Joseph Cheely

• Manage food quality and customer service operations within diverse branded environments Starbucks, Chick-fil-A, Sushi concept, Autonomous market and other Sodexo Magic concept.
  Promote zero harm mindset for all employees, customers, and food products.
  Controlled cash handling processes in alignment with Sodexo Magic policies to ensure accuracy.
  Delivered high client satisfaction by maintaining superior food quality and service standards.
  Supervised work of food service teams, including hourly workers and salaried management staff.
  Coordinated resources and supplies to enable smooth daily operations.
  Ensured execution of service quality by adhering to established delivery protocols.

This unique travel position supports all Sodexo business needs. This includes RFPs, management absence, opening of new business, and any needs of Sodexo's lines of business. This position was on the National Resource Bench (BIGS).

In this role, I have knowledge of retail, culinary, patient food service, Starbucks, contract negotiation, P&L management, Kronos, Market Connection, and other Sodexo systems.

Oversaw development of new campus from design to grand opening, ensuring timely execution.

Managed all deliverables for employee cafe, restaurant, beverage program, catering, and Microsoft Experience Center.

Directed FOH and BOH punch list completion, IT setup, equipment procurement, and digital signage implementation.

Oversaw operations of multiple food outlets for Microsoft employees and guests during breakfast and lunch services.

Managed a staff of 29 hourly associates and 3 salaried associates to ensure efficient service delivery.

• Conducted financial management, talent development, training, and quality assurance for food safety.
• Achieved budgeted goals on a weekly, monthly, and yearly basis through effective planning.
• Ensured compliance with Compass standards, local government regulations, and regulatory agency guidelines.

This unique campus includes a retail outlet with revenue of 12 million dollars, as well as a catering outlet with revenue of over 8 million that services the hospital staff, executive staff, and outside customers. The campus also includes five separate kitchens, two for patient services, generating over 5.2 million patient meals annually. The campus also includes additional food outlets, one of which is a satellite area. The hospital has an occupancy capacity of over 900 patients at one time.

My responsibilities include involvement in client satisfaction for all aspects of food ordering, production, preparation, and garnishing. I also have direct input in menu planning for all special events, while working with the Catering Manager. I assisted the Executive Chef III on personnel-related issues. Supervise and manage day-to-day work activities by delegating and prioritizing activities, while maintaining operating standards. Ensure compliance with all federal, state, and local regulations, and Sodexo client policies and procedures. I also assisted Executive Chef III by monitoring patient food service to ensure that all regulations and guidelines were met, including HACCP and sanitation education and program. The Memorial Hermann TMC campus has achieved the highest scores in the system for Bare & Eco Sure Audits. Supervise a staff of 50 culinarians.