Joshua Rohlf

Oversee a team of two Executive Sous Chefs, 4 Sous Chefs, 20 line/prep cooks. Create weekly cycle menus for campus/ monastic dining. Scheduling, purchase monitor, labor monitor, ordering, receiving, waste logs, creating relationships with purveyors. Menu development/ Specialty menus for catering and events. Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience. Maximized profitability by effectively managing food costs through portion control and minimizing waste. Implemented staff training programs to improve culinary skills, teamwork, and overall productivity. Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies. Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.

Verified Compliance in preparation of menu items and customer special requests. Oversaw business operations, inventory control and customer service for the college. Maintained high food quality standards by checking delivery contents to verify product quality and quantity. Weekly menu planning, recipe development, ordering. Initiated a skilled training program for team members on culinary techniques and productivity. Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.

• Verified compliance in preparation of menu items and customer special requests.
• Oversaw business operations, inventory control and customer service for college
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Plated every dish with attractive flair to meet strict college standards and maintain a good rapport with students, monks, and faculty.
• Collaborated with staff members to create meals for large banquets.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Handled and stored food to eliminate illness and prevent cross-contamination.

• Banquets and Catering Events
• Monthly Inventory, oversee business operations through property restaurants, and customer service
• Maintaining High Standard of food and products sold
• Staff Training in recipes, usage logs, and par sheets
• Food Cost / Labor Cost
• Advanced Plating for Buffets and Sit Down Events
• Ordering / Receiving Product
• Work Closely with purveyors to ensure best prices and food products

Achievements:

• Inducted into Chaine des Rotisseurs

• Oversee line cooks and daily station evaluations
• Weekly Scheduling
• Pay Roll
• Menu Cost
• Closely Monitor All Aspects of Service
• Cross-trained in every outlet on property
• Standardized Recipe Development
• Menu Development
• Ordering/ Receiving

Achievements

• Created a Pizza Dough throwing class for associates to learn and grow in hand tossed pizza
• Implemented Weekly special program for cooks to create new dishes

• Scheduling, Labor Cost, Food Cost, Monthly Inventory, Waste Logs
• Menu Development / Seasonal Menus / Wine Dinner Menus
• Utilization of Resort Garden To Inspire Seasonality Menus

Achievements

• Line Cook Training Program
• Running Resort Cooking School for guests with weekly classes

• Responsible For Scheduling, Ordering, Monthly Inventory
• Assisting The Chef de Cuisine In Menu Development
• Created Menus For Weekly Seafood Buffets / Three Course Farm To Table Menu
• Coordinate Staff Training And All Back Of House Meetings
• Kitchen Cleanliness / Sanitation Standards

Cooking Demonstrations For Guests

Achievements

• Implemented A Knife Training Class For Externs And Apprentices
• Working Kohler Food and Wine With Many Celebrity Chefs 2016,2017

• Rated And Help To Maintain AAA 5 Diamond / Forbes 5 Star Rating
• Responsible For Setting Up Stations, Station Preparations, Sanitation
• Assisting Line Cooks Throughout Daily Service
• Executing Plating to the Chef de Cuisine Standards

• Developed A la Carte Menus, Private Events
• Ensured Kitchen Cleanliness And Organization
• Ensured Daily Service Was Executed With Precision While Managing Cooks
• Adhere to Executive Resort Chef Standards

• Station Preparation / Set Up
• Protein/ Fish Fabrication
• Mis En Place For Stations
• Broiler / Sautee / Garde Manger

• Maintaining Standards of #2 Private Club In America
• Assisted in Daily Amuse Bouche
• Assisted In Banquets Plating / Stations
• Garde Manger
• Vegetable Production