Joshua Bourque
Windsor,ON
Summary
Passionate chef excited to pursue position of Chef de Cuisine at esteemed company located at WFCU Centre. Thrives in collaborative team environments, excels independently. My self-motivation consistently earns recognition as a valuable asset by previous employers, highlighting dedication and contribution to teams.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Head Chef/Kitchen Manager
Walkerville Eatery
04.2016 - 06.2024
- Responsible for the entire kitchen and front of house staff
- (10-15 Employees)
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Hired, managed, and trained kitchen staff.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Elevated restaurant's reputation by consistently creating new menu items
- Served upwards of 150 covers per night.
Kitchen Manager
Smoke and Spice southern Barbeque
11.2012 - 04.2016
- Responsible for the entire kitchen from preparation to service
- (20-25 Employees)
- Completed kitchen staff schedules to efficiently support ebbs and flows of restaurant business
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Responsible for public relations, including hiring, training, and disciplinary action.
- Served upwards of 300 covers per night.
Kitchen Manager
Sweet T’s Soul Cooking
12.2011 - 11.2012
- Responsible for the entire kitchen from preparation to service
- (5-10 Employees)
- Kitchen staff scheduling to support the restaurants needs.
- Responsible for inventory management of all food, paper products, and beverages.
- Responsible for public relations, including hiring, training and disciplinary action.
- Served upwards of 100 covers per night.
Assistant Kitchen Manager
Smoke and Spice Southern Barbeque
02.2010 - 11.2011
- Responsible for running the kitchen line during lunch and dinner service
- Responsible for setting par and prep levels
- Scheduling of kitchen staff
- Worked many off-site festivals and caterings
- Served upwards of 150 covers per night.
Line Cook
Smoke and Spice Southern Barbeque
09.2009 - 02.2010
- Responsible for prepping and cooking various types of meats and vegetables
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Worked with multiple different cooking machines: Deep fryers, Flat tops, stoves, ovens, smokers, Etc
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Served an estimate of 150 covers per night.
Public Space/Custodian
Radisson Hotel
11.2007 - 05.2009
- Responsible for cleanliness of hotel lobby, public bathrooms and all other areas of the hotel excluding the guest’s rooms
- Duties included: mopping, vacuuming, sweeping, polishing floors, cleaning all mirrors and windows, Etc
- Coordinated with house keepers to ensure all linens, towels and toiletries were stocked at their stations
- Responsible for pool area cleanliness and up keep of the pool
Education
Pre-Apprenticeship General Machinist/CNC -
St. Clair College of Applied Arts And Technology
Windsor, ON08.2024
Culinary Arts -
St. Clair College of Applied Arts And Technology
Windsor, ON04.2009
High School Diploma -
F.J. Brennan Catholic High School
Windsor, ON06.2007
Skills
- Strong leader in the work environment
- Works well both on a team and individually
- 10 years of menu development experience
- Strong attention to detail
- Understanding and implementation of food safety standards
- Receptive to new challenges and ability to learn quickly
- Very punctual and reliable
- Able to handle multiple projects and tasks at the same time
- Excellent customer service and interpersonal communication skills
- Able to see the end goal, not just the task that was given
- Able to take constructive criticism and turn weaknesses into strengths
- Managed successful kitchen operations at two prominent Windsor restaurants over 15 years
Certification
- Safe food handlers certified
- Smart Serve certified
- CPR and First Aid certified
References
- Lee Brown, Former General manager at Radisson Hotel, Lee.brown@reveraliving.com, (306) 596-5356
- Cory McAiney, Teacher Consultant- Pathways, OYAP and Technology studies Windsor Essex Catholic school board, cory_mcainey@wecdsb.on.ca, (519) 257-0512
- Tina Odette, Former owner of Smoke and Spice southern Barbeque and Sweet T’s Soul cooking, (519) 890-8382
- Duane Neveu, Former General manager at Smoke and Spice Southern Barbeque, (519) 257-9860
Timeline
Head Chef/Kitchen Manager
Walkerville Eatery
04.2016 - 06.2024
Kitchen Manager
Smoke and Spice southern Barbeque
11.2012 - 04.2016
Kitchen Manager
Sweet T’s Soul Cooking
12.2011 - 11.2012
Assistant Kitchen Manager
Smoke and Spice Southern Barbeque
02.2010 - 11.2011
Line Cook
Smoke and Spice Southern Barbeque
09.2009 - 02.2010
Public Space/Custodian
Radisson Hotel
11.2007 - 05.2009
Pre-Apprenticeship General Machinist/CNC -
St. Clair College of Applied Arts And Technology
Culinary Arts -
St. Clair College of Applied Arts And Technology
High School Diploma -
F.J. Brennan Catholic High School
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