Joseph Thomas
The Colony,TX
Summary
An accomplished Chef with a positive, hardworking attitude and a hands-on leadership style, boasting over 20 years of experience managing restaurant operations in high-end establishments. Skilled in leading both back-of-house and front-of-house teams, ensuring the highest standards in inventory management, food, labor, and supply costing, as well as adherence to food safety policies and guidelines.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Corporate Chef
Driftwood Hospitality Management LLC
North Palm Beach, FL
01.2023 - Current
- Managed and coordinated the activities of executives in charge of food and beverage across a network of 45 full-service hotels representing major hospitality brands like Marriott, Hilton, and IHG.
- Elevated the corporation by introducing new culinary outlets like Tex-Mex restaurants; classical French bistros; authentic Smoke Houses; distinctive Steakhouse venues; upscale Sports bars with a unique twist; and trendy Small Plate/Tapas spots.
- Maintained an upward trajectory of yearly revenue, reaching 120 million annually.
- Streamlined processes for bar snack mix recipes programming, marketplace product sourcing oversight, and procurement rebate program management.
- Introduced an efficient task force division program inside and outside the organization.
Executive Chef F&B
Hilton
Appleton, WI
07.2021 - 07.2023
- Recruited for rebranding Red Lion to Hilton Hotel, overseeing 3 restaurant outlets and managing a banquet space of 70,000 sq ft.
- Implemented fresh new menu offerings throughout the property, elevating overall food quality at Harvest Kitchen & Pantry, Clubhouse Kitchen & Bar, and Vince Lombardi's Steakhouse.
- Activated monthly cooking segments on local news channels promoting Hilton Appleton Paper Valley's presence in the community.
- Responsible for organizing and executing culinary offerings for NFL football teams in partnership with head dietitians and coordinators. All visiting teams playing against the Green Bay Packers stayed at Hilton Appleton Paper Valley Hotel.
- Cultivated connections with Wisconsin's highest quality producers and farmers for improved local product sourcing.
Executive Chef
Sand Valley Golf Resort
Rome, WI
06.2020 - 07.2021
- Spearheaded and supervised all aspects of Sand Valley's culinary operations, surpassing guest expectations in line with the company's strict standards.
- Managed a team of 46 culinary professionals during peak season and supervised a team of 15 in winter programming, overseeing a 4 million dollar operation.
- Created personalized dining options for patrons residing in cottage accommodations.
- Determined production schedules and worker-time requirements to ensure timely delivery of services.
Culinary Director
Rondele Ranch Estate
Harshaw, WI
09.2019 - 07.2020
- Managed and fulfilled culinary requirements, while creating timely calendars for weekly, monthly, and yearly events.
- Trained and onboarded FOH/BOH personnel in accordance with event specifications.
- Adapted all events to meet the unique preferences and expectations of each client
- Hosted weekly cooking show segment on WJFW channel 12 Rhinelander, Ranch to Fork
- Established effective methods to source from a wide range of local farmers, producers, and major purveyors based on the requirements of each event
- Demonstrated ability to effectively control food expenses and maintain profitability
- Created and managed various culinary events including weekly firewood oven pizzas, monthly cooking classes, and monthly wine/beer/spirit dinners.
Executive Chef
SentryWorld
Stevens Point, WI
03.2018 - 09.2019
- Culinary department head for all meetings and events of SentryWorld
- Managed and delegated all culinary events in SentryWorlds banquet halls and meeting rooms, inflight aviation catering, residential center and off premise catering events at other SentryWorld locations
- 1st place winner, judges choice at the local food fair potato competition, sponsored by Central Rivers Farmshed
- Designed, developed and implemented all culinary food menus on a yearly basis, customized event menus, and seasonal holiday menus
- Ability to assess organizational needs and implement administrative procedures, as working with human resource, coordinating with other working departments, administrating scheduling
- Successfully operated and managed the U.S.G.A Girls Championship, as well as events of 3,500 attendees, 52 weddings yearly, as well as 700 total events yearly.
Executive Chef
Sconni's Ale House & Eatery
Schofield, WI
03.2016 - 03.2018
- Developed farm to fork sourcing concept on chef's specials menu, Sunday brunch as well as main menu
- Lead kitchen staff as well as front of house to higher quality food standards, in preparing , presenting and knowledge of where food was sourced and background of recipes
- Increased food revenue 35% first year as restaurant chef and designed full kitchen remodel to increase production
- Launched Trilocal recipe box service as restaurant chef to community, to boost community support.
Executive Chef
Hiawatha Restaurant & Lounge
Wausau, WI
04.2014 - 03.2016
- Executed new menu concept, created buzz in the community with fresh new ideas to food presentation, preparing and updated food style
- Determined production schedule's and staff requirements necessary to ensure timely delivery of service
- Wrote, executed and trained front of house & back of house on new menu concept
- Developed increased revenue as taking role as executive chef.
Education
Associate of Arts, Culinary Arts -
Madison Area Technical College
06.2000
Skills
- Inventory Management
- Leadership
- Analytical and Critical Thinking
- Excellent Communication
- Task Prioritization
- Relationship Building
- Training & Development
- Quality Assurance
Affiliations
- Co-Creator, Trilocal, Wausau, WI, 08/2017
- CEO/Creator, Black Umami Garlic, Wausau, WI, 01/2017
Certification
Wisconsin Food Safety Certification, Wausau, WI, 03/2021, 03/2026
Timeline
Corporate Chef
Driftwood Hospitality Management LLC
01.2023 - Current
Executive Chef F&B
Hilton
07.2021 - 07.2023
Executive Chef
Sand Valley Golf Resort
06.2020 - 07.2021
Culinary Director
Rondele Ranch Estate
09.2019 - 07.2020
Executive Chef
SentryWorld
03.2018 - 09.2019
Executive Chef
Sconni's Ale House & Eatery
03.2016 - 03.2018
Executive Chef
Hiawatha Restaurant & Lounge
04.2014 - 03.2016
Associate of Arts, Culinary Arts -
Madison Area Technical College