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Executive Chef Food

Denver, CO
October 10, 2018

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Joseph F. Sinopoli

*** *. ********* ***.

Littleton, CO 80120



An award winning Executive Chef with over two decades of successful experience, strong work ethic, and exemplary team leading skills. Highly adaptable and accomplished in all cuisine types. Possessing proven versatility with experience in sports and entertainment venues, hotels, independent restaurants, multi-unit restaurants, fine dining restaurants, and catering for both on and off site events. Adept at developing and working within budgets and meeting specific financial goals. Expert in productivity while controlling food and labor costs, as well as minimizing waste. Showing flawless execution in the culinary arts, management, training, standardization, as well as customer and vendor relations.


The International Culinary School at the Art Institute of Colorado

Diploma, Art of Cooking 2008-2010

Work Experience

Executive Sous Chef

Aramark at Coors Field, Home of the Colorado Rockies Denver, CO 2017-Present

Researching and implementing new, interesting and guest exciting culinary trending menu items throughout the stadiums suites, concession stands, and restaurants

Coordinate and direct all food preparation, from ordering and arrangement of pick-up/delivery of weekly foods, through to prep and final service on a daily basis

Controlling food cost and quality whilst tracking, recording, and maintaining inventory stock levels, which includes all food, beverage and kitchen supplies

Delegating daily tasks to team members and assisting with hiring and training staff, which includes monitoring and managing their progress throughout shifts

Overseeing kitchen staff activity to ensure work efficiency and help to resolve any arising problems as effectively as possible

Developing standardized recipes to help maintain quality control, as well as directing and designing presentation/plating techniques for all dishes

Proficient with Aramark systems such as WinARCS for inventory and invoicing, Artie for hiring, ABI for employee scheduling, and GMM for waste tracking and production monitoring

Maintaining a safe, clean and operative environment by overseeing repairs of appliances, as well as abiding by and enforcing adherence to all local food safety and sanitation laws

Executive Chef

Aramark at Pepsi Center and Dick’s Sporting Goods Park Denver, CO 2014-2017

Ensuring client satisfaction by creating seasonal menus that appeal to a wide range of guests attending a variety of events

Responsible for event day restaurant service for over 300 covers on a nightly basis

Reduced the amount of processed and frozen foods to increase the quality, lower costs and raise the bar at the Breckenridge Brewery Mountain House

Was able to control costs and turn a profit during a season when attendance was down over 70 thousand people throughout the course of the year

Developed standardized recipes and Portion Cost Analysis sheets for all items on the menu to maintain consistent quality and control

Closely monitored production sheets and adjusted based on reservations and event type

Proficient with Aramark systems such as WinARCS for inventory and invoicing, Artie for hiring, ABI for employee scheduling, and GMM for waste tracking and production monitoring

Grew the catering and premium suites program at Dick’s Sporting Goods Park to include 8 terrace tents and a field side buffet for upwards of 100 people for every game

Executive Chef

Stoney’s Bar and Grill Denver, CO 2011-2014

Lowered food cost by 12 points, keeping it as close to 30% as possible on a weekly basis. Food sales have consistently improved, doubling in volume since commencing my position

Implemented pre-prep production procedures to enable the execution of a high volume 600-800 person dining room

Responsible for daily oversight of organization of the kitchen, training staff for maximum efficiency, quality and productivity

Responsible for management of purchasing, inventory control, and vendor negotiations to keep food pricing low

Assisted with development of seasonal menus, catering programs, and food coordination for special events

Implemented the training of all cooks and dishwashers for Servsafe certifications

Sourced local ingredients to help support community, and implemented scratch-based cooking

Winner in Oct 2014 Capitol Hill Burger Battle

Sous Chef

Sodexo Catering at Denver University Denver, CO 2009 - 2011

Responsibilities include daily preparation for functions, assisting with ordering and weekly inventory

Participating in plated meals for up to 2500 people

Developing menus for V.I.P functions with the sales team.

Developed strong knowledge of HACPP

Executive Chef

Rodney’s Denver, CO 2004-2007

Gained understanding of a computerized point of sale system managing daily specials and prices

Managed the operations of three restaurants

Implemented changes in the menu to coincide with changes in the market

Administered the hiring, evaluating and scheduling kitchen staff

Executive Chef

Bistro Adde Brewster/Bistro Boys Catering Denver, CO 1998-2003

Decreased labor cost by 7% and cut food cost from 37% to 30% overall

Upgraded quality and consistency of food production

Created positive environment for staff as well as the customers

Produced banquets and worked as onsite chef Delivered and set up food, supervised wait staff and collected payment for functions

Competed and won 1st place in Coors Light Culinary Competition and voted Westword’s “Best Pommes Frites in Denver”

*References available upon request.

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