Joseph L Senora
Lehigh Acres,FL
Summary
Executive Chef with over 20 years of experience leading high-volume, upscale dining operations. Proven success managing teams of 50+ employees, increasing annual revenue from $2 million to $3–4 million, and delivering exceptional guest dining experiences. Skilled in menu development, food cost control, inventory management, staff training, and kitchen operations. Culinary degree trained in France with a strong commitment to food quality, operational excellence, and team development. ServSafe certified with a track record of maintaining the highest standards of food safety and customer satisfaction.
Overview
26
26
years of professional experience
Work History
Executive Chef Manager
Morton the Steak House in North Miami
11.2016 - Current
- Developed seasonal menus, incorporating local ingredients and customer preferences.
- Directed culinary operations, ensuring consistent quality and adherence to high standards.
- Oversaw business operations, inventory control, and customer service for restaurant.
SousChef
The Oceanaire Seafood Room Miami
10.2010 - 09.2016
- Organized kitchen staff to fully set up for daily operations Set controls to operate within budget, help create new menu on a daily basis
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Sous Chef
Hard Rock and Seminole
Miami
02.2006 - 08.2010
- Developed and implemented menu items aligned with brand standards and guest preferences.
- Led daily briefings to coordinate team efforts for smooth kitchen operations during service shifts.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Kitchen Supervisor
Tequila Ranch Restaurant
12.2004 - 01.2006
- Supervised kitchen staff, ensuring adherence to food safety standards and operational protocols.
- Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
Kitchen Supervisor
JW Marriott Hotel
12.2000 - 10.2004
- Coordinated daily kitchen operations, aligning workflow with restaurant objectives for timely service delivery.
- Mentored junior staff, fostering a collaborative environment that encouraged professional growth and teamwork.
Education
English And Culinary Arts - Culinary Arts
Miami Dade College
Miami, FLGED -
Lindsey Hopkins Technical Educational Adult Center
Miami, FLSkills
- Culinary Leadership
- Kitchen Operations Management
- Team Leadership
- Revenue Growth
- High Volume Dining operations
- Inventory Management
- Staff training and development
- Menu Development and innovation
- Food Safety and Sanitation Servsafe
Accomplishments
Led and Developed a team of 50+ kitchen and front of house employees.
Increased Annual revenue from $2m to $3-$4M
Earned a Promotion from Oceanaire To Morton The Steakhouse based on strong leadership and operational skills
Managed High volume kitchen operations while maintaining exceptional food quality and guest satisfaction
Timeline
Executive Chef Manager
Morton the Steak House in North Miami
11.2016 - Current
SousChef
The Oceanaire Seafood Room Miami
10.2010 - 09.2016
Sous Chef
Hard Rock and Seminole
02.2006 - 08.2010
Kitchen Supervisor
Tequila Ranch Restaurant
12.2004 - 01.2006
Kitchen Supervisor
JW Marriott Hotel
12.2000 - 10.2004
English And Culinary Arts - Culinary Arts
Miami Dade College
GED -
Lindsey Hopkins Technical Educational Adult Center