Julio Castaneda

At Hogsalt, I manage daily high-volume operations while monitoring inventory, product usage, waste, food costs, and operational performance to support budget and margin goals.

I develop SOPs, perform item costing and cost modeling, and verify supplier orders, pricing, quantities, and inventory records. I use Excel, inventory systems, and POS information to identify waste-reduction opportunities and improve operational decision-making.

My progression from Prep Cook to Lead Line Cook at Beatrix strengthened my ability to coordinate workflow, maintain accurate production records, and manage multiple time-sensitive priorities with consistency and attention to detail.