Joseph Dostilio

** ****** ***

Trumbull Ct *****

addd5o@r.postjobfree.com

Cell Phone Number 203-***-****

* Financial Volume up to 11 Million

* Fee and P&L Management

* Union management experience of over 100 employees

* Budget Planning and Administration

* Labor Relations - Contract Negotiations

* Team Building, Mentoring, and Leadership

* Regulatory Compliance Management

* Client & Customer Satisfaction Enrichment

* Catering and Food Retail Management

* Marketing Strategies

* Start Up & Turnaround Operations

* Over 20 years of Food service experience as a Executive Chef

* Allergen Trained

* Serve Safe

Work Experience

Executive Chef Sodexo -Fairfield University

Fairfield, CT October 2017 to Present

Responsibilities: 11 Million in Financial Managed Volume

* Manager of 105 Union employees and 10 hours sous Chef

* Assuring the students are comfortable with their daily meals, special meals for dietary needs,

special events

* Inventory, Training, meeting budget expectations,

* Menu Writing, responsible for over 3000 meals per day

* Sanitation, temp logs, state residents logs

* All ordering of food, chemicals, paper

* Keeping up with trends of different foods

*Assuring company standards are in place and followed

Culinary Director

Maplewood Senior Living Norwalk Connecticut

September 2013 to October 2017

Responsibilities: 4 Million in Financial Managed Volume

* Manage of 25 employees

* Assuring that the residents are comfortable with their daily meals, special meals for dietary

needs, special events

* Inventory, Training, meeting budget expectations, farm to table working with local farmers to

assure the best possible fruits and meats for the residents.

* Menu Writing, training chef in kitchen with new menu items

* Sanitation, temp logs, state residents logs

* All ordering of food, chemicals, paper

*Training on special needs diets, work with Dementia and Alzheimer’s residents

* Building a strong relationship with residents families

Sodexo - Boehringer Ingelhelm -

Ridgefield, CT October 2011 to September 2013

General Manager Executive Chef

*Responsibilities:

* 1 Million in Financial Managed Volume

* Guidance of 2 Managers/25 employees

* Catering Sales 75,000

* Inventory, Training

* All menu writing keeping up with company standards

Executive Chef

Compass Group College Of Mount st. Vincent's & Manhattan School of Music

Bronx Ny 10457

August 2010-October 2011

Job Title Executive Chef

Responsibilities:

* 5 Million in Financial Managed Volume

* Manage 11 Managers/Supervisors and 75 employees

* Contract negotiations and compliance * Service approximately students,meal plans,

customers

* Resident Dining Meal plan development and pricing

* $750k in Catering and Conference volume

* 1 Million in Retail Sales at 2 locations

Oversee HACCP and Kitchen Safety programs

Executive Chef

Compass Group Tennessee Tech - Cookeville, TN

April 2005 to August 2010

Responsibilities:

* 8 Million in Financial Managed Volume

* Manage 11 Managers/Supervisors and 75 employees

* Contract negotiations and compliance * Service approximately students, 2500 meal plans,

* Resident Dining Meal plan development and pricing

* $750k in Catering and Conference volume

* $2 Million in Retail Sales at 4 locations

* Oversee HACCP and Kitchen Safety programs

* Hire, schedule, conduct orientation and training

* Collective Bargaining Agreement negotiation

* Managing Starbucks, Taco Bell, BackYard Burg

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