Joseph Rossi
Chicago,IL
Summary
Experienced Premium Protein Specialist with a robust background in culinary arts, boasting over 20 years of experience as a chef. Currently employed at Sysco Foods, I excel in sourcing, selecting, and promoting high-quality protein products. In my current role, I have consistently achieved at least 150% of plan for the last 12 quarters and was recognized as an Elite Club winner in 2024 for selling 1.25 million pounds of protein. My extensive culinary expertise, combined with a deep understanding of the food industry, allows me to provide exceptional service and innovative solutions to clients. I am passionate about leveraging my skills to drive sales, enhance customer satisfaction, and contribute to the success of my team and organization.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Premium Protein Specialist
SYSCO Food Services
01.2022 - Current
- Develop and execute targeted sales strategies for meat and seafood to achieve annual business goals.
- Identify customer needs and assemble a product mix that delivers solutions and meets business objectives.
- Utilize data analytics to prioritize sales opportunities.
- Actively seek and support top prospect conversions to Sysco.
- Stay informed about market conditions, product innovations, and competitors' products.
- Track activities and results using Salesforce.
- Leverage product sampling to close sales.
- Provide feedback on product quality, integrity, and customer satisfaction.
- Develop and maintain relationships with customers, chefs, and sales team members
Executive Chef
Miller's Pub
02.2016 - 01.2022
- 8.5 mm sales annually
- Oversaw and directed kitchen staff of 20 and individual position assignments.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Reduced food costs by 10 percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Created and managed budgets for operations and capital equipment.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Executive Sous Chef
Mastro's Steakhouse
03.2015 - 02.2016
- 15 mm sales annually
- Acted as head chef when required to maintain continuity of service and quality.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Prepared operational reports and analysis and made appropriate recommendations about progress and negative trends.
Sous Chef
The Capital Grille
03.2013 - 03.2015
- 7 mm sales annually
- Acted as head chef when required to maintain continuity of service and quality.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Sous Chef
Joe's Seafood, Prime Steak & Stone Crab
03.2012 - 03.2013
- 26 mm sales annually
- Planned and directed food preparation in a fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Executive Chef
Tavistock Restaurant Collection
03.2009 - 02.2012
- 3 mm annual sales
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Sous Chef
Fleming's Prime Steakhouse & Wine Bar
02.2008 - 03.2009
- 5 mm annual sales
- Oversaw and directed kitchen staff of 35 and individual position assignments.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Banquet Chef
BIN 36
06.2006 - 02.2008
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Executive Chef
ROOM 22
03.2004 - 06.2006
- Created seasonal American menu for the restaurant.
- Interview, hire, train, supervise, lead and fire associates.
- Controlled food and labor costs.
- Purchased kitchen equipment and designed the kitchen.
Line cook/ Tournant
Cornerstone Restaurants
10.1998 - 03.2004
Education
ASSOCIATE OF SCIENCE - CULINARY ARTS, Restaurant And Facility Operations
Kendall College
Evanston, IL2000
Skills
- Protein Product Expertise: In-depth knowledge of premium protein products, including sourcing, selection, and promotion
- Sales Achievement: Consistently exceeding sales targets, achieving at least 150% of plan for 12 consecutive quarters
- Customer Relationship Management: Building and maintaining strong relationships with clients to drive sales and customer satisfaction
- Culinary Arts: Over 20 years of experience as a chef, with expertise in various cooking techniques and cuisines
- Market Analysis: Ability to analyze market trends and consumer preferences to inform product selection and sales strategies
- Team Collaboration: Working effectively with cross-functional teams to achieve organizational goals
- Problem-Solving: Identifying and resolving issues to ensure smooth operations and customer satisfaction
- Communication: Strong verbal and written communication skills, essential for client interactions and team coordination
- Product Training: Educating clients and team members on product features, advantages and benefits
- Time Management: Efficiently managing time and resources to meet deadlines and sales targets
Certification
- ServSafe certification: Foodservice Manager
Timeline
Premium Protein Specialist
SYSCO Food Services
01.2022 - Current
Executive Chef
Miller's Pub
02.2016 - 01.2022
Executive Sous Chef
Mastro's Steakhouse
03.2015 - 02.2016
Sous Chef
The Capital Grille
03.2013 - 03.2015
Sous Chef
Joe's Seafood, Prime Steak & Stone Crab
03.2012 - 03.2013
Executive Chef
Tavistock Restaurant Collection
03.2009 - 02.2012
Executive Sous Chef
Fleming's Prime Steakhouse & Wine Bar
02.2008 - 03.2009
Banquet Chef
BIN 36
06.2006 - 02.2008
Executive Chef
ROOM 22
03.2004 - 06.2006
Line cook/ Tournant
Cornerstone Restaurants
10.1998 - 03.2004
ASSOCIATE OF SCIENCE - CULINARY ARTS, Restaurant And Facility Operations
Kendall College