Jose Figueroa

Experienced culinary professional with leadership experience in hotel, restaurant, and banquet operations. Currently serving as Junior Sous Chef at Marriott Newport Beach Bayview, supervising a team of 8 kitchen employees, including 5 cooks and 3 utility staff. Skilled in kitchen leadership, food safety compliance, inventory management, banquet production, staff training, and high-volume service.

Junior Sous Chef - Marriott Newport Beach Bayview - Newport Beach, CA

(2024-05)

• Supervise a team of 8 kitchen employees, including 5 cooks and 3 utility staff.
• Assist in daily operations for restaurant, banquet, and catering services.
• Lead food production for high-volume events and guest dining operations.
• Train and mentor kitchen staff on food preparation and sanitation standards.
• Manage inventory, ordering, receiving, and product rotation.
• Ensure compliance with Marriott standards and health department regulations.
• Support labor scheduling and kitchen workflow efficiency.

Prep Chef - Joey's Restaurant

(2022-12 - 2023-03)

• Prepared ingredients and menu items according to restaurant recipes and standards.
• Maintained inventory, product rotation, and ingredient freshness.
• Assisted with kitchen sanitation and food safety compliance.
• Supported high-volume service and multiple kitchen stations.

Galley Cook - Pride Sportfishing

(2022-04 - 2022-10)

• Prepared meals for large groups while maintaining food quality standards.
• Managed inventory and food storage in a fast-paced environment.
• Ensured sanitation and food safety compliance.
• Planned and prepared daily specials based on available inventory.

Associate of Science - Orange Coast College