Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Brandon Bay

Sun Prairie,WI

Summary

Accomplished culinary and hospitality professional with over 40 years of experience across fine dining, casual dining, and specialty food service operations in multiple states. Proven expertise in recipe creation and implementation, with a strong focus on innovative menu development tailored to diverse customer bases—both for previous employers and as the Owner/Operator of a successful restaurant. Skilled in designing menus that balance creativity, regional inspiration, and profitability while maintaining consistent quality and presentation standards. Experienced in leading high-performing teams, optimizing operations, and training staff to execute menus with precision. Adept at budget management, sourcing quality ingredients, and building lasting customer relationships through distinctive culinary offerings and exceptional service. Recognized for blending culinary artistry with business acumen to drive growth and customer loyalty.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Co-Owner/Operator

Primal'Cue LLC
05.2019 - Current
  • Developed and tested original recipes with a focus on regional BBQ traditions, aligning flavor innovation with brand identity and customer expectations.
  • Led menu R&D initiatives for both in-house dining and large-scale catering, ensuring consistency, scalability, and cost efficiency.
  • Designed and executed catering menus for events ranging from intimate gatherings of 20 to large-scale functions of up to 3,000 guests, managing logistics, prep, and execution to ensure quality and timely service.
  • Implemented kitchen systems and technologies to improve workflow, reduce prep time, and enhance product consistency across multiple service formats.
  • Built strong brand recognition through active involvement in local events and food festivals, often showcasing new recipe concepts and seasonal offerings.
  • Fostered a collaborative kitchen culture focused on creativity, efficiency, and high standards in both daily operations and special event execution.
  • Directed hiring and training of culinary and event staff, ensuring teams were equipped to execute high-volume service and adhere to recipe specifications.
  • Managed inventory, food sourcing, and vendor relationships to support both restaurant operations and large-scale catering, minimizing waste while maintaining quality.
  • Created labor schedules and kitchen workflows aligned with peak restaurant and catering demand to maximize efficiency and maintain service standards.
  • Ensured full compliance with health, safety, and food handling regulations across all operations, including off-site catering.
  • Oversaw development and marketing of seasonal menu launches and limited-time offerings, using customer feedback and sales data to inform future recipe R&D.

Food Service Director

Select Specialty Hospital LTAC
06.2019 - 11.2021
  • Supervised and developed food service staff, ensuring high performance and adherence to standards.
  • Performed regular inspections to maintain the highest standards of Quality Assurance and Control.
  • Planned, organized, directed, and evaluated all phases of the department’s operations.
  • Managed departmental budgets, cost controls, menu planning, food procurement, preparation, and service.
  • Maintained high standards of nutritional care, quality improvement, and quality control.
  • Collaborated with corporate culinary and nutrition teams to test, refine, and standardize recipes for system-wide implementation across 120 kitchens.
  • Partnered with the corporate dietician to design and launch a comprehensive menu program addressing diverse dietary needs, nutrition guidelines, and patient concerns.
  • Conducted recipe trials, taste panels, and operational testing to ensure consistency, quality, and scalability in high-volume healthcare foodservice environments.
  • Documented detailed preparation methods, ingredient specifications, and yield standards to support operational execution.
  • Led training programs for food service personnel to ensure proper safety and sanitation procedures.
  • Scheduled staff and assigned duties to ensure efficient operations.
  • Calculated patient menus in accordance with dietary orders and nutritional needs.

Assistant Culinary Instructor

Madison Area Technical College
08.2013 - 05.2019
  • Provided constructive feedback on student work while maintaining a supportive atmosphere that encouraged growth and improvement.
  • Streamlined inventory management processes for instructional supplies, reducing waste while maintaining cost efficiency.
  • Evaluated student performance fairly through practical exams, written assessments, and class participation.
  • Mentored students on career planning and professional development within the culinary industry.
  • Led Menu Planning classes, guiding students through the process of designing and developing innovative menus that balanced creativity with cost efficiency, while focusing on ingredient integration and seasonal sourcing.
  • Taught costing techniques for recipe development, helping students analyze food costs, manage portion control, and optimize pricing strategies to create profitable yet high-quality menus.
  • Facilitated hands-on projects, enabling students to apply culinary theory to real-world scenarios by designing menus that incorporated diverse dietary needs, flavor profiles, and ingredient combinations.
  • Cultivated a positive classroom culture where creativity was valued while emphasizing food safety practices.
  • Implemented individualized learning strategies, accommodating diverse learning styles and fostering student success.

Customer Development Specialist

Gordon Food Service
10.2008 - 06.2013
  • Developed strong business relationships with customers by educating them on the Gordon Food Service story and Cornerstone Values.
  • Managed an established customer base while actively pursuing and securing new accounts.
  • Consulted with customers on cost control strategies, marketing initiatives, and compliance with regulations to drive business growth.
  • Ensured accurate and timely order processing, including credits and accounts receivable, to meet and exceed performance goals.
  • Maximized the use of GFS E-Tools to differentiate from competitors and streamline customer engagement.
  • Managed approximately 40-50 incoming calls, emails and texts per day from customers to guarantee orders were processed in a timely manner.
  • Mentored Sales Associates (SAs) to enhance understanding of daily operations and equip them with tools for effective route management.
  • Conducted E-Tool training sessions for peers in a classroom setting, ensuring efficient use of digital resources across the team.

Education

Associate of Arts - Culinary Arts

Madison Area Technical College
Madison, WI
01.2005

Skills

  • Operations management
  • Restaurant Management
  • Performance analysis
  • Marketing expertise
  • Human resources
  • Cost Control
  • Profit & Loss
  • Kitchen Management Experience
  • Menu Planning
  • Purchasing
  • Catering
  • Academic Advising
  • Pricing
  • Labor Cost Analysis
  • Facebook Advertising

Certification

  • Managers ServSafe - May 2023 - 2026

Timeline

Food Service Director

Select Specialty Hospital LTAC
06.2019 - 11.2021

Co-Owner/Operator

Primal'Cue LLC
05.2019 - Current

Assistant Culinary Instructor

Madison Area Technical College
08.2013 - 05.2019

Customer Development Specialist

Gordon Food Service
10.2008 - 06.2013

Associate of Arts - Culinary Arts

Madison Area Technical College

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