Brady Thompson
Auburn,AL
Summary
Energetic, highly motivated culinary professional with a blend of creativity, passion for food and excellent cooking skills seeking to broaden my culinary horizons and prepare high quality and delicious food in an environment with like-minded individuals.
Overview
13
13
years of professional experience
Work History
Executive Chef and Campus Manager
Upper Crust Food Services
Auburn, AL
01.2014 - 05.2016
- Prepared and served breakfast, lunch and dinner to 350+ students in three locations six days a week.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Actively involved in cost control, sanitation, menu development, and catering.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Achieved and exceeded performance, budget and team goals.
- Successfully reduced the restaurant’s annual food and labor costs by 30% through proper budgeting, scheduling and management of inventory.
Line Cook, Brunch and Late Night
The Hound
Auburn, AL
10.2013 - 01.2014
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Verified proper portion sizes and consistently attained high food quality standards.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
Co-Manager of Kitchen and Saute Chef
Ozzio's Italian Ristorante
Auburn, AL
05.2013 - 09.2013
- Developed appetizers and entrees for menu and created weekend specials.
- Reduced food costs by setting standards for portion size and minimizing waste.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
- Placed all orders for food and supplies.
- Preformed all opening and closing duties.
Head Pizzaiolo, Head Baker, Line cook
Mafia's Italian Ristorante
Opelika, AL
11.2010 - 03.2013
- Cooked high quality Italian dishes in a casual fine dine setting.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Promptly reported any maintenance and repair issues, as well as dish ideas and concepts, to Executive Chef.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Accurately and efficiently prepared delicious fish, meat and vegetable-based dishes.
Shift Leader, line cook
Brick Oven Restaurant
Auburn, AL
06.2008 - 11.2010
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Prepared and cooked food for large volume services.
- Maintained food quality and appearance as expeditor.
- Performed opening and closing duties.
Referee/ Line Judge
FIFA/ AYSA
09.2003 - 08.2008
- Maintained order for all players, coaches, referees, and spectators.
- Provided memorized list of all rules and guidelines.
- Observed environment to make sure that players were safe at all times.
- Managed time and score for game.
Education
Business
Auburn University
Auburn, ALSkills
Experience with:
- Saute
- Fry
- Baking
- Roasting
- Broiling
- Grilling
- Convection and stone ovens
- Prep
- Garde manger
- Great knife skills
- Recipe creation
- Leadership experience
- Quality food presentation
- Fast learner
- Highly dependable
- High versatility
- Good team player
- Willing to take instruction
Timeline
Executive Chef and Campus Manager
Upper Crust Food Services
01.2014 - 05.2016
Line Cook, Brunch and Late Night
The Hound
10.2013 - 01.2014
Co-Manager of Kitchen and Saute Chef
Ozzio's Italian Ristorante
05.2013 - 09.2013
Head Pizzaiolo, Head Baker, Line cook
Mafia's Italian Ristorante
11.2010 - 03.2013
Shift Leader, line cook
Brick Oven Restaurant
06.2008 - 11.2010
Referee/ Line Judge
FIFA/ AYSA
09.2003 - 08.2008
Business
Auburn University