Summary
Overview
Work History
Skills
Timeline
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Wesley Grubbs

Brunswick

Summary

Culinary professional with expertise in menu development and kitchen management. Demonstrates strong creativity and organizational skills to uphold exceptional food quality standards. Proven ability to lead teams and adapt to dynamic, high-pressure environments.

Overview

11
11
years of professional experience

Work History

Executive Chef

Metsi's, Hiraeth, Chapman's Eat Market
06.2020 - 06.2025
  • Facilitated the launch of three new restaurant concepts as the opening Chef.
  • Maximized profitability by effectively managing food & labor costs through portion control, minimizing waste, and efficient scheduling.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased guest satisfaction by creating innovative and diverse menus while keeping in mind various dietary restrictions.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Collaborated with front of house to ensure cohesive and superior guest experience.

Butcher

Publix
06.2019 - 06.2020
  • Complied with food safety, hygiene and sanitation regulations for safe food preparation.
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
  • Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
  • Managed inventory effectively, minimizing waste through proper rotation and storage practices.
  • Enhanced customer satisfaction by providing helpful advice on meat selection and preparation techniques.

Chef De Cuisine

Minero
04.2014 - 05.2019
  • Oversaw and contributed in the preparations of recipes designed by Chef, Sean Brock.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.


Skills

  • Cost control
  • Menu development
  • ServSafe certification
  • Hiring, training, and development
  • Inventory management
  • Staff scheduling
  • Attention to detail
  • Sanitation standards
  • Waste reduction
  • Equipment maintenance
  • Vendor relations

Timeline

Executive Chef

Metsi's, Hiraeth, Chapman's Eat Market
06.2020 - 06.2025

Butcher

Publix
06.2019 - 06.2020

Chef De Cuisine

Minero
04.2014 - 05.2019

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Wesley Grubbs