Joseph Charles Jackson
Executive Chef
OWNING MILLS,MD
Summary
A Chef for over 15 years of experience cooking and managing in the hotel and restaurant industry in a union house work place. Having experience in a Multi room hotel with 33,000 square feet of banquet space with an annually food and beverage revenue of 4.5million a year. Eager culinary professional with a blend of creatively and a passion for food and exceptional cooking skills.
Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.
High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
30
30
years of professional experience
Work History
Executive Chef
Woolfert's Roost Country Club
10.2023 - 11.2024
- Managed kitchen staff on AI carte and banquets maintain updated knowledge of local completion and restaurants trends in food industry.
- Ensured all staff understood expectation and parameters of kitchen goals and daily work in the kitchen and as well banquets in the hotel and restaurant facility.
- Oversaw all kitchen daily operations at Woolfert's Roost Country club, ordering, receiving, hiring, training, and scheduling.
- Responsible for all club events golf outings, banquets and dinner service.
- Worked closely with club manager and Board members with the club President to ensure a smooth and positive outlook on club culture.
Executive Chef
Buca di Peppo Earl Enterprise
12.2022 - 11.2024
- Managed and oversaw an Italian family style scratch kitchen at Buca di Peppo, training, hiring, schedule, and weekly inventory, also oversaw the ghost kitchen concept, Mr. Best, Guy Fieri, Mariah Carey cookies and etc.
- Ensured that all menus and catering was executed to company standards.
- Participated on weekly Chef calls throughout the company.
Executive Sous Chef
Renaissance Hotel
11.2024 - 03.2025
- Oversaw kitchen operations, ensuring high standards in food quality and presentation.
- Developed and implemented seasonal menus, enhancing guest dining experiences.
- Trained and mentored culinary staff, fostering skill development and teamwork.
- Collaborated with front-of-house team to ensure seamless service delivery during peak hours.
Executive Chef
Holiday Express & Suites
02.2019 - 11.2022
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Set up and broke down kitchen for service.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Executive Chef
Doubletree by Hilton
05.2017 - 02.2019
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Chef
Hilton Albany
08.2012 - 05.2017
- Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen staff.
- Collaborated with event coordinators to create customized catering menus for special occasions.
- Oversaw daily kitchen operations, ensuring compliance with health standards and safety protocols.
- Led culinary team in menu development, focusing on seasonal and locally sourced ingredients.
Sous Chef & Banquet Chef
Century House
06.2005 - 08.2012
12.2003 - 04.2005
- Oversaw daily kitchen operations, ensuring adherence to health and safety standards.
- Managed inventory levels, reducing waste through effective stock rotation practices.
- Trained and mentored kitchen staff, fostering a collaborative team environment.
- Developed and implemented new menu items, enhancing customer satisfaction and engagement.
Food Service Director
Heartwood Terace Nursing Facility
05.2003 - 03.2005
- Developed and implemented food service programs to enhance operational efficiency.
- Supervised staff training and development for improved service standards.
- Managed budgeting processes, ensuring cost-effective meal planning and resource allocation.
- Collaborated with vendors to optimize supply chain management and inventory control.
Executive Chef
College of Saint Rose
08.1995 - 04.2003
- Directed daily kitchen operations, ensuring high-quality food production and presentation.
- Trained and mentored kitchen staff, fostering skills development and teamwork.
- Maintained compliance with health and safety regulations, promoting a safe working environment.
Education
Major Business Management - Business Administration And Management
Bryant & Stratton Business Institute
Albany, NY10-1993
Skills
- CONTROL FOOD AND LABOR COST
- EXCELLENT LEADER SHIPS SKILLS
- HOSPITALITY AND SERVICE BACKGROUND
- EXTENSIVE CATERING EXPERIENCE
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
- Allergy awareness
Timeline
Executive Sous Chef
Renaissance Hotel
11.2024 - 03.2025
Executive Chef
Woolfert's Roost Country Club
10.2023 - 11.2024
Executive Chef
Buca di Peppo Earl Enterprise
12.2022 - 11.2024
Executive Chef
Holiday Express & Suites
02.2019 - 11.2022
Executive Chef
Doubletree by Hilton
05.2017 - 02.2019
Executive Chef
Hilton Albany
08.2012 - 05.2017
Sous Chef & Banquet Chef
Century House
06.2005 - 08.2012
12.2003 - 04.2005
Food Service Director
Heartwood Terace Nursing Facility
05.2003 - 03.2005
Executive Chef
College of Saint Rose
08.1995 - 04.2003
Major Business Management - Business Administration And Management
Bryant & Stratton Business Institute
Awards
FIRST PLACE IN BBQ COMPETITION, NOMINATED RISING STAR CHEF 2019 WINE AND DINE OF THE ARTS, WAS MEMBER OF ACF 2005 - 2013