Executive Chef Beverage Manager

Joseph Sharpe

PH: 805-***-****

Adress: *** Llano River Trail Hutto TX, 78634

Email: ******-*******@*******.***

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EMPLOYMENT HISTORY

Executive Chef

PWC / Aramark

Dec. 2021 – Dec 2022

Run and manage restaurant rotation program.

Assist in planning and executing onsite catering events

Assist in managing micro market program.

Manage all financial aspects of the program

Executive Chef

Dell Technologies / Aramark

Dec. 2021 – Dec 2022

Successfully relaunched the dinning program for the Dell Round Rock location

Successfully relaunched and ran the Executive Briefing Program

oCreated daily menus for the buffet line of up to 120 guests (including a full salad bar with other various cold items, and a hotline with choices of various proteins, vegetables, starches, ect)

oDeveloped procedures, recipes, ordering guides, ect for the program

Developed and maintained relationships with various Dell executives from different divisions within the company

Used Gff, Pfs, Catertrax, Prima, ect for cost controls and analytics

Oversaw operations of onsite café, created weekly specials, trained staff, ect.

Assisted and trained management of other onsite cafes with various systems, standards, ect.

Traveled to different properties of different accounts to assist in various culinary tasks.

Executive Chef

Grille on Main

Sept. 2021

Created and implemented kitchen structure by creating recipes, ordering guides, cleaning schedules, food costing procedures, prep lists, ect.

Order and receive all products for the BOH checking to ensure all products are high quality

Oversee food production to ensure consistency

Hiring, firing, and training all BOH staff

Create daily lunch and dinner specials

Work various positions on the line as needed (grille, sautee, expo, pantry)

Regularly execute parties of 40 to 60, and offsite catering for 2 to 400 guests

Director of Dining Services

Merrill Gardens

July 2020 — July 2021

Plan weekly menus using an online dietary system to ensure residents are receiving proper nutrition

Purchasing, scheduling, budgeting

Oversee food production to ensure quality standards are met

Train cooks on various techniques to improve food quality

Work with servers to set and maintain service standards

Worked with the residents to cater program to their tastes

Executive Chef/Food and Beverage Manager

Vista Investments

November 2018 — March 2020

Created and implemented a companywide standard hotel breakfast program for their various properties including Best Western, and Hampton Inns

Created, branded, opened, and operated the company’s first restaurant as the GM/Chef with the Business Development Manager

Negotiated better pricing by consolidating accounts to improve buying power

Created, rebranded, and restructured various aspects of hotel properties

Developed relationships with various food and alcohol vendors

Helped plan and develop kitchens for future properties

Executive Chef

The Brixton Santa Monica

September 2015 — October 2018

Opened the restaurant as their Executive Chef

Created the menu / recipes, trained and hired / fired staff, regularly created new menu items

Created procedures and spreadsheets for food / recipe costing, and labor control

Butchered all proteins

Monitored and helped with prep to ensure consistency.

Helped design the kitchen, set up relationships with vendors,

Promoted the company by attending food shows, and industry events

Regularly held buyouts of upwards of 150 people tray pass and buffet style

Held multiple meetings weekly with the owner to ensure that budget goals were met

Executive Chef

Mission Oaks Cafe

April 2014 — April 2015

Created new kitchen structure, and streamlined menu to make it more functional

Created ordering guides, food costing methods, recipes, daily specials

Worked directly with the accountant to ensure the kitchen was profitable

Worked with wine vendors and successfully ran coursed wine pairing dinners with up to 26 guests per dinner, and beer pairing dinners with 50 guests per dinner

Butchered all fish and meats, and helped with daily food prep to ensure consistency.

Created a catering department in which we regularly catered for offices of up to 150 people

EDUCATION

The Art Institute Los Angeles Santa Monica

Associates of Culinary Arts

Degree date: 2014

CERTIFICATIONS / ADDITIONAL SKILLS

Management Level Serv Safe Manager Certified

Proficient in Excel and Microsoft Word

Experienced in Restaurant Startup

Experienced in Developing Vendor Relationships

Certified Rational Chef

Professional References Available Upon Request

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