Joseph Cakmes

Managing 150 fine dining and mom and pop restaurants in Chattanooga, Knoxville, maryville, and crossville territories. Selling local and imported products. In person account visits weekly on a bi-weekly rotating schedule. Currently selling 3.5 million a year. Fastest to 1 million in sales in company history

• Provided training and support to sales representatives on product knowledge and sales techniques.
• Resolved customer inquiries and issues promptly to maintain high satisfaction levels.
• Created and managed relationships with key customers in the region.
• Engaged in cold calling activities to generate leads for potential new customers.
• Discovered sales opportunities by showcasing products and services to interested clients.
• Managed territory sales and developed strong relationships with local food retailers.

• Developed seasonal menus featuring locally sourced ingredients for diverse clientele.
• Managed kitchen staff, ensuring effective teamwork and high food quality standards.
• Oversaw food preparation processes, maintaining hygienic and safe cooking environments.

• Managed kitchen staff, ensuring effective teamwork and high food quality standards.
• Oversaw food preparation processes, maintaining hygienic and safe cooking environments.
• Collaborated with event planners to create customized dining experiences for special occasions.
• Trained new chefs on kitchen procedures and menu items to enhance team performance.
• Implemented inventory control systems to optimize ingredient usage and reduce waste.
• Coordinated with suppliers to maintain a consistent supply of fresh ingredients year-round.
• Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.

• Managed team of line cooks and pastry chefs
• Daily menu changes
• Farm to table rotating menu
• Developed and implemented seasonal menus using locally sourced ingredients.
• Collaborated with front-of-house staff to ensure seamless service delivery.
• Created innovative dishes that highlighted regional flavors and culinary traditions.

• Supervised kitchen staff and coordinated daily food preparation schedules.
• Developed seasonal menus reflecting local ingredients and culinary trends.
• Ensured compliance with health and safety regulations in food handling practices.
• Collaborated with suppliers to source high-quality ingredients for the club's dining services.
• Trained new chefs on cooking techniques and kitchen equipment usage.
• Managed inventory control, minimizing waste through effective stock management.