Justin Sells
Sarasota,Florida
Summary
Experienced culinary leader with a passion for creating exceptional dining experiences seeks a challenging position that utilizes extensive expertise, creativity, and enthusiasm to generate mutually beneficial opportunities. With over 10 years of culinary leadership in high-volume and contemporary fine dining restaurants, I possess the flexibility and versatility to maintain a positive attitude and sense of humor even under pressure. Thrives in deadline-driven environments, poised and competent, dedicated to upholding a reputation built on integrity, service, and uncompromising food quality. Excellent training and team-building skills further contribute to my ability to excel in this field.
Overview
20
20
years of professional experience
Work History
Project Manager / Design Consultant
Fishman & Associates
08.2021 - 01.2025
- Successfully managed multiple food service design projects simultaneously by prioritizing tasks according to urgency, resource availability, and alignment with organizational goals.
- Planned, designed, scheduled, and met project milestones and deadlines with members from multiple disciplines for enhanced collaboration and successful project completion.
Executive Chef / Consultant
Freelance Culinary Professional
01.2013 - 08.2021
- Redesigned food and cocktail menus, controlled food costs, and implemented quality, sanitation, and safety processes.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Fostered positive working environments amongst kitchen and service team members that encouraged collaboration, creativity, and open communication.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Introduced sustainable seafood programs, aligning with environmental values and attracting conscientious diners.
Chef De Cuisine
Emeril's Restaurants
11.2010 - 09.2012
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Relocated to Charlotte, NC to open Emeril's Eatery in 2011. Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Chef De Cuisine
Snake River Grill at L'auberge Du Lac
04.2005 - 11.2010
- Opened Snake River Grill in 2005 and generated over $2.6m in sales with an average of 4000+ covers a month.
- With the personal improvements made to menu items and design, specials, and media promotions, the restaurant incrementally grew by $500k in sales annually to $4m in total sales by 2009.
Education
ProChef II Certification -
Culinary Institute of America
Hyde Park, NY08-2008
School of Hotel Administration eCornell Foodservice Management Systems
Cornell University
03-2008
Skills
- Charcuterie/Butcher
- Saucier
- Extensive Knife Skills
- Banquets and Events
- Computer Proficient in Word, Excel, AutoQuotes, and Bluebeam
- Food Cost Management
- Menu Development/Design
- Brunch, Lunch, and Dinner Service(s)
- Recipe Development
- Labor Cost Management
- Purchasing/Inventory Control
- Food and Wine Dinners
Professional Experience
- Worked extensively in all positions of high volume, scratch-style, world-renowned kitchens.
- Fluent in Modern American, French, Italian, Japanese, and Mexican cuisines with a strong emphasis on seafood.
- Participated in multiple ‘Farm to Table’ dinners designed to support local and sustainable agriculture.
- Performed live television cooking segments for local and national media.
- Manage all aspects of day-to-day operations of kitchen crews up to 30 employees.
- Worked with owners/investors to build concepts and create highly-rated establishments for five different restaurants.
- Attended three (3) StarChefs International Chefs Congresses in New York.
- Full understanding of wine and liquors, their production processes, and flavor profiles.
- Full understanding of scheduling, ordering, inventory, budgeting, and profit tracking.
- Currently continues professional growth by staying affluent with market trends and new culinary practices.
- American Culinary Federation Certified Chef de Cuisine
- Serve Safe Certified.
Languages
French
Professional Working
Spanish
Professional Working
Japanese
Limited Working
Timeline
Project Manager / Design Consultant
Fishman & Associates
08.2021 - 01.2025
Executive Chef / Consultant
Freelance Culinary Professional
01.2013 - 08.2021
Chef De Cuisine
Emeril's Restaurants
11.2010 - 09.2012
Chef De Cuisine
Snake River Grill at L'auberge Du Lac
04.2005 - 11.2010
ProChef II Certification -
Culinary Institute of America
School of Hotel Administration eCornell Foodservice Management Systems
Cornell University
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