Joshua Crain
Henderson,NV
Summary
Dedicated hospitality professional with 20 years experience within the Thomas Keller Restaurant Group leading both the culinary and service teams. Collaborative leader with dedication to partnering with coworkers to promote engaged, empowering work culture.
Overview
26
26
years of professional experience
Work History
Regional Director of Operations
Yardbird Southern Table & Bar
10.2023 - Current
- Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
- Set team and individual KPIs and provided regular, actionable feedback.
- Oversaw day-to-day production activities in accordance with business objectives.
- Monitored budget and utilized operational resources.
- Mentored and coached team members to foster productive and engaging work environment.
- Collaborated with senior management to develop and execute long-term corporate goals and objectives.
- Analyzed customer feedback and identified areas for improvement to drive business success.
- Developed systems and procedures to improve operational quality and team efficiency.
- Assisted in recruiting, hiring and training of team members.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
General Manager & Chef De Cuisine
Bouchon
03.2013 - Current
- Led culinary team from March 2013 to January 2020
- Transitioned to General Manager in January 2020
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Developed and maintained relationships with customers and suppliers.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices and company procedures.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
Executive Chef
Michael Mina Group
03.2009 - 03.2013
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
Chef De Cuisine
Bouchon
01.2007 - 01.2009
- Created menus and designed corresponding recipes.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Chef De Cuisine
Bouchon
02.2000 - 07.2006
- Created menus and designed corresponding recipes.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Sous Chef
Brannan's Grill
04.1998 - 02.2000
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
Associates - Culinary Arts
Culinary Institute of America
Hyde Park, NY02.1996
Skills
- Staff Development
- Coaching and Mentoring
- Team Leadership
- Sound Judgment
- Multimillion-Dollar P&L Management
- Succession Planning
- Operations Management
- Leadership
Achievements & Accolades
- Bertolli Sous Chef Awards Finalist 2002 - 1 of top ten sous chefs in United States
- 1 Michelin Star Award Bouchon BIstro Yountville, CA 2006
- Bouchon Las Vegas consistently voted Best Brunch in Las Vegas
- Hosted seasonal menu meetings for TKRG & Bouchon team
Timeline
Regional Director of Operations
Yardbird Southern Table & Bar
10.2023 - Current
General Manager & Chef De Cuisine
Bouchon
03.2013 - Current
Executive Chef
Michael Mina Group
03.2009 - 03.2013
Chef De Cuisine
Bouchon
01.2007 - 01.2009
Chef De Cuisine
Bouchon
02.2000 - 07.2006
Sous Chef
Brannan's Grill
04.1998 - 02.2000
Associates - Culinary Arts
Culinary Institute of America