Timothy Washo
Honesdale
Summary
Culinary professional looking to utilize the comprehensive experience I have obtained in the high pressure food service industry to enhance the efficiency and consumer relations of another industry. Known for exceptional management skills and the energetic ability to innovate while maintaining consistency. Reliable and positive team collaborator with focus on achieving excellence, adapting to evolving needs, and doing whats best for clients and colleagues alike.
Overview
13
13
years of professional experience
Work History
Sous Chef
The Lodge at Woodloch
10.2018 - 04.2025
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Boosted customer satisfaction ratings and frequently appeared glowingly on guest reviews, following the performance of cooking demonstrations and outdoor garden dinners with personally designed menus.
Sous Chef/Bar Manager
Blu Wasabi
08.2016 - 09.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Closed out cash register and prepared cashier report at close of business.
- Trained new hires and guided kitchen staff to perform various preparation tasks while encouraging composure under pressure.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Created new menu items and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef/Kitchen Manager
Carl von Lugar Steak and Seafood
01.2013 - 08.2016
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
Sauté Cook/Kitchen Manager
Posh at the Scranton Club
11.2011 - 01.2013
- Assisted in the planning of the original Posh menu and of the grand opening
- Trained green and young staff members to preform high efficiency tasks under excessive kitchen heat and uniquely kitchen pressure.
- Managed day to day kitchen operations and maintained correct food safe practices
- Lead the banquet team for the first year of its operations, which contributed to more than half of its annual revenue.
Education
Bachelor of Professional Studies - Culinary Arts Management
The Culinary Institute of America
Hyde Park, NY11.2011
Associate Degree - Culinary Arts
The Culinary Institute of America
Hyde Park, NY11.2009
Skills
- Goals-directed, results-oriented culinary professional with a strong fine-dining management and catering background and education
- Excellent customer service skills with keen focus on customer experience
- Expertise in menu development, food/beverage-costing and restaurant management
- Strong leadership skills obtained in an ever changing always evolving industry
- Strong listening ability with an empathetic insight into the needs of others
- Enthusiastic team player -very well liked Flexible/Assertive/Adaptive
- Self-motivated with high energy, initiative and focus
- Effective problem solving and decision making skills on the fly when pressure is at its height
CAREER HIGHLIGHTS
- Presented The Menu: The Art of Brunch, a culinary presentation at the Scranton Cultural Center, Scranton PA, which was televised locally in March 2016
- Created the First Place winning dessert for the Chocoholic Frolic, a fundraiser for the United Neighborhood Centers of Northeastern Pennsylvania in 2015
- Upon the request of my employer at Carl von Lugar’s to consult with the management team of his second restaurant, a Farm to Table establishment, Terra Preta, in order to streamline and simplify the menu and kitchen operations
- Glowing reviews on Trip Advisor and numerous praise to upper management following personally authored and executed Garden Dinners and cooking demonstrations
Languages
Spanish
Limited Working
Timeline
Sous Chef
The Lodge at Woodloch
10.2018 - 04.2025
Sous Chef/Bar Manager
Blu Wasabi
08.2016 - 09.2018
Sous Chef/Kitchen Manager
Carl von Lugar Steak and Seafood
01.2013 - 08.2016
Sauté Cook/Kitchen Manager
Posh at the Scranton Club
11.2011 - 01.2013
Associate Degree - Culinary Arts
The Culinary Institute of America
Bachelor of Professional Studies - Culinary Arts Management
The Culinary Institute of America
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