Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Timeline
Generic

Brian Reardon

Rancho Mirage,CA

Summary

Seeking a full-time or seasonal pastry position Builds upon my pastry and culinary experience in retail, events and hotels. Offers a team-based approach in an environment that is creative and fast-paced

Overview

40
40
years of professional experience
1
1
Certification

Work History

Job Coach

South Shore Support Services
03.2022 - 03.2024
  • Responsible for occupational oversight of individuals with disabilities and special needs as they transition into the supported work environment with an emphasis on baking and cooking.
  • Monitored client progress and adjusted job coaching strategies to meet needs and navigate challenges.
  • Provided ongoing guidance and support to clients throughout job search and onboarding process.

Virtual Pastry and Baking Instructor

Youth Options Unlimited
08.2021 - 06.2022
  • Responsible for creating and implementing a 9-week baking and pastry curriculum and guiding young adults through hands on, real time production of cakes, pastries, and a wide variety of baked goods
  • Classes were conducted 3 days a week
  • Students performance and results were assessed with the ultimate purpose of placing individuals in related vocational positions.

Regional Associate Bakery Coordinator

Whole Foods Market
01.2007 - 07.2018
  • Responsibilities included emphasis on profitability, increasing margins and sales, troubleshooting losses, and merchandising
  • Originally hired at Whole Foods Market as a Pastry Production Team Leader to oversee operations of a baking commissary producing and providing components and finished products to a growing and evolving region, from 9 stores at my hire to 25 at the time of my promotion to a regional position
  • These products included laminated dough products, European hearth breads, icings, batters, and a wide variety of pastry items
  • My primary job function was product development, quality assurance, and facility operations
  • At the time of my last promotion I oversaw a team of over 35 members.

Owner/Operator

Brian’s Fine Desserts Inc.
01.1993 - 12.2003
  • Owner/operator of a wholesale baking company providing pastries and baked goods to some of the finest hotels, caterers, and restaurants in Boston
  • Customers included 35 Starbucks locations
  • The company produced a wide variety of cakes, breakfast pastries, wedding and special occasion cakes
  • Emphasis was on freshness and quality of core ingredients, while working directly with chefs and owners of multiple businesses to achieve specialized custom-made pastries and dessert requests
  • Employing over 15 full- time individuals as well as part-time positions, the business expanded to included 2 retail locations
  • Numerous awards include being Boston Magazines “Best of Boston” for numerous consecutive years
  • With annual sales exceeding 1.25M, I sold off the retail locations and sold the wholesale operation in 2003.

Executive Pastry Chef

Westin Hotel Copley Place
01.1988 - 01.1993
  • Executive Pastry Chef responsible for operations for an 850 room hotel with multiple restaurants and banquet capacity up to 2000
  • Reporting directly to the Executive Chef and a staff of 12, I partnered with multiple local and civic organizations and was an accomplished participant in numerous culinary and pastry related events
  • I left the Westin to start my own baking company, with the Westin becoming a major wholesale account for the new business.

Assistant Pastry Chef

Le Meridien Hotel
09.1984 - 01.1988
  • Assistant Pastry Chef in an upscale French Hotel, servicing fine dining and banquets
  • Innovator and started the infamous Chocolate Bar on select weekends in the Cafe Fleuri and at Sunday brunch
  • This was my first hotel job since graduating from the Culinary Institute of America and through the hotel, I was able to expand my studies to include France.

Education

Pastry Studies in Classical French Patisserie -

E’cole Lenotre
12.1986

Associate's degree in Culinary Arts -

The Culinary Institute of America
NY, NY
06.1984

Skills

  • Serve-Safe Certified
  • Banquet Pastry Chef (10 years)
  • Leadership
  • HACCP Certified
  • Catering Event Planning (2 years)
  • Profit & Loss (6 years)
  • Kitchen Management Experience
  • Culinary Experience
  • Food Safety
  • Merchandising

Certification

ServSafe Certified, Current

Additional Information

HACCP Certified

Timeline

Job Coach

South Shore Support Services
03.2022 - 03.2024

Virtual Pastry and Baking Instructor

Youth Options Unlimited
08.2021 - 06.2022

Regional Associate Bakery Coordinator

Whole Foods Market
01.2007 - 07.2018

Owner/Operator

Brian’s Fine Desserts Inc.
01.1993 - 12.2003

Executive Pastry Chef

Westin Hotel Copley Place
01.1988 - 01.1993

Assistant Pastry Chef

Le Meridien Hotel
09.1984 - 01.1988

Pastry Studies in Classical French Patisserie -

E’cole Lenotre

Associate's degree in Culinary Arts -

The Culinary Institute of America

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Brian Reardon