Brian Ruby
Media,PA
Summary
Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.
Overview
10
10
years of professional experience
Work History
Executive Chef
The Silverspoon
Wayne, PA
04.2024 - Current
- Led kitchen operations, ensuring high standards of food quality and presentation.
- Developed seasonal menus, incorporating local ingredients to enhance guest experience.
- Trained and mentored culinary staff, fostering a collaborative team environment.
- Implemented cost control measures, optimizing inventory management and reducing waste.
Head Chef
Jasper’s Backyard
10.2018 - 10.2023
- My position required me to oversee the total operations of the kitchen in a 200 seat restaurant. Menu/weekly special creation and pricing, scheduling, ordering and inventory, and managing a staff of 15 employees all were under my purview. I was also responsible for running the Grill station 5 days a week. Duties for the grill station included breaking down proteins, preparing sauces and dressings, setting up, breaking down, and cleaning the station every day.
Grill Cook
Osteria
03.2018 - 10.2018
- My daily routine for working the woodfire grill station included building up a fire at the start of every shift that would be maintained for the rest of the shift, preparing and stocking all the necessary food for service, cleaning and shutting down the station at the end of the night.
Grill Cook
Nick’s House of Ribs
09.2017 - 03.2018
- My duties as the grill cook included preparing food for the every station in the kitchen, maintaining a clean and organized work station, cooking off large quantities of ribs and potatoes for use through the night, assisting in creating new menu options, running there grill station through service, and cleaning the kitchen at the end of the night.
Sous Chef
Avenue Kitchen
08.2016 - 02.2017
- As Sous Chef, my job was to assist in ordering and doing inventory, maintain high quality food standards with the staff, aide the Chef in creating specials and menu items, and to oversee the overall cleanliness of the kitchen. I also maintained the Sautéé station; preparing all of the food I would need for the night, maintaining a clean work station, and shutting down the station at the end of the night.
Education
Associates Degree - Culinary Arts
Art Institute of Philadelphia
Philadelphia10-2011
Skills
- Motivated
- Organized
- Resourceful
- Efficient
- Creative
- Food safety
- Menu planning
- Cost control
- Menu development
Timeline
Executive Chef
The Silverspoon
04.2024 - Current
Head Chef
Jasper’s Backyard
10.2018 - 10.2023
Grill Cook
Osteria
03.2018 - 10.2018
Grill Cook
Nick’s House of Ribs
09.2017 - 03.2018
Sous Chef
Avenue Kitchen
08.2016 - 02.2017
Associates Degree - Culinary Arts
Art Institute of Philadelphia