Joshua Campbell
Key West,United States
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with multiple cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Forward-thinking professional offering more than 27 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
17
17
years of professional experience
Work History
Executive Chef
Highgate Hotels
08.2023 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Task Force General Manager 2
Parkhurst Dining
07.2022 - 08.2023
- Established key performance indicators to effectively measure success and identify areas for improvement within the task force operations.
- Enhanced team performance by implementing effective communication strategies and regular progress reviews.
- Managed crisis situations efficiently, mitigating potential risks while ensuring minimal disruptions to ongoing operations or service delivery standards were maintained during periods of uncertainty or change.
- Facilitated strategic planning sessions aimed at identifying growth opportunities and setting achievable objectives for the task force team.
- Assisted in recruiting, hiring and training of team members.
- Reported issues to higher management with great detail.
Executive Chef
Djangonorthside LLC
Cincinnati, OH
03.2015 - 12.2021
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Skilled at working independently and collaboratively in a team environment.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
Executive Chef
The Dove
09.2014 - 09.2015
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Director of Cuisne
Graycliff
03.2007 - 03.2014
- Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
- Managed daily operations while overseeing multiple locations to foster increased productivity.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Education
Professional Certificate - Royal Thai Cuisine
Royal Thai Culinary Academy
08.2006
Associates in Culinary Arts -
Florida Culinary Institute
03.2001
Skills
- Food Safety
- Food Prep Planning
- Strong Work Ethic
- Meal Preparation
- Customer Service
- Kitchen equipment operation and maintenance
- Problem and Complaint Resolution
- Food Stock and Supply Management
- Team Leadership
- Creative Thinking
- Food plating and presentation
- Operations Management
References
- Matt Beaudin from Monterey Bay Aquarium ph.603-275-5099
- Derrick Dos Anjos from Brooklyn Fish Camp ph.917-414-0607
- Damien Burton from Lyran Malmo, Sweden ph.650-785-3438
Hobbies and Interests
- Fishing
- Disc Golf
- Dining
- Movies
- Cooking
Timeline
Executive Chef
Highgate Hotels
08.2023 - Current
Task Force General Manager 2
Parkhurst Dining
07.2022 - 08.2023
Executive Chef
Djangonorthside LLC
03.2015 - 12.2021
Executive Chef
The Dove
09.2014 - 09.2015
Director of Cuisne
Graycliff
03.2007 - 03.2014
Professional Certificate - Royal Thai Cuisine
Royal Thai Culinary Academy
Associates in Culinary Arts -
Florida Culinary Institute
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