Summary
Overview
Work History
Education
Skills
Timeline
Generic

Joshua Brown

Pensacola

Summary

Executive Chef with over 20 years of experience in high volume and fine dining, and an unyielding desire to create a leading-edge dining experience from fresh and local ingredients. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.

Overview

25
25
years of professional experience

Work History

Executive Chef

Reservoir
01.2025 - Current
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Managed budgeting and financial planning to ensure profitability and sustainable growth.
  • Maintained stringent health and safety standards, passing all inspections with high marks.
  • Optimized kitchen layout and equipment use, significantly increasing productivity.
  • Collaborated with front of house to ensure cohesive and superior guest experience.

Sous Chef

George Bistro
01.2024 - 12.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.

Executive Chef

The Hope Farm
01.2020 - 08.2021
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.

Executive Chef

Sunset Point at Flycreek Marina
06.2018 - 12.2019
  • Collaborating with General Manager, Front of the House Manager, and Owner to ensure consistent dining experiences and to maintain desired restaurant culture and overall guest experience. Transferred scheduling and established inventory within 365. Ability to utilize 365. Maintain all labor and food costs within desired percentage to increase overall revenue for a high-volume restaurant that seats approx 150 guests. Oversee and verify all back of the house purchases. Responsible for hiring, promoting and terminating employment. Creating daily lunch and dinner specials. Collaborate with various vendors and front of the house management for private specialty dinners. Creating and executing multiple private dinners consisting of 4 courses for 30-50 guests while managing BOH during regular service. Quickly adjust labor and purchase costs according to annual goal. Assisted in surpassing annual revenue goal within first year of employment. Ability to quickly adjust and utilize appropriate resources when necessary.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Executive Sous Chef

Fisher's at Orange Beach Marina - Upstairs
05.2013 - 06.2018
  • Ensuring the kitchen operates smoothly and consistently by tasting and overseeing food production. Managing and assisting kitchen team in producing food for buy-outs, offsites, special events and dinner service. Managing food cost, through approved vendors, by expertly estimating consumer’s intake. Controlling labor cost by staffing correctly and scheduling according to ebb and flow of seasonal/holiday/average business. Contributing culinary expertise to continuous seasonal menu changes, daily seafood and soup specials. Responsible for compiling creative weekend specials. Supervising prep, breaking down and portioning specialty proteins (rabbit, seafood, beef, pork...etc). Maintaining an exceptionally clean and organized kitchen and walk-in cooler, while ensuring proper food rotation and storage, and, above all, nourishing phenomenal rapport and open communication with my kitchen team, management, purveyors, patrons, and the rest of the Fisher’s team.

Lead Cook, Sous Chef

Hangout/The Gulf
03.2010 - 03.2013
  • Assisting in supervising line checks and food quality prior to dinner service, working hot-line expo and general expo, breaking down all proteins (steak, seafood, etc), and completing line prep work. Duties included at The Gulf: opening procedures, breaking down and portioning proteins, line prep, line checks, assisting in creating daily specials, and leading my team during service while ensuring quality and consistent dishes prior to serving.

Kitchen Supervisor, Lead Cook

Grand Hotel Marriott Resort, Golf Club & Spa
09.2008 - 03.2010
  • Areas worked: grill, sauté, fry, sauced and finished plates before selling, Lead Cook in the main kitchen, and cooked for the Grand Dining Room. Duties: broke down and portioned proteins, assisted in preparing food for large parties and weddings in the banquet kitchen, and supervised staff at the end of the night to ensure cleaning and closing procedures were done correctly. My skills were also utilized at Lakewood, and in other kitchens on the property as needed.

Sous Chef

Panini Pete's
03.2006 - 09.2008
  • Provided courteous and informative customer service in an open kitchen format. Prepared consistent sandwiches, burgers, and daily soup specials. Was in charge of opening and closing procedures, setting up and completing initial prep work for soups, sauces, etc. Composed prep lists. Guided my team through service, while tasting for consistency and observing dishes to ensure they were prepared to standard prior to serving.

Back of the House Key Employee

Wings (Bob Baumhower)
08.2003 - 03.2006
  • Worked as a back of the house hourly manager/key employee. Responsible for opening and closing the kitchen, line checks, scheduling, supervising closing procedures, and composing prep lists.

Line Cook, Kitchen Shift Leader, Key Employee

Calypso Joes/Mangos (Bob Baumhower)
03.2000 - 08.2003
  • Areas worked: grill, fry, expo. Was in charge of making the schedule, making produce and seafood orders, assisting with the kitchen inventory, and daily and nightly line checks to ensure optimal food quality and proper food storage temperatures. Other duties included: Maintaining cleanliness, organization, and managing opening and closing procedures in the kitchen.

Education

High School Diploma -

Fairhope High School
Fairhope, AL
01.2003

Culinary

Faulkner State Community College
Gulf Shores, AL
01.2004

Skills

  • Skilled in team management
  • Performs well under pressure
  • Positive attitude/Team player
  • Effective prioritization and scheduling
  • Expertise in advanced cutlery techniques
  • Knowledgeable in butchery techniques
  • Skill in creating daily specials

Timeline

Executive Chef

Reservoir
01.2025 - Current

Sous Chef

George Bistro
01.2024 - 12.2024

Executive Chef

The Hope Farm
01.2020 - 08.2021

Executive Chef

Sunset Point at Flycreek Marina
06.2018 - 12.2019

Executive Sous Chef

Fisher's at Orange Beach Marina - Upstairs
05.2013 - 06.2018

Lead Cook, Sous Chef

Hangout/The Gulf
03.2010 - 03.2013

Kitchen Supervisor, Lead Cook

Grand Hotel Marriott Resort, Golf Club & Spa
09.2008 - 03.2010

Sous Chef

Panini Pete's
03.2006 - 09.2008

Back of the House Key Employee

Wings (Bob Baumhower)
08.2003 - 03.2006

Line Cook, Kitchen Shift Leader, Key Employee

Calypso Joes/Mangos (Bob Baumhower)
03.2000 - 08.2003

Culinary

Faulkner State Community College

High School Diploma -

Fairhope High School

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