Bryan Dean
Puyallup,WA
Summary
Dynamic Executive Chef with extensive experience at The Mill Steakhouse and Spirits, excelling in menu costing and kitchen management. Proven track record in staff training and budget management, ensuring operational excellence and adherence to food safety standards. Adept at event coordination and fostering teamwork to deliver exceptional dining experiences.
Overview
20
20
years of professional experience
Work History
Executive Chef
The Mill Steakhouse and Spirits
01.2022 - Current
- Planned, designed, and executed seasonal menu with detailed food costing and strategic menu pricing to enhance customer experience
- Oversaw labor, food cost, and equipment maintenance in alignment with sales performance and business budgeting goals
- Managed and scheduled BOH staff to ensure optimal workflow and timely service
- Operational sanitation and cleanliness of kitchen and all food prep areas
Executive Chef
Narrows Glen Senior Living Center
01.2020 - 01.2022
- Coordinated labor budgeting and scheduling for a team of over 45 employees, optimizing workforce allocation.
- Oversaw budget management for annual food service department expenditures, ensuring alignment with financial goals.
- Managed kitchen operations and trained staff across multiple areas focused on senior health care food preparation.
- Designed and planned rotating seasonal menus and special events.
- Ensured kitchen sanitation and cleanliness by adhering to county, state, and facility guidelines.
Morrison Community Living Management Account
Wesley Senior Care, Bradley Park
01.2019 - 01.2020
- Executive Chef
- Managed kitchen operations and trained staff across multiple food outlets focused on senior health care food preparation.
- Opening of a new facility, including purchasing of small wares, dining service equipment, catering equipment, and following opening budget guidelines
- Menu Design for all dining outlets, including Memory Care Advised food service guidelines, and involving Textured Died Needs, and assisted living dining services using Webtrition in the Morrison Management Suite
- Menu Costing for all menu items, features, and catering to ensure that budget is met for the facility
- Ensured operational sanitation and cleanliness of kitchen, upholding county, state, and federal food safety standards for elderly care while adhering to Morrison Management programs and systems.
- Implement safety programs with current Compass Group guidelines
- Executed procurement of kitchen supplies and equipment to meet operational needs, overseeing food budget exceeding $500k yearly, managing food orders and supply for each outlet, including monthly and yearly inventory using MyOrders in Morrison Management Suite.
- Oversaw labor management and production scheduling for a team of 20 cooks across multiple kitchens. for 20 cooks across campus, and in 2 secondary kitchens, deli outlet
Morrison Community living Management Account
Wesley Senior Care Center
08.2017 - 01.2019
- Supervisor: James Lett
- Kitchen management and training of staff in multiple food outlets, Specific to Senior Health Care food preparation
- Designed menus for all dining outlets, including healthcare services addressing textured diet needs and assisted living dining, utilizing Webtrition in the Morrison Management Suite
- Menu Costing for all menu items, features, and catering to ensure that budget is met for the facility
- Oversaw food budget of 1 million dollars, managed food orders and supply for each outlet, and conducted monthly and yearly inventory using MyOrders in the Morrison Management Suite
- Supported culinary team by preparing ingredients and managing cooking processes.
- Operational sanitation and cleanliness of the kitchen, upholding county, state and federal food safety standards for elderly care, while following Morrison Management programs and systems.
Morrison Community living Management Account
Royal Oaks Life Care Center
01.2015 - 07.2017
- Kitchen management of staff in multiple food outlets, including an upscale fine dining outlet, in a resort style retirement community.
