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Executive Chef Food Service

Franklin, TN
March 20, 2020

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Joe Irwin **** New Highway ** West Franklin TN ***64 615-***-****


Award-winning, progressive culinary professional with over 20 years of experience in establishments that include a world-class resort, several upscale restaurants and cafeterias. Unique blend of creativity, passion for food, strong business acumen and engaging, team building interpersonal skills. Strong record of streamlining operations and improving guest experience while maintaining emphasis on quality. History of creating strong, loyal teams in a professional environment with customer-oriented goals. Proficient at financial analysis, troubleshooting processes and recommending effective cost controls in labor and cost of goods.


oGaylord Opryland--Two time Value Award winner creativity and citizenship 2011, 2013

oGaylord Opryland-- Hedgehog Award, passion

oUS Foods Chef Competition-- Nashville, TN - Summer 2004 1st Place – Grand Prize Winner

oTN Pork competition—Jackson TN 3rd place 2004


Starlight Café, Gaylord Opryland Hotel 2009-present

Employee and vendor dining facility

Senoir Sous Chef, General Manager

●Oversee all kitchen and front of house food service operations for employee dining

●Achieved optimum operating cost for the cafeteria—best in recent hotel history

●Serving over 1,700 meals a day in 24 hour operation

●Constant menu development and guest satisfaction initiatives including gluten- free and vegetarian options and fasting menus for diverse hotel employees

●Part of food and beverage pre-opening team after the 2010 flood

●Average inspection score from Metro Health department of 96.

●Teach hotel wide sanitation class for all new hires

Cascades Restaurant, Gaylord Opryland Hotel 2006- 2009

Casual -fine dining restaurant offering new American cuisine-- breakfast, lunch and dinner

Sous chef

●Food cost and labor tracking

●Manage ordering/receiving/stocking of meat, fish, produce and kitchen supplies

●Perform duties of Executive Chef during his absence

●Served on Safety Committee

Mere Bulles, Brentwood, TN 2003-2005

Upscale restaurant with full banquet facilities offering serving contemporary southern fare

Executive chef

●Preparing, cooking and expedition of lunch, dinners, business dinners, parties, and receptions for up to 300 people

●Food costing & budget

●Seasonal menu development

The Trace Restaurant; Nashville, TN 1999-2003

Fine dining restaurant and bar

Executive Chef

Chef de Cuisine

●Develop seasonal menu and daily dinner specials

●Opened and served as executive Chef at Easy’s-- the sister restaurant to The Trace

The Tin Angel; Nashville, TN 1996 -1999

Casual neighborhood restaurant and bar

Executive Chef

●Menu development and create daily specials

●Expedite all meal service and presentation of the outgoing dishes


Middle Tennessee State University

B.A. English Literature 1986

ServSafe Certified


Avid participant in charitable events that include Taste of Nashville—the Liver Foundation—The Red Cross and many other church related events and missions

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