Joseph Badalato
Executive Chef at Nissequogue Golf Club Inc- Claim this Profile
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Spanish Full professional proficiency
Topline Score
Bio
Credentials
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Food Service Manager’s Handling and Sanitation Certificate
Suffolk County Department of Health
Experience
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Nissequogue Golf Club Inc
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United States
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Travel Arrangements
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1 - 100 Employee
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Executive Chef
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Mar 2007 - Present
As Executive Chef, I provide culinary leadership across a 180-seat banquet facility, a full service 60-seat a la carte fine dining restaurant, and a 100-seat casual fare grill room. F&B operations generate $1.3 million in annual revenue and I collaborate closely with the General Manager and Clubhouse Manager on event costing and logistics. I manage a steady, consistent back of house team with industry-low turnover and have fostered multiple cost-effective internal promotions by training and mentoring several dishwashers to cook positions. By continually evaluating staff, I have created a culture committed to culinary excellence, cost control, food safety/sanitation, and delivering exceptional member experiences. I lead pre-service meetings, attend monthly club leadership meetings, and steer weekly food and beverage meetings to review financial reports and overall operational performance. Additionally, I create seasonal a la carte menus as well as daily specials, banquet, and special member function menus. By costing out menu items, I assist the General Manager to determine pricing and ensure adequate profit margins. Accomplishments of note: • Maintain food and labor budgets; lowered labor costs by cross training staff and through conscientious staff scheduling; decreased food costs 3% during tenure by effectively managing inventory and controlling waste • Developed and implemented an inventory system where none had previously existed • Establish and maintain robust vendor relationships, sourcing the highest quality products at optimal pricing; leverage strong negotiation skills to secure 2-3% weekly savings Show less
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Crescent Beach Club
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United States
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Hospitality
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1 - 100 Employee
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Executive Chef
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Aug 2005 - Mar 2007
I was recruited and returned to the $8 million Crescent Beach Club after successfully serving as EC from 1995-1997. I coordinated and executed all food preparation with a focus on exceptional food quality at banquets of up to 1000 guests and maintained full responsibility for a 280-seat, fine dining and casual a la carte restaurant (The Pine Island Grill and Sunset Deck). I attended weekly upper management meetings to review budgets, profit and loss (P&L) sheets, present and future business opportunities, and operational strategies and goals. Additionally, I led weekly staff meetings to revamp menus and staff/kitchen systems, greatly reducing food and labor costs. Talent management responsibilities included hiring, training, scheduling and disciplining a staff of 45 (Sous Chef, Banquet Chef, Purchasing Agent, a la carte, banquet, prep, and dishwasher staff) and creating, maintaining, and monitoring the annual labor budget for all kitchen personnel. I also directed all sourcing and purchasing with full responsibility for inventory management (food and kitchen supply) all while controlling costs and ensuring adherence to health department standards. Of particular note, I advised the Club owner to invest in and reconfigure a cumbersome upper deck area. The owner moved forward with my suggestion and the transition significantly reduced customer wait times, enhanced kitchen logistics, and dramatically improved the customer experience. Show less
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Executive Chef
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Nov 2004 - Aug 2005
As Executive Chef, I directed all back of house operations and maintained outstanding member relations at this 300-seat banquet facility, full service 120-seat a la carte restaurant, and ninth hole snack bar. I coordinated and executed all aspects of food preparation and production in addition to creating and implementing seasonal menus, daily specials, banquet, and special function menus. I also hired, trained, and mentored staff and was responsible for ordering, inventory, and creating staff schedules. During my tenure, I maintained food costs of 29%, well below the club goal of 32%. Show less
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Executive Chef
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Dec 2000 - Oct 2004
I maintained full responsibility of a Three-Star, 180-seat fine dining restaurant, full service pub, and banquet facilities. During my tenure, I guided a complete overhaul of the menu and staff/kitchen systems, greatly reducing food and labor costs. Core responsibilities included hiring/training staff, maintaining food/labor cost controls, managing inventory and purchasing, and creating seasonal menus as well as daily specials, banquet, and special function menus. I maintained full responsibility of a Three-Star, 180-seat fine dining restaurant, full service pub, and banquet facilities. During my tenure, I guided a complete overhaul of the menu and staff/kitchen systems, greatly reducing food and labor costs. Core responsibilities included hiring/training staff, maintaining food/labor cost controls, managing inventory and purchasing, and creating seasonal menus as well as daily specials, banquet, and special function menus.
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Moomba
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United Kingdom
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Maritime Transportation
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Executive Sous Chef
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Oct 1997 - Nov 2000
I was hired as the opening team Executive Sous Chef at this Three-Star fine dining establishment working under acclaimed Chef Frank Falcinelli. During any absences of the Executive Chef/Owner, I was entrusted with full responsibility of the restaurant. I established systems, menus, and controls that maximized profit, prioritized guest experience, and supported operational efficiency. I was responsible for staff hiring and training while controlling labor costs and created daily specials and menus for functions as well as providing input for a seasonally changing menu. A focus of mine that was successfully executed on was expediting dinner service while maintaining the highest-quality food and guest experience. Show less
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Executive Chef
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Oct 1995 - Oct 1997
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Huntington Townhouse
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United States
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Executive Chef
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Apr 1989 - Oct 1995
Hired as an Executive Sous Chef, I was promoted to Executive Chef in 1993 at this 148,000 square foot catering hall generating $16 million in annual revenue. The hall was comprised of seven hot kitchens on four floors and included a full service fine dining restaurant and separate full kosher kitchen. I managed and scheduled a staff of 50 employees serving 11 ballrooms and up to 6,000 guests weekly. I developed a variety of ethnic menus including contemporary American, French, Italian, Asian, and Greek and a combination of menus including new American, Italian, Asian, Continental, and Classical French. Additionally, I coordinated and executed all food preparation and production for a 250-seat a la carte restaurant (The Skylight Restaurant) while simultaneously managing all banquets. Show less
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