Work Preference
Summary
Overview
Work History
Skills
Certification
Career Highlights
PROFESSIONAL HIGHLIGHTS
Portfolio
Additional Disney Leadership Experience
Timeline
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Paul Napoli
Open To Work

Paul Napoli

Assistant Culinary Director
Goose Creek,SC

Work Preference

Job Search Status

Open to work
Desired start date: Open to discussion

Desired Job Title

Director of Culinary OperationsChef de CuisineExecutive ChefAssistant Food and Beverage DirectorPrivate Chef

Work Type

Full TimeGig WorkConsultingSeasonal Work

Location Preference

On-SiteHybrid
Location: Goose Creek, SC, SC
Open to relocation: Yes

Important To Me

Company CultureHealthcare benefitsPaid time offWork-life balanceCareer advancement

Summary

Dynamic Culinary Executive with a proven track record in leading high-volume restaurant operations, resort kitchens, and multi-unit food service environments. Expertise in driving operational excellence and financial performance through innovative culinary strategies, team development, and exceptional menu design. Committed to enhancing guest experiences while fostering a collaborative, high-performing team culture. Recognized for strong analytical skills, strategic planning, and adaptability to evolving industry demands, ensuring top-quality dining experiences and compliance with health standards.

Overview

1
1
Certification
34
34
years of professional experience

Work History

Assistant Director of Culinary Operations

Pages Okra Grill Group
Summerville, SC
02.2026 - Current
  • Direct all front-of-house and back-of-house operations while ensuring exceptional guest service, food quality, sanitation, and safety standards.
  • Mentor executive chefs and culinary leads to enhance skills, accountability, and operational consistency.
  • Maintain ownership of P&L performance, budgeting, forecasting, menu pricing, food cost, labor management, and waste reduction initiatives.
  • Conduct operational audits to identify areas for improvement in kitchen efficiency and service speed, ensuring consistency and profitability.
  • Implement scalable systems and recipe standards that support consistency and long-term growth.
  • Directed culinary operations, ensuring high-quality food production and presentation.
  • Streamlines menu development processes, incorporating seasonal ingredients and customer feedback.
  • Fosters a positive work environment, promoting teamwork and effective communication among staff.
  • Monitors industry trends closely in order to adapt the restaurant''s offerings accordingly while preserving the brand''s overall vision.
  • Coordinates cross-departmental efforts with front-of-house management to ensure seamless service delivery from kitchen to table.
  • Manages special projects such as catering events or off-site food services, ensuring consistency in food quality and presentation at all times.
  • Enhances overall dining experience by implementing innovative menu offerings and improving food presentation techniques.
  • Elevates the establishment''s reputation through consistent delivery of high-quality culinary experiences and excellent customer service standards.
  • Increases customer satisfaction levels through attentiveness to dietary needs and preferences, including accommodating special requests when possible.
  • Manages financial aspects of culinary operations, including budget planning, cost control measures, and revenue generation strategies.
  • Boosts employee retention rates by creating a positive work atmosphere that fostered professional growth opportunities amongst staff members.
  • Leads a team of culinary professionals, providing mentorship, training, and development opportunities to advance their careers.
  • Reduces food waste by implementing inventory control measures and optimizing ingredient usage in recipes.
  • Implements safety protocols and ensured compliance with all health department regulations, maintaining a clean and sanitary work environment.

