Justin T. McArdle has over 15 years of experience in various kitchen roles. He currently works as a delivery driver for Hungry Howie's Pizza and a line cook for M Cafe. Previously, he has held positions such as certified position trainer at Primanti Brothers, line cook at 1201 Kitchen, sous chef and assistant kitchen manager at Peek'n Peak Resort, and assistant kitchen manager at Z's on the Lake Bar and Grille. He has a background in culinary arts from Penn State Behrend College and The Culinary Institute of America.

1. Justin T. McArdle
3219 Court Avenue, Erie PA, 16506
jtmcardle85@gmail.com
Home: (814) 664 – 2094
Cell: (814) 964 – 0587
Professional Experience:
Hungry Howie's Pizza
Franchised pizza parlor
Delivery Driver (October 2015 – Present)
• Stock inventory in an orderly and presentable fashion in display coolers and stands
• Deliver food orders to customer homes and businesses by planning optimal driving routes while balancing check times
with driving times
M Cafe
Local Family Owned Italian-American Restaurant
Line Cook (August 2015 – Present)
● Prepare food for service according to chef's specifications
● Expedite food orders while leading dinner service and controlling food quality
● Daily sauce and soup production and preparation of garnish and protein for service
Primanti Brothers Erie (September 2014 – September 2015)
Pittsburgh based sandwich shop known for its “almost famous” sandwiches.
Certified Position Trainer (December 2014 – September 2015)
● Train new hires in line, prep, and sanitation procedures according to company specifications
● Prepare food for service according to corporate specifications
● Lead kitchen team in food preparation, and sanitation, daily service while expediting orders
1201 Kitchen (April 2013 – October 2014) - Erie, Pennsylvania
Locally owned Latin/Asian bar and restaurant with seasonally changing menu with a strong focus on technique and respect for quality and
ingredients.
Line Cook (April 2013 – October 2014)
● Manage station inventory for quality and freshness
● Plan and execute specials as requested
● Dessert prep and plating
Peek’n Peak Resort (December 2002 – May 2013) - Findley Lake, New York
Local ski and golf resort with multiple dining outlets, on site hotel and real estate offices, and full-service buffet and sit down banquet staff.
Sous Chef/Assistant Kitchen Manager (December 2011 – May 2013)
● Scheduling cooks, taking inventory, ordering products for both front and back of house
● Delegate responsibilities and expectations to kitchen and support staff
● Assist Head Chef with menu design, cost, and planning
● Train new kitchen employees in proper policy, portions, procedures, and expectations
Line Cook (December 2002 – December 2011)
● Rotate Stock during inventory and deliveries to ensure maximum quality
● Quantity production of foods for banquets and buffets
Banquet Setup (April 2005 – July 2007)
● Ensure quality setup of functions based on floor plans created by sales department
Z’s on the Lake Bar and Grille (March 2011) Findley Lake, New York
Local bar and grille in a lakeside resort town, focused on fine dining and casual bar food.
Assistant Kitchen Manager (2011)
• Fully staff kitchen with new hires for busy season
Lakewood Memorial Post 1286 (2010 – 2011) – Lakewood, New York
Local Military Veterans private bar and club.
Chef (June 2010 – February 2011)
● Complete re-organization of kitchen appliances, storage areas and coolers for maximized efficiency
Education
Penn State Behrend College, Erie, PAAugust 2003 – December 2006
The Culinary Institute of America, Hyde Park, NY July 2007 – December 2007