Justin Cain
Kansas City,MO
Summary
Experienced executive chef with a talent for culinary innovation and trendsetting, staying ahead of the curve in evolving culinary landscapes. Skilled in managing diverse talent and personalities, fostering teamwork, and achieving culinary excellence. Proactive in addressing challenges, adept at swiftly repositioning strategies to maintain high standards and smooth operations.
Overview
11
11
years of professional experience
Work History
Certified Executive Chef
The Kauffman Foundation
Kansas City
07.2017 - Current
- 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.
- Conducted comprehensive financial analysis to identify cost-saving opportunities and optimize spending efficiencies.
Regional Director of Culinary Operations
Dean And Deluca
Leawood,KS
02.2013 - 07.2017
- Crafted and implemented regional standard operating procedures, alongside tailored, standardized recipes for the US market, ensuring operational consistency and quality nationwide.
- Designed and implemented a comprehensive safety program, fostering a culture of workplace safety and compliance with regulatory standards.
- Produced weekly reports to analyze job performance against team goals.
- Served as a mentor to emerging leaders, sharing knowledge and expertise while fostering an environment of continuous learning and growth.
Education
Culinary - Culinary
Wylie Hospitality And Culinary Academy
Overland Park, KSSkills
- Food Safety
- Menu Planning
- ACF Certified
- ServSafe Manager Certification
- Regulatory Compliance
- Supply Management
- Operations Management
- Vendor Relationship Management
Accomplishments
- Collaborated directly with the corporate marketing team to curate and develop all recipes and menus for the PGA Golf Tour in 2016, ensuring alignment with branding objectives and enhancing the culinary experience for patrons and attendees.
- Collaborated with a professional culinary photographer to conceptualize and execute an artistic menu tailored specifically for publication in the Dean & Deluca magazine, catering to the diverse tastes and preferences of the entire US market. Additionally, personally prepared the food on-site and on-location, ensuring authenticity and capturing the essence of each dish in its intended setting.
Timeline
Certified Executive Chef
The Kauffman Foundation
07.2017 - Current
Regional Director of Culinary Operations
Dean And Deluca
02.2013 - 07.2017
Culinary - Culinary
Wylie Hospitality And Culinary Academy
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