Bryan Adams
Lake Elmo,MN
Summary
I am a dynamic culinary professional with over 10 years of diverse service industry experience, advancing from dishwasher in my hometown of Mahtomedi, to sous chef at Minnesota's largest resort. I have been renowned for maintaining a positive and motivational attitude in high-pressure environments, fostering teamwork and collaboration. Extensive experience alongside top chefs has cultivated a deep passion for the culinary arts, driving a continuous pursuit of knowledge and expertise. I am eager to leverage my skills and creativity in new culinary challenges while contributing to an innovative kitchen team.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
Grandview Lodge
Nisswa, MN
07.2024 - 11.2025
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed seasonal menus that enhanced customer satisfaction and dining experience.
- Trained junior chefs in culinary techniques and best practices for food safety.
- Coordinated inventory management to reduce waste and optimize ingredient usage.
- Collaborated with front-of-house teams to streamline service and improve guest interactions.
- Managed multiple dining outlets (ie. Char, Cru, Northwoods Pub, On The Rocks, Catering, etc.) during the peak seasons.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Line Cook
The Minikahda Club
Minneapolis, MN
01.2024 - 07.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
Kitchen Supervisor
HEI Hotels & Resorts
Minneapolis, MN
08.2022 - 10.2023
- Monitored food preparation, production, and plating for quality control.
- Oversaw grill, stove, oven, fryers and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Supervised food presentation and plating to enhance visual appeal.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operation
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Controlled expenses and boosted profitability by managing food and labor costs.
Lead Line Cook
Bev Naps
Minot, ND
11.2021 - 10.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Handled portion control activities according to specified instructions provided by chef.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Head Chef
Autumn Antlers
Long Prairie, MN
09.2021 - 10.2021
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to lower grocery costs.
Lead Line Cook
Afton House Inn
Afton, MN
07.2020 - 09.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Grilled meats and seafood to customer specifications.
Cook
Water Street Inn
Stillwater, MN
07.2018 - 07.2020
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Managed opening and closing shift kitchen tasks.
- Monitored food quality and presentation to maintain high standards.
- Prepared and served various food items in fast-paced environment.
Line Cook
Tacos Fresh
Mahtomedi, MN
03.2017 - 04.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Managed opening and closing shift kitchen tasks.
- Monitored food quality and presentation to maintain high standards.
- Prepared and served various food items in fast-paced environment.
Education
Diploma -
Mahtomedi Senior High School
Mahtomedi, MN05.2017
Skills
- Kitchen Leadership
- Operational Reporting
- Health Code Requirements
- Inventory Management
- Timesheet Organization
- American Sign Language Proficient
Certification
ServSafe - Certified Food Production Manager
- May 15, 2025 - May 14, 2028
Timeline
Sous Chef
Grandview Lodge
07.2024 - 11.2025
Line Cook
The Minikahda Club
01.2024 - 07.2024
Kitchen Supervisor
HEI Hotels & Resorts
08.2022 - 10.2023
Lead Line Cook
Bev Naps
11.2021 - 10.2022
Head Chef
Autumn Antlers
09.2021 - 10.2021
Lead Line Cook
Afton House Inn
07.2020 - 09.2021
Cook
Water Street Inn
07.2018 - 07.2020
Line Cook
Tacos Fresh
03.2017 - 04.2018
Diploma -
Mahtomedi Senior High School