Executive Chef Food Service
Resume:
Joseph Walsh
Tampa, Fl. ***35
E-mail ********@*****.***
Experience:
Extensive background in providing exceptional culinary services to some of the worlds high
profile executives and celebrities.
Areas of expertise:
Hands-on cooking, plating, and presentation. Management of food service/restaurant
operations.
Profit and loss statements, business and institution budgets, Staff training/development/ food
and labor cost controls. Special events/international cuisines, themed venues. Creative
seasonal menus
Feb 2021 to Present
SunPubs Well known for their Caddy's Brand / MacDintons
Joining this team for a Culinary adventure as the Corperate Executive Chef
opening Madiera Beach Caddy's the first Madiera Beach front property 7.6 mil. build out
to follow only month later with the purchase of The Hut & Sculley's at John's Pass converting The Hut into a Caddy's Brand within 5 weeks and creating Scully's into SunPubs first Seafood Ala Carte Restaurant, just shortly after Creation of the Brands first Mexican Restaurant Madiera Beach Cantina ( Mad Cantina ) achieving a bold review just after being open 11 days . Again creating another new concept to open soon The Grove the newly renovated SOHO property formerly known as Yard of Ale to become a Healthy Choice location .
In all I handle on the day to day daily operation of 10 restaurant location 7 Caddy's, Sculley's,MacDinton's, Mad Cantina,and conceptional perpared for The Grove Healthy Choice
instramentally and deeply engaged in controls, i.e. Food Cost, Labor Cost, Purchasing, on site operations, maintance and equipment repairs and purchases, precurment.
Aug 2018 to April 2020
Olivia Restaurant Tampa Florida as opening Executive Chef,sucessful opening gearing toward and exceeding P&L goals from first week of business avg of a 110k to be interupted by a total shut down by Covid 19.
2014 Sept to Feb 2018 . Bobby Van's Steakhouse / BV's Grill/BV Burger
Executive Chef 9 locations in NYC/ Rockland County The Time Hotel
5.5 million in annual sales maintaining 36% on avgerage food cost / Labor cost 14%
Managing a BOH staff of 28
Oct.2005 to Sept. 2014 G.E. Global Headquarters and Conference Center
Executive Chef 3.5/4 million in sales/190 hotel suites, 250 seat dinning rm.
instrumental in achieving budgetary savings.
food cost of 29 % and labor costs 12 %
Managing a staff of 24 BOH
Aug. 2003 to Oct. 2005 Ace Endico, Food Distribution Vendor Corporate Executive Chef
food service consultant to the sales staff as well as to the 4,000 person-customer base.
Provided education of the products and presentation
Jan. 2001 to July 2003 Josephine Bistro, Chef/ Proprietor
Brick oven pizza and pasta.
creative seasonal menus, purchasing, food and labor cost controls. Bookkeeping, marketing,
cooking.
1998 to 2001 Thornwood Conference Center Hotel/ Benchmark Hospitality,
Executive chef 255-room hotel and 28,000 square feet of conference meeting space
1996 to 1998 New York Food and Hotel Management School
Culinary Director/ Instructor conducting classroom demonstrations and lectures,
Procurement for all purchases and repair services.
1994 to 1996 Aramark at New York Life
Chef to the executive dining training/supervising a food service staff of 47 union employees
for Customer counts 3,500 to 5,000
1993 to 1994 Hyatt Regency Hotel Greenwich CT.
Sous Chef Winfield’s casual dining and Conde Nast fine dining restaurants, High Volume
banquets
1991 to 1993 Valbella of Greenwich, Connecticut,
Chef the Cuisine Dining to the Affluent, upscale fine dining, Ala Carte for 250 guests daily and
formal private parties for up to 350.
Education: New York Restaurant School (Institute of Culinary Education), Culinary
Arts/Restaurant Management, Baking Arts, Graduated with Highest Honors,
1993
CEC Certification, Restaurant Management Certification, CPR CERTIFIED
Thank you for your time and consideration,
Joseph Walsh
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