Open to opportunities

Joel Walding

@joelwalding

Message

Seasoned culinary leader driving multi-site operations, cost savings, and menu innovation.

United States

Message

What I'm looking for

I seek a leadership role where I can manage multi-site culinary operations, optimize costs, mentor teams, and drive menu innovation within a growth-oriented, service-focused organization.

I am a seasoned Food Director with extensive leadership managing high-volume, high-quality culinary operations across multi-site environments. I specialize in purchasing, procurement, financial forecasting, menu innovation, and enforcing food safety and sanitation standards.

Throughout my career I have directed national and regional culinary teams, managed multimillion-dollar budgets, reduced food costs significantly, and launched successful new operations and menus that elevated guest satisfaction. I mentor culinary directors and frontline staff, develop training programs, and implement standardized processes to ensure consistent, resident- and guest-focused dining experiences.

I am results-driven and focused on operational excellence, growth through acquisition integration, and creating nutritious, creative dining programs that balance efficiency with exceptional service.

Experience

Work history, roles, and key accomplishments

Current

National Director of Culinary

Current

Artis Senior Living

Jan 2024 - Present (1 year 8 months)

Provide strategic leadership for culinary operations across 26 senior living communities, managing multimillion-dollar budgets while achieving cost savings and elevating resident satisfaction. Lead procurement, vendor negotiations, menu innovation, food safety standards, and culinary team development to support growth and integrations.

Culinary Leadership Procurement Menu Development Budgeting & Forecasting Food Safety

Systems Director II

Compass Group

Oct 2020 - Jan 2024 (3 years 3 months)

Oversaw 18 onsite and offsite operations with $10.1M annual P&L responsibility, managing financials, forecasting, compliance, and culinary standards while implementing seasonal menus and training programs that improved operational consistency.

P&L management Financial Forecasting Compliance Menu Development Culinary Training High Risk Population Catering Vendor Management

Director of Culinary Operations

Veritas Vineyard

Jan 2016 - Oct 2020 (4 years 9 months)

Directed four year-round culinary operations generating $1.8M annually and launched a third operation adding $600K/year, reducing food costs from 40% to 17% while delivering high-volume event dining and menu innovations.

Menu Innovation Cost Control Purchasing Revenue Growth Food Safety Process Improvement

Executive Chef

A Pimento Catering

Feb 2014 - Jan 2016 (1 year 11 months)

Directed off-site catering for 50–400 guests overseeing logistics, procurement, staffing, and scheduling improvements that increased efficiency and featured menus in local publication.

Menu Development Procurement Scheduling Cost Control Customer Engagement

Education

Degrees, certifications, and relevant coursework

The Art Institute of Houston

Associate Degree, Culinary Arts

2006 - 2008

Grade: 3.9 GPA

Completed an Associate Degree in Culinary Arts with studies in culinary technique, safety, sanitation, purchasing, and cost control; graduated with honors and a 3.9 GPA.