Open To Work
JOSEPH Weems
New Haven,CT
Summary
Accomplished executive chef with extensive culinary leadership in upscale environments. Maintained 97% health inspection scores while enhancing operational efficiency and driving revenue growth through innovative menu design and team development. Expertise in cultivating high-performing teams to elevate guest experiences.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Consultant Executive Chef & Beverage Manager
Wrights Mill Farm
Canterbury, Connecticut
03.2025 - Current
- Collaborated with farmers to source fresh produce and meats for dishes.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Provided input into overall restaurant operations including menu design, marketing initiatives, budgeting decisions.
- Researched emerging trends in the industry such as craft beers or specialty cocktails in order to stay current with changing consumer tastes.
- Identified cost savings opportunities through analysis of purchasing practices and negotiations with vendors.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Fostered a positive work environment through effective communication and team-building activities.
Executive Chef
HEI Hotels & Resorts Hyatt Regency
Jersey City, NJ
08.2022 - 10.2025
- Led team in opening operation, orchestrating tasks, developing menus, establishing ordering/purchasing guidelines, and implementing sanitation procedures.
- Fostered inspiring team environment with open communication and clear team goals through empathy and accountability strategies.
- Assessed training needs and coached team to enhance skills.
- Averaged scores of 97% on local health department inspections.
- Hyatt Regency, Jersey City, NJ. 350 rooms, F&B operation of $18 million per year. The Whitley Hotel, A Luxury Hotel (Formerly Ritz Carlton) 525 rooms, F&B operation of $22 million per year.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
Executive Chef
New York Presbyterian Hospital Weill-Cornell
04.2017 - 08.2022
- Establishes goal of ensuring that quality culinary dishes are served on an efficient schedule to boost a hospital’s overall patient experience through Press Ganey.
- Oversaw culinary team of 65 in full-time roles, managing food supply deliveries in mornings, special menu preparations in afternoons, and kitchen supervision during service hours.
- Developed team members responsible for maximizing productivity of kitchen staff, including chefs, cooks, culinary assistants, apprentices, sous chefs, and dishwashers.
- Identified and resolved opportunities in 24-hour kitchen through employee committees, maintaining urgency and demonstrating strategic leadership.
Corporate Executive Sous Chef
American Cruise Lines & Pearl Seas
Guilford, CT
01.2014 - 01.2017
- Managed culinary and front of house teams, optimizing guest experiences and enhancing staff development opportunities through effective food service, management, and leadership skills.
- Recruited, trained, and developed staff while overseeing intern/extern training programs to build a skilled and motivated team.
- Collaborated with vendors and manufacturers to enhance food quality and diversity, implementing changes in product specifications and sourcing regionally relevant ingredients.
- Develop and implement authentic contemporary menus, incorporating current culinary trends and guest needs, location/regional menus per sailing instructions.
- Prepare, manage, and adhere to food and beverage budget, including all labor and food costs.
- Accomplishments: Slashed costs without sacrificing quality on weekly basis by averaging $18.50 PPN, below budgeted $22.85 PPN.
- Created and enhanced policies, procedures, and training programs for Fleet of 7 Vessels.
Executive Sous Chef/Executive Chef
Norwegian Cruise Line
Miami, FL
01.2012 - 01.2014
- Oversaw and directed daily operations of 14 International dining outlets, Asian, Mediterranean, Eastern & Western European, Italian, French and South American on board and catering functions, including logistics, training, and staff activities.
- Managed culinary and front of house teams to enhance guest experiences and foster staff development.
- Created and established menus reflecting current culinary trends and addressing guest preferences.
- Offered diverse, quality cuisine by collaborating with vendors and manufacturers to elevate food products through changes in product specifications.
- Ensured operational efficiency by overseeing and coordinating purchasing, member events, and culinary classes.
- Prepared, managed, and adhered to food and beverage budget, including all labor and food costs.
- Developed and implemented policies, procedures, and training programs to ensure operational excellence.
- Reduced & maintained costs while increasing quality on a weekly basis by averaging $0.62PP below budget.
Education
Associate of Science Degree - Culinary Arts
Johnson & Wales University
Providence, RISkills
- Menu design
- Operations management and budgeting
- Cost control and safety compliance
- Inventory management
- Kaizen procedures and HACCP systems
- Dietary planning
- Customer service leadership
- Training and development programs
- Problem solving
- European and international cuisines
Affiliations
- American Liver Foundation, 12/01/10
- Lancaster County Hospice, Culinary Chair, 05/01/10
- American Culinary Federation, 01/01/80
- Culinary Federation Chain de Rotisserie
Certification
Serve Safe Certified, 2027
Awards
- Letters of Recognition, Lancaster County Hospice, 2010-2013
- Board Member, Westmoreland Community College, 2010-2014
- Culinary Advisor, Westmoreland Community College, 2010-Present
- Culinary Advisor, Somerset Technology, 2010-Present
- Board Member, Westmoreland & Allegheny Counties, 2010-Present
- Culinary Co-Chairman, American Liver Foundation & Flavors of Pittsburgh, 2010-Present
Work Preference
Job Search Status
Open to workWork Type
Full TimeLocation Preference
On-SiteRemoteHybridSalary Range
$140000/yr - $200000/yrTimeline
Consultant Executive Chef & Beverage Manager
Wrights Mill Farm
03.2025 - Current
Executive Chef
HEI Hotels & Resorts Hyatt Regency
08.2022 - 10.2025
Executive Chef
New York Presbyterian Hospital Weill-Cornell
04.2017 - 08.2022
Corporate Executive Sous Chef
American Cruise Lines & Pearl Seas
01.2014 - 01.2017
Executive Sous Chef/Executive Chef
Norwegian Cruise Line
01.2012 - 01.2014
Associate of Science Degree - Culinary Arts
Johnson & Wales University