Joe McCarthy

8245 Crestridge Road – Fairfax Station, VA 22039

703-503-9882 (O) – 703-615-6147 (M) – jmccarthy60@cox.net

 

 

Professional Objectives

 

Obtain a position as a National Account Manager that utilizes my extensive culinary and R&D experiences in conjunction with my many sales relationships throughout the food service industry to create and introduce innovative products on behalf of a superior quality organization while promoting the continual increase of sales revenues.

Professional Profile

 

 

§         Recipe Innovator – Director of R&D at Townsend Culinary in 1999, created eight new soups sold at all 327 Au bon Pain restaurants. Re-formulated all Honey Baked Ham & Co side dishes to be produced on new state of the art packaging line which resulted in 8 % reduction in cost and $500 thousand annual profit increase

§         Entrepreneur – Founded World Cuisine, LLC in 2002, contracted Norpac Food Sales as National Account Executive, increased territory sales from $3 million to $4.5 million in two years. Created business development plan and executed a contract with Cap-Diana, Brittany, FR as the exclusive Chef/Sales Agent for the US market 2003-2007. Principle partner, Food Works Inc. 1999-2003, co-owned a patented process to produce melt able flavor/sauce discs for a variety of foodservice applications.

§         Leadership – Presided over four successful companies 1999-present. Co-authored menu’s, trained 75 cooks and directed 25 sous chefs while implementing four restaurant concepts as a lead chef of the opening culinary team of the world’s largest resort, Hyatt Regency Waikoloa, HI in 1988. Planned and orchestrated “sous vide” menu applications at four Super Bowls 1995-1998,  two Ryder Cups 1996-1997, World Cup Soccer Paris, FR 1998.

§         Customer Relationships –Conducted 150 plus “sous vide” product demonstrations annually 1995-1999 resulting in sales increases in territory 10-12% incrementally each fiscal year. Extensive international product knowledge continually shared with Product Development Chef Customers proving to be a creditable resource of innovation regarding global food trends and unique product applications and packaging.

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Professional Experience

 

World Cuisine, LLC, Chef –Owner 2002-present. Independent Sales Agency and Culinary Services Company located in Fairfax Station, VA, The Company was founded on the basis of representing food manufacturer’s products, capabilities and services utilizing solid and credible professional relationships. Working as a Chef for 17 years and  transitioning to Culinary - Technical Sales Executive for the past 12 years with extensive knowledge and experience with a proven record of success. Developed and orchestrated several innovative new product introductions and menu applications for quick service, casual, and fine dining restaurant concepts, and industrial manufacturers, while increasing sales revenues and company profits. Wrote business development plan and secured contracts with Norpac Food Sales in 2002 and Cap-Diana, FR in 2003 Secondary Principles included Dari-fair Inc., Jacksonville, FL and Comarco Foods Inc. Camden, NJ

 

Norpac Foods Sales – Norpac Foods Inc. 2000-2006

 

Farmer co-operative and frozen vegetable, soup and value add processor and manufacturer, Stayton Oregon with sales of $350 million. Joined Norpac as Regional Sales Manager and in the first year realized 45% increase in territory sales and was promoted to National Account Manager, east coast territory in 2001. In 2002 formed World Cuisine and became an independent contractor for Norpac Food Sales responsible for 12 National Restaurant Chains until late 2004. In early 2005 Norpac Food Sales was acquired by Norpac Foods Inc. Co-Founded a new company McDoyle Inc. merging Doyle Foods, Columbus OH with World Cuisine, LLC representing 60 NRC expanding to three demographic regions. Created the new position, Culinary –Technical Sales Manager, supporting five National Account Managers which resulted in over $5 million in new product sales.

 

  • Presented and secured a contract for 2 million pounds of a imported bean blend for 450 unit National restaurant chain resulting in $1.8 million in annual sales revenue

 

  • Formulated 4 new RTU soups that where launched under a new “Culinary Inspired” brand resulting in $500 thousand in new sales in 18 months.

 

  • Developed 3 new vegetable blends that I placed on 3 National Restaurant Chains menus resulting in over $3 million in new sales.

 

 

 

 

 

 

 

 

 

Cap-Diana, 2003-2007

 

A custom sauce manufacturer which produces pellet, sliceable, IQF diced forms of sauce, retextured fruits, vegetable as well as pork bards located in Brittany, FR with sales of $50 million euro. Developed entire business development plan for the US market by identifying market potential, projected sales potential by customer segment and product category, including cost models for all individual product application, import logistics, distribution as well as final customer price targets.

 

·         Contracted and implemented import logistics agreement, confirmed tariff assignments, registered with the USDA for the purpose of sales authorization of products to the US market.

 

 

·         Created several new recipes and Americanized many recipes that where transformed into pellets, sliceable, and IQF diced sauces or flavored butters for specific customer applications and new product introductions. Managed over 25 new projects to date.

 

 

·         Advisory consultant for contracted acquisition company Canec International assisting with identifying US companies as potential candidates for acquisition by Cap-Diana for future US production

 

·         Currently discussing and identifying sauce manufacturing companies that could be potential license agreement canidates utilizing Cap-Diana technology for a US production.

 

World Cuisine, LLC cont…                   Individual Project/Sales successes

 

  • Developed a crabcake recipe that was commercialized for a start-up company Dockside Foods which has sales of $350 thousand to date and growing.

 

  • In 2005 consulted for Southern Signature Foods, Boone NC regarding flavor sensory and formulation of low carb bakery items including cookies and breakfast bars which where test marketed in 12 Wal-Mart stores.

 

  • Developed a seafood sausage for Seafood Gourmet Inc. Cheshire CT which sold this product to several retailers in New England resulting in $100 thousand in sales to date.

 

Townsend Poultry Inc.

Worked for subsidiary company Townsend Culinary a manufacturer of soups, prepared side dishes, further processed poultry, “sous vide” cooked proteins and government subsidized school commodities.

 

         Director of R&D, Laurel, MD 1999-2000

 

  • Re-formulated over 75% of active recipes to reduce costs and evaluated entire ingredient supply and finished good inventory reducing monthly debt by $500 thousand until excess inventory was depleted.

 

  • Positioned the company for sale to Culinary Standards, Louisville KY in 2000 by streamlining personnel, reformulating recipes, and implementing less costly business development practices. Company sold December 2000.

 

Cuisine Solutions Inc.,

The leading producer of “sous vide” proteins and sauces in the US market Vie de France Inc. which in 1998 became Cuisine Solutions located in Alexandria, VA with sales of $20 million in 1995 and currently $60 million.

 

         Corporate chef, Alexandria, VA 1995-1999

 

  • First Chef hired to inspire culinary knowledge and expertise to the sales process of “sous vide” product applications regarding quality, consistency, food safety, enhanced plate presentation and labor cost reductions for Hyatt Hotels, Marriott and many large volume casinos, caterers and event sponsors.

 

  • Developed 3 new stuffed chicken recipes and several grilled chicken flavor profiles resulting in several million dollars in sales 1997- present day.

 

Chef Experiences

 

        Chef Garde Manger, Executive Sous Chef, Executive Chef, 1986-1995

 

  • Hyatt Hotels  Chicago, Hawaii, Washington DC, Herndon VA       

 

Education

 

AS Culinary Arts, Johnson & Wales University, Providence RI 1981

BS Hospitality Management, Johnson & Wales University, Providence RI 1983

 

Affiliations

 

Research Chefs Association (RCA) since 1999

International Food Technologists (IFT) since 2004