Paul E. Scheible Jr.
Port St. Lucie,FL
Summary
A dynamic and visionary professional with expertise in kitchen standards, cross-merchandising, customer engagement, and customer satisfaction. Experienced in brand management, partnerships, identifying new opportunities, kitchen operations, and organizational restructuring. An articulate written and verbal communicator with capabilities in team development, process improvements, event coordination, cooking stations, and vendor relations. Able to build and cultivate long-term relationships with customers.
Overview
44
44
years of professional experience
Work History
Fresh Specialist
US Foods
07.2024 - 10.2025
- Mentored sales teams to enhance meats, seafood, and fresh produce programs.
- Work with the sales team, customers and prospects to place new product sales.
- Collaborated with purchasing team to align product offerings with local market preferences.
- Executed food shows and customer-driven events to engage clients and showcase products.
Corporate Chef/Business Development
Food Sales East
11.2021 - 06.2024
- Spearheaded high end vendor partner food demos and presentations (EX. best presentation out of 6 teams for the opening cocktail party IFDA Conference, Ritz Carlton, Orlando 2024)
- Worked with both purchasing and sales teams to ensure that the products that FSE represents are stocked in each house appropriate to the market.
- Worked with sales force(s) on training of products at sales meetings.
- Participated in Food Shows on behalf of FSE vendor partners.
- Managed two local broadline distribution centers, (US Foods, Boca Raton & Performance Foodservice Miami.
Corporate Chef/Managing Partner
Ipinium U.S.A.
Jupiter, FL
01.2019 - 04.2020
- Secured the North American distribution rights to a unique line of cooking products produced in Sweden.
- Collaborated with Swedish corporate office to develop go-to-market strategies for product launch.
- Coordinated purchase orders and logistics to ensure timely product availability.
- Secured warehouse space and organized setup for streamlined product distribution.
- Established a comprehensive distribution network to enhance product reach.
Corporate Chef/Business Development
Grand Western/Cheney Brothers
Riviera Beach, FL
01.2013 - 01.2019
- Achieved Vendor of the Year in 2014 and 2017; and Culinarian of the Year in 2018 by American Culinary Federation, Palm Beach County Chapter.
- Coordinated and executed large meat booth at food shows, focusing on effective merchandising and cross-merchandising strategies.
- Establish sales training programs in several areas and create and update recipe and merchandising collections.
- Captured creative product/food photographs, developed chef teams for recipe collections, and supported home delivery/yacht provision programs.
- Interact with customers to develop long-lasting relationships while promoting loyalty to the brand.
- Implemented customer visitation and cutting program in test kitchen, establishing CBI kitchen standards through daily cutting execution.
- Served as key member of the grandwesternsteak.com program; redesigned the website, added new photographs, educated on products, and provided cooking demo videos.
Corporate Chef/Brands Manager
Performance Foodservice
Miami, FL
01.2011 - 01.2013
- Partnered with sales teams and management to identify and secure new business opportunities, leveraging culinary expertise for business development.
- Appointed to Corporate Chefs Advisory Council for performance and culinary expertise; contributed to research and development efforts.
- Updated kitchen processes and procedures and redesigned branded products through effective collaboration.
- Delivered signature brand training sessions and interactive customer presentations.
- Participated in national merchandising events by delivering product demonstrations, cooking stations, and product launches.
- Restructured test kitchen for customer open house cutting program, facilitating engagement and interaction.
Brands Manager/Division Chef
US Foodservice
Boca Raton, FL
01.2004 - 01.2011
- Trained and mentored sales professionals on signature brands, partnered with procurement and vendors to launch new products, and delivered interactive customer presentations.
- Conducted sales calls to engage prospective customers, supported new concept rollouts, and actively participated in regional food shows.
- Coordinated cross-merchandising initiatives across all US Foodservice brands to enhance brand visibility and product offerings.
- Collaborated with sales associates and leadership to secure new business opportunities through culinary knowledge utilization and product cuttings.
- Directed coordination and execution of food show and culinary conference events; secured vendors, developed floor layouts, designed recipes, organized cooking demonstrations, and ensured comprehensive brand representation.
- Planned "Chefs Night Out" customer events with emphasis on cross-merchandising signature brands and culinary demonstrations.
- Contributed to the corporate culinary team and participated in numerous events at the corporate level.
Executive Chef
Seagate Hotel and Beach Club
Delray Beach, Florida
06.1994 - 07.2003
- Oversaw kitchen operations ensuring high standards of food safety and sanitation.
- Trained and mentored kitchen staff on culinary techniques and best practices.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Designed seasonal menus using local ingredients to enhance dining experiences.
- Created new menu items and supervised quality to ensure adherence to standards while managing food expenses.
- Monitored quality, presentation, and quantities of plated food across line.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Fostered positive team environment, encouraging creativity and collaboration to enhance culinary innovation.
- Developed relationships with local suppliers, enhancing freshness of produce and seafood offerings.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
Executive Chef
Wellington Club/Club Corp.of America
Wellington, Florida
05.1989 - 03.1994
- Oversaw kitchen operations, ensuring compliance with food safety and sanitation standards.
