Joel Walsh

Sous Chef

Location 15h@2xLos Angeles, CA

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Summary

Creative Chef with over 10 years of experience. Self-motivated, with meticulous attention to detail. Unique blend of creativity and passion for food, strong business sense and engaging interpersonal skills. Focused on maintaining the highest level of guest satisfaction. Allow me to add tremendous value to your team while furthering my knowledge of ... Read more

Creative Chef with over 10 years of experience. Self-motivated, with meticulous attention to detail. Unique blend of creativity and passion for food, strong business sense and engaging interpersonal skills. Focused on maintaining the highest level of guest satisfaction. Allow me to add tremendous value to your team while furthering my knowledge of personnel management in the culinary industry.

Work Experience
  • Sous Chef

    Hollywood Bowl Food & Wine
    Jun. 2016 to Nov. 2016 (5 months)

    See Details

    Role & Tasks:

    Lucques at the Pool, Hollywood Bowl June 2016-Present
    Los Angeles, California
    Sous Chef
    Provide exclusive fine dining for clients. Source the highest quality ingredients through local farmers. Continually create new menus for a novel experience. Recruit and train a high performance team of thirty to prepare and execute multiple courses in a timely manner. Coordinate with other restaurants in the Hollywood Bowl to ensure smooth service for all patrons. Directly work with James Beard Award winning Chef Suzanne Goin.

  • Executive Chef

    CHI Health McAuley Fogelstrom
    Jun. 2010 to May. 2016 (5 years and 11 months)

    See Details

    Role & Tasks:

    Omaha, Nebraska
    Executive Chef
    Manage revenue operations. Utilize authority to manage staff and conduct performance evaluations. Oversee and prepare food from scratch daily. Manage yearly budget to continually exceed goals. Organize and maintain kitchen flow. Standardize and improve recipes for regional hospitals. Receive excellence in health inspections annually. Supervise events for 800+ guests. Proficient in Outlook, Microsoft Excel, and Word programs.

Education
  • Degree in Culinary Arts: Baking & Restaurant Management
    Arizona Culinary InstituteScottsdale, AZ, US
    Aug. 2007 to Jun. 2009

    See Details

    Degree in Culinary Arts: Baking & Restaurant Management Degree • GPA: 3.8

    Awards
    Graduated with Honors
Skills

Advanced Knife Handling

Charcuterie

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Portioning

Expediting

Family Meal

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

General knife handling

Ticket Management

Gluten Free

Grilling

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Certifications & Courses
  • Certified Dietary Manager
    Association of Nutrition & Foodservice Professional
    Aug. 2013 to Aug. 2018
  • Certified Food Protection Professional
    Association of Nutrition & Foodservice Professional
    Aug. 2013 to Aug. 2018
  • Certified in Safety and Sanitation through ServeSafe
    National Restaurant Association
    Mar. 2013 to Mar. 2018
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