Joseph Castellanos

• Prepare small to large batch food items using standardized restaurant recipes to ensure consistency and quality
• Collaborate with chefs to validate prep work and maintain high culinary standards
• Accurately document temperatures to comply with food safety regulations for cooling and heating
• Adhere to proper food handling protocols and storage procedures, following FIFO (First In, First Out) guidelines
• Maintain a clean and sanitized workstation in accordance with health and safety standards

(Reason for looking: Following a planned break and temporary role, pursuing a long-term management opportunity to apply extensive leadership experience and drive impactful results.)

• Maintained high standards of cleanliness, sanitization and food safety in compliance with health code regulations
• Hired, trained and developed new kitchen staff to ensure consistency in culinary execution and team efficiency
• Supervised back-of-house operations, overseeing staff performance, food preparation, and line efficiency during peak service
• Controlled labor and food costs through strategic scheduling, portion control and inventory management
• Expedited orders at the pass, ensuring accuracy, quality, and timely service aligned with guest expectations
• Purchased food and kitchen supplies, approved vendor invoices, and managed inventory to prevent waste and shortages
• Opened and closed restaurant operations, ensuring all kitchen systems and safety protocols were followed
• Created detailed prep lists and delegated tasks to ensure readiness and efficiency for daily service
• Served as acting Executive Chef during leadership absences, managing full kitchen operations
• Developed and maintained staff schedules, aligning labor needs with business demands
• Supported new store openings and provided leadership to underperforming or short-staffed locations across Bartaco markets