Wes Campbell
Johnstown,OH
Summary
Dynamic professional with 20 years of experience in the foodservice industry. Excels at developing and executing innovative marketing strategies to drive sales. Deep understanding of customer needs to effectively boost sales and deliver exceptional service. Proven track record of implementing new culinary trends and adapting menus for sales growth. Expert presenter with a successful history of building and nurturing relationships with strategic client partners and customers. Extensive experience in menu creation, providing innovative solutions to foodservice challenges. Well-versed in serving GPO customers, healthcare, C&U, and traditional foodservice sectors. Possesses a natural knack for staying calm under pressure and adapting seamlessly.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Culinary Director
Acxion Foodservice
Remote - Ohio
03.2022 - 06.2023
- Collaborated with multiple teams on promotional campaigns,Internal sales incentives and customer menu Ideations driving increased sales and customer relationships
- Worked hand-in-hand with Clients to test, review and develop recipes for new Items launches. Including, building out measured recipe concepts for their online product portfolio.
- Lead and assist in National and regional Chain recipe Ideation sessions.
- Built and Supported a team of 40 local market Chefs nationally
- Lead annual/Quarterly Sales Campaigns to align with Client priorities driving consistency while incorporating local market knowledge.
- Trusted culinary consultant for high-level foodservice manufacturers
- Review monthly Client revenue and develop strategies to increase sales from a culinary perspective.
Non-Commercial Segment Specialist | Market Chef
WAYPOINT
Ohio
03.2022 - 06.2023
- Drive new sales and develop relationships with top GPO's customers in the central Ohio sales area.
- Lead multiple ideation sessions at Ohio State University, Ohio State Medical Center, Ohio University, and Mount Carmel Medical Center.
- Responsible for 12 customer in-person calls a week, and always achieved and or exceeded my annual sales goals
Operator Specialist | Market Chef
WAYPOINT
Ohio
02.2016 - 03.2022
Culinary support for the sales team in Ohio, Kentucky, Indiana and Western Pennsylvania
Help drive new sales for our brokered clients at the street level operator. Including support the distribution sales team of Sysco, US foods, and GFS. All in the Central Ohio market
- Reduced machine downtime by conducting regular maintenance checks and addressing issues promptly.
Sou Chef | Bloch Café Manager
THE OHIO STATE WEXNER MEDICAL CENTER
10.2013 - 02.2016
- Managed, opened, created, and operated the Bloch Café
- A new concept in Healthcare/Hospitals
- Created a conceptual dining area and menu around cancer fighting ingredients
- Located on the 14th floor on the Solove Cancer Unit, of the Wexner Medical Center
- Each recipe on the menu had to have at least 1 cancer fighting ingredient
- This menu consisted of a cook to order, soup, salad, sandwich, entrée, and flatbread that changed every day for a month
- As well as 5 grab n go options that changed weekly, and a daily breakfast menu
- The Menu would change 4 times a year with the seasons
- I oversaw Menu writing, recipe development, procurement, budget, special event hosting with menu creation and employee management and training.
Sou Chef | Manager
The Wine Guy
08.2009 - 12.2012
- Manager of a fine dining Wine and Italian inspired restaurant
- Oversaw scheduling and management of 9 employees
- Oversaw and ran the daily prep and dinner service, for everything back of house.
Line Cook | Assistant Manager
Rusty Bucket
01.2009 - 08.2010
Kitchen Manager
Beef O Brady's
Ohio
08.2004 - 01.2008
Ran all aspects of day to day operations from food cost, scheduling, hiring, training, ordering and Front of House support
Education
Bachelor of Science - Nutrition in Industry
THE OHIO STATE UNIVERSITY
Columbus, OH01.2012
Skills
- Calm in critical situations
- Menu development
- Recipe creation
- Food Trend Awareness
- Teamwork and Collaboration
- Time Management
- Problem-Solving
- Multitasking
- Adaptability and Flexibility
- Engaging Group Presenter
- Relationship Building
Accomplishments
- Won Best Wellness Concept (The Bloch Café) for Food Management Magazine (MUFSO 2014)
- Creator of the Bloch Café Menu within the Wexner Medical Center
- Author and Creator of Full Bellies Full Minds Cookbook. (Family cookbook developed for low-income families to eat healthy and cook more) All profits were donated/given to Sprout 5 to support their initiative to provide free meals to the children attending (2021)
- Hughes Cornerstone Award recipient 2022 (For FBFM cookbook)
- Judge for CSCC culinary school hosted Cooking Competitions
- Runs and operates an environmentally sustainable farm
- Bachelors Science in Human Nutrition in Industry
- At the age of 35, I have 20 years in Foodservice, 16 of them as Chef.
Current Role
Culinary Director
Personal Information
Title: Chef, Author, Menu Award Winner
Certification
- ServSafe Food Protection Manager Certification - National Restaurant Association.
Regenerative Farming
With a plentiful garden, 40 chickens, 3 goats, 6 turkeys, 2 ducks, and 6 hogs. My wife and 3 kids enjoy farming our property and doing our best to stay connected to the food we eat while planting and raising our animals in an eco-friendly and regenerative environment
Muay thai
I train, teach and compete Muay Thai. Currently 3-0-1
Timeline
Culinary Director
Acxion Foodservice
03.2022 - 06.2023
Non-Commercial Segment Specialist | Market Chef
WAYPOINT
03.2022 - 06.2023
Operator Specialist | Market Chef
WAYPOINT
02.2016 - 03.2022
Sou Chef | Bloch Café Manager
THE OHIO STATE WEXNER MEDICAL CENTER
10.2013 - 02.2016
Sou Chef | Manager
The Wine Guy
08.2009 - 12.2012
Line Cook | Assistant Manager
Rusty Bucket
01.2009 - 08.2010
Kitchen Manager
Beef O Brady's
08.2004 - 01.2008
Bachelor of Science - Nutrition in Industry
THE OHIO STATE UNIVERSITY