JOSEPH M. WEEMS
New Haven, CT 570-***-**** firstname.lastname@example.org www.linkedin.com/in/joseph-m-weems-a5b0879
Award-winning, dedicated, and accomplished Executive Chef with more than 35 years of experience planning, executing, and leading food and dining service at upscale hotels and resorts and renowned cruise lines. Culinary innovator adept at producing high-quality food complemented by creative plated presentations. Highly skilled at improving operational efficiency that drives revenue, while controlling costs. Proven ability to effectively manage high-volume, multi-unit establishments in International fine dining, Resorts, Healthcare and Café Style environments. Classically trained by Master German Chefs Gunter Backhaus and Juergan Haubach. Recognized leader with a history of training, developing, and motivating highly productive teams. Exemplary interpersonal skills used to interact and build long-term relationships with customers, associate, vendors, critics, and other third parties.
Areas of Strength
Multiple Operations Management
Budgeting & Cost Control
Safety & Sanitation
Dietary Menus & Allergens
Training & Development
Detailed Problem Solving
New York Presbyterian Hospital Weill-Cornell
Executive Chef July 2017 – Present
Maintaining & developing the ultimate process of ensuring that quality culinary dishes are being served on an efficient schedule to boost a Hospital’s overall patient satisfaction, I am developing and identifying any opportunities that arise in the 24 hour kitchen and resolving them quickly, while maintaining servant leadership with strong strategic task., Creating Team Members that are responsible for maximizing the productivity of kitchen staff, including chefs, cooks, culinary assistants, apprentices, 5 sous chefs. Our Culinary Team of 29 work full-time with up to 10-hour days to oversee the delivery of food supplies, preparation of special menu items in and supervise the kitchen during high peak service hours.
Sodexo University Services, Brandeis University, Waltham, Ma. Dec 2016- July-2017
Campus Executive Chef lll
Complete oversight of 3 Residential Dining Halls, 5 Specialty Culinary Outlets, 5 Cafes-Limited services, Convenience Store & Faculty Club. Operational leadership and customer service skills to manage culinary and front of house teams to optimize guest experiences while enhancing opportunities for staff members. Engage in talent acquisition by
Recruiting, training, and developing staff and overseeing intern/extern training programs. Offer diverse, quality cuisine by collaborating with vendors and manufacturers to elevate food products through changes in product specifications and Student Feedback. Implementation of authentic (Brands) contemporary menus, thru current culinary trends and exceeding Guest overall expectations. Prepare, manage, and adhere to food and beverage budget, including all labor and food costs.
On target to project a $600,000 Gross Profit for Fiscal Year. Budget $1,500.000 loss of revenues.
Participated in successful Union Contract negations for 3 years.
Implementation of FMS to effectively manage Culinary Operations.
American Cruise Lines & Pearl Seas, Guilford, CT April 2014 – January 2017
Corporate Executive Sous Chef
Apply food service, management, operations, leadership, and customer service skills to manage culinary and front of house teams to optimize guest experiences while enhancing opportunities for staff members. Engage in talent acquisition by
recruiting, training, and developing staff and overseeing intern/extern training programs. Offer diverse, quality cuisine by collaborating with vendors and manufacturers to elevate food products through changes in product specifications and region of vessels. Develop and implement authentic contemporary menus, incorporating current culinary trends and guest needs, location/regional menus per sailing instructions. Prepare, manage, and adhere to food and beverage budget, including all labor and food costs.
Slashed costs without sacrificing quality on weekly basis by averaging $18.50 PPN, below budgeted $22.85 PPN.
Created and enhanced policies, procedures, and training programs for Fleet of 7 Vessels.
Norwegian Cruise Line, Miami, FL December 2012 – April 2014
Executive Sous Chef/Executive Chef
Oversaw and directed daily operations of 14 International dining outlets, Asian, Mediterranean, Eastern & Western European, Italian, French and South American on board and catering functions, including logistics, training, and staff activities. Managed culinary and front of house teams to optimize guest experiences while enhancing opportunities for staff members. Engaged in talent acquisition by recruiting, training, and developing staff and overseeing intern/extern training programs. Offered diverse, quality cuisine by collaborating with vendors and manufacturers to elevate food products through changes in product specifications. Ensured operational efficiency by overseeing and coordinating purchasing, member events, and culinary classes. Created and established menus accommodating current culinary trends and guest needs. Prepared, managed, and adhered to food and beverage budget, including all labor and food costs. Developed and updated culinary and front-of-house training material.
