Joshua Crane
Boynton Beach,FL
Summary
Culinary Director with diverse background in food service management and menu development. Enhanced guest experiences while increasing revenue and reducing costs through effective leadership, team building, and innovative culinary trends. Maintained high quality standards across all kitchen operations.
Overview
1
1
Certification
2
2
years of post-secondary education
13
13
years of professional experience
Work History
EXECUTIVE CHEF
Wellington Bay
Wellington, FL
07.2022 - Current
- Led successful openings of new properties, driving business growth through strategic culinary planning.
- Including build out, all kitchen functions setup, plans, menus designs and writing, R&D, entire culinary development
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Executed cost-saving measures that preserved culinary quality and presentation standards.
- Three restaurants w/ daily menu changes.
- Oversaw inventory control and procurement processes to ensure consistent supply of high-quality food ingredients.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Fostered a positive work environment encouraging teamwork and creativity among staff.
- Ensured compliance with health regulations and maintained cleanliness in the kitchen area.
CULINARY DIRECTOR | EXECUTIVE CHEF
VI
Lantana, FL
10.2020 - 07.2022
- Developed and designed menus and venue concepts to enhance dining experience
- Oversaw department financial management, including P&L and HR activities.
- Provided support for operations at IL, AF, MC, and CCRC venues.
CORPORATE EXEC. CHEF
Gotham Hall & Ziegfeld Ballroom
NYC, USA
02.2018 - 06.2020
- Managed operations for two Manhattan venues, coordinating with an offsite commissary to streamline services.| $60M. Sales
- Managed high volume of high-profile guests effectively | 350 - 1,200 guests per venue
- Supervised and coordinated up to 300 front and back of house staff to ensure seamless service
- Created innovative menu options to cater to diverse client tastes
- Facilitated tastings for personal clientele to enhance relationships
EXECUTIVE CHEF / CORPORATE
Dinex Group | Daniel Boulud
NYC, USA
01.2017 - 01.2018
- Executed role as Executive Chef for Michelin restaurant group, ensuring culinary excellence and high standards across all operations
- Managed operations across four restaurant locations, ensuring quality and consistency.
- Managed culinary operations at Commissary & Café Boulud under Dinex Group
EXECUTIVE CHEF
Compass Group / American Express
NYC, USA
10.2015 - 02.2017
- Oversaw global executive dining operations / event menu creation
- Organized and led back of house executive dining and catering operations to enhance service quality
- Managed 75 associates, overseeing software implementation and training initiatives to streamline processes
EXECUTIVE CHEF
FCI Catering & Events / ICC
NYC, USA
07.2013 - 10.2015
- Developed sophisticated event services and innovative menus, enhancing guest experiences and engagement
- Facilitated creation and expansion of off-premise event department, increasing service offerings and client reach
- Developed curriculum for catering and events courses to enhance culinary students' learning experience.
- Curriculum writing & teaching of catering and events industry to culinary students
- International Culinary Center / French Culinary Institute
Education
Associate of Arts - Le Cordon Bleu
WESTERN CULINARY INSTITUTE
Portland, OR 04.1999 - 04.2001
Skills
- Menu Development & Design
- Culinary Innovation
- Food Safety
- HACCP
- Cost Management
- P&L Accountability
- Highly Organized
- Team Management & Building
- Leadership
- Problem Solving
- Highly Organized
- Highly Organized
Certification
- Serve Safe Certified
- Co-Authored COVID - 19 -NYC - DOH Response
- Live Event Coalition / B.E.S.T
Strengths
- Leadership, Proven leadership abilities, creating a culture that inspires staff to perform at their best and strive for guest satisfaction, while aligning with the company's vision.
- Creativity, Finesse, highly creative in menu & writing & design, along with presentation and global / multicultural food and beverage knowledge.
- Adaptability, Thrives in multi-faceted environments, adjusting to constant changes without stress while keeping priorities in line with vision and collaboration to achieve excellence.
Philosophy
Evolution of food is by design & instinct | created from a raw emotional driven creativity
Timeline
EXECUTIVE CHEF
Wellington Bay
07.2022 - Current
CULINARY DIRECTOR | EXECUTIVE CHEF
VI
10.2020 - 07.2022
CORPORATE EXEC. CHEF
Gotham Hall & Ziegfeld Ballroom
02.2018 - 06.2020
EXECUTIVE CHEF / CORPORATE
Dinex Group | Daniel Boulud
01.2017 - 01.2018
EXECUTIVE CHEF
Compass Group / American Express
10.2015 - 02.2017
EXECUTIVE CHEF
FCI Catering & Events / ICC
07.2013 - 10.2015
Associate of Arts - Le Cordon Bleu
WESTERN CULINARY INSTITUTE
04.1999 - 04.2001