Sean M. Hartle
Quaker Steak and Lube/aramark
Franklin,PA
1
Certification
12
years of professional experience
Achieved high levels of productivity and efficiency in culinary operations through streamlined processes.
Applied specialized knowledge in menu creation, kitchen leadership, and inventory oversight to optimize performance.
Facilitated effective time management and problem-solving strategies to enhance kitchen workflow and guest satisfaction.
Work History
Kitchen Manager
5 Months- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Managed inventory levels, placing timely orders to maintain stock and reduce waste.
- Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
- Developed and implemented standardized recipes to ensure consistency in food quality and presentation.
- Analyzed menu performance, making adjustments based on customer preferences and seasonal availability.
- Coordinated with front-of-house staff to streamline service flow during peak hours.
- Conducted regular performance evaluations, providing feedback to enhance team skills and productivity.
- Implemented cost-saving initiatives that improved overall kitchen efficiency without compromising quality.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Executive Sous chef
6 Months- 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
2 Years- 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
3 Years- 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
1 Year- 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
4 Years 6 Months- 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.
Education
diploma - General Studies
Associates - culinary arts
3-year Associated Degree Program
Skills
Facilitated effective communication among team members to promote collaboration.
Assisted in managing time efficiently to meet deadlines.
Supported active listening practices to enhance team interactions.
Aided in the management of personnel to foster a productive environment.
Contributed to critical thinking discussions to solve problems.
Helped with personnel development initiatives to enhance skills.
Participated in food production processes to ensure quality output.
Contributed to policy writing to establish guidelines.
Assisted in incident reporting to maintain safety standards.
Supported staff supervision to optimize team performance.
Provided support in utilizing rehabilitation resources to aid individuals.
References
Allison smith 814-758–9177
Joab Orr (814) 516-7377
Wesley Paxton +1 (814) 208-3870
Kyle Lun 12023732059
Adam Craig 814-516-7670
Brenda ballinientine 814-229-5770
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.
Certification
Serve safe
Timeline
Kitchen Manager
Quaker Steak and Lube/aramark
03.2026 - CurrentRead More
Executive Sous chef
Parkhurst Dining
07.2025 - 01.2026Read More
Correctional Lieutenant
Venango County prison
07.2023 - 07.2025Read More
Lead Cook
Bon Appetit Management
07.2020 - 07.2023Read More
Kitchen Manager
Liberty street ale house
07.2019 - 07.2020Read More
Sous Chef
rbg bar & grill
01.2015 - 07.2019Read More
Art institute of pittsburgh
Associates from culinary arts
Read More
Rocky Grove jr/sr high school
diploma from General Studies
Read More