Served as Committee Chair for Corporate Green Team, responsible for researching and purchasing environmentally conscious local food and beverage items.
Developed, implemented, and improved policies, procedures, and training programs.
Slashed costs while maintaining quality on weekly basis by averaging $0.62PP below budget.
Odgen Publishing/Seven Springs Resort & Wyndham Grand Hotel, Pittsburgh, PA October 2010 – December 2012
Utilized food, operations, management, customer service, and leadership skills to simultaneously serve as Executive Chef of the Hilton/Wyndham Grand Hotel in Pittsburgh, PA and Seven Springs Resort & Convention Center in Champion, PA. Led daily operations, including finances/accounting, personnel, and customer care with a budget of $16M at the Hilton and $19M
Joseph M. Weems, Resume Page 2
Professional Experience Continued
at Seven Springs and 140+ staff at both locations. Managed three signature dining rooms, 24-hour room service for 715 rooms, 100K sq ft of convention meeting space at the Hilton, five, full-service restaurants, 65K sq ft of meeting space, five full-service outlets, and six beverage outlets at Seven Springs.
Successfully maintained food cost of 26.3% at Seven Springs & 27.8% at Hilton/Wyndham Hotels.
Hershey Lodge & Convention Center, Hershey, PA 2009 – 2010
Executive Sous Chef (AM)
Managed five dining outlets, room service for 650 rooms, and 100K sq ft of convention meeting spacing for this four-diamond rated resort with a $26M budget and 55+ employees. Assisted marketing department in developing a brand identify for each eating establishment through creative menus and aggressive marketing campaigns.
Successfully maintained monthly food costs of 25.8 %, averaging below budgeted forecast of 29.7 %.
Modernized 245-seat breakfast buffet by implementing induction cooking stations and evolution grills and creating an innovative room service dining menu.
Developed in-house culinary staff professional development program, including Understanding Flavor Pyramid, Cooking Procedures, Meat Identification, Procurement, Creative Menu Writing and Food & Beverage Cost Control.
Eagle Rock Golf & Ski Resort, Hazleton, PA 2005 – 2009
Executive Chef/Food & Beverage Director
Oversaw front of house and back of house operations, supervising 85+ staff and $3.2M budget for this four-diamond resort.
Reduced labor costs through more efficient production techniques, flexible scheduling, and decreasing the number of work-related injuries
Developed, implemented, and managed new food cost program incentives for all staff with food cost representing 28.2 % of annual budget.
Sodexho, Northeastern US 2001 – 2005
Rotating Executive Chef/Chef Manager
Managed daily and long-term activities for 37 on-site dining rooms for large, east coast corporate clients, including Bristol Meyers Squibb, Vanguard, Bank of America, Verizon, General Electric, AT&T, Merrill Lynch, and Novartis Pharmaceuticals
Coordinated preparation of food items for breakfast, lunch, and dinner, while catering events and high-end corporate dinners.
Prepared weekly menus and determined utilization of food surpluses by calculating approximate number of guests, marketing conditions, and menu item popularity at each location.
Spearheaded national contracting with broad line distributors to transition 35% of clients from subsidized to P&L.
Additional professional experience includes: Sheraton Hotel, Hartford, CT, Executive Chef, 1993-1996; The Grove Park Inn Resort & Spa, Country Club Sous Chef, 1986-1993.
Education & Credentials
Associate of Science Degree, Culinary Arts. Johnson & Wales University, Providence, RI
GPA: 3.85 (While Working Full-Time in Culinary Apprentice Program)
European Trained under Master Chefs Gunter Backhaus & Juergan Haubach
Certifications: Serve Safe Certified 2014
Affiliations: American Liver Foundation, Pittsburgh, PA, Dec 2010;
Lancaster County Hospice, Culinary Chair, May 2010; American Culinary Federation Jan 1980;
Culinary Federation Chain de Rotisserie
New York Presbyterian – Food is Medicine Co Chairman 2017 - Present
Awards & Honors: Letters of Recognition, Lancaster County Hospice, 2010-2013; Board Member, Westmoreland Community College, 2010-2014; Culinary Advisor, Westmoreland Community College, 2010-Present; Culinary Advisor, Somerset Technology, 2010-Present; Board Member, Westmoreland & Allegheny Counties, 2010-Present; Culinary Co-Chairman, American Liver Foundation & Flavors of Pittsburgh, 2010-Present