J O S H U A C A P R A I

458-***-**** add5gt@r.postjobfree.com

Introduction

Progressive culinary professional with over 8 years experience in the industry. Unique blend of creative flair and passion for food, strong business sense, and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls. Experience with charcuterie, fermentation, and other aspects of the traditional larder.

Experience

Executive Chef Ebullition Brew Works and Gastronomy

Vista, California, August 2019-April 2020

New American restaurant that opened in early 2020 as a second location to a well-loved Vista brewery. Menu focused on "International Comfort Food" concept, with upscale presentation and locally-sourced, thoughtfully farmed ingredients. Special focus on molecular gastronomy as it relates to the brewing process, using the latest innovative cooking techniques to create a memorable and delicious dining experience as a departure from standard "pub fare." I designed the menu completely, taking care to pair every dish with at least one of the beers made in house. I built the kitchen from the ground up, beginning with nothing but a loose idea from the owners and a drive to see our mutual dreams made reality.

There was no formal General Manager, so I oversaw every aspect of the restaurant, front and back. Duties included all hiring, training, payroll, scheduling, menu writing, food cost anaylsis, profit and loss statements, ordering, sanitation and temperature logging,, inventory of all goods, vendor relations, cleaning delegation, special events, small catering, daily menu preparations, overseeing the line during service, and customer relations. I put my very heart and soul, blood sweat and tears, into this restaurant.

Executive Sous Chef North Fork Public House

Eugene, Oregon, October 2018-July 2019

Local public house with a Rustic American menu. Duties include preparing and plating dishes, expediting orders, making prep and par lists, ordering, inventory, menu design and specials, training, food and labor cost analysis, etc.

Commis Chef King Estate Winery

Eugene, Oregon, April 2017-October 2018

A French fine dining restaurant situated within one of Oregon's leading wineries. The Estate is a fully biodynamic winery, with it's own greenhouse dedicated solely to organic produce for the restaurant, a charcuterie facility, a fully equipped bakery, and several guest houses for tasting dinners and events. Daily duties included preparing and plating haute cuisine dishes, expediting orders, creating daily amuse bouche, communicating with executive chef about specials, menu design and execution, training new hires, delegating tasks, etc.

Sous Chef Falling Sky Brewing

Eugene, Oregon, July 2016-April 2017

Local brewery with three different restaurant concepts; a delicatessen, a gastropub, and a pizzeria. Each one makin most of its ingredients in-house, with a full kitchen dedicated to curing and smoking meats, pickling and fermenting, and a full bakery for artisanal breads, pretzels and desserts. Duties as sous chef include writing daily preparation lists, handling variance for charcuterie items, writing HAACP plans, executing daily preparations, ordering and inventory, devising weekly specials and soups du jour, delegating tasks to cooks, working the line, etc.

Kitchen Manager The Tap and Growler

Eugene, Oregon, May 2014-July 2016

Upscale gastropub and tap house in a refurbished and industrial space. I was in charge of all ordering, inventory, shrink/spoilage, food cost adjustment and maintenance, menu design, recipes, weekly specials, food and drink (beer, wine and cider) pairing, scheduling, hiring/training, vendor/distributor relations, working the line when needed, event catering, plating and presentation, knife skills, safety and sanitation, safe food storage knowledge, etc.

Baker Whole Foods Market

La Jolla, California, May 2012-March 2014

Baking fresh sourdough breads in the classic French manner, feeding and maintaining the starters, shaping and scoring, knowledge of pars and portions, cleaning and maintaining mixers and ovens, etc. Trained by Xavier Judic of San Francisco Baking Institute.

R E F E R E N C e s

Andy Hart, Scorched Consulting 323-***-****

Michael Cline, Scorched Consulting 213-***-****

Jesse Richardson, Ebullition Brew Works 760-***-****

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