Sean M. Hartle
Franklin
Summary
To obtain a supervisory or management position in a culinary industry that will help to advance my career and utilize my skills.
Fair Correctional Lieutenant skilled in operations management and staff development. Calm and confident to withstand adverse and stressful working conditions. Effective verbal and written communication talents. Sound knowledge of offender management, conflict resolution and facility investigations.
Overview
14
14
years of professional experience
Work History
Correctional Lieutenant
Venango County prison
Franklin
07.2023 - Current
- Reviewed daily logs to ensure accuracy of reported information related to inmate activities and personnel issues.
- Provided leadership and supervision to subordinate staff.
- Advised inmates on available resources for rehabilitation purposes.
- Developed, monitored and revised operational policies and procedures.
- Served as liaison between management staff and other agencies involved in offender programming initiatives.
- Maintained accurate records for inmates in custody including incident reports, medical documents, disciplinary action forms.
- Evaluated employee performance, providing feedback as necessary.
Lead Cook
Bon Apptit Management
Grove City
07.2020 - 07.2023
- Assessed performance levels of subordinate cooks through regular reviews and feedback sessions.
- Created weekly schedules for kitchen staff based on anticipated volume of business.
- Resolved conflicts between employees in a timely manner while enforcing established policies.
Kitchen Manager
Liberty street ale house
Franklin
07.2019 - 07.2020
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Trained new employees on kitchen procedures and policies.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
Sous Chef
rbg bar & grill
01.2015 - 07.2019
- Maintain a proper work place for all kitchen staff.
- Keep records of inventory and all invoices for the kitchen and place weekly orders.
- Attend weekly manager’s meetings to go over events and banquets for the week.
- Use weekly forecast information to build a schedule that stays in the parameters of the labor budget.
- Create menus for the restaurant and for special events, also determining the prices for these menus.
- Administrator to the restaurant social media pages to post daily updates and features.
- Assisted in menu development and recipe testing.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Contributed to the successful execution of catered events from start to finish.
Kitchen Manager
Genova’s restaurant & pizzaria
01.2015 - 12.2015
- Maintained all food orders and inventory.
- Maintained food portions and quality control.
- Kept track of food costs.
Head Chef
yellow dog lantern restaurant
01.2015 - 12.2015
- Checked the quality of raw and cooked food products to ensure quality.
- Monitor sanitation procedures.
- Inspect the quality and quantity of products received.
- Placed orders for food and supplies for the establishment.
Line Cook
Vision Quest
01.2014 - 12.2015
- Maintained sanitation, health, and safety standards.
- Prepared large quantities food for the youth and have it ready and hot for meal time.
Kitchen Manager
Custaloga Town scout reservation
01.2014 - 12.2014
- Monitor compliance with health and fire regulations regarding food preparation and service.
- Monitor preparation methods and portions of meals being made for 200+ people daily.
Head Chef
french creek cafe
01.2014 - 12.2014
- Supervised staff of cooks engaged in the food preparation.
- Monitored quality and portions of food being served.
- Determined how food should be presented and created decorative food displays.
Line Cook
the commons
01.2012 - 12.2014
- Measured ingredients required for specific food items being prepared.
- Worked on the grill, fry station, and sauté station.
Education
Associates - culinary arts
Art institute of pittsburgh
01.2013
diploma - General Studies
Rocky Grove jr/sr high school
Skills
- Communication
- Time Management
- Active Listening
- Personnel Management
- Critical Thinking
- Personnel Development
- Food Production
- Policy writing
- Incident reporting
- Staff supervision
- Rehabilitation resources
References
Allison smith 814-758–9177
Joab Orr (814) 516-7377
Keith Volk +1 (724) 396-9660
Jim Callahan (717) 713-9234
Michelle Cashdollar +1 (570) 492-0585
Sherry keener (814) 221-2696
Brenda Ballentine (814) 229-5770
Volunteer Experience
A Night with the Chef, Salvation Army, Franklin, PA, Worked with one other chef to prepare, serve, and clean up the requested food dishes of the night.
Timeline
Correctional Lieutenant
Venango County prison
07.2023 - Current
Lead Cook
Bon Apptit Management
07.2020 - 07.2023
Kitchen Manager
Liberty street ale house
07.2019 - 07.2020
Sous Chef
rbg bar & grill
01.2015 - 07.2019
Kitchen Manager
Genova’s restaurant & pizzaria
01.2015 - 12.2015
Head Chef
yellow dog lantern restaurant
01.2015 - 12.2015
Line Cook
Vision Quest
01.2014 - 12.2015
Kitchen Manager
Custaloga Town scout reservation
01.2014 - 12.2014
Head Chef
french creek cafe
01.2014 - 12.2014
Line Cook
the commons
01.2012 - 12.2014
Associates - culinary arts
Art institute of pittsburgh
diploma - General Studies
Rocky Grove jr/sr high school