Joseph Dircks
Mesa,AZ
Summary
Accomplished Corporate Executive Chef with a proven track record at Flagship Culinary Service, enhancing kitchen operations and elevating culinary standards. Expert in recipe creation and sanitation standards, I spearheaded digital training programs and achieved national food safety standards. Skilled in fostering team performance and implementing process improvements, my leadership significantly boosted efficiency and guest satisfaction. Due to in-depth experience with luxury brand hospitality groups and working in NYCs most iconic restaurants.
Overview
11
11
years of professional experience
Work History
Corporate Executive Chef
Flagship culinary service
San Jose, CA
05.2022 - Current
- Creating a digital culinary training guide for all culinary staff.
- Understanding and applying OSHA safety standards for 2,200 employees.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Monitored quality, presentation and quantities of plated food across line.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Established efficient production schedules to optimize workflow within the kitchen environment.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Overseeing and achieving food safety standards nationally.
Resort Chef
Rosewood Miramar Beach
Santa Barbara, CA
03.2021 - 05.2022
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Directed all banquet and amenity programs.
- Intimately involved in the area of P&L, and held accountable for all food-related budget.
- Sourced local farmers to receive a green Michelin star.
- Involved in culinary operation for receiving a Michelin Star
- Orchestrated and directed both the culinary and stewarding teams.
- Conducted Forbes training for the junior management team.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Executive Sous Chef
Four Seasons Hotel
New York , NY
05.2018 - 12.2020
- The executive chef position was dissolved, and I took on all responsibility for the role.
- Forecasting the yearly budget and labor with the finance and PC committee.
- Accountable for all culinary purchases.
- Streamlined kitchen processes to shorten wait times and serve additional guests in in-room dining (IRD).
- Created cost-effective menus that increased customer satisfaction and profitability.
- Directed all banquet operations.
Executive Chef
Calistoga ranch, Auberge Resort
Calistoga, CA
06.2017 - 05.2018
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Food safety.
- Special Events.
- Culinary Budget control
Senior Chef De Cuisine
Four Seasons Resort Hualalai
Kona , HI
01.2014 - 06.2017
- Operational Chef for a residence/member's only resort.
- Created new off-site culinary events for the members.
- Conducted staff meetings with kitchen personnel regarding performance reviews and upcoming events and promotions.
- Determined schedules and staff requirements necessary to prepare and plate food.
Education
Executive Leadership Certificate
ECornell
10-2020
Food & Beverage Certificate
ECornell
10-2020
Associate of Arts - Culinary
Culinary Institute of America
Hyde Park, NY01-2007
Skills
- Sanitation standards
- Recipe creation
- Catering management
- Allergen awareness
- Menu development
- Waste reduction
- Sustainable sourcing
- Food safety compliance
- Recipes and menu planning
- Banquet operations
- Refining staff training
- Policy development
- Process improvements
- Performance improvement
Other
- United States Marine Corp, July 1997- August 2001 Honorable discharge
- Nomad restaurant, Chef de Cuisine, Oct 2011- Nov 2013 Jumeirah, Dubai
- Morimoto restaurant, Omakase chef, April 2010- Oct 2011 NY
- Blue Smoke, Danny Meyer group, Chef Tournant
- Gotham Bar and Grill, Sous chef
- South Gate restaurant, sous chef, Jumeirah Essex House, NY
- Brassiere 8 1/2 restaurant, Chef de partie
- Nobu restaurant, Sushi apprentice, Tribeca NY
- Union Square cafe, Danny Meyer's group, NY
References
References available upon request.
Timeline
Corporate Executive Chef
Flagship culinary service
05.2022 - Current
Resort Chef
Rosewood Miramar Beach
03.2021 - 05.2022
Executive Sous Chef
Four Seasons Hotel
05.2018 - 12.2020
Executive Chef
Calistoga ranch, Auberge Resort
06.2017 - 05.2018
Senior Chef De Cuisine
Four Seasons Resort Hualalai
01.2014 - 06.2017
Executive Leadership Certificate
ECornell
Food & Beverage Certificate
ECornell
Associate of Arts - Culinary
Culinary Institute of America