Summary
Overview
Work History
Education
Skills
Timeline
Generic

STEVEN JOYNER

San Antonio,TX

Summary

Resourceful United States Army [Rank] with 28 years of experience as Culinary Specialist providing food service and dining facility management. Accomplished in planning, preparing and serving balanced meals under strict deadlines and budget limitations. Focused on proper food handling, safety procedures and maintaining clean food service and dining environment. Energetic Sous Chef with passion for food and commitment to providing customers with exceptional culinary experiences. Focuses on using fresh ingredients to create flavorful dishes appealing to different palates. Team player offers clear communication and problem-solving.

Overview

27
27
years of professional experience

Work History

Certified Culinary Professional

Seasons 52
04.2023 - Current
  • Inspected deliveries for accuracy and safety.
  • Established food preparation procedures and guidelines to promote meal consistency and quality.
  • Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Managed opening and closing shift kitchen tasks.
  • Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering

Cook Supervisor(Cook 1)

Cantu Services
11.2014 - 12.2022
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Led daily staff meetings to communicate expectations and review safety procedures.

Sous Chef

Tower Of The Americas
01.2007 - 10.2014
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food and labor costs to verify budget targets were met.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Executive Sous Chef

Kajun Kuisine
04.2004 - 12.2007
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Executive Sous Chef

Galleria Of Mediterranean Cuisine
05.2000 - 05.2004
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.

Kitchen Manager

Remington Roadhouse Inc.
07.1996 - 04.2004
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
  • Checked and tested foods to verify quality and temperature.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Motivated staff to perform at peak efficiency and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Purchased food and cultivated strong vendor relationships.

Education

Bachelor of Arts - Sociology

Ashford University
San Diego, CA
06.2026

Skills

  • Food Service
  • Employee Scheduling
  • Staff Supervision
  • Quality Control
  • Shift Scheduling
  • Meal Preparation
  • Production Line Management
  • OSHA Regulations Knowledge
  • Food Production Scheduling

Timeline

Certified Culinary Professional

Seasons 52
04.2023 - Current

Cook Supervisor(Cook 1)

Cantu Services
11.2014 - 12.2022

Sous Chef

Tower Of The Americas
01.2007 - 10.2014

Executive Sous Chef

Kajun Kuisine
04.2004 - 12.2007

Executive Sous Chef

Galleria Of Mediterranean Cuisine
05.2000 - 05.2004

Kitchen Manager

Remington Roadhouse Inc.
07.1996 - 04.2004

Bachelor of Arts - Sociology

Ashford University

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