Joseph Resick
1609 3rd Street Cresson ,PA
Summary
Dynamic Senior Executive Chef with expertise in menu planning, kitchen management, and staff training. Proven ability to streamline processes and enhance guest satisfaction through innovative culinary offerings.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
42
42
years of professional experience
Work History
Senior Executive Chef
Seven Springs, Hidden Valley, Laurel Mountain Resorts
Champion, PA
10.2023 - Current
- Developed innovative seasonal menus aligned with resort themes and guest preferences.
- Managed kitchen staff, fostering teamwork and enhancing culinary skills through mentorship.
- Streamlined food preparation processes, reducing waste and improving efficiency in daily operations.
- Ensured compliance with health regulations and safety standards in high-volume kitchen environment.
- Led culinary events and promotions, enhancing guest experience and driving resort visibility.
- Analyzed customer feedback to refine menu offerings, increasing guest satisfaction ratings significantly.
- Implemented training programs for new chefs, elevating overall team performance and consistency.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Sous Chef- Chef - Executive Chef - Corporate Chef
Crown American Hotels
Johnstown, PA
07.1992 - 04.2021
- Supervised kitchen staff, ensuring adherence to health and safety standards.
- Developed and refined recipes to enhance menu offerings and guest satisfaction.
- Coordinated food preparation and presentation for large-scale events and banquets.
- Implemented inventory control measures to reduce waste and optimize costs.
- Also supervised 38 hotels and a Conference Center that 900 plus people Breakfast Lunch Dinner.
- Personal Chef of the Owner
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Banquet Chef
Motel Properties
Jekyll Island, GA
08.1988 - 06.1992
- Developed seasonal banquet menus in collaboration with event planners to enhance guest experiences.
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Streamlined food preparation processes, reducing waste and increasing efficiency during large events.
- Trained junior chefs on culinary techniques and presentation standards for banquet services.
Chef Apprentice
Seven Springs Resort
Champion, PA
12.1983 - 07.1988
- Assisted in preparing and plating dishes for restaurant service, ensuring quality and presentation standards.
- Maintained cleanliness and organization of kitchen areas, adhering to safety and sanitation regulations.
- Learned various cooking techniques and food preparation methods to support efficient kitchen operations.
Education
Teaching - Teaching Foods I, Foods II , Serv-safe
Penn Highlands College
Richland, PAAssociate of Science - Culinary Arts
Westmoreland County Community College
Youngwood, PA05-1987
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Catering and events
- Staff training
Timeline
Senior Executive Chef
Seven Springs, Hidden Valley, Laurel Mountain Resorts
10.2023 - Current
Sous Chef- Chef - Executive Chef - Corporate Chef
Crown American Hotels
07.1992 - 04.2021
Banquet Chef
Motel Properties
08.1988 - 06.1992
Chef Apprentice
Seven Springs Resort
12.1983 - 07.1988
Teaching - Teaching Foods I, Foods II , Serv-safe
Penn Highlands College
Associate of Science - Culinary Arts
Westmoreland County Community College