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Strong leader, teacher, innovator & Executive Chef in the culinary world across fine dining, restaurant openings, corporate dining, casual grill & large event catering. As a teacher and leader of my team, I encourage training and skills across all aspects of the kitchen while promoting and motivating those individuals. I have extensive experience meeting budgetary controls, labor and inventory costs successfully and simultaneously.
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Down Town AssociationNew York, Ny, Us
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Executive ChefDown Town Association May 2018 - PresentNew York , Ny, Us• Developed new menus for entire club• Created P & L for club• Oversight of kitchen staff • Redesigned kitchen
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Executive ChefTao Group Dec 2017 - Mar 2018Las Vegas, Nevada, Us• Supervised kitchen staff of 100• Oversight of 7 food outlets• Created menus for all outlets including custom menus for special events• Managed all budgets, exceeding expectations• Mentored the younger management staff of 6 -
Executive Chef And General ManagerS Hospitality May 2012 - Dec 2017• Opening and operating chef for a 170 seat steakhouse, S Prime• Creation, operations and management of 250 seat gastro-lounge, CAVO, Naples, FL• Received a 5 star review for CAVO, Naples Daily News• FOH/BOH system creation and oversight• Seasonal daily menu and wine list• Oversight of 30.000 sq. ft. Beer Garden and event space, Studio Square• Management of all production of special events up to 2000 people
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Executive ChefQuality Branded Apr 2010 - May 2012New York, Ny, Us• Oversight of 35 person kitchen (union) staff• Design menus and seasonal creations -
Executive ChefArtisanal Bistro May 2008 - Apr 2010• Oversight of 40 person kitchen staff• Created daily specials
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Executive ChefHawaiian Tropic Zone Apr 2006 - May 2008Consulting Chef David Burke• Opened and oversight of both locations• Supervision of 50 employees• Design of kitchens in NY and Las Vegas• Set systems in place for 300 seat restaurants -
Executive ChefYork Grill Nov 2002 - Apr 2006• Complete supervision of a 70 seat restaurant• Creation of seasonal menus and daily specials
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Executive ChefThe Odeon Nov 2000 - Nov 2002• Management of a 40 person kitchen staff• Design of all menus
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Executive ChefBobby Van'S Steakhouse May 1999 - Nov 2000Us• Responsible for conception of menus including daily specials and prix fix• Oversight of all aspects of the kitchen -
Executive Sous ChefNew York City Restaurant Group Mar 1998 - May 1999New York, New York, UsChef David Burke and Chef Neil Murphy• Responsible for the supervision and scheduling of 40-50 person staffed kitchen• Maintained and created daily tasting menus and prix fix menus
Joel Reiss Skills
Joel Reiss Education Details
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Johnson & Wales UniversityRestaurant/Food Services Management -
Johnson & Wales UniversityOccupational Science In Culinary Arts
Frequently Asked Questions about Joel Reiss
What company does Joel Reiss work for?
Joel Reiss works for Down Town Association
What is Joel Reiss's role at the current company?
Joel Reiss's current role is Executive Chef.
What is Joel Reiss's email address?
Joel Reiss's email address is ou****@****hoo.com
What is Joel Reiss's direct phone number?
Joel Reiss's direct phone number is +191790*****
What schools did Joel Reiss attend?
Joel Reiss attended Johnson & Wales University, Johnson & Wales University.
What are some of Joel Reiss's interests?
Joel Reiss has interest in Loring Wine, Ron Perlman, Tess Lovely Acer, Dead And Company, Garden Social, Chef Elisabeth Anne Gatelein, Nonna's Italian Catering, Pacific Merchants, The Canal House, Concerned Citizens Of Montauk.
What skills is Joel Reiss known for?
Joel Reiss has skills like Banquets, Catering, Food And Beverage, Fine Dining, Culinary Skills, Restaurants, Cuisine, Hospitality Management, Hotels, Hospitality, Restaurant Management, Pre Opening.
Who are Joel Reiss's colleagues?
Joel Reiss's colleagues are Natalie Mur, Shane Shaw, Mark Altherr, Cfa, Down Town General Trading Kuwait, Bondita Das, Down Town, Nikol Kon.
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