of food from the kitchen to meet timely and company standards.

• I owned my own landscaping company for 5 years. I serviced accounts from Volusia County to Orange County. I participated and managed all aspects of the business including planning, quotes, payroll, bookkeeping, marketing, field work, crew management etc.

• As head chef I was responsible for managing the operations of the back of the house. I placed orders, made the schedule, hiring and firing, daily specials, worked the line, trained the staff etc.

• This is the regional training center. I was hired to learn all of the stations in one of the country's fastest growing restaurant establishments to train incoming staff and prospective managers. Also knowing and working all stations was a very large part of the job.

• As executive sous chef I ran the kitchen and line as manager. I managed all aspects of kitchen operations. I placed and received orders, handled the staffing, specials, training, preparation and recovery, local marketing, special events, catering and all other responsibilities related to the kitchen and back of the house.

• I spent a number of years with this company overall starting from a single location to eventually 3. I helped open the subsequent locations while starting at the original. I was General manager at the Oviedo (UCF) location. I was responsible for managing the staff, hiring and firing, local marketing, receiving orders and doing inventory. Other responsibilities were managing labor and food costs in an effort to improve standards while reducing waste while maintaining consistency and quality.

• I went through the company's corporate management training curriculum and was awaiting to receive my own location while sharing the operational responsibilities of the Casselberry store. During my time employed there I was sent from location to location to branches which were in distress (not running numbers, poor or absent management etc.) until everything was balanced and then I was sent to another location to continue the same. I did that for the majority of my time with the company.