Joe Irwin **** New Highway ** West Franklin TN ***64 615-***-****
EXECUTIVE CHEF
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.
AWARDS AND RECOGNITIONS
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
PROFESSIONAL EXPERIENCE
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
EDUCATION AND SKILLS
Middle Tennessee State University
B.A. English Literature 1986
ServSafe Certified
VOLUNTEER & COMMUNITY SERVICE
Avid participant in charitable events that include Taste of Nashville—the Liver Foundation—The Red Cross and many other church related events and missions