Executive Chef
Resume:
Joseph Kempf
Chattanooga, TN *****
**************@*****.***
Authorized to work in the US for any employer
Work Experience
Executive Chef
StoryPoint - Chattanooga, TN
September 2022 to Present
• Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at mealtimes daily for resident feedback.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews.
• Develop Sous Chef, Lead Cook, and Dining Room Manager to take on additional leadership and management duties.
• Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency.
• Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas.
• Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques.
• Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests.
• Function as Manager on Duty as scheduled with site leadership team. Executive Chef/Food and Beverage Director
Discovery Senior Living - North Port, FL
May 2022 to September 2022
Executive Chef
Windsor of Venice - Venice, FL
June 2018 to April 2022
Responsibilities
• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and Residents Accomplishments
Chopped champion of the Windsor Chopped competition OTHER SKILLS AND ABILITIES
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a
team effort and maintain a positive and professional approach. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers
and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain
from abusive, insubordinate and/or violent behavior. Sous Chef
Tuscan Gardens of Venitia Bay - Venice, FL
March 2016 to June 2018
Results- driven with training experience and solid expertise in the areas of cooking, kitchen management, and conflict management.
Demonstrates knowledge and experience in diverse range of cuisine. Highly skilled in creating eye appealing menus, maintaining high levels of sanitation and cleanliness, and resolving various issues in a timely manor.
Proven ability to effectively handle multi-task levels of responsibility with minimal direction. Being mindful of dietary requirements.
Line Cook
Riverwood Golf Club - Port Charlotte, FL
October 2014 to March 2016
Stores and rotates food properly in accordance with established health and safety standards Read food orders from computer printouts, and prepare food items, according to established menu plans Ensure work procedures, quality standards and menu specifications are adhered to Assist the Cook with preparation and serving of the meal for congregate and satellite prog Assist in menu planning
Have a positive attitude and work well with the seniors and staff Assist in cleaning the kitchen
Kitchen Manager
HURRICANE GRILL & WINGS - Bradenton, FL
June 2015 to September 2015
Determine work procedures, prepare work schedules, and expedite workflow for inmate and/or Aramark employee workforce
Dedicating time to develop your team using our tailored development framework Oversee and assist in maintaining a clean work station (including floors, work areas, equipment, walls, refrigerators, and meat blocks)
Leading a workforce of over 20 Teammates, including training and development, succession planning and performance evaluations
Work closely with the talent development team to identify learning methods and develop training materials focused on defined learning and program
Assists the general manager in interviewing, training, planning, assigning, and directing work Train and develop staff to assist in kitchen duties Assistant Kitchen Manager
Lee Roy Selmon's - Bradenton, FL
August 2014 to May 2015
Work with kitchen manager to address any personnel or performance related issues
-- Assists manager with delegation of assignments and follow up to ensure all work is completed timely and efficiently to meet labor budget
-- Fully trained and serves as backup to the manager and completes all duties and responsibilities of the kitchen manager in their absence
-- Perform all ordering, inventory, receiving and issuing tasks in conjunction with kitchen manager Assist in managing performance through planning, coaching and disciplinary efforts Performs all other duties as assigned
Line Cook, Assistant Catering Chef
Fish On/Plate Catering
2012 to 2014
Set up stations and collected all necessary supplies to prepare menu for service
* Assisted head chef in daily duties
* Performed cleanliness and hygiene duties
* Assisted Catering Chef with all areas of food production
* Ability to promote a welcoming environment where customers feel comfortable and receive a great service
Internship
Westchester Country Club - Chester, NY
May 2012 to July 2012
Assisted Chefs with banquet plating
* Prepared foods for beach concessions
* Studied under Chef Joe Albertelli (Culinary Olympic Team U.S.A Member) Education
A.A.S. in Culinary Arts
Delaware Technical & Community College - Dover, DE 2013
Skills
• Ability to work well independently yet also able to be an integral member of a larger team (6 years)
• Strong attention to detail and excellent follow-through skills (8 years)
• Excellent organization and time management skills and high capability of effective planning and priority setting (8 years)
• Culinary Experience
• Menu Planning
Certifications and Licenses
ServSafe Manager
April 2018 to April 2023
Assessments
Food safety — Proficient
August 2021
Knowledge of proper food and equipment handling safety measures Full results: Proficient
Cooking skills: Basic food preparation — Proficient August 2021
Preparing food, using cooking equipment, and converting ingredient measurements Full results: Proficient
Work style: Reliability — Proficient
August 2021
Tendency to be reliable, dependable, and act with integrity at work Full results: Proficient
Customer focus & orientation — Proficient
October 2021
Responding to customer situations with sensitivity Full results: Proficient
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
Additional Information
"The Best of The Best of Senior Living" Pasta Dish Category Winner 2019
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