JOSEPH JOHNSON
Detroit,MI
Summary
Dynamic Executive Chef with a proven track record at Remington Hotels, driving $2M+ in annual revenue through strategic menu engineering and vendor negotiations. Expert in culinary operations management and team leadership, achieving a remarkable 92% guest satisfaction score while reducing food costs significantly. Committed to excellence and operational efficiency. Dynamic Executive Chef with a proven track record in culinary operations management, driving $2M+ in annual revenue while optimizing food costs and enhancing guest satisfaction.
Overview
21
21
years of professional experience
Work History
Executive Chef
Remington Hotels - Detroit Sheraton Airport
Romulus, MI
01.2022 - Current
- Lead all culinary operations across banquet, room service, and restaurant outlets
- Drive $2M+ annual food & beverage revenue while maintaining average food cost of 24-27%, outperforming brand targets
- Own menu engineering, purchasing, inventory control, and vendor negotiations to maximize margins and consistency
- Utilize Marriott Avendra systems for procurement, forecasting, and compliance
- Partner with hotel leadership to improve guest satisfaction, banquet execution, and operational efficiency
- 378-room full-service airport hotel with upscale banquets, room service, and à la carte dining.
Senior Underwriter
United Wholesale Mortgage
Detroit, MI
01.2022 - 09.2022
- Ranked #1 Senior Underwriter (May 2022) for accuracy and performance
- Strengthened audit readiness, compliance documentation, and data accuracy in a regulated environment
- Ensured precise data entry and adherence to government and real-estate compliance standards
- Experience directly transferable to financial oversight, compliance, reporting, and operational accountability
Executive Chef
Jimmy John's Field
Utica, MI
01.2017 - 01.2022
- Directed food & beverage operations for a high-volume venue with 150+ seasonal employees
- Generated $10M in seasonal revenue while maintaining quality and consistency
- Developed standardized recipes, menu costing, and inventory systems to control costs
- Oversaw purchasing, receiving, and production for game days and events
- 5,000-seat professional baseball stadium.
Executive Chef
Oakhurst Golf & Country Club
Clarkston, MI
01.2018 - 01.2020
- Led 50+ direct reports across all food & beverage outlets for a 550-member club with $1.8M annual F&B sales
- Increased food quality survey scores from 53% to 92% within two years, earning regional recognition
- Improved overall guest satisfaction from 60% to 91% in one season
- Reduced food cost from 42% to 36% within six months through menu redesign, vendor renegotiation, and inventory controls
- Corrected inherited financial reporting and budget allocation issues, enabling accurate forecasting and smarter spending
- Implemented FOH/BOH training programs, weekly specials, wine events, and member cooking classes to strengthen engagement
- Upscale private club with full banquet facilities and à la carte dining.
Executive Sous Chef
Oakhurst Golf & Country Club
Clarkston, MI
01.2018 - 12.2018
- Managed inventory, procurement, and labor levels within corporate budget guidelines
- Supported daily culinary operations and assisted in financial controls
Sous Chef
5ive Restaurant - Inn at St. John's
Plymouth, MI
01.2010 - 12.2017
- Trained and supervised 20+ kitchen staff in classical French techniques
- Managed food costing, budgeting, and seasonal menu development
- Collaborated with FOH leadership on daily service and special events
Lead Cook / Sous Chef
The Village Club
Bloomfield Hills, MI
01.2010 - 12.2017
- Supported daily operations at an upscale private women's club
- Assisted with banquet events up to 500 guests
- Contributed to menu planning, food costing, and staff training
Lead Cook
Lost Tree Club
Palm Beach Gardens, FL
01.2009 - 12.2010
- Supported operations across two facilities with full banquet services
- Assisted with inventory, purchasing, and menu development
- Delivered customized menus for dietary and special-needs members
Lead Rounds Chef
Oakland Hills Country Club
Bloomfield Hills, MI
01.2005 - 12.2009
- Trained across all kitchen stations and banquet operations
- Assisted with menu writing, purchasing, budgeting, and cost reduction
- Recipient of American Culinary Federation Achievement of Culinary Excellence Award (2008)
Education
Bachelor of Science - Restaurant & Hotel Management
The Art Institute of Pittsburgh
Pittsburgh, PAPittsburgh, PA
Associate of Applied Science - Culinary Arts
Le Cordon Bleu - Orlando Culinary Academy
Orlando, FLOrlando, FL
Skills
- Culinary Operations Management
- Food & Beverage P&L Oversight
- Menu Engineering & Cost Control
- Food Cost Reduction
- Vendor Negotiation & Procurement
- Banquet & High-Volume Operations
- Team Leadership & Training
- Inventory Control & Forecasting
- Guest & Member Satisfaction
- Food Safety, Sanitation & Compliance
- Microsoft Office suite
- ChefTec
- Marriott Avendra
- Mac OS
- Windows
- Inventory management
- Revenue generation
- Problem solving
- Effective communication
- Team leadership
- Training development
- Fine-dining expertise
- Staff scheduling
- ServSafe certification
Personal Information
Title: Executive Chef | Culinary Operations Leader | Hospitality Strategist
Certifications Affiliations
- ServSafe Certified
- ServSafe Proctor - National Restaurant Association
- Member, American Culinary Federation
- Member, Eta Sigma Delta
- Member, d'Escoffier Society
Timeline
Executive Chef
Remington Hotels - Detroit Sheraton Airport
01.2022 - Current
Senior Underwriter
United Wholesale Mortgage
01.2022 - 09.2022
Executive Chef
Oakhurst Golf & Country Club
01.2018 - 01.2020
Executive Sous Chef
Oakhurst Golf & Country Club
01.2018 - 12.2018
Executive Chef
Jimmy John's Field
01.2017 - 01.2022
Sous Chef
5ive Restaurant - Inn at St. John's
01.2010 - 12.2017
Lead Cook / Sous Chef
The Village Club
01.2010 - 12.2017
Lead Cook
Lost Tree Club
01.2009 - 12.2010
Lead Rounds Chef
Oakland Hills Country Club
01.2005 - 12.2009
Bachelor of Science - Restaurant & Hotel Management
The Art Institute of Pittsburgh
Associate of Applied Science - Culinary Arts
Le Cordon Bleu - Orlando Culinary Academy