Joshua Loecsey
Santa Ana,CA
Summary
A natural leader that provides knowledge, patience and perseverance for perfection in the kitchen.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Chef
Water Grill
Costa Mesa, CA
05.2024 - Current
- Oversaw a team of 5 sous chefs and 75 kitchen staff.
- Oversee restaurant generating annual sales of $25 million.
- Formulated a strategy for managing variances.
- Managed inventory control and procurement processes.
- Ensure all food meets quality standards.
- Coordinated and scheduled crew shifts effectively.
Executive Chef
Sheraton Hotels & Resorts
10.2023 - 05.2024
- Re established standards of Mosaic Restaurant, salvaged food cost from 31% down to 25%.
- Doubled sales of catering department for months of November and December while forecasting labor costs back to Marriott standards.
- Went from 130hrs of Overtime down to 19 with limited staff who work both at the restaurant and banquets simultaneously.
- Work hand in hand with food and beverage director and sales team for all banquet events.
- Oversea Garden of lights Christmas event which brought in $1.2 million in sales November 17th- January 7th.
- This position controls all labor cost, food cost, budget control, menu development, banquets & catering, special events hosted by our non profit turtle bay, scheduling, forecasting, hiring, and pizza trailer.
- Software used M3, excel, Google docs, on track, pay com, IG, POS.
Executive Chef/Owner
Lox Dining LLC
01.2021 - 10.2023
- Exclusive private dining, wedding events and catering.
- Open fire cooking, event planning, private dining at Michelin star level with wine pairing from sommeliers in Napa Valley.
- Planned, hired staff, and catered anywhere from 10-270 guests.
Chef de Cuisine
Maum
06.2019 - 04.2020
- A one Michelin starred Korean restaurant that boast the finest ingredients and techniques from Korea and the Bay Area.
- Seating 18 people at a communal table we serve all guest a 12-course menu all at once.
- Had two turns for dinner service 5pm and 7:30pm.
Executive Sous Chef
Protege
01.2017 - 06.2019
- Opening Sous chef and promoted to Executive Sous after establishing SOP's, ordering, staff scheduling, and standards that earned us one Michelin star in 7 months of opening.
- A modern American cuisine owned by French Laundry alumni Chef Anthony Secviar and Master Sommelier Dennis Kelly.
- Constant seasonal evolving menu, catering to 3 concepts. Private dining, 5 course dining room, and a casual lounge menu
- Perfection is sought in every aspect of this job.
Internship/ Stagier
The French Laundry
03.2018 - 04.2018
- Off the clock internship in order to gain knowledge from an accredited 3 Michelin star Chef Thomas Keller.
Sous Chef
Nobu Restaurant
05.2015 - 11.2017
- A Japanese and Peruvian cuisine with French cooking techniques.
- Nobu uses fresh products especially seafood hand harvested from Santa Barbara and surrounding waters.
- Running the commis kitchen as A.M.
- Sous Chef requires stamina, sustainability, and food cost control.
Chef de partie
Marche Moderne
04.2014 - 12.2016
- Worked Garde Manager and wood Oven Station at the location in South Coast Plaza.
- Came back from London to help Marche Moderne re-open in Newport Coast.
Chef de Partie
Pelican Hill- Andrea
06.2016 - 09.2016
- Meat station.
- Pasta station.
- Got married and left to become stagier in London, England.
Chef de partie
Roy's Hawaiian Fusion
08.2013 - 10.2015
- Saute Cook.
- Grill Cook.
Education
Diploma - Art of Cooking Savory
Art institute of Orange County
Santa Ana, CA06.2018
Diploma -
Los Amigos High School
Fountain Valley, CASkills
- Spanish language (10 years)
- English fluent
- Culinary Experience
- Kitchen Management experience
- Catering
- Restaurant experience
- Leadership
- Microsoft Office
- Team management
- Banquet experience
- Dietary department experience
- Inventory control
- Food production
- Supervising experience
- Kitchen management
- Restaurant experience
- Menu planning
- Profit & loss
- POS
- Hotel experience
- Events management
- Upselling
- Forecasting
- Google Docs
- Marketing
- Payroll
- Kitchen experience
- Financial acumen
Certification
- ServSafe, Present
- Manager Food Handler Certification
- Driver's License
- Food Handler Certification
Timeline
Executive Chef
Water Grill
05.2024 - Current
Executive Chef
Sheraton Hotels & Resorts
10.2023 - 05.2024
Executive Chef/Owner
Lox Dining LLC
01.2021 - 10.2023
Chef de Cuisine
Maum
06.2019 - 04.2020
Internship/ Stagier
The French Laundry
03.2018 - 04.2018
Executive Sous Chef
Protege
01.2017 - 06.2019
Chef de Partie
Pelican Hill- Andrea
06.2016 - 09.2016
Sous Chef
Nobu Restaurant
05.2015 - 11.2017
Chef de partie
Marche Moderne
04.2014 - 12.2016
Chef de partie
Roy's Hawaiian Fusion
08.2013 - 10.2015
Diploma - Art of Cooking Savory
Art institute of Orange County
Diploma -
Los Amigos High School