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CHEF JOSEPH T. HARRAN RSUM1211 South Eads St., Apt. 1805, Arlington, VA 22202 PHONE NUMBER AVAILABLE EMAIL AVAILABLE EXPERIENCETHE SQUARE/ ONE MARKET Washington, D.C.Candidate's Name  2024  PresentMulti-unit upscale food conceptDevelop grab and go sandwich and salad menuOrder and oversee inventory from over 80 vendorsUtilize Margin Edge softwareProvide banquet services to Tishman SpeyerImplement drop off meus and updated catering menusManage scheduling and payrollCOMPASS GROUP Washington, D.C.Corporate Executive Chef 2018-April 2024Sustained high culinary standards for retail, dining, and catering servicesAssisted General Manager with P&L statementsDeveloped and oversaw purchasing plans for food, smallwares, inventory management, and waste reductionManaged cost controls and expenditures for accountPlanned and created all menus, including catering, and accommodated special dietary requirements.Rolled out new monthly culinary programs in unison with marketing and culinary teamTrained, developed, and provided leadership to all staff on daily menu, catering and special event requestsOrchestrated food production and flow, with a focus on food safety and qualityMaintained internal communication with a focus on problem solving to ensure smooth operationsEvaluated and prepared performance appraisals for all subordinatesFostered a collaborative atmosphere with a strong focus on providing excellent customer serviceStrict adherence to daily, weekly, and monthly cleanliness standards KALIWA Washington, D.C.Opening Chef Consultant 2017-20182018-2019 Michelin Bib Gourmand RestaurantDeveloped strong, long-term working relationships with local food purveyors and sundry companiesAnalyzed workflow and implemented systems to increase quality of operations in both B.O.H. and F.O.H.Standardized recipe book with an emphasis on consistencyCultivated a strong teamwork environmentCHEF JOSEPH T. HARRAN RSUM1211 South Eads St., Apt. 1805, Arlington, VA 22202 PHONE NUMBER AVAILABLE EMAIL AVAILABLE CLYDES OF MARK CENTER Alexandria, VAInterim Executive Chef 2017Acted as executive chef until the restaurant recruited a permanent candidate MYTHOLOGY RESTRAURANT Washington, D.C.Consulting Chef 2016-2017Opened new restaurant and managed all aspects of kitchen operations WOODWARD TABLE / WTF CARRY OUT Washington, D.C.Executive Chef 2012-2015Ranked Best Lunch Spot in Downtown WashingtonKey player in opening and managing James Beard Award winning Chef Jeff Bubens largest operation consisting of an upscale restaurant and an adjunct fast casual carryout350 seat occupancy; 500+ daily customers for take-out operation; $6 million+ yearly revenueConceptualized, designed, and developed seasonal menus, banquet options, rotational bar menu, 15+ weekly specials, and Uber Eat optionsMaintained annual Y.T.D. food costs under 20%Managed scheduling and payroll, kept turn-over rate under 5% and payrolls costs consistently under 15%Crafted and implemented standardized recipe bookSystemized purchasing guide, including various local producers within 30 milesOversaw entire (60+) B.O.H. kitchen staff, utility and overnight stewardsConducted daily F.O.H. staff training and pre-shift menu meetingsDirected daily/weekly cleaning and maintenance schedules BISTRO BIS Washington, D.C.Executive Chef 2006-2012Voted 15thBest Restaurant in the City by the Washingtonian MagazineComposed quarterly menus for restaurant, bar, banquet events, off-site catering, in-room dining, and catered events up to 300 guestsMaintained strict control over food costs and labor budgetMentored and fostered numerous long-term employees SKILLSMicrosoft Office Adobe HACCP proficient ServSafe Certified Spanish (conversational) REFERENCESCHEF JOSEPH T. HARRAN RSUM1211 South Eads St., Apt. 1805, Arlington, VA 22202 PHONE NUMBER AVAILABLE EMAIL AVAILABLE Alex Zeppos, Washington, D.C. Regional Chef, Compass Group PHONE NUMBER AVAILABLE John Gouldin, Virginia Regional Chef, Compass Group (571)241-7354 Jeff Buben, Former Owner Woodward Table (202)503-5501 Tracy OGrady, Former Owner Willow Restaurant (571)344-3400