Joseph Nixon
Roseville,MI
Summary
Accomplished Executive Chef with a successful history at Shenandoah Country Club, recognized for enhancing member satisfaction through innovative menu design and effective inventory management. Demonstrates expertise in quality control and team leadership, driving operational efficiency while cultivating robust vendor partnerships to deliver outstanding culinary experiences.
Overview
29
29
years of professional experience
Work History
Executive Chef
Shenandoah Country Club
West Bloomfield, MI
11.2023 - Current
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Executive Chef
Red Run Golf Club
Royal Oak, MI
03.2018 - 10.2023
- Development and introduction of a very successful new menu resulted in increased member satisfaction and extraordinary Club membership growth of nearly 45% in just six years
- More responsive and member-driven menu items with emphasis on creativity
- Overhaul of kitchen pantry to include new salad presentations, in-house breads and refined accompaniments
- Employment of Pastry Chef, after decades of absence, resulting in additional membership approval
- Expansion of food service to include an additional kitchen location and revenue center, Park’s Place, leading to a 50 % increase in fair weather Club revenue
- Also, new halfway shack with expanded food offerings for golfers
- Planning and execution of all annual events such as Member-Member, holiday parties and private events
- Increase of overall efficiency in back of house through oversight of line cooks
- Created rules and procedures for the training and development of kitchen staff; staff size increased by 40%
CheF De Cuisine
Detroit Golf Club
Detroit, MI
03.2016 - 01.2018
Sous Chef
Meadowbrook country club
Northville, MI
04.2004 - 03.2016
Chef/ Part OWNER
Sports Venue Bar and Grill
Garden city, MI
04.2004 - 03.2015
Chef
Hilton Gardens Hotel
Romulus, MI
04.2005 - 07.2008
Sous Chef
Marriott Hotels
Romulus, MI
04.2002 - 03.2004
Sous Chef
Kiernans Steak House
Dearborn, MI
04.1996 - 03.2003
Education
Associates - Culinary Arts and Business
Schoolcraft College
Livonia, MISkills
- Inventory Management
- Quality Control and Oversight
- Special Events and Catering
- Customer service
- Staff recruiting and hiring
- Staff scheduling
- Food preparation, plating, and presentation
- Team leadership
- Sanitation Guidelines
- Cleaning and sanitation
- BOH Operations
- Kitchen staff management
- Food stock and supply management
- Safe food handling
Timeline
Executive Chef
Shenandoah Country Club
11.2023 - Current
Executive Chef
Red Run Golf Club
03.2018 - 10.2023
CheF De Cuisine
Detroit Golf Club
03.2016 - 01.2018
Chef
Hilton Gardens Hotel
04.2005 - 07.2008
Sous Chef
Meadowbrook country club
04.2004 - 03.2016
Chef/ Part OWNER
Sports Venue Bar and Grill
04.2004 - 03.2015
Sous Chef
Marriott Hotels
04.2002 - 03.2004
Sous Chef
Kiernans Steak House
04.1996 - 03.2003
Associates - Culinary Arts and Business
Schoolcraft College