JOSEPH MCCARTHY
Culinary/Hospitality
Evans,GA
Summary
Accomplished seasoned Culinary Executive possessing multi facet experience and progressive vision for innovative product development, a dedication and discipline to direct and manage multiple projects, cross functional collaboration skills, strategic planning, utilizing customer focused analytics while employing a hands-on leadership style that ensures projected results. Innovative Producer with 40 years of experience in all aspects of video production. Visionary creator, editor, storyteller and business operations manager with demonstrated to take an idea from concept to delivery to produce entertaining and inspiring pieces. Collaborative in working closely with strategic and creative teams to develop and produce quality video content. Expertise in preproduction logistics, planning, production, custom graphics composition, special effects and asset management.
Overview
39
39
years of professional experience
Work History
Chef Garde Manger
project leader, Executive Chef/Managing Owner
World Cuisine, LLC – Culinary Excellence Consultancy
05.2020 - Current
- Influencer of culinary excellence
- Seasoned
- Insightful food researcher and developer
- Creator of executable recipes
- Expert concept presenter
- Informed ingredient discovery & optimization
- Experienced leader & team manager
- Informed critical thinker of solutions
- Implementor of systems
- Designer of workflow efficiency, FreshRealm, Creator of Fresh Meals for National & Regional Retailers
New Product Development Chef
HQ, San Clemente
Ventura, CA, , NJ, GA
10.2020 - 12.2022
- CA, Indianápolis, IN, Sweedsboro, The contracted scope of work included:
- Documenting customer specific white paper-to scale up recipes, defining production processes, ingredient selection and sourcing, while adhering to all regulatory compliances
- Assembling and packaging product samples for National & Regional retail executive presentations
- Resulted in new product launch with Kroger (HomeChef), Walmart and Demoulas (Market Basket)
- Facilitating operational execution
- Optimizing current ingredient pantry as a member of a cross functional team, to validate ingredient cost design a cost optimization plan, which resulted in a twenty percent SKU reduction and a $100,000 annual COG reduction
- Conducted market research reviewing comparable in-store made recipes of “top five” meal kit, ready to cook and ready to eat meal retail sellers in the US versus Freshrealm produced comparable meals
- Positive cost saving results were adopted into the Freshrealm “sales & marketing strategy” for 2023 and beyond.
Producer
Caveman Foods, DBA Torn Apron
, MD
05.2020 - Current
Corporate Chef/contracted
- The contract scope of work included:
- The project included the creation of twelve start-up recipes, sourcing and evaluating all ingredients required for launch
- The documentation of production, labor, packaging, labeling and food costs to establish a retail pricing model
- Identifying venture capital partners, assessment of contract manufacturers, equipment sourcing, and designing fresh meal production workflow processes and standard operating procedures (SOP’s).
Owner/Managing Partner
Tino’s Pizzeria, Pizza Concept
Washington, DC
05.2018 - 12.2020
- As majority owner, of a newly created restaurant concept I assumed several roles which included:
- Conducted research and demographic studies, facilitated site selection, managed lease negotiations, created design & build construction plan, equipment selection, trade partner selection and contract negotiations, secured all regulatory, licenses and permits required
- Primary, Culinary Advisor to create food & beverage menus, select/set-up POS system to manage recipes, inventory, production and staffing schedules
Chief Financial Officer
- Authored grand opening business plan, managed P& L and balance sheets, vendors, payables, payroll, insurances, licenses, and required tax recording
- Designed Sales & Marketing plan- Implemented POS third party delivery system, directed and managed strategic marketing, advertisement, and social media execution
- Washington Post Top 10 Pizzeria’s two months after Grand Opening
Contracted Consultant
Kroger Co
Cincinnati, OH
06.2016 - 04.2018
Product Development Chef
- Culinary Innovation Center
- Created twelve grab and Go Salad and sandwiches, NEW packaging design selected for roll-out to all Kroger divisions
- Directed and managed production of eight NEW "Ready to Heat" meals for Corporate Test Division roll-out.
Culinary Specialist
- Fresh Kitchen Team
- Managed Nineteen, contracted commissary kitchens to produce Deli Department, Prepared Grab N Go sandwiches, Salads, Ready to eat Meals, and Produce Fresh Cut Fruits and vegetables
- Managed 200 plus active recipes, quality assurance adherence and consistent ingredient cost optimization
- Co-Created and ensured “Fresh Kitchen” partners executed production and product build best practices
- Advised Category Directors and Managers by co-creating "Stage Gate" processes to ensure recipe development to store launch was consistent, efficient, compliant, and profitable.
