Joseph Sledz
Executive Chef @Lake Nona Golf & Country Club
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WORK HISTORY
Executive Chef @Lake Nona Golf & Country Club
Orlando, FL, US
Oversee current 3.5 million Food and Beverage Program, while running 38% allocated food cost.(2021 2.5 million)• Growing and developing Front of House Managers, servers, bartenders to acquire new skills, develop full capabilities, and promote future growth for developed Food and Beverage program• Oversee development of 30 million rehab project to include 3 new kitchens and dining outlets• Managing and directing day-to-day operations, along with ordering• Currently oversee 32 employees while taking care of all hiring and evaluations• Develop close relationships with each employee to help maintain their work life and personal balance• Oversee operations for multi-Outlet ala carte from Causal to Michelin Level fine Dining• Promotes guideline and standards for whole operation including dietary needs • Assigns station and work shifts of executive sous chef, sous chefs, line cooks and kitchen crew for maximum productivity• Working with Local and Domestic Purveyors/Farmers to ensure quality of products. • Food costing optimization with strict revenue guidelines, to include ordering for daily and weekly needs• Menu creation for ala carte operations on a monthly base (Breakfast, Lunch, and Dinner)• Scheduling and Labor costing for over 30 team members, while overseeing 3 sous chefs and a executive pastry chef• Daily and Weekly Specials to included Local Ingredients and seasonal offerings• Pro-Active leader with exemplary people skills, communication, and remarkable coaching skill
EDUCATION
Lancaster High School
Regents Diploma
Erie Community College
Computer Aided Drafting
Greenbrier Apprenticeship
Dipolma, Culinary Arts/Chef Training
Professional Culinary Institute
Diploma, Culinary Arts/Chef Training
SKILLS
ABOUT JOSEPH SLEDZ
A passionate, creative, and dedicated managing director. A Chef who is searching for an opportunity to continue learning and developing skillsets, along with the desire to mentor others, in the pursuit of forging a foundation for a lasting and fruitful career in the Culinary Arts. Values teamwork, professionalism, high levels of discipline, organization, and sanitation in a world-class culinary environment. Strives to be versatile and work tirelessly to adapt to and master any situation.
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