Sous Chef Executive

JOSEPH L. SHEAD, JR.

Indianapolis, IN

www.linkedin.com/in/joseph-shead-jr-21848471/

*************@*****.*** 401-***-****

Seeking An Executive Chef Career

Excels in Team Leadership, Quality Food & Meal Preparations, Upholding Company Standards

Highly motivated trained chef with extensive years of experience in food preparation and service, and flavor profile combinations working for 5-star, 5-diamond hotel, casinos, and resorts. Passionate and guest-oriented. Managed staff of eight nightly, with over 380 reservations. Great attention to detail in portion control, cost control, and product quality. Strong commitment to upholding high food quality, kitchen sanitation, and timely production. Stern and positive in enforcing company standards and vision.

AREAS OF EXPERTISE

Food Pairings Culinary Creations Fine Dining Catering Budgeting

Leadership Menu Development Training & Staff Development

Portion Control Menu Cost Analysis Mentorship Sanitation

PROFESSIONAL EXPERIENCE

Miami Valley Gaming Casino & Raceway, Lebanon, OH 2022 to Current Sous Chef Cin City Steakhouse, Lucia, Route 63, and Trifecta

26 direct reports throughout 4 dinning outlets.

Developed an on site Culinary Education Program for all casino and raceway employees.

Manage and control payroll, cost of goods, and food cost weekly. Responsible for implementing new menu items, costing, portioning, as well as ordering.

Fluent in achieving budgets, as well as, P & L targets with food revenue of over $15M

Hollywood Casino & Hotel Lawrenceburg, Lawrenceburg, IN 2021 to 2022

Sous Chef Final Cut Steakhouse

Monitored all operational functions, including food cost tracking, ordering, as well as payroll adjustments.

Led all scratch preparations, including sauces, vegetable, and protein cookery.

Implement weekly features to cross utilize products, furthermore increasing product profit.

Cozy’s Cafe & Pub, Liberty Township, OH 2019 to 2020

Executive Sous Chef

Responsible for training, labor control, and leading all kitchen team members.

Daily evaluation of food quality, consistency, and flavor standards.

20 direct reports weekly for brunch, lunch, and dinner services.

Seasonal menu planning, pricing, and execution for the cafe & the cottage banquets.

Evening and brunch service expediter.

Weekly inventory, ordering, as well as, waste documentation.

Eddie Merlot’s Prime Steaks and Seafood, Cincinnati, OH 2018 to 2019

Line Cook Coach

Prepare, label, and date all products for stations to ensure consistency and freshness.

In charge of opening line station guides/reports and grill closing count inventory reports.

Oversee grill, saute, and side item station waste log measurement reports.

Enrolled in supervisor, corporate trainer, Sous Chef step program.

Joseph L. Shead, Jr. Page Two

Hospitality Staffing Agency, Columbia, MD 2017 to 2018

Cook

On call grill cook, assigned to various venues, including Capital One Arena, National Institutes of Health, and FedEx Field and Eurest Dining Service, Magellan Behavioral Health.

Assist manager with breakfast, lunch and catering preparation. General assistance in day to day kitchen activities including restocking, dish washing, display cooking and carving station, banquet catering.

Coordinated grill station, ensuring entrees and dishes for customers were prepared properly and promptly.

Franklin's General Store, Brewery, & Restaurant, Hyattsville, MD 2015 to 2017

Sous Chef

Handled ordering of produce, proteins, and recyclable paper products.

Assisted in creating seasonal menu items. Managed 14 direct reports: 6 at lunch and 8 at dinner.

Garnished and expedited dinner and lunch services with yearly sales of $6M.

Caddy Shack Bar and Grill, Houston, TX 2013 to 2014

Executive Chef

Designed opening menu, managed daily inventory and production procedures.

Trained 5 staff members on how to process all menu items.

Developed order and inventory concepts based on company standards.

Trained an employee to become a kitchen manager while opening a successful restaurant and bar.

Hotel Zaza, Houston, TX 2012 to 2013

Banquets Kitchen Supervisor

Prepared, organized, and lead all dinner banquets, catered events, and member dining.

Estimated staffing needs in accordance with demand patterns. Managed 7 team members nightly.

Consistently kept a clean and safe environment by adhering to all federal, state, and local sanitation codes.

ADDITIONAL RELEVANT EXPERIENCE

Soma Sushi, Houston, TX 2008 to 2011

Chef de Cuisine

Bellagio Resort, Hotel, and Casino, Las Vegas, NV 2003 to 2008

6-Month Cook Internship Program

Cook

Master Cook

EDUCATION

Bachelor of Science (BS), Culinary Arts and Science, Johnson & Wales University, Providence, RI 2003

Associate of Science (AS), Culinary Arts and Science, Johnson & Wales University, Charleston, SC 2001

CERTIFICATIONS

ServSafe Food, Alcohol, & Manager American Red Cross Adult CPR/AED

Contact this candidate