Executive Chef
WEGMANS FOOD MARKETS
Rochester, Alexandria, Gainesville, Fairfax, NY, VA, VA, VA
10.2009 - 05.2016
- Interviewed 600 Grand Opening-candidates, hired/trained 152 employees assigned to ten Prepared Foods departments
- Managed all facets of Prepared Foods achieving weekly sales of $280,000 representing a 13% sales penetration nearly double the company average
- Directly managed and mentored the personal development of eight Department Managers and twenty Team Leaders., Authored and directed development plans for two Sous Chef's resulting in their promotion to Executive Chef
- Designed and enforced "back to basics" guiding principles resulting in a 6% sales increase, reducing labor cost by 3%, purchases 4% resulting in a 6.2% increase in net contribution, surpassing the company goal by 2.2%., Managed a $15,000,000 annual Prepared Foods department ranked in the top three out of eighty-six stores
- Developed in collaboration with Prepared Foods Analyst production guide templates for the VA/MD division resulting in 4 % monthly sales increase, $150,000 reduction in purchases and net increase in monthly contribution of $120,000.
Chef/Managing Owner
WORLD CUISINE, LLC
Fairfax, VA
05.2002 - 10.2009
- Directly managed 20 "Top 200" restaurant chains contracted by Norpac Foods, Comarco Foods, Dari-Fair, White
- Toque, and Cap-Diana, FR
- Exceeded sales plan 5% annually
- Facilitated the launch of five new products resulting in $2,800,000 in new sales and total accumulated annual sales of $12,000,000
- Exclusive US Sales Agency representing Cap-Diana, FR pioneering sales $0-$350,000 in 12 months.
National Account Manager
NORPAC FOODS
Lake Oswego, OR
01.2000 - 01.2002
Director of Product
TOWNSEND POULTRY
Laurel, MD
01.1999 - 01.2000
Corporate Exécutive Chef
CUISINE SOLUTIONS
Alexandria, VA
01.1995 - 01.1999
Exécutive Chef, Executive Sous-Chef, Chef
HYATT HOTEL CORPORATION
Chicago, IL
01.1985 - 01.1995
Education
ASSOCIATE - CULINARY ARTS
CHEF
September 1983
BACHELOR OF SCIENCE studies - HOSPITALITY MANAGEMENT
Johnson & Wales
Skills
- Food Preparation and Safety
- Food Services
- Sauce Preparation
- Different Culinary Techniques
- Cooking and Baking
- Professional Relationships
- Culinary Staff Management
- Professional Development
- Kitchen Equipment Maintenance
- Production Standards
- Salad Assembly
- Equipment Inspection
- Restaurant Operation
- Timely Food Delivery
- Vendor Relationships
- Proper Food Storage
- Employee Scheduling
- Regulatory Guidelines
- Hospitality Management
- Profit Target Achievement
- Proper Storage Procedures
- Critical Thinking
- Garnishing and Plating
- Work Assignments
- Safe Food Handling Procedures
- Maintaining Reports
- Procedure Preparation
- Menu Development
- Process Evaluations
- Team Goals
- Employee Development
- Cost Efficiency
- High-Volume Environments
- Waste Reduction
- Collaborative Relationships
- Sandwich Artistry
- Cook Consistent Dishes
- Staff Supervision and Coordination
- Kitchen Inventory Management
- Blending Techniques
- Production Worksheets
- Estimate Food Needs
- New Recipe Creation
- Control Labor Costs
- Shipment Preparation
- Servsafe Certified
- Organization and Prioritization
- Calculations and Measurements
- Food Preparing, Plating and Presentation
Timeline
New Product Development Chef
HQ, San Clemente
10.2020 - 12.2022
project leader, Executive Chef/Managing Owner
World Cuisine, LLC – Culinary Excellence Consultancy
05.2020 - Current
Producer
Caveman Foods, DBA Torn Apron
05.2020 - Current
Owner/Managing Partner
Tino’s Pizzeria, Pizza Concept
05.2018 - 12.2020
Contracted Consultant
Kroger Co
06.2016 - 04.2018
Executive Chef
WEGMANS FOOD MARKETS
10.2009 - 05.2016
Chef/Managing Owner
WORLD CUISINE, LLC
05.2002 - 10.2009
National Account Manager
NORPAC FOODS
01.2000 - 01.2002
Director of Product
TOWNSEND POULTRY
01.1999 - 01.2000
Corporate Exécutive Chef
CUISINE SOLUTIONS
01.1995 - 01.1999
Exécutive Chef, Executive Sous-Chef, Chef
HYATT HOTEL CORPORATION
01.1985 - 01.1995
Chef Garde Manger
Corporate Chef/contracted
Chief Financial Officer
Product Development Chef
Culinary Specialist
ASSOCIATE - CULINARY ARTS
CHEF
BACHELOR OF SCIENCE studies - HOSPITALITY MANAGEMENT
Johnson & Wales