Joshua D. Spangler

***** ******* **

Hamilton, VA

20158

Phone: 571-***-**** Email: adt8py@r.postjobfree.com

Executive Chef

I am an accomplished, driven culinary professional, consistently recognized for performance in the culinary and restaurant industry. I am innovative and successful in procuring sales, establishing culinary standards, and creating new menu items. I am at the forefront of culinary expertise showcased by my selection to the elite Culinary Council, M&S, Landry’s Inc. I am a proven leader with special capabilities in building culinary teams, strategizing new menu elements, troubleshooting common restaurant pitfalls, maintaining financial stability through aggressive food cost action plans, and implementing proven successful measures within the business to promote growth, sales, and return guests.

Business Skills

Culinary Innovation

-Selected to be a member of the Culinary Council, an elite collection of executive chefs from within the M&S concept responsible for creating, testing, costing, and executing new menu rollouts and food items for all operational units nationwide

-Leading culinary innovation with in-depth understanding and skills of molecular gastronomy, the creation of edible “pearls” through the application of calcium lactate, xanthan gum, sodium alginate, etc.

-Executive Chef of a test unit, where several new menu items were tested, exclusive to the concept, later to be used as the bell-weather mark for success in all other units

-Adapted to the unprecedented difficulties arising from COVID-19 with a streamlined menu serviced especially for serving delivery platforms, without sacrificing culinary excellence

-Constructed new exciting seasonal menu items on a quarterly basis: from the ground up, including sourcing products, plate specifications, food costs, and plate costs

-Actively involved in MSC, Certified Humane, Certified Organic protocols for Farm to Table

Financial Responsibility

-Responsible for overseeing production of offsite prep kitchen while maintaining labor integrity

-Was actively involved in the collection of weekly price bids from multiple seafood and produce vendors within the northern Virginia area, responsible for communicating price changes and fluctuations to sister concepts and the Regional Chef

-Responsible for culinary food cost targets, established by the previous month’s costs of sales, through weekly inventories, rigorous inventory cost of sale “drill-downs” where variances in cost of $10 or more must be explained in detail with senior management

-Was actively involved in monthly financial calls with senior management and concept accountants where top and bottom line sales are discussed in detail, along with profit and loss statements, general ledgers, controllable, and non-controllable items

-Confronted the financial hardships of COVID-19 with business acumen that lead to profitability even after furloughing the whole staff, as seen through flow-through profit analysis

-Successfully operated with budget perimeters of 30% or lower food cost on a quarterly basis, driving cost of goods down through aggressive purchasing savvy and product acquisition

-Successfully operated with budget perimeters of 30% or lower BOH labor cost, reorganizing the structure of kitchen team members, cross-training individuals in multiple stations, and adopting a training program that built retention and productivity

Team Building

-Professionally trained several members of my team that resulted in their promotion to management, for example: server to Front of House manager, Front of House manager to General Manager, and cook to Lead Back of House Supervisor

-Created team building exercises through the use of family meals that focused on culinary creation and innovation, each meal lead to discussion of techniques, common problems in the kitchen during execution, and areas we can improve during lunch and dinner service

-Created a training program that involved all members of the kitchen staff allowing for creativity among their peers as well as honing basic kitchen skills which resulted in increased performance through confidence as well as job stability

-Proficient in Spanish, learned as a way to connect with my team who are often of Hispanic descent, learned to speak Spanish to promote leadership and stability among the kitchen team

Professional Experience

-Executive Chef, Hunter’s Head Tavern, Upperville, VA, January 2022 - Present

-Executive Chef, McCormick and Schmicks, Landry’s INC. Arlington, VA, 2017 - 2022

-Sous Chef, McCormick and Schmick’s, Landry’s INC. Arlington, VA, 2016-2017

-General Manager, Logan’s Roadhouse, Fredericksburg, VA, 2015-2016

-Assistant General Manager/Culinary Manager, Logan’s Roadhouse, Manassas, VA 2013-2015

-Service Manager, Logan’s Roadhouse, Sterling, VA, 2012-2015

Education

-Associate’s Degree, Eastern State University, Melbourne, FL

Certifications/Awards

-ServSafe certified

-Certified Food Safety Manager, National Registry of Food Safety Professionals

-Voted Best Seafood of Arlington, 2020

-Competed and won 1st place in Taste of Arlington, cooking competition

-

Miscellaneous

-Qualified in MSC protocol

-Qualified in Organic and Humane certification for farm to table restaurants

-Served dignitaries and foreign officials as the Executive Chef of McCormick and Schmick’s from several countries around the world.

-Personally, served former Vice-President Mike Pence and his security detail numerous times

-Selected to showcase culinary skills and knowledge by senior management, by representing the concept on live television with “Great Day Washington”, a Washington DC based news channel

Contact this candidate