Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

JOEL CHAMIZO

MIAMI

Summary

Dynamic Director oversees every facet of production with strong project management and decision-making skills. Brings comprehensive knowledge of food service production writing, planning and technical operations. Skilled at coordinating production plans and personnel resources to complete work under tight deadlines.

Overview

30
30
years of professional experience

Work History

DIRECTOR OF RESIDENT DINING

COMPASS GROUP USA
04.2004 - Current
  • Overall supervision of two campus resident dining facilities averaging over 32,000 meals per week and two branded satellite retail outlets and an athletic training table
  • Human Resources accountability for 180 full time associates as well as the execution of development and training functions
  • Design and implementation of resident dining cycle menus and marketing plans for each operation
  • Ensure compliance with strict HACCP and general food safety guidelines
  • Collaborate and assist the Athletic Department, student groups and organizations as well as many campus administrators in the design and execution of special events and dietary programs
  • As Associate Director of Retail I designed menu and concept development for Nikos Deli, a Mediterranean concept, and The Oasis, a full Glatt kosher Deli
  • Assisted the Director of Retail with all new Associate Director hires through their training process.
  • Managed daily operations while overseeing multiple locations to foster increased productivity.
  • Assisted with sales and marketing strategies to foster achievement of revenue goals.
  • Oversaw supply chain functions to verify inventory levels and budget adherence.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of management positions.

GENERAL MANAGER & AREA TRAINING MANAGER

DENNY’S
02.2001 - 04.2004
  • Supervise and train all restaurant staff and company managers to Denny’s brand standard, food and beverage variance reporting
  • Responsible for maintaining par staffing levels, ensuring proper usage of HACCP throughout the restaurant while maintaining above standard for safety and sanitation visits by corporate office.

CORPORATE CHEF

DEL MORO’S NEW WORLD CUISINE (REGAL CINEMAS)
02.1998 - 02.2001
  • Opened café outlet at South Beach, March 1999
  • Opened Del Moros restaurant in Ft
  • Lauderdale, April 1999
  • Created menus and helped design concepts for restaurant food & beverage division
  • Set standards for operations and training
  • Standardized proprietary recipes and exceeded company set goals for food cost
  • Supervised culinary operations for [Location]-based restaurant serving average of [Number] meals per day.

EXECUTIVE SOUS CHEF

PF. CHANGS CHINA BISTRO
02.1997 - 02.1998
  • Worked hand-in-hand with Executive Chef and corporate office in daily back of house duties
  • Created daily specials along with selection of featured wines
  • Assured consistency of all recipes set forth by PF Changs
  • Maintained standards of inventory to ensure accurate food cost percentages.

CORPORATE CHEF

MODERN ART CAFÉ
02.1994 - 09.1994
  • Created menus for five restaurants located in the United States and Mexico
  • Prepared and implemented all standards for concept
  • Created training forms in both English and Spanish for use by all staff for grand openings
  • Standardized daily forms and established ordering guidelines for back of house management team.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Education

CULINARY ARTS DEGREE -

JOHNSON AND WALES UNIVERSITY
NORTH MIAMI, FLORIDA
05.1995

Skills

  • Logistics Management
  • Contract Negotiation
  • Business Administration
  • Staff Management
  • Financial Management
  • Financial Reporting
  • Crisis Management
  • Budget Management
  • Negotiation

Accomplishments

  • GRADUATED DEANS LIST
  • J.W. WINE SOCIETY
  • ON CAMPUS HOSPITALITY 1ST PLACE MEZINO PANINI RECIPE

Timeline

DIRECTOR OF RESIDENT DINING

COMPASS GROUP USA
04.2004 - Current

GENERAL MANAGER & AREA TRAINING MANAGER

DENNY’S
02.2001 - 04.2004

CORPORATE CHEF

DEL MORO’S NEW WORLD CUISINE (REGAL CINEMAS)
02.1998 - 02.2001

EXECUTIVE SOUS CHEF

PF. CHANGS CHINA BISTRO
02.1997 - 02.1998

CORPORATE CHEF

MODERN ART CAFÉ
02.1994 - 09.1994

CULINARY ARTS DEGREE -

JOHNSON AND WALES UNIVERSITY

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