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
2024.12 - 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
2024.04 - 2024.12
- 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
2023.11 - 2024.04
- 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
2022.05 - 2023.11
- 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
2021.09 - 2022.05
- 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
2021.02 - 2021.09
- 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, NC2017-04
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
2024.12 - Current
Executive Sous Chef
Perrys Steakhouse & Grille
2024.04 - 2024.12
Sous Chef
Harvey Johns Steakhouse
2023.11 - 2024.04
Sous Chef
Perrys Steakhouse & Grille
2022.05 - 2023.11
Assistant Manager
Burrito Shack
2021.09 - 2022.05
Assistant Manager
The Original Q-Shack
2021.02 - 2021.09
Bachelor of Arts - Sports Management
University of North Carolina At Pembroke