Joel Ramos
Fort Worth
Summary
Results-driven food service leader with a history of driving occupancy growth and improving guest experiences through innovative menu strategies and effective team training. Proven ability to supervise large teams while ensuring high-quality food service operations in fast-paced environments.
Overview
1
1
Certification
2027
2027
years of professional experience
Work History
Executive Chef
Guckenheimer Corporate Dining
Fort Worth
2025 - Current
- Designed and executed seasonal menus using fresh, local ingredients.
- Oversaw food preparation to ensure consistency and quality of dishes.
- Supervised kitchen staff to maintain high food safety standards.
- Trained kitchen workers on culinary techniques.
- Implemented cost control measures to optimize kitchen budgets and reduce waste.
- Collaborated with dining team to enhance guest experiences through culinary offerings.
Director of Culinary Services
The Stayton at Museum Way
Fort Worth
2019 - 2025
- Supervise a staff of 22 personnel while directing all aspects of food service for 215 residents.
- Developed innovative menus and established standards aligning with company expectations.
- Oversaw food preparation and cooking, ensuring quality and portion sizes met standards for timely, correctly garnished dishes.
- Increased occupancy from 78% to 97% in six months by conducting lunch tours that showcased exceptional food quality to prospective residents.
Culinary Director
Bristol Park Senior Living
Clenburne
2015 - 2019
- Oversaw all kitchen operations to ensure smooth and efficient service delivery.
- Create daily, weekly, brunch, and wine dinner specials and menus.
- Monitored portion sizes to maintain consistency and quality in dish presentation and timing.
- Planned and implemented effective orientation and training for new staff and professional development activities for experienced staff.
- Conducted physical inventory verification and communicated updates to accounting for accurate financial tracking.
Executive Chef / Culinary Director
Lynridge Senior Living
Murphy
2010 - 2015
- Managed all kitchen operations.
- Developed daily Chef's specials to enhance menu offerings and drive customer satisfaction.
- Ensure to maintain a great food quality and food rotation.
- Collaborated with FOH manager to ensure consistent quality service and effective communication.
- Monitored pars weekly to control waste.
- Work with and train staff with recipes and procedures
- Managed five Sous Chefs
Restaurant Chef
Omni Hotel
Fort Worth
2007 - 2010
- Oversaw kitchen production, ensuring quality and consistency in all dishes.
- Contributed to menu development, including gluten-free options, specials, and banquet menus, catering to diverse guest preferences.
- Trained leads and Sous Chefs on new trends, menus, and sanitation.
- Coordinated monthly wine dinners with local companies to enhance community engagement and dining experience.
- Managed inventory levels to ensure availability of kitchen supplies.
- $13 million annual sales including banquet event
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu
01-2007
Skills
- Revenue management
- Revenue forecasting
- Menu pricing
- Vendor negotiation
- Inventory control
- Team Training
- Staff Development
Certification
Servsafe Manager Certification
Timeline
Executive Chef
Guckenheimer Corporate Dining
2025 - Current
Director of Culinary Services
The Stayton at Museum Way
2019 - 2025
Culinary Director
Bristol Park Senior Living
2015 - 2019
Executive Chef / Culinary Director
Lynridge Senior Living
2010 - 2015
Restaurant Chef
Omni Hotel
2007 - 2010
Associate of Applied Science - Culinary Arts
Le Cordon Bleu