- Trained and mentored kitchen staff on culinary techniques and industry best practices.
- Designed seasonal menus featuring local ingredients to elevate dining experiences.
- Created innovative menu items while overseeing food expenses and ensuring quality control.
- Managed inventory and procurement processes to maintain optimal stock levels and reduce waste.
- Developed partnerships with local suppliers to enhance sourcing of fresh produce and seafood.
- Fostered a collaborative team environment that encouraged creativity among staff members.
- Established a culture of safety by enforcing strict kitchen safety protocols.
Executive Chef
Hotel Sofitel/ Accor North Amerca
Miami, Florida
05.1988 - 10.1989
- Oversaw kitchen operations ensuring high standards of food safety and sanitation.
- Trained and mentored kitchen staff on culinary techniques and best practices.
- Coordinated menu planning, recipe development, and daily operations to ensure seamless restaurant performance.
- Created innovative dishes that fused global flavors with traditional cuisine, elevating menu offerings.
- Created daily specials based on seasonal ingredients and customer feedback.
- Collaborated with management to develop unique catering options for special events, enhancing guest experience.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Fostered a positive team environment, encouraging creativity and collaboration among staff.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Utilized local, fresh food products to support local economies and showcase community support.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Executive Chef
Novotel/Accor North America
Manhattan, New York
06.1985 - 10.1988
- Oversaw kitchen operations ensuring high standards of food safety and sanitation.
- Trained and mentored kitchen staff on culinary techniques and best practices.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Streamlined kitchen processes to reduce wait times and increase guest capacity.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed inventory and procurement to optimize stock levels and minimize waste.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Conducted regular staff meetings to align on menu changes, special events, and promotions.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Performed financial analysis and recommended effective methods to cut costs.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Monitored quality, presentation, and quantities of plated food across line.
- Provided guidance and support for Sous Chefs during peak service hours.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Improved performance of team members resulting in high-quality meals produced daily.
- Coordinated with front-of-house staff regarding reservations and table management.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Determined schedules and staff requirements necessary to prepare and plate food.
Chef Saucier
Vista Hotel/Hilton International
Manhattan, New York
07.1981 - 07.1985
- Collaborated with chefs to create innovative sauce recipes that enhanced menu offerings and guest experience.
- Prepared various sauces according to established recipes and hotel standards.
- Conducted quality checks on sauces to ensure consistency and flavor profiles.
- Trained junior cooks on sauce preparation techniques and best practices.
- Monitored the simmering process and adjusted heat accordingly.
- Adjusted seasonings to ensure optimal flavor profile.
- Measured ingredients accurately for each sauce recipe.
- Monitored ingredient inventory and reported shortages to kitchen management.
- Tracked supply needs for upcoming shifts to ensure timely restocking and uninterrupted kitchen operations.
- Provided guidance and training to new cooks regarding preparation methods for sauces.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Supported team members by completing essential duties during high-volume service to maintain efficiency.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Organized storage areas to maximize space efficiency while keeping ingredients safe.
- Replenished food items from inventory and rotated ingredients.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Performed regular maintenance on kitchen equipment such as stoves, mixers.
- Identified strategies to enhance revenue and reduce kitchen expenses while maintaining high guest satisfaction.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Coordinated supply orders with vendors to ensure pantry and refrigerator remained fully stocked.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Education
Associate of Arts - Culinary Arts
The Culinary Institute of America
Hyde Park, NY07-1981
Skills
- Recipe Development
- Creative innovation
- Culinary innovation
- Large Scale Preparation
- Food safety
- Recipe development
- Menu planning
- Product Demonstration
- Product Launches
- Product training
- Promotional Planning
- Program Management
- Supply chain management
- Supply management
- Quality assurance
- Supplier Collaboration
- Cross-functional teamwork
- Creative innovation
- Pressure handling
- ServSafe certified
- Product training
- Pressure handling
- ServSafe certified
Personal Information
Title: CCSP
Timeline
Fresh Specialist
US Foods
07.2024 - 10.2025
Corporate Chef/Business Development
Food Sales East
11.2021 - 06.2024
Corporate Chef/Managing Partner
Ipinium U.S.A.
01.2019 - 04.2020
Corporate Chef/Business Development
Grand Western/Cheney Brothers
01.2013 - 01.2019
Corporate Chef/Brands Manager
Performance Foodservice
01.2011 - 01.2013
Brands Manager/Division Chef
US Foodservice
01.2004 - 01.2011
Executive Chef
Seagate Hotel and Beach Club
06.1994 - 07.2003
Executive Chef
Wellington Club/Club Corp.of America
05.1989 - 03.1994
Executive Chef
Hotel Sofitel/ Accor North Amerca
05.1988 - 10.1989
Executive Chef
Novotel/Accor North America
06.1985 - 10.1988
Chef Saucier
Vista Hotel/Hilton International
07.1981 - 07.1985
Associate of Arts - Culinary Arts
The Culinary Institute of America