Walt Disney Company Culinary Professional

Walt Disney World Resort
Orlando, FL
01.1993 - 01.2025
  • Built more than three decades of culinary expertise through progressive hands-on leadership roles within Walt Disney World Resort, developing advanced knowledge in operations, hospitality, financial management, and team leadership.
  • Advanced through one-on-one training with experienced culinary professionals, progressive role assignments, and multiple promotions, gaining comprehensive expertise across a wide range of hourly culinary positions before advancing into leadership roles as Assistant Chef, Sous Chef, Area Sous Chef, Executive Chef, and ultimately Director of Culinary Operations.
  • Developed extensive operational experience across table-service dining, signature dining, character dining, room service, quick-service operations, outdoor vending, banquets, festivals, and large-scale hospitality environments.
  • Led culinary operations across table-service, signature dining, character dining, lounge, and high-volume quick-service venues.
  • Managed culinary teams to enhance operational excellence, food quality, and guest satisfaction across multiple dining venues.
  • Oversaw kitchen operations, optimizing workflow to increase efficiency and reduce food waste.
  • Trained and mentored junior chefs, fostering a culture of excellence and collaboration within the kitchen staff.
  • Conducted regular inventory audits, streamlining stock management practices to minimize shortages and overstock situations.
  • Ensured compliance with health and safety regulations, promoting a safe working environment for all kitchen personnel.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed seasonal menus and resort-inspired culinary offerings aligned with Disney storytelling and brand standards.
  • Supported VIP dining experiences and elevated specialty culinary programs.
  • Collaborated with event planners to create customized catering options for special events and corporate functions.
  • Executed VIP dining experiences and elevated specialty culinary programs to enrich guest engagement and satisfaction.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Created visually appealing plate presentations, enhancing the overall dining experience for guests.

Skills

  • Culinary management
  • Operations leadership
  • P&L Management
  • Budgeting & Forecasting
  • Culinary Innovations and Techniques
  • Menu and recipe engineering
  • SOP standardization
  • Food safety compliance
  • Hiring & Talent Development
  • Food trend analysis
  • Allergy awareness
  • Inventory control
  • Team leadership

Certification

  • Certified ServSafe Manager
  • Certified Cicerone
  • Level 1 Sommelier
  • Disney Leadership & Culinary Development Program Requirements

Career Highlights

  • Supported multiple restaurant and resort openings across Walt Disney World.
  • Served on the culinary team at the acclaimed AAA Five Diamond Victoria & Albert's.
  • Led high-volume culinary operations serving thousands of guests daily.
  • Participated in EPCOT International Food & Wine Festival culinary programming.
  • Consistently achieved high guest satisfaction while developing future culinary leaders.

PROFESSIONAL HIGHLIGHTS

  • Over 30 years of progressive culinary leadership.
  • Consistently continues to achieve career advancements, gaining hands on experience in a wide variety of culinary specific roles
  • Managed operations across signature dining, resort restaurants, quick-service, food truck operations, character dining, and multi-unit concepts and special events.
  • Extensive experience in menu development, financial management, operational improvement, and leadership coaching.
  • A seasoned allergen-conscious chef that specializes in personalized culinary care for guests with complex allergen restrictions without compromising on taste, presentation or creativity.
  • Recognized for building high-performing teams, improving profitability, and delivering exceptional guest experiences.

Portfolio

Featured Picture
Perfect Egg
Featured Picture
Salmon
Featured Picture
Pork Loin
Featured Picture
Airline Chicken
Featured Picture
Ghnocchi Short Rib

Additional Disney Leadership Experience

Walt Disney Company Worked Restaurant Locations:

  • Victoria & Albert's (AAA Five Diamond)
  • California Grill
  • Flying Fish
  • Artist Point
  • Le Cellier Steakhouse
  • The Wave of American Flavors
  • ESPN Club (Head Chef)
  • Hoop-Dee-Doo Musical Revue
  • Boatwright's Dining Hall (Sous Chef)
  • EPCOT International Food & Wine Festival Culinary Team
  • Boardwalk Resort Opening Team
  • Disney's All-Star Resorts Opening Team
  • Port Orleans Resort
  • Old Key West Resort
  • Saratoga Springs Resort & Spa

Timeline

Assistant Director of Culinary Operations

Pages Okra Grill Group
02.2026 - Current

Walt Disney Company Culinary Professional

Walt Disney World Resort
01.1993 - 01.2025

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Paul NapoliAssistant Culinary Director