Sean M. Hartle
Franklin,PA
Summary
To obtain a supervisory or management position in a culinary industry that will help to advance my career and utilize my skills.
Highly skilled Executive Sous Chef with experience in managing culinary teams, developing innovative menus, and ensuring top-quality dining experiences. Strengths include strong leadership skills, creativity in menu development, and proficiency in diverse cooking techniques. Noteworthy impact includes elevating restaurant reputation through culinary excellence and consistently meeting high standard of food safety and quality.
Innovative Executive Sous Chef known for high productivity and efficiency in task completion. Possess specialized skills in menu development, kitchen team leadership, and inventory management. Excel in time management, problem-solving, and communication, ensuring seamless kitchen operations and superior dining experiences.
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
14
14
years of professional experience
Work History
Executive Sous chef
Parkhurst Dining
Grove City, Pennsylvania
2025.07 - Current
- Developed seasonal menus that highlight local ingredients and culinary trends.
- Collaborated with suppliers to secure high-quality ingredients, enhancing dish quality and supporting seasonal menu development.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Trained new chefs on cooking techniques and food safety standards.
- Managed inventory levels to minimize waste and control costs effectively.
- Ensured compliance with health regulations and sanitation practices in the kitchen.
- Coordinated special events and catered services, ensuring client satisfaction through tailored culinary experiences.
- Led team meetings to discuss menu planning, staffing, and kitchen operations.
- Developed daily production schedules and monitored kitchen staff performance, maintaining consistent quality standards and efficient operations.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
Correctional Lieutenant
Venango County prison
Franklin, Pennsylvania
2023.07 - Current
- Led and supervised a team of subordinate staff to ensure effective performance and task completion.
- Developed and revised operational policies and procedures to enhance compliance and operational effectiveness.
- Reviewed daily logs for accuracy, ensuring reliable reporting of inmate activities and personnel issues.
- Maintained accurate records for inmates in custody including incident reports, medical documents, disciplinary action forms.
- Evaluated employee performance and provided constructive feedback.
- Liaised between management staff and other agencies involved in offender programming initiatives.
- Advised inmates on rehabilitation resources, facilitating access to programs that support their reintegration.
Lead Cook
Bon Appetit Management
Grove City, Pennsylvania
2020.07 - 2023.07
- Created weekly staff schedules to align with anticipated business volume, ensuring adequate coverage during peak times.
- Conducted regular performance reviews and feedback sessions with subordinate cooks to promote skill development and team cohesion.
- Mediated employee conflicts promptly while upholding established policies to maintain a positive work environment.
Kitchen Manager
Liberty street ale house
Franklin, Pennsylvania
2019.07 - 2020.07
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Trained new employees on kitchen procedures and policies to ensure compliance and operational efficiency.
- Fostered open communication among kitchen staff to promote teamwork and enhance collaboration.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Developed seasonal menus based on ingredient availability and customer preferences to optimize dining experience.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
Sous Chef
rbg bar & grill
2015.01 - 2019.07
- Developed menus for restaurant and special events, determining pricing to align with budget and customer expectations.
- Contributed to menu development and conducted recipe testing to enhance dish offerings.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Implemented waste reduction strategies and streamlined kitchen processes, improving overall efficiency.
- Ensured cleanliness and organization of kitchen workspaces to promote safety and efficiency.
- Maintained accurate inventory records and organized kitchen invoices.
- Use weekly forecast information to build a schedule that stays in the parameters of the labor budget.
- Attend weekly manager’s meetings to go over events and banquets for the week.
- Administrator to the restaurant social media pages to post daily updates and features.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Contributed to the successful execution of catered events from start to finish.
Kitchen Manager
Genova’s restaurant & pizzeria
2015.01 - 2015.12
- Oversaw food portions and enforced quality control standards.
- Managed food orders and inventory to ensure availability and reduce waste.
- Tracked food cost expenditures to uphold budget integrity.
Head Chef
yellow dog lantern restaurant
2015.01 - 2015.12
- Oversaw sanitation procedures in food preparation areas to ensure compliance with safety standards.
- Evaluated quality of raw and cooked food products to maintain high standards.
- Managed orders for food and supplies to support kitchen operations.
- Inspect the quality and quantity of products received.
Line Cook
Vision Quest
2014.01 - 2015.12
- Ensured compliance with sanitation, health, and safety standards.
- Prepared and served large quantities of hot meals for youth, ensuring timely delivery for meal times.
Kitchen Manager
Custaloga Town scout reservation
2014.01 - 2014.12
- Ensured compliance with health and fire regulations for food preparation and service.
- Oversaw preparation methods and portion control for meals served to 200+ people daily.
Head Chef
french creek cafe
2014.01 - 2014.12
- Monitored food quality and portions to ensure consistency and customer satisfaction.
- Developed food presentation standards and created decorative displays to enhance dining experience.
- Supervised cooking staff to maintain efficient food preparation processes.
Line Cook
the commons
2012.01 - 2014.12
- Measured and portioned ingredients for food items to ensure consistency in preparation.
- Operated grill, fry, and sauté stations to execute menu items efficiently during meal prep.
Education
Associates - culinary arts
Art institute of pittsburgh
diploma - General Studies
Rocky Grove jr/sr high school
Skills
- Communication
- Time Management
- Active Listening
- Personnel Management
- Critical Thinking
- Personnel Development
- Food Production
- Policy writing
- Incident reporting
- Staff supervision
- Rehabilitation resources
References
Allison smith 814-758–9177
Joab Orr (814) 516-7377
Wesley Paxton +1 (814) 208-3870
Michelle Cashdollar +1 (570) 492-0585
Sherry keener (814) 221-2696
Brenda Ballentine (814) 229-5770
Sarah Vole +1 (814) 720-9795
Volunteer Experience
A Night with the Chef, Salvation Army, Franklin, PA, Worked with one other chef to prepare, serve, and clean up the requested food dishes of the night.
Timeline
Executive Sous chef
Parkhurst Dining
2025.07 - Current
Correctional Lieutenant
Venango County prison
2023.07 - Current
Lead Cook
Bon Appetit Management
2020.07 - 2023.07
Kitchen Manager
Liberty street ale house
2019.07 - 2020.07
Sous Chef
rbg bar & grill
2015.01 - 2019.07
Kitchen Manager
Genova’s restaurant & pizzeria
2015.01 - 2015.12
Head Chef
yellow dog lantern restaurant
2015.01 - 2015.12
Line Cook
Vision Quest
2014.01 - 2015.12
Kitchen Manager
Custaloga Town scout reservation
2014.01 - 2014.12
Head Chef
french creek cafe
2014.01 - 2014.12
Line Cook
the commons
2012.01 - 2014.12
Associates - culinary arts
Art institute of pittsburgh
diploma - General Studies
Rocky Grove jr/sr high school