NICHOLAS J. DISPENZA
Joliet,IL
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
21
21
years of professional experience
Work History
Food Fanatic Chef
US FOODS
04.2021 - Current
- Develops and conducts kitchen/operations assessments for customers and teams up with other members of the sales support team to build action plans to address short and long-term opportunities
- Deliver conclusions and present products that assist the customer in achieving business goals
- Leads the culinary vision, brings together the team, participates, and oversees the execution of all food components at sales meetings and other division events with a focus on creating a food driven culture
- With regards to training efforts, a key function is to create complex and dynamic presentations and/or take the lead on activities that help bring this culture to life
- Brings forth excellence in the realm of culinary demonstration, and has an ability to teach, connect and inspire in a way that strives to instill confidence and provide inspiration for, and with, US Foods Customers
- Involvement in the local restaurant community
- Cultivating relationships and seeking opportunity within the local restaurant scene and through local and national organizations or groups is a vital component to growth efforts
Executive Chef
Opera House Steak & Seafood & Irish Tyme Pub
05.2016 - 04.2021
- Oversee daily operations both FOH & BOH
- Created & designed menu/kitchen/and FOH systems
- Complete payroll both BOH – FOH/ budget labor /menu analysis
- Oversee all aspects of food operation with quality assurance
Room Chef/Sous Chef
Final Cut Steakhouse Hollywood Casino
03.2013 - 05.2016
- Oversee daily operations both FOH & BOH
- Operating at 38% FC : Budgeted 44%
- 2013 Directors Cut Winner Best Steakhouse Penn National Gaming/ 2014 Open Table Best Restaurant Award
- Create, design private VIP parties, menus, set at a high quality standard
Executive Sous Chef
White Eagle Country Club
06.2014 - 12.2014
- Manage daily inventory, banquets, weddings, and member dinner service
- Oversee operation with quality insurance, and present a high standard quality of work through employees
- Complete payroll for kitchen employees, budget labor and food
- Monthly menu creations, interaction with members, potential wedding/banquets clients
Sous Chef
The Royal Grove
06.2012 - 03.2013
- Assisting sister country club with daily operations
- Oversee club weddings and banquet parties/functions
Chef
The Royal Hawk Country Club
02.2010 - 03.2013
- Manage daily inventory and food cost
- Create, design and price new weekly menus that include specialty dinners
- Oversee all aspects of food operation with quality assurance
- Communicate with all staff, vendors and club members to ensure that consistent high quality food is served daily
- Team player that will help out in any area to maintain the highest quality of service and standards to club members
Lab Assistant to Senior Advisor
Joliet Junior College
08.2007 - 05.2011
- Displaying proper culinary cooking techniques to first and second year culinary students
- Assist in performing daily food production
- Assist students on daily culinary calisthenics
Short Order Cook
Provena St. Joseph Medical Center
04.2006 - 04.2009
Cold Food Production Assistant
White Fence Farm
02.2004 - 03.2006
Education
Associates Degree - Culinary Arts
Joliet Junior College
Joliet, IL05.2009
Skills
- Food safety and sanitation
- Customer service
- Cooking techniques
- Food presentation
- Team collaboration
- Kitchen operations
- Recipe creation
- Presentations & Live Food Demos
- Menu planning
References
- Chef Paul Bringas, Corporate Executive Chef of The Royal Country Clubs and Joliet Junior College Culinary Arts Instructor, Royal Country Clubs, 5N748 Burr Rd., St. Charles, IL, 630-440-3373
- Chef Larry Alexander, Executive Chef, Hollywood Casino Joliet, 777 Hollywood Blvd., Joliet, IL, 609-418-0264
- Chef Keith VonHoff, Culinary Arts Senior Advisor Instructor, Joliet Junior College, 1216 Houbolt Road, Joliet, IL, 60431, 815-280-2255
Timeline
Food Fanatic Chef
US FOODS
04.2021 - Current
Executive Chef
Opera House Steak & Seafood & Irish Tyme Pub
05.2016 - 04.2021
Executive Sous Chef
White Eagle Country Club
06.2014 - 12.2014
Room Chef/Sous Chef
Final Cut Steakhouse Hollywood Casino
03.2013 - 05.2016
Sous Chef
The Royal Grove
06.2012 - 03.2013
Chef
The Royal Hawk Country Club
02.2010 - 03.2013
Lab Assistant to Senior Advisor
Joliet Junior College
08.2007 - 05.2011
Short Order Cook
Provena St. Joseph Medical Center
04.2006 - 04.2009
Cold Food Production Assistant
White Fence Farm
02.2004 - 03.2006
Associates Degree - Culinary Arts
Joliet Junior College
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