Executive Chef D C

CHEF JOSEPH T. HARRAN RÉSUMÉ

**** ***** **** **., ***. 1805, Arlington, VA 22202 202-***-**** ****.******@*****.*** EXPERIENCE

THE SQUARE/ ONE MARKET Washington, D.C.

Commissary Chef May 2024 – Present

Multi-unit upscale food concept

Develop grab and go sandwich and salad menu

Order and oversee inventory from over 80 vendors

Utilize Margin Edge software

Provide banquet services to Tishman Speyer

Implement drop off meus and updated catering menus

Manage scheduling and payroll

COMPASS GROUP Washington, D.C.

Corporate Executive Chef 2018-April 2024

Sustained high culinary standards for retail, dining, and catering services

Assisted General Manager with P&L statements

Developed and oversaw purchasing plans for food, smallwares, inventory management, and waste reduction

Managed cost controls and expenditures for account

Planned and created all menus, including catering, and accommodated special dietary requirements.

Rolled out new monthly culinary programs in unison with marketing and culinary team

Trained, developed, and provided leadership to all staff on daily menu, catering and special event requests

Orchestrated food production and flow, with a focus on food safety and quality

Maintained internal communication with a focus on problem solving to ensure smooth operations

Evaluated and prepared performance appraisals for all subordinates

Fostered a collaborative atmosphere with a strong focus on providing excellent customer service

Strict adherence to daily, weekly, and monthly cleanliness standards KALIWA Washington, D.C.

Opening Chef Consultant 2017-2018

2018-2019 Michelin Bib Gourmand Restaurant

Developed strong, long-term working relationships with local food purveyors and sundry companies

Analyzed workflow and implemented systems to increase quality of operations in both B.O.H. and F.O.H.

Standardized recipe book with an emphasis on consistency

Cultivated a strong teamwork environment

CHEF JOSEPH T. HARRAN RÉSUMÉ

1211 South Eads St., Apt. 1805, Arlington, VA 22202 202-***-**** ****.******@*****.*** CLYDE’S OF MARK CENTER Alexandria, VA

Interim Executive Chef 2017

Acted as executive chef until the restaurant recruited a permanent candidate MYTHOLOGY RESTRAURANT Washington, D.C.

Consulting Chef 2016-2017

Opened new restaurant and managed all aspects of kitchen operations WOODWARD TABLE / WTF CARRY OUT Washington, D.C.

Executive Chef 2012-2015

Ranked Best Lunch Spot in Downtown Washington

Key player in opening and managing James Beard Award winning Chef Jeff Buben’s largest operation consisting of an upscale restaurant and an adjunct fast casual carryout

350 seat occupancy; 500+ daily customers for take-out operation; $6 million+ yearly revenue

Conceptualized, designed, and developed seasonal menus, banquet options, rotational bar menu, 15+ weekly specials, and Uber Eat options

Maintained annual Y.T.D. food costs under 20%

Managed scheduling and payroll, kept turn-over rate under 5% and payrolls costs consistently under 15%

Crafted and implemented standardized recipe book

Systemized purchasing guide, including various local producers within 30 miles

Oversaw entire (60+) B.O.H. kitchen staff, utility and overnight stewards

Conducted daily F.O.H. staff training and pre-shift menu meetings

Directed daily/weekly cleaning and maintenance schedules BISTRO BIS Washington, D.C.

Executive Chef 2006-2012

Voted 15

th

Best Restaurant in the City by the Washingtonian Magazine

Composed quarterly menus for restaurant, bar, banquet events, off-site catering, in-room dining, and catered events up to 300 guests

Maintained strict control over food costs and labor budget

Mentored and fostered numerous long-term employees SKILLS

Microsoft Office Adobe HACCP proficient ServSafe Certified Spanish (conversational) REFERENCES

CHEF JOSEPH T. HARRAN RÉSUMÉ

1211 South Eads St., Apt. 1805, Arlington, VA 22202 202-***-**** ****.******@*****.*** Alex Zeppos, Washington, D.C. Regional Chef, Compass Group 571-***-**** John Gouldin, Virginia Regional Chef, Compass Group 571-***-**** Jeff Buben, Former Owner Woodward Table 202-***-**** Tracy O’Grady, Former Owner Willow Restaurant 571-***-****

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