Joseph Kopp Email & Phone Number

Madison, Wisconsin Area

At a premium fine dining steak house with 200 seats, started as broiler cook as a temporary summer position. Worked with meats dry aged in-house for 30 days, worked during peak hours ensuring proper plating and cooking temperatures. Promoted to Accounting Assistant in September,2015 worked with QuickBooks Pro 2016 and Excel for data entry of five entities. Reviewed all invoices for appropriate documentation and approval prior to payment, printed and obtained signatures on accounts payable checks, acted as liaison between corporate and field, answered vendor questions, maintained accounts payable reports, reconciled bank statements. Implemented a check disbursements tracking system. Produced financial statements and participated in budget updating entries.

San Francisco, Ca 9Th Ave

A new type of fish house located in the Sunset district of San Francisco with main focus of being earth friendly, and serving only sustainable seafood products, 90 seats, menu items mainly influenced from the pacific rim, staple dishes include, Hawaiian tuna Poke, Shrimp, and scallop Ceviche’s, Asian Rice Bowles. As Sous Chef, Responsible for daily ordering and proper rotation of fresh fish, training staff on proper execution of new specials, inventory done monthly, created and implemented new “POP” for handling of perishable products, ran expo during peak services.

Greater Los Angeles Area

A start up food Truck Company, with the hopes of food truck world domination. As Executive Corporate Chef, I was responsible for operating all daily facets of the company’s truck. Recipe development, food tastings, inventory, daily financials, auditing and sending weekly P&L reports back to corporate, scheduling employees. Also did research into local demographics, created a PRO- FORMA to budget for future concepts.

La Honda Ca

In a 100 seat French style bistro, worked as Sous chef. Worked side by side with only 2 other chefs creating new dinner menus daily with what local ingredients were available. Took part in baking fresh breads and pastries. Took serving shifts as well.

Santa Rosa Ca

Dinner Line Cook, Responsibilities include preparation of sautéed dishes, fried items, and basic prep. Cross trained on Pizza oven, and pantry.

Santa Rosa Ca

Worked with the culinary team on site at Kenndel Jackson winery producing food and wine pairings. Also assisted in the preparation, and execution of private fine dinning dinners and events

Edina, Minnesota

Hired, trained, and managed a kitchen staff of 40 employees for a200 seat restaurant. Responsible for maintaining food cost, labor cost and managinginventory. Ordered and received products on a daily basis. Assisted in the creation andimplementation of seasonal menus. Gross sales exceeded $5 million annually.

Palo Alto, California

Responsible for developing and executing daily soups and specials forbreakfast, lunch, and dinner. Hired, trained, and supervised staff of 20 maintaining laborcosts to plan. Ordered, received, and rotated daily produce and meats and managed food coststo plan. Responsible for supervising and implementing deep cleaning and generalmaintenance of equipment. Gross sales exceeded $4 million annually in 80 seat restaurant.

Minneapolis, Minnesota

As Dinner Sautee/ Pasta cook: Produced fresh pastas, sauces and stocks. On the line, utilizedala minute preparation techniques at high volume levels while maintaining exceptionalquality standards. Gained experience in the use of live mesquite grille and wood burningoven. Restaurant served over 600 guests during peak meal periods.

Minneapolis, Minnesota

Gained experience in food production and managementsystems. Responsible for fresh fish and shellfish fabrication. Created popular menu item-"Joe's Etouffee"- Restaurant served over 500 guests at lunch regularly..

Madison, Wisconsin Area

As Sous Chef of fast food Creole restaurant, responsible for all facets of the kitchen operation, including, hot and cold station, dessert stations. Quality and portion control. Managed and trained crew of 4. All menu items are produced fresh, with extremely fresh ingredients.

Madison, Wisconsin Area

In a small, independent, premium grocery store, started in as Stock Boy, promoted throughthe produce department to butcher shop. Became proficient in the fabrication of beef, pork,lamb, poultry, and seafood. Made sausage. Achieved position of Butcher Dept Manager in1998. Responsible for portion control, quality control, proper sanitation procedures andcustomer satisfaction for department.

Associate'S In Applied Science Degree, Accounting And Finance, 3.7 Gpa

Activities and Societies: Dean's List 2014-2015Program covers but not limited to: Accounting cycle of journalizing transactions, posting.

G.E.D., Culinary, Music, The Arts, Hard Knocks.Culinary And Wine Tour- San Francisco And Sonoma County, Ca-A

Activities and Societies: Wind Surfing, Snowboarding, Fishing, Hiking, Cooking, Wine appreciation and Music.

Education record