Patrick Zoeller
Estero,FL
Summary
Dynamic culinary professional with over eleven years of progressively challenging experience in the restaurant, catering, and food service industries. Recognized for reliability, dedication, and a strong work ethic, with a passion for leveraging practical experience and formal education to excel in high-level kitchen management. Seeking an opportunity that fosters long-term growth and stability while contributing to a team-oriented environment. Committed to delivering exceptional results and enhancing operational efficiency in every culinary endeavor.
Overview
13
13
years of professional experience
Work History
Sous Chef
Hooked Island Grill
04.2025 - Current
- Prepared diverse menu items ensuring high-quality standards and presentation.
- Collaborated with kitchen staff to streamline food preparation processes.
- Assisted in inventory management, maintaining optimal stock levels and reducing waste.
- Trained junior kitchen staff on culinary techniques and safety protocols.
Sous Chef
Nicki’s Food Group
01.2022
- Ran the line on a nightly basis and own all responsibilities associated including the overall product being the best.
- Consistently maintained cleanliness when it came to prep, cooking, and closing out the line.
- Owned the supervision of staff to make sure everything was running on time and helped any employee on the line when needed.
- Created nightly specials, which allowed full creativity in making customers happy and bringing in a consistent clientele.
- Negotiated with food vendors for ordering to allow for the best possible products to come into the restaurants.
- Maintained the highest level of customer service with vendors and customers.
Sous Chef
Harpers Restaurant
01.2022 - 11.2024
- Maintained effective communication between the kitchen crew & management.
- Developed and maintained good communication between the kitchen & FOH Staff/FOH management team.
- Maintain and elevate the quality standard.
- Lead and coach the team towards achieving exceptional guest service.
- Monitor food production, ordering, cost, and quality and consistency daily.
- Helping the Chef maintain consistency within the kitchen based on the policies, procedures, and recipes.
Sous Chef
Snug Harbor Seafood Restaurant
01.2019 - 01.2022
- Ran the line on a nightly basis and own all responsibilities associated including the overall product being the best.
- Consistently maintained cleanliness when it came to prep, cooking, and closing out the line.
- Owned the supervision of staff to make sure everything was running on time and helped any employee on the line when needed.
- Created nightly specials which allowed full creativity in making customers happy and bringing in a consistent clientele.
- Managed the breakdown of the fish off the round to maintain consistency.
- Ran the orders and spoke to customers to create the best customer service every night.
Kitchen Manager
Salty Crab Bar & Grill
01.2017 - 01.2019
- Managed a staff of 20 kitchen employees.
- Maintained exceptional health standards that were up to code for the company and state regulations.
- Handled the on boarding, hiring, and firing of staff. Consistent experience understanding the proper work ethic to work effectively in a fast-paced kitchen. Ran the overall training program to insist on the highest working standards.
- Understanding of food temperature rotations of warmed products and waste regulations. Handled the procedures for proper thawing.
- Maintained consistency in positive customer reviews by following dietary restrictions and assisting in any issues that would occur with orders.
Grill Cook
Mohawk Country Club
01.2015 - 01.2017
- Owned the process of prepping the stations, making sure food was up to date.
- Maintained cleanliness of equipment in the kitchen.
- Spearheaded and ran the mobile station for cooking during peak days and hours at the golf course.
- Partnered with co-workers to assist in dinner execution.
Line Cook
Manhattan Exchange
01.2013 - 01.2015
- Line Cook working in an upscale Pub Restaurant.
- Prepared and executed both lunch and dinner menus in a high-volume single man kitchen.
- Menu includes everything from typical appetizers up to and including four course dinners.
- Weekly special event “Burger Day” with average production rate of 250 burger specials. "Won Best Burger in Schenectady Award"
Skills
- Culinary staff coordination
- Food safety compliance
- Streamlined kitchen management
- Operations facilitation
- Team collaboration
- Attention to detail
- Guiding professional development
Timeline
Sous Chef
Hooked Island Grill
04.2025 - Current
Sous Chef
Nicki’s Food Group
01.2022
Sous Chef
Harpers Restaurant
01.2022 - 11.2024
Sous Chef
Snug Harbor Seafood Restaurant
01.2019 - 01.2022
Kitchen Manager
Salty Crab Bar & Grill
01.2017 - 01.2019
Grill Cook
Mohawk Country Club
01.2015 - 01.2017
Line Cook
Manhattan Exchange
01.2013 - 01.2015