Summary
Overview
Work History
Education
Skills
Timeline
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Joseph Padgett

Coats

Summary

Dynamic Executive Chef with a proven track record at Perry's Steakhouse & Grille, excelling in menu development and cost control. Renowned for enhancing team skills and achieving high-quality standards, while maintaining a strong focus on food safety and operational efficiency. Committed to delivering exceptional dining experiences through innovative culinary creations.

Overview

4
4
years of professional experience

Work History

Executive Chef

Perrys Steakhouse & Grille
12.2024 - Current
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Led kitchen operations, ensuring seamless service during high-volume periods.
  • Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
  • Managed budgeting and financial planning to ensure profitability and sustainable growth.

Executive Sous Chef

Perrys Steakhouse & Grille
04.2024 - 12.2024
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Streamlined kitchen operations with effective inventory management and cost controls.

Sous Chef

Harvey Johns Steakhouse
11.2023 - 04.2024
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
  • Assisted with menu development and planning.

Sous Chef

Perrys Steakhouse & Grille
05.2022 - 11.2023
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Assistant Manager

Burrito Shack
09.2021 - 05.2022
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
  • Oversaw daily operations to maintain store cleanliness and organization.

Assistant Manager

The Original Q-Shack
02.2021 - 09.2021
  • Supervised all areas of restaurant to keep it clean and well-maintained.
  • Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
  • Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
  • Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
  • Coordinated special events and promotions, drawing in new customers and increasing revenue.
  • Oversaw food preparation and monitored safety protocols.
  • Purchased food and cultivated strong vendor relationships.

Education

Bachelor of Arts - Sports Management

University of North Carolina At Pembroke
Pembroke, NC
04-2017

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Strong work ethic
  • ServSafe certification
  • Inventory control
  • Food prep planning
  • Catering and events
  • Staff scheduling
  • Fine dining
  • Forecasting and planning

Timeline

Executive Chef

Perrys Steakhouse & Grille
12.2024 - Current

Executive Sous Chef

Perrys Steakhouse & Grille
04.2024 - 12.2024

Sous Chef

Harvey Johns Steakhouse
11.2023 - 04.2024

Sous Chef

Perrys Steakhouse & Grille
05.2022 - 11.2023

Assistant Manager

Burrito Shack
09.2021 - 05.2022

Assistant Manager

The Original Q-Shack
02.2021 - 09.2021

Bachelor of Arts - Sports Management

University of North Carolina At Pembroke

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Joseph Padgett