Joseph Moore

Joseph Moore

Education

Education
Sep 2005 - May 2009

Bachelor of Science

Johnson & Wales University

  • Bachelor of Science, Food Service Management, Summa cum Laude 
  • Concentration in Beverage Service Management
  • Associates in Applied Science, Culinary Arts, Summa cum Laude

Skills

Skills

Microsoft Office

Knife Skills

Spanish Language

Summary

Creative, driven and supportive team member  with a track record of initiative and leadership ability.  Certified Food Safety Manager with strong communication skills including conversational language skills in Spanish.

With these skills, I would like to obtain a managerial position that would utilize my collective leadership experience in a challenging and rewarding environment among other talented team members.

Honors, Associations, and Activities

  • National registry of Food Safety Professionals Certified
  • International Baccalaureate Program, Honors Program, Deans List 2005-2009, Silver Key Honor Society, Golden Quill Honor Society, Who's Who Among College Students
  • Completed over 30 hours of school related community service

Work History

Work History
Jun 2011 - Present

Sous Chef

The Hudson Water Club

  • Oversaw a team of over 20 kitchen members in a volume driven environment where day to day operations could exceed 1000 patrons
  • Responsible for receiving invoices and ensuring product quality
  • Developing and executing daily specials utilizing locally sourced and seasonal ingredients
Dec 2011 - Present

Sous Chef

Cafe Centro

·        Effectively manages a large multifaceted operation with numerous offsite and in-house events<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

·        Enforces strict quality and portion control standards to ensure client satisfaction in a bustling midtown location<o:p></o:p>

·        Works with purchasing managerto lower food cost percentage from over 40% to our budgeted 28.2%<o:p></o:p>

·        Proven record in ensuring food safety and sanitation policies are implemented, monitored and maintained<o:p></o:p>

·        Required to be innovative and resourceful with in-house productto provide unique dining experiences for regular customers<o:p></o:p>

·        Scheduling and supervision of kitchen employees with particular attention to monitoring labor costs<o:p></o:p>

·        Proficient and hands on in all areas of the kitchen<o:p></o:p>

Dec 2011 - Present

Sous Chef

Cafe Centro

·        Effectively manages a large multifaceted operation with numerous offsite and in-house events<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

·        Enforces strict quality and portion control standards to ensure client satisfaction in a bustling midtown location<o:p></o:p>

·        Works with purchasing managerto lower food cost percentage from over 40% to our budgeted 28.2%<o:p></o:p>

·        Proven record in ensuring food safety and sanitation policies are implemented, monitored and maintained<o:p></o:p>

·        Required to be innovative and resourceful with in-house productto provide unique dining experiences for regular customers<o:p></o:p>

·        Scheduling and supervision of kitchen employees with particular attention to monitoring labor costs<o:p></o:p>

·        Proficient and hands on in all areas of the kitchen<o:p></o:p>

Dec 2011 - Present

Sous Chef

Cafe Centro

·        Effectively manages a large multifaceted operation with numerous offsite and in-house events<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

·        Enforces strict quality and portion control standards to ensure client satisfaction in a bustling midtown location<o:p></o:p>

·        Works with purchasing managerto lower food cost percentage from over 40% to our budgeted 28.2%<o:p></o:p>

·        Proven record in ensuring food safety and sanitation policies are implemented, monitored and maintained<o:p></o:p>

·        Required to be innovative and resourceful with in-house productto provide unique dining experiences for regular customers<o:p></o:p>

·        Scheduling and supervision of kitchen employees with particular attention to monitoring labor costs<o:p></o:p>

·        Proficient and hands on in all areas of the kitchen<o:p></o:p>

Dec 2011 - Present

Sous Chef

Cafe Centro

·        Effectively manages a large multifaceted operation with numerous offsite and in-house events<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

·        Enforces strict quality and portion control standards to ensure client satisfaction in a bustling midtown location<o:p></o:p>

·        Works with purchasing managerto lower food cost percentage from over 40% to our budgeted 28.2%<o:p></o:p>

·        Proven record in ensuring food safety and sanitation policies are implemented, monitored and maintained<o:p></o:p>

·        Required to be innovative and resourceful with in-house productto provide unique dining experiences for regular customers<o:p></o:p>

·        Scheduling and supervision of kitchen employees with particular attention to monitoring labor costs<o:p></o:p>

·        Proficient and hands on in all areas of the kitchen<o:p></o:p>

Jul 2007 - Jun 2011

Executive Sous Chef

Siena Restaurant

  • Managed a team of 20 employees as Executive Sous Chef
  • Responsible for ordering all food and dry good products 
  • Worked independently and alongside the Chef/ Owner to create and implement daily specials
  • Qualified on all stations including prep, garde manger, saute, grill, and expo
  • Ultimately responsible for all personnel training and schedule maintenance 
Mar 2007 - Jun 2007

Line Cook

Long Boat Key Club & Resort

  • Employed as an apprentice in a high volume members only dining facility
  • Promoted to working evenings in the fine dining segment of the resort with a menu centered around local Floridian ingredients
  • Facilitated large outdoor VIP catering events
  • Developed and communicated daily specials to 'front of the house' staff
May 2006 - Aug 2006

Line Cook

Winding Hills Golf Club Restaurant

  • Supervised the kitchen in the Executive Chef's absence
  • Coordinated large 'in house' catering events and worked with the Executive Chef to ensure smooth service
  • Maintained high sanitation and cleanliness standards through all day to day operations