Summary
Overview
Work History
Education
Skills
Additional Information
Timeline
Generic

Quinn Polsinelli

San Antonio,TX

Summary

Hard working Chef offering 16 years of restaurant experience. Passion for creative cuisine, communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Creating a positive management style and positive work culture is always a top priority. Passion for for always learning and teaching others. Always putting the expectations on myself first as to lead properly and effectively.

Overview

8
8
years of professional experience

Work History

Sous Chef

Cured
12.2023 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Executive Chef

Ultreia
10.2021 - 10.2023
  • Oversaw all day to day operations of the kitchen. Line checks, proper sanitation, cooking, holding and cooling procedures.
  • Daily bread production and butchery.
  • Trained and worked closely with management staff on menu development and changes.
  • In charge of overseeing inventory, food cost and purchasing.
  • Working closely with kitchen staff on the line and with Sous Chefs to develop specials understanding of flavors and cooking techniques.
  • Oversaw all scheduling, recipe costing, updates of order guides, prep lists, station guides, menu descriptions to the FOH, Marketing Director and training of other management in these roles.
  • Maintained fermentation program and HAACP log.
  • Elevated my personal cuisine through the restaurant with a focus on the Iberian region.
  • Worked closely with the General Manager on marketing strategies for events, private dining and patio exeriences.
  • Created and maintained a positive, hardworking, safe and respectful atmosphere and culture.

Sous Chef

Rioja
09.2019 - 11.2021
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Assisted with menu development alongside the Executive Chef and Directors of Operations.
  • Costed recipes, assisted with inventory, generated kitchen schedules, change prep lists, station lists and order guides.
  • Oversaw the running of the prep kitchen and the running of the line during brunch, lunch and dinner services.
  • Helped develop and maintain an ever evolving to-go menu utilizing inventory of three other company restaurants during Covid 19 shutdown while overseeing safe and crucial sanitary practices.
  • Assisted in prepping and packaging of donated food to furloughed industry workers during Covid 19 shutdown.
  • Daily fish and protein breakdown and preparation.
  • Created daily specials for brunch, lunch and dinner service.

Sous Chef

Old Major
05.2018 - 09.2019
  • Oversaw all prep and production in the kitchen for daily services.
  • Worked any station on the line when necessary.
  • Trained all kitchen staff on stations as well as proper techniques and cooking methods.
  • Nightly dinner specials.
  • In charge of whole animal butchery and utilization of all parts for the menu with use of a bandsaw.
  • Helped maitain HAACP procedures and sanitation of dry aging and charcuterie room.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.

Butcher

Euclid Hall Bar & Kitchen
05.2017 - 04.2018
  • Responsible for all whole animal breakdown and utilization.
  • Maintained a rotating sausage and charcuterie program.
  • Worked closely with Chef team on menu development and utilization of product.
  • Observed and practiced proper sanitary procedures.
  • Trained other staff in butchering techniques and trends.
  • Assisted with ordering.

Education

Associate of Arts - Culinary

Oregon Culinary Institue
Portland, OR
10.2007

High School Diploma -

Shawnee Mission East High School
Prairie Village, KS
12.2001

Skills

  • Menu development and costing
  • Coaching and Mentoring
  • Kitchen Equipment Operation and Maintenance
  • Whole Animal Breakdown
  • Fish Fabrication
  • Inventory Control
  • Excel and Microsoft Word
  • Recognition of strengths and weaknesses to best benefit the workflow and productivity of the kitchen

Additional Information

References:


Chef Jennifer Jasinski Chef/Owner Crafted Concepts Denver, CO. (303) 881-2656

Tim Kuklinski Culinary Director Crafted Concepts. Denver, CO (402) 203-6323

Gabe Wyman Culinary Director Crafted Concepts. Denver, CO (720) 273-7504

Adam Branz Owner Split Lip Chicken Denver, CO/ Louisville, KY (618) 560-9077

Timeline

Sous Chef

Cured
12.2023 - Current

Executive Chef

Ultreia
10.2021 - 10.2023

Sous Chef

Rioja
09.2019 - 11.2021

Sous Chef

Old Major
05.2018 - 09.2019

Butcher

Euclid Hall Bar & Kitchen
05.2017 - 04.2018

Associate of Arts - Culinary

Oregon Culinary Institue

High School Diploma -

Shawnee Mission East High School

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