Josh Harrigan
St. John's
Summary
Passionate and experienced culinary professional with over 10 years of expertise in fast-paced kitchen environments. Skilled in recipe development, team delegation, and cost control. Technologically inclined with proficiencies in various front end and back end operational programs such as OpenTable, Lotus, Square, Excel/Sheets, and Marketman. Proven ability to lead a team, ensure kitchen efficiency, and maintain high standards of food quality and safety. Adept at developing innovative recipes and fostering strong relationships with vendors and clients.
Described by others as "Tough, but fair." and "Kind"
Overview
9
9
years of professional experience
Work History
Evening Service Lead
The Nook and Cannery
01.2022 - 01.2024
- Assisted the Executive Chef in overseeing daily kitchen operations, ensuring food preparation met restaurant standards for quality and presentation
- Supervised and trained kitchen staff, maintaining a positive and productive work environment
- Ensured timely preparation and delivery of meals, working efficiently under pressure during peak hours while managing the flow of In-house and Takeout orders
- Assisted in creating menu crafting and developing dishes
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Sous Chef
The Adelaide Oyster House
01.2019 - 01.2022
- Assisted in development and execution of menus for high customer turnover restaurant
- Led a kitchen team of 8, providing training, mentoring, and performance feedback to ensure consistency and high standards
- Managed food costs and inventories, reducing wastage and helping to recede cost margins
- Ensured strict adherence to food safety and hygiene protocols, resulting in 100% compliance during health inspections
- Had several personally developed recipes featured on the food network
Second Cook
Hallnorth Construction
09.2017 - 03.2019
- Regularly created weekly menus and meal plans for 80+ guest work camp based on current stock, first in first out rotation of stock, and limited repetition of dishes in a high volume kitchen setting.
- Utilized methods to re-use leftovers and other food items to minimize waste and cost by incorporating them into specials or cold grab and go lunch items.
- Stood in as head chef and interim camp manager when needed acted as main contact between suppliers for ordering stock for the kitchen and housekeeping, while also performing duties such as client check-in/check-out, and maintenance.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Sous Chef
Spirit of Newfoundland
04.2015 - 11.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned 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.
Education
Commercial Cookery -
College of The North Atlantic
St. John's, NL09-2015
High school or equivalent -
Mobile Central Highschool
01.2010
Skills
- Recipe Creation
- Kitchen Operations & Workflow Optimization
- Leadership
- Inventory & Cost Control
- Quality Control & Food Presentation
- Time Management & Multitasking Abilities
- Ordering & Receiving Stock based on usage, priority, weather, popularity
- Customer service
- Problem-solving
- Friendly, positive attitude
- Flexible and adaptable
- Dependable and responsible
- Multitasking Abilities
- Critical thinking
- Computer skills
- Calm under pressure
- Active listening
Timeline
Evening Service Lead
The Nook and Cannery
01.2022 - 01.2024
Sous Chef
The Adelaide Oyster House
01.2019 - 01.2022
Second Cook
Hallnorth Construction
09.2017 - 03.2019
Sous Chef
Spirit of Newfoundland
04.2015 - 11.2018
High school or equivalent -
Mobile Central Highschool
Commercial Cookery -
College of The North Atlantic
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