Q&A Restaurant New York, NY 2004 — Present Senior Executive Chef (Head Chef) Managed $ x million annual F&B operations with many special events;
supervised full service kitchen staff providing culinary directions and leadership through example.
Joe oversees the operation of 92
full -
service kitchens and ten satellite locations, serving almost ten million meals per year with a $ 36 million budget; he also directly or indirectly
supervises a staff of 750 employees.