Joshua B. Fleagle

932 10th Street Santa Monica, CA 90403 340-626-7581

Professional Experience______

I.L CreationsWashington, DC

October 2012- Present

Executive Chef at The American Red Cross Headquarters and Clara Barton

  • Directly oversee 25 kitchen, café and restaurant employees
  • Managetwo separate dining facilities specializing in large upscale cafeteria-style dining for breakfast lunch serving over 1,000 patrons daily, averaging $140k in monthly sales
  • Create weekly profitable menus to deliver a wide variety of specialty cuisines through buffet choices and action stations. Options include American, Chinese, Mediterranean/European, a Pasta station, Deli service and grill, Made-to-Order Sushi, Vietnamese selections, and more.
  • Successfully turned over a kitchen averaging a loss of $15k monthly into one that monthly netsover $12k in average profit
  • Lowered operating cost from 2012 to produce $80k in annual revenue to date
  • Develop and maintain efficient ordering & effectively manage schedules resulting in lower labor cost
  • Implement ordering systems that result in meeting monthly and annual profitability goals

Design CuisineArlington, VA

February 2012 – September 2012

Production and Personal Chef

  • Provided the highest quality preparation of food for in-house and catered functions generating revenue of over $24M annually
  • Saucier for entire kitchen; specializing in a wide-range of stocks, soups and sauces
  • Generated remarkable cuisine with exceptional presentation for a variety of social, political and private functions serving up to 2,000 guests; including several tastings for the Inauguration Dinner and Local Celebrity Chefs
  • Specialized in preparing dishes from locally sourcedfarms while operating in a certified green kitchen

Dickie Brennan’s Palace Café New Orleans, LA

October2009-July 2011

Banquet Chef

  • Led a team that provided private dining for all facets of the restaurant; in and out of house events
  • Assistedwith opening and closing management responsibilities within busy restaurantsupon request
  • Received gold and silver medals in 2010-11 representing the restaurant company at NOWFE (New Orleans Wine and Food Experience) events
  • Managed off-site catering functions for company

Independent Villa ChefSt. Thomas, USVI

April 2007-October 2009 (on request)

Private Chef

  • Personally catered villas for a wide variety of vacationers and private parties
  • Created and executed all meals from private kitchen on-site
  • Used professional knowledge and experience to provide daily menus and on-demand requests
  • Developed personalized menus for each guest, family, party or event based on preferences
  • Easily adapted to dietary restrictions, requirements and desires

The Blue Moon Café St. Thomas, USVI

November 2006-April 2008

Executive Chef

  • Directly oversaw and developed all kitchen employees, maintained schedules
  • Established close relationships with 3rd party vendors through purchasing food and non-food items, close contact with food purveyors
  • Designed menus, maintained weekly food cost analysis, completed inventory

Bolongo Bay Beach ResortSt. Thomas, USVI

September 2004-November 2006

Executive Sous Chef

  • Responsible for two highly reputablehotel restaurants; Iggies Beach Bar and Grill The Beach House Restaurant
  • Trained culinary staff and students on internships
  • Assisted Executive Chef, Ric Ade (Captain of the Caribbean Culinary Team), in menu design, daily restaurant operations, food costing and all private functions

Capital Restaurant Concepts; Paolo’s RistoranteWashington, DC

May 2003-September 2004

Sous Chef

  • Ordered all restaurant items, trained and managed thirty kitchen employees, regulated food costs, created menus and innovative daily specials

Lake Raystown Resort & LodgeEntriken, PA

May 2002-September 2002

Sous Chef

  • Increased the quality and standard of food, service, organization, sanitation and efficiency while altering and maintaining an exceptionally low food cost
  • Educated and managed entire seasonal kitchen staff

The Morrison House; Elysium RestaurantAlexandria, VA

May 2000-May 2002

Chef de Cuisine

  • Inducted into the Relais & Chateaux in 2001
  • Directly assisted Executive Chef at the James Beard House, NYCclick here for menu
  • Participated in the International Food and Wine Convention, Zoofari, and Chef’s Best in Washington, DC
  • Prepared and facilitated innovative six course dinners, nightly, for up to thirty guests

Education ______

Johnson and Wales University Norfolk, Virginia

Associate Degree in Culinary Arts, 1997

ServSafe Re-Certified by the National Restaurant Association, October 2013

Professional References ______

Tom Simpson

General Manager, IL Creations at The American Red Cross Headquarters and Clara Barton

Phone: 301-503-7949

Brandon Muetzel

Chef de Cuisine of Palace Café in New Orleans, LA

Phone: 504-352-1228

Jeffrey Parsons

Former General Manager at Bolongo Bay Resort in St. Thomas, USVI

Phone: 434-825-4039

Alan Granberg

Chef/Owner of Bella’s Bistro in Putnam, CT

Phone: 508-981-8885

John Ogden

Executive Chef, Macy’s Restaurant Group

Phone:773-655-2950