Brett Seymour
Cincinnati,OH
Summary
Dedicated to continuous learning and progression toward a position that facilitates guidance and instruction of peers.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Sous Chef
Taglio
Cincinnati, US
03.2022 - Current
- Managed daily operations and staff of restaurant, ensuring smooth workflow and efficiency.
- Trained new cooks in food preparation techniques and kitchen safety protocols.
- Implemented quality control measures to ensure consistency in food presentation.
- Maintained average food cost at 19-20% through effective inventory management.
- Enhanced restaurant cleanliness by implementing comprehensive cleaning task lists.
- Restructured prep list and ordering system to simplify task completion for all staff.
Assistant GM Manager
Taziki's Mediterranean Cafe
Kenwood, US
08.2019 - 02.2022
- Managed staff and daily operations of restaurant to enhance efficiency.
- Resolved customer complaints swiftly to maintain a positive dining experience.
- Performed administrative tasks such as filing paperwork, preparing documents.
- Collaborated with general manager on hiring and scheduling for optimal performance.
- Established improved task and cleaning lists, reducing labor costs by over 10%.
- Analyzed food costs to identify savings opportunities.
- Coached team members on managing stress during peak workloads and fostering teamwork.
Grill Cook/Prep Cook
Taziki's Mediterranean Cafe
Mason, US
03.2017 - 02.2022
- Taught all kitchen staff fundamental procedures and techniques for optimal performance.
- Grilled meats and vegetables to ensure optimal flavor and presentation.
- Prepared ingredients following Taziki's Mediterranean recipes and standards.
- Instructed new employees on kitchen etiquette to promote a professional environment.
- Cultivated understanding of all stations and procedures among kitchen personnel.
Sous Chef
Magnolia Springs Assisted Living
Loveland, US
11.2017 - 08.2019
- Oversaw scheduling, recipe standards, and line work to enhance operational efficiency.
- Managed ordering and purchasing of products and equipment to maintain inventory levels.
- Ensured healthcare standards consistently exceeded expectations for quality and safety.
- Guided and trained staff on proper kitchen standards to uphold compliance and excellence.
- Addressed residents’ needs effectively, fostering satisfaction beyond expectations.
- Collaborated with management to develop seasonal menu items and specials.
- Supervised kitchen staff to maintain high culinary standards and efficiency.
- Trained new cooks in food preparation techniques and kitchen safety protocols.
- Managed inventory levels, ensuring availability of fresh ingredients at all times.
Line Cook/Prep Cook
The Golden Lamb
Lebanon, US
03.2015 - 11.2017
- Executed opening procedures to ensure smooth daily operations.
Managed product inventory and availability for weekly specials.
Sautéed various dishes, maintaining high culinary standards.
Oversaw specialty menu planning to enhance customer experience. - Prepared ingredients and meals according to restaurant standards.
- Maintained cleanliness and organization of kitchen workstations.
- Operated kitchen equipment including grills, ovens, and fryers safely.
- Cooked multiple orders simultaneously during busy periods.
Cook/Prep
The Phoenix
Cincinnati, US
05.2015 - 10.2017
- Executed bulk scratch cooking and preparation to meet event demands
- Prepared diverse menu items using fresh ingredients daily.
- Maintained cleanliness and organization of kitchen workstations consistently.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Culinary Lead
Great Wolf Lodge
07.2014 - 05.2016
- Streamlined kitchen operations across five locations, fostering independence.
Upheld recipe standards to guarantee uniformity and quality in dishes.
Executed light management duties for five kitchens, improving overall workflow. - Supervised culinary team to ensure high-quality food preparation and presentation.
- Trained staff on food safety standards and proper kitchen equipment usage.
- Monitored kitchen performance to uphold Great Wolf Lodge culinary standards.
- Stood in for other members of kitchen staff.
Kitchen Manager
McDonalds
08.2005 - 02.2013
- Fostered leadership abilities to drive team success and motivation.
Implemented team-building initiatives to strengthen relationships and productivity.
Ensured high levels of guest satisfaction through proactive engagement and problem resolution. - Trained and supervised staff on food preparation and safety standards.
- Scheduled employee shifts to maintain efficient kitchen workflow.
- Monitored inventory levels and ordered supplies as needed.
Education
High School Diploma -
South Charleston High School
South Charleston, WV08-2008
Some College (No Degree) - Computer and Information Sciences
Benjamin Franklin Trade School
Dunbar, WVSome College (No Degree) - Culinary Arts
The Art Institute of Ohio
Cincinnati, OHSkills
- Sanitation and food safety practices
- Food preparation and quality control
- Inventory and scheduling management
- Menu planning and memorization
- Dietary requirement accommodations
- Knife skills and culinary expertise
- Profit and loss analysis
- Kitchen and restaurant operations
- Problem resolution strategies
- Active learning techniques
- Microsoft Office proficiency
- Product management
Certification
- ServSafe Management, 12/01/23, 12/31/28
- ServSafe Food Protection Manager, 10/01/18, 10/31/23
- ServSafe Manager, 06/01/13, 06/30/18
Additional Information
Some of the goals I have set for myself in my lifetime is to create a program that brings in young teens in my home state and the tri-state area together to run restaurants., Another is to change the status quo in healthcare cooks being just there for the job but there for the people and bring back semi or complete scratch cooking.
Accomplishments
- Development of Gluten free recipe for pizza dough for Taglio that is on track to bring in over 100,000 in additional revenue the first year, with partnership of the Chef.
- Development of two recipes that became apart of the Golden Lamb menu
- Created standard recipe for BBQ and Soups still used at Magnolia Springs
Timeline
Sous Chef
Taglio
03.2022 - Current
Assistant GM Manager
Taziki's Mediterranean Cafe
08.2019 - 02.2022
Sous Chef
Magnolia Springs Assisted Living
11.2017 - 08.2019
Grill Cook/Prep Cook
Taziki's Mediterranean Cafe
03.2017 - 02.2022
Cook/Prep
The Phoenix
05.2015 - 10.2017
Line Cook/Prep Cook
The Golden Lamb
03.2015 - 11.2017
Culinary Lead
Great Wolf Lodge
07.2014 - 05.2016
Kitchen Manager
McDonalds
08.2005 - 02.2013
High School Diploma -
South Charleston High School
Some College (No Degree) - Computer and Information Sciences
Benjamin Franklin Trade School
Some College (No Degree) - Culinary Arts
The Art Institute of Ohio