- Designed menus for all dining outlets, including upscale fine dining, healthcare dining service, and assisted living dining services using Webtrition in the Morrison Management Suite
- Menu Costing for all menu items, features, and catering to ensure that budget is met for the facility
- Managed purchasing for food and supplies, overseeing $1.5 million food budget, food orders, and supply management for each outlet, including monthly and yearly inventory with MyOrders in the Morrison Management Suite
- Labor and Production Management for over 25 cooks across campus, and in 4 secondary kitchens
- Implement safety programs with current Compass Group guidelines
- Oversaw operations as supervisor for Adam Rozewicz
Chef de Cuisine/Sous-Chef
Bootleggers Modern American Smokehouse
04.2014 - 12.2014
- Menu Design for both dining outlets, including pricing and menu costing
- Kitchen management of staff in 2 restaurants
- Directed labor and production management for each store, ensuring optimal staffing and resource allocation
- Managed purchasing, food orders, and supply for each outlet, overseeing monthly and yearly inventory
- Opening and closing of shifts while managing labor costs
- Prepared and served food for special events as Chef de Partie, contributing to successful off-site catering experiences
- Serviced and repaired smokers and smoking equipment to ensure optimal functionality of Smokers and Smoking Equipment
Community Living Management Account
Westminster Village Retirement Community- Morrison
10.2012 - 04.2014
- Supervisor: John Lichtenberg
- Managed kitchen staff in upscale retirement community to ensure seamless operations.
- Oversaw purchasing, food orders, and supply management for 3 dining outlets, including yearly and monthly inventory control using MyOrders in the Morrison Management Suite.
- Managing and scheduling over 23 cooks and 9 utility workers throughout the campus in different locations, while upholding all quality standards in the community
- Healthcare Management of Food Service for Healthcare Patients
- Menu Design for the Upscale Fine Dining outlet, open 5 days a week and maintain the food cost within the budget standards
- Menu Design for fine dining outlet, and the main dining cycle menu, using WebTrition in the Morrison Management Suite
- Supported kitchen operations by preparing ingredients and dishes.
- Coordinated catering for events, ensuring high standards of quality and presentation.
Sous-Chef
Rock Bottom Brewery, Craftworks Inc.
09.2010 - 07.2011
- Managed daily kitchen operations to ensure smooth workflow and high-quality food preparation
- Executed opening and closing procedures to maintain kitchen readiness and compliance
- Coordinated weekly procurement of food supplies to support menu execution and inventory management
Lead Line Cook
Different Point of View, Hilton at Tapatillo Cliffs Resort and Spa
08.2006 - 08.2009
- Supervisor: Anthony DeMuro
- Designed and plated tasting menu, enhancing guest dining experience
- Executed broiling tasks, ensuring quality and consistency in dishes
- Managed culinary tasks for designated station, maintaining operational flow
- Sauté, Saucier
- Opening and closing of shifts
- Holiday and Catering production
Education
Bachelor of Arts - Culinary Arts - Restaurant And Hotel Management
The Art Institute of Phoenix
Phoenix, AZ05-2011
Skills
- Kitchen management
- Food safety standards
- Menu development
- Menu pricing
- Recipe development
- Inventory management
- Budget management
- Staff training
- Team building
- Leadership skills
- Customer service
- Menu supervision
Custom
For More information and special training abilities, please request during the Interview Process, or email me for more information at WantzChef4You@gmail.com
Timeline
Executive Chef
The Mill Steakhouse and Spirits
01.2022 - Current
Executive Chef
Narrows Glen Senior Living Center
01.2020 - 01.2022
Morrison Community Living Management Account
Wesley Senior Care, Bradley Park
01.2019 - 01.2020
Morrison Community living Management Account
Wesley Senior Care Center
08.2017 - 01.2019
Morrison Community living Management Account
Royal Oaks Life Care Center
01.2015 - 07.2017
Chef de Cuisine/Sous-Chef
Bootleggers Modern American Smokehouse
04.2014 - 12.2014
Community Living Management Account
Westminster Village Retirement Community- Morrison
10.2012 - 04.2014
Sous-Chef
Rock Bottom Brewery, Craftworks Inc.
09.2010 - 07.2011
Lead Line Cook
Different Point of View, Hilton at Tapatillo Cliffs Resort and Spa
08.2006 - 08.2009
Bachelor of Arts - Culinary