Joseph DiLuzio
Galloway,New Jersey
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations. Innovative Executive Chef with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.
Overview
25
25
years of professional experience
Work History
Traveling Chef
RAPID RESPONSE STAFFING/CHEFS ON THE FLY
01.2024 - Current
- Traveled to various Universities and Disaster Relief Sites.
- Assisted with mobile kitchen and camp facility setup.
- Coordinated with team members to prepare orders on time.
- Placed in overwhelmed and under staffed facilities while upper management was not present to secure consistency and sop.
- Monitored food production to verify quality and consistency.
- Maintained well-organized mise en place to keep work consistent.
Restaurant Chef
OCEAN RESORT & CASINO
08.2022 - 12.2023
- Trained and coached culinary team, resulting in improved employee knowledge and increased productivity.
- Trained new kitchen staff in proper cooking techniques, safety procedures, and sanitation standards.
- Maintained high levels of cleanliness and organization within the kitchen space, adhering to strict health code regulations.
- Trained in the latest software to optimize efficiency to maximize profit.
- Ran food cost at 4% lower than required with a minimal inventory, while always offering the consumer full access to the menu.
- Involved with multiple multi outlet events, often in charge of the collaboration for the execution of the event.
- Critical contributor to the 2023 Reform Alliance
- Instituted a system that guaranteed a higher level of sanitation, while surpassing the NJ Board of Sanitation
- Ran the expo line to accomplish 15 minutes or less on ticket times with a satisfaction rate of 93%
Executive Chef & Pitmaster
FREDDY J'S BAR & KITCHEN
09.2021 - 08.2022
- Responsible for all aspects of restaurant including hiring, firing, training, payroll, and ordering.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Multiple menu creations, design, recipe, and implementation (events, daily specials, catering, private parties, etc.)
- Worked smoker for a number of various proteins.
- Set-up inventory program, saving 12% on food cost.
- Managed labor at 22% labor cost.
- Head daily staff meetings to communicate daily specials and operations.
Executive Chef/General Manager-3 Various Concepts
PHILLIPS SEAFOOD; SOUZAI SUSHI & SAKE; THE SHACK
05.2015 - 09.2021
- General Manager/Executive Chef in all facets of operations including financial, forecasting, hiring, ordering, purchasing, and scheduling.
- Consistently won 2nd rated sushi restaurant in AC
- Responsible for to menu development, incorporating seasonal ingredients for fresh options and variety, assuring maximum profit and efficient work flow.
- Supervise, train and coach over 80 individuals encouraging increased morale and productivity.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- $10 million in sales annually, food costs at 25% and labor at 20%.
- Forecasted labor costs and costs of goods based on recent annual sales.
- Host multiple off-premises events.
- Coordination of catering, banquet, and fine dining events (weddings, business meetings, engagements)
- Specializing in Fresh Seafood and Butchery.
- Daily line checks to ensure accurate temperatures and quality of items
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Ensure and enforce a high standard of service efficiency, sanitation, training, and safety practices.
- Daily meetings with assistant kitchen manager and supervisors to coordinate production standards for various venues.
- Restaurant inventory for all three properties completed weekly with upwards of 700 products.
- Food costs controlled with daily cost sheets and multiple daily vendor contacts.
- Daily special creations, quarterly menu creation, seasonal, and holiday special menu's.
- Worked with seafood distributors to obtain the highest quality products to be served Sashimi style.
Restaurant Chef
HARRAH'S ENTERTAINMENT: HARRAH'S RESORT & CAESARS
06.2012 - 04.2015
- Restaurant Chef responsible for covering all outlets across three resort casino's with multiple eateries.
- Ran High Rollers Clubs, serving ala cart and buffet style facility, serving upwards of 2,000 people per day.
- Oversaw Main Buffet daily operations, ordering, scheduling, and managing a staff of over 80 individuals.
- Sous Chef for fine dining restaurant, specializing in creative plating.
- Held daily staff meetings to encourage increased morale and productivity.
- Supervised and instructed cooks to engage in food preparation, cooking, garnishing, and presentation.
- Knowledge of Stratton Warren ordering system.
- Implemented seasonal menu changes to highlight locally sourced ingredients and appeal to diverse palates.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Daily food cost tracking on computerized system, ordering procedures, etc.
- Assisted with various large scale, prominent level culinary events.
- Trained new kitchen staff in proper cooking techniques, safety procedures, and sanitation standards.
- Maintained high levels of cleanliness and organization within the kitchen space, adhering to strict health code regulations.
Executive Sous Chef/Executive Chef
800 BAY STEAK & SEAFOOD BY PHILIPPE CHIN
04.2009 - 06.2012
- Apprenticed under classically trained Master Chef of France.
- Under the tutelage of Chef Chin, I acquired the technique of fusion with multiple cuisines.
- While studying under Chef Chin, plating, butchering, exotic ingredients, and public events were the center of the curriculum.
- Participated in several James Beard sponsored dinners.
- Mentored junior chefs and provided constructive feedback for professional growth.
Owner/Executive Chef
DILUZIO'S
03.2000 - 03.2009
- Managed day-to-day business operations.
- Responsible for all phases of a full-service restaurant/catering facility, while supervising 30 employees weekly.
- Ran kitchen at 20% food costs and 25% labor costs with close to $3.5 million in revenue yearly.
- Well experienced in high volume situations, parties ranging from 250 to 3,000 patrons.
- All aspects of staffing, payroll, accounting, inventory, menu creations, reservations/planning, front end & kitchen management.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
Education
ART INSTITUTE OF PHILADELPHIA
PHILADELPHIA, NJ01.2000
Skills
- Creativity and Innovation
- Menu development and planning
- Budgeting and P & L Knowledge
- Strong Work Ethic
- Recipe Development
- Food safety and sanitation
- Food quality
- ServSafe Certification
- Forecasting and planning
- Fine Dining
- Inventory Control
- Vendor Relationship Management
- Special Events and High Volume Catering
References
- Wayne Canapp, Vice President, Phillips Foods, Baltimore, MD, 21227, (443) 506-1233
- Philippe Chin, Executive Chef, John Hopkins University Hospital, Baltimore, MD, 21227, (808) 866-7677
- Nima Khazaeli, Corporate Sous Chef, Phillips Foods, Baltimore, MD, 21227, (618) 531-4459
- Ryan MacCullen, Sales Representative, Performance Foods, Swedesboro, NJ, 08085, (609) 206-4123
Languages
Spanish
Limited Working
Timeline
Traveling Chef
RAPID RESPONSE STAFFING/CHEFS ON THE FLY
01.2024 - Current
Restaurant Chef
OCEAN RESORT & CASINO
08.2022 - 12.2023
Executive Chef & Pitmaster
FREDDY J'S BAR & KITCHEN
09.2021 - 08.2022
Executive Chef/General Manager-3 Various Concepts
PHILLIPS SEAFOOD; SOUZAI SUSHI & SAKE; THE SHACK
05.2015 - 09.2021
Restaurant Chef
HARRAH'S ENTERTAINMENT: HARRAH'S RESORT & CAESARS
06.2012 - 04.2015
Executive Sous Chef/Executive Chef
800 BAY STEAK & SEAFOOD BY PHILIPPE CHIN
04.2009 - 06.2012
Owner/Executive Chef
DILUZIO'S
03.2000 - 03.2009
ART INSTITUTE OF PHILADELPHIA
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