Rusty Bucket

In his role of corporate chef, Josh Yosick provides strategic direction for the brand and leads a team of managers who oversee the food and beverage operations for Rusty Bucket.

Rusty Bucket Promotes Josh Yosick to Corporate Chef

Rusty Bucket Restaurant & Tavern announced the promotion of Josh Yosick, of Columbus, from regional chef to corporate chef of the company. Yosick has more than 19 years of experience in the restaurant industry.

“Josh is a born leader and has been instrumental in facilitating the growth of the brand,” says Gary Callicoat, president, Rusty Bucket Restaurant & Tavern. “Josh fully embodies our culture and consistently goes above and beyond to ensure all associates have what they need to deliver a great dining and culinary experience to guests at all times.”

In his role of corporate chef, Yosick provides strategic direction for the brand and leads a team of managers who oversee the food and beverage operations for Rusty Bucket. Yosick joined the Cameron Mitchell Restaurants company, a sister company to Rusty Bucket, in 2000 as a line cook at Martini Modern Italian Polaris.

Since then, Yosick has held numerous kitchen positions, including line cook, sous chef, and executive chef. In 2008, he joined the Rusty Bucket team as executive chef and was promoted to regional chef in 2009.

“In every position he’s held, Josh has consistently strengthened his culinary management style,” says Jim Sauter, vice president, Rusty Bucket Restaurant & Tavern. “With nearly two decades of experience and industry knowledge, he is a valued member of the leadership team and will continue to play a vital role in the success and growth of Rusty Bucket.”

Josh lives in Blacklick, Ohio with his wife and two children.

Headquartered in Columbus, Ohio, Rusty Bucket, a sister company of Cameron Mitchell Restaurants, was founded in 2002 and currently operates 23 locations in Ohio, Michigan, Florida, Indiana, North Carolina and Colorado

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.