Quinton Armstrong
Charlotte,NC
Summary
Seasoned culinarian with 25 years of kitchen experience and 15 years in leadership roles. Recognized for exceptional natural leadership skills and fostering a positive team environment, resulting in high employee satisfaction. Expertise in culinary techniques combined with a strong ability to train and mentor staff effectively. Aiming to leverage extensive experience to enhance kitchen operations and drive team success.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Chef
Imagine One Restaurant Group
Hickory, NC
10.2024 - Current
- Oversee all aspects of BOH operations.
- Develop special menus as requested for large parties and banquets
- Trained new staff and conducted cross-training for current team members.
- Continued development of other managers.
- Managing food costs and labor budgets.
- Planned and developed new main menu items.
Executive Chef
Tupelo Honey Cafe
Pittsburgh, PA
07.2022 - 05.2024
- Controlled food cost and labor budget for annual revenue of 3.5-4 million.
- Responsible for all training in BOH.
- Coaching and Development of Sous chefs.
- Wrote BOH schedule.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Performed financial analysis and recommended effective methods to cut costs.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Responsible for all BOH orders.
Executive Sous Chef
Wilde Rover Irish Pub
Kirkland , WA
09.2017 - 06.2022
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Observed food safety and sanitation protocols to reduce germ spread.
Investigator
Keller, Keller and Caracuzzo P.A.
West Palm Beach, FL
06.2010 - 08.2017
- Oversaw intake of new clients
- Managed the file keeping system
- Negotiated and settled property damage with insurance companies.
- Negotiated the settlement of medical bills with doctors once case is finalized.
- Perform necessary administrative tasks as directed.
Sous Chef
JOEY Restaurant Group
Seattle , WA
01.2007 - 08.2009
- Monitored temperatures of prepared food and cold-storage areas.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Established standard procedures for plating presentations.
- Prepared workstations with ingredients and tools to increase efficiency.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Trained kitchen workers on culinary techniques.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Education
Associate of Arts - Culinary Arts
Florida Culinary Institute
West Palm Beach, FL12-2005
Skills
- Kitchen operations management
- Schedule implementation
- Food and beverage pairing
- Dish preparation
- Menu development
- Leadership
- Complex Problem-solving
- Kitchen equipment and tools
- Time management
Certification
- Serv Safe Food Manager renewed April 2024
Timeline
Chef
Imagine One Restaurant Group
10.2024 - Current
Executive Chef
Tupelo Honey Cafe
07.2022 - 05.2024
Executive Sous Chef
Wilde Rover Irish Pub
09.2017 - 06.2022
Investigator
Keller, Keller and Caracuzzo P.A.
06.2010 - 08.2017
Sous Chef
JOEY Restaurant Group
01.2007 - 08.2009
- Serv Safe Food Manager renewed April 2024
Associate of Arts - Culinary Arts
Florida Culinary Institute
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