Brandon J. Stinocher

Experienced baking professional with a proven track record in consistently delivering high-quality baked goods and effectively managing bakery operations. Recognized for strong collaboration skills and the ability to adapt to changing needs. Demonstrates expertise in recipe development, kitchen management, and maintaining rigorous cleanliness standards. Known for reliability and a results-driven approach in achieving exceptional product outcomes. Transitioning career to frontend engineering.

• Recruited, trained and supervised 4 bakery staff.
• Used Microsoft Excel to develop inventory tracking spreadsheets.
• Resolved product issue through consumer testing.
• Achieved consistencies by introducing excel sheets for bread procedure tasks.

• Introduction to Frontend-Development, Meta, February 2025
• Taps Course, 09/01/11 - 12/01/11
• Class 12 Liquor License, Washington State
• Food Handlers Permit
• First Prize in 2011 Best Teen Chef Seattle Competition, 04/30/11, The Art Institute of Seattle

• Tom Douglas Co. Bread Department, Lead Baker Bread Department, 09/08/22, Currently, Responsible for getting monthly pars for all location., In charge of ordering for the bread department., Creating production guides for each position in the bread department., Research and Development for bread recipes., Creating recipes., Training new employees., Helping with interview and hiring process., Creating daily production sheets., Emailing locations about par adjustments or changes., Organizing product for the team in advance, to have an easier day., Creating excel sheets to track pars, numbers, organize production, daily task, waste logs, etc., Filling in where needed., Understanding the ins and outs of each dough to be able to be adapted enough to know how to fix the dough if something goes wrong.
• Tom Douglas Co. Bread Department, Dough mixer, 09/08/22, 12/30/23, Responsible for mixing all dough’s correctly., Having dough’s ready for a specific time for delivery., Making pars for the next day and setting up for the next day., Kits made for the next day., Answering emails from other location to get them what they are wanting., Updating master par sheet when needed., Cleaning and organized area., Responsible for mixing 9 different doughs., Knowing all the folds and timing needed for each one., Bouling dough once all mixing is done.
• 20 Corners Brewery, Executive Chef, 07/28/21, 06/21/22, Responsible for all food production in the kitchen., Developed menus, seasonal menus, and weekly specials., Create recipe costing sheets., Create Costing sheets for all recipes and items in house., Create recipes for menu items., Placed orders for entire restaurant., Train new employees., In charge of hiring and interviewing., Create 'Cheat sheets' for crew so they all knew how to build each item., Responsible for both morning prep, night/line prep and service., In charge of all event food orders., In charge of creating and printing off weekly menus with our current beer list, canning list, wine list, and our special for the week., Create a product waste guide so all employees knew when to throw away items once they get old., Create a waste log.
• 20 Corners Brewery, Banquet Chef, 06/01/21, 07/28/21, Responsible for all party’s food side., Responsible for making sure all product is order for the parties., Responsible for cooking all party food and presenting it as well., Responsible for working with the Chef for scheduling for parties., Responsible for looking at orders and posting them in the kitchen for all to see., Responsible for menu creation and food for parties., Responsible for all shift lead duties as well.
• 20 Corners Brewery, Shift lead, 11/09/19, 07/28/21, Responsible for morning and night duties., Responsible for all prep when on prep shifts, getting lines already for night crew., Responsible for all night prep and line work. Making sure lines are fully stocked., At night responsible for any left over prep from the morning or line prep., At night responsible for closing the kitchen down. Flipping all lines and cleaning them out., At night responsible for knowing and being able to do all station. (Pantry, stretching dough, build station, oven, expo, and finish), Responsible for knowing when dough needs to be made and what times batch., Responsible for portion control and making sure the product on lines is fresh., Responsible for deep cleaning when slow., Able to multi-task.
• The Edgewater/ Six Seven Restaurant, Morning Breakfast Cook, 02/20/18, 11/08/19, Responsible for preparations of all breakfast service., Responsible for daily specials., Responsible for making a prep list and completing it., Making sure for our service that we are putting out is high quality and amazing looking plates., Ensured daily that business was prepared to open by arriving at 5am for opening at 6:30am., Making sure on the weekends that we are prepped up for both stations and letting the lunch crew know how to prep items, what needs to be done on prep list, and refilling of stations when needed., Responsible for any breakfast banquets. Fruit platters, French toast, any type of eggs, etc., Responsible for room service orders., Worked omelet station., Able to multi-task., Responsible for Expo., Responsible for portion control and freshness of each item on the lines.
• The Edgewater/ Six Seven Restaurant, Lunch Cook, 06/29/16, 02/20/18, Responsible for prep for 3 to 4 stations., Worked Sandwich, pantry, and grill station., When working pantry, you maintain the dessert station as well., If all other prep and task are done you start prep for dinner crew, for brunch for the weekends, and banquets., Responsible for putting orders away on Saturday and Sunday., Able to multi-task., Responsible for Expo., Responsible for portion control and freshness of each item on the lines., Responsible for lunch banquets. Usual a lunch menu is given to the guest and a pre order of what the guest want is given to cooks., Responsible for prep for the station I’m on for the day., Responsible for working with breakfast crew for brunch prep and what needs to be done on Saturday and Sunday for success., Responsible for Expo., Responsible for room service orders.
• The Innkeeper, Executive Sou Chef, 07/27/14, 06/28/16, Responsible for eight employees., Responsible for schedule changes when slow and busy., Making sure we receive high quality product from our vendors., Teaching my employees proper sanitation skills, proper knife skills, line skills., Worked opening prep to closing night cook., Responsible for Food Cost, fixing the mistakes that were made, finding why our Food Cost is high or low., Responsible for Labor Cost, cutting people when needed for slow season and taking it up to make sure we meet our budgeted Labor Cost., Responsible for daily productions making sure nothing is on the 86 list and that our food was at top quality.
• The Innkeeper, Lead Prep, 04/12/14, 07/27/14, In charge of full prep list., Responsible for checking in orders., Responsible for picking up the phone., Responsible for two or three employees., Help set up lines for service.
• Liam’s Bistro, Pantry, 11/12/13, 05/12/14, Responsible for salads and dessert plate ups and prep., Responsible for prep for salads and some desserts., Prep for service for most stations.
• Bay Street Bistro, Sou Chef, 05/01/12, 09/30/12, Responsible for the daily food preparation, storage, stove, broiler., Plated food while ensuring exceptional quality of ingredients and final products., Participated in taste of Port Orchard.
• Bay Street Bistro, Prep/Line Cook, 06/01/11, 05/01/12, Prepped food, made salads and ensured that all ingredients needed for menu were ready for business., Participated in Taste of Port Orchard.