Joseph Hyland

Corporate Culinary Director/Executive Chef

Professional Summary

Highly accomplished hands on Corporate Culinary Director with more than 30 years’ experience. Visionary decisive leader with both international, and domestic experience in extremely high volume hotel, resort, and high end restaurant operations. Calculated planning/positioning with both startup and growth organizations. Proven success creating positive teamwork in new market identification, strategic thinking and problem solving. Demonstrated record of achieving highest level customer service while meeting organizational goals and increasing corporate profits.

Will join a team oriented company that will optimize current strengths while encouraging continual growth.

Work History

Kalahari Resort & Conventions - Corporate Executive Director Culinary

Wisconsin Dells, WI

12/2017 - 5/2023

Returned to Kalahari and served as Corporate Director of Culinary focused on field operations, research and menu development with travel to our four large resorts, and Trappers Golf Club. I fortified through comprehensive training, 39 combined food revenue centers from high end a la carte to fast casual, 4 central commissaries and over 900k combined square foot banquet/convention centers reaching cumulative food revenues of 170M with combined net field profits of 37%. Coached 5 Executive Chefs, 3 Executive Stewards, 7 Executive Sous Chefs, 4 Executive Pastry Chefs, 27 Sous Chefs, and more than 460 line level supervisors, and cooks.

Key Achievements

Through effective team communications: finished all kitchen designs for new Virginia property opening 2025 and finalized all A to Z culinary aspects of new 1000 room resort in Round Rock, Texas November, 2020.

•Developed career path training guidelines for culinary management and core line staff along with domestic and international internships resulting in annual staff retention of 89%.

Instrumental in the complete closing of all our resorts due to COVID, and the reopening of all our resorts with strict COVID guidelines, and 20% reduction of staff.

Designed and implemented new, and ongoing seasonal menu roll-outs in all company food outlets.

Instilled effective communication formats within our Corporate F&B, Procurement, Marketing, and Development departments.

Substantially improved productivity while reducing staff and cumulative operational costs by 5.6%.

Fitz's On The Lake Classic Restaurant And Bar - Owner/Partner

Lake Wisconsin, Lodi, WI

04/2015 - 02/2020

Managed day-to-day business operations for 245 seat upper scale supper club with large fresco dining and 27 boat slips, including accounting, finance, HR, marketing and public relations.

Evaluated suppliers to assess quality, timeliness and compliance of deliveries, maintain tight cost controls and maximize business operational efficiency.

Key Achievements

•Reduced personnel turnover and promoted employee development by recruiting team-oriented candidates and implementing new training practices.

•Completely designed and project managed new menu/recipes, and first year indoor/outdoor remodeling without a loan by leveraging cash flow.

Trained and motivated 4 managerial/supervisory associates to perform daily business functions, including daily reconciliation, ordering food and liquor, hiring/scheduling and training.

Exceeded first year sales goals by 18% through effective employee management resulting 1.9M with increased net profits from 11% to second year ending 34%.

Kalahari Resorts And Conventions - Corporate Executive Director Culinary

Wisconsin Dells, WI, WI

01/2005 - 03/2015

Served as Corporate Culinary Director of three large resorts, and Trappers Golf Club. Directing 27 combined food revenue centers from high end a la carte to fast casual, 3 central commissaries and 475k combined square foot banquet/convention centers with cumulative food revenues of 59M and combined net field profits of 37%. Directed a culinary staff compliment of 9 direct executives, and 330 indirect reports.

Key Achievements

•Developed career path training guidelines for culinary management and core line staff along with domestic and international internships resulting in annual permanent staff retention of 93%.

•Designed and implemented ongoing seasonal menu roll-outs/operations in all existing food outlet remodels, and 11 new company start up restaurants.

Developed a better responsive guest driven departmental culture, resulting in a 55% increased leisure capture rate, tripled our overall convention revenues through updated training formats, all operating cost controls, and well executed foods/service thus increasing company food revenues from 5.5M to 46M in 10 years. The 2015 opening of new Pocono, PA resort provided additional 26M first year food revenues, and drove north of 47M food revenues at year-end 2022.

Substantially improved companywide productivity while reducing staff and operational costs by 21%.

Developed/drove companywide restaurant day part cover count/revenue forecasting with 91% accuracy; designed main kitchen commissary for all resorts resulting in greater consistency of initial products, utilization of byproducts/repurposed foods, and achieving lower food, labor and operational costs.

Successfully identified and resolved issues resulting in reduced cost of goods sold by 9%, total labor cost reduction of 9% and other controllable expenses by 3% after one year and ongoing. Respective lower operating costs remained the same through 2015 resulting in an average 27% company food cost and 13% all salaried/hourly inclusive culinary labor cost.

Developed companywide Servsafe/HACCP training, and monitoring formats.

Le Cordon Bleu Culinary College - Executive Chef Instructor

Las Vegas, NV

02/2004 - 11/2004

•Opening Executive Chef Instructor for Café Bleu public 160 seat restaurant. Developed menu, recipe, and syllabi design for a world class 6,000 square foot open kitchen in which students rotate through eighteen stations.

•First ever in company training program from restaurant saucier to pastry, and sauté to woks. Every day for the team of students was like opening a new restaurant successfully with only 4 hours to teach, and execute proficiently.

Provided detailed instruction and role modeling for acceptable social and work-related behaviors.

Designed and directed 30 day successful, start to finish opening in order to meet the deadline of the last 6 week class of the first graduating students.

Kahunaville International - Corporate Executive Chef

Las Vegas, NV 03/2001 - 02/2004

Directed culinary operations for 10 domestic and 4 international high volume restaurants with annual revenues of 84 million and combined net field profit of 34 %

Key Achievements

•Opened flagship 800 seat restaurant in Las Vegas NV 2001.

•Developed a culinary task force and rolled out complete new menus nationwide resulting in positive guest response while increasing revenues, reducing food cost nationally by 4.2% and reduced BOH labor by 1.7%

Developed/launched all culinary operations of 3 new Kahunaville startups in Seoul Korea in which all recipes had to be modified in order to procure all necessary foods and suit franchisee tastes.

Orchestrated nationwide change in contracted primary vendor and Las Vegas union contracts.

adxhrt@r.postjobfree.com

608-***-****

Baraboo, WI 53913

Skills

•All international cooking skills

•Purchasing

•P&L Management

•Operational/Process improvement

•Project organization/Management

•Business Management

•Kitchen Design

•Budgeting

•Team building/Communications

•Problem resolution

•Relationship development

•Concept Design

•MS Office

•Forecasting and planning

•Workflow Optimization

•Inventory Control Software

•Recipes and menu planning

•Food plating and presentation

•Sanitation/HACCP guidelines

•Human Resource Development

•Fine-dining expertise

•Birchstreet,Food Traks, Eatec, and Stratton Warren Inventory Control Software

Education

ACF Four Year Apprenticeship, Carlson Companies

Mnpls, MN, Cypress Gardens, FL, And Wilmington, DE

Associate of Science: Culinary Arts Normandale College of Arts

Bloomington, MN - Hotel/Restaurant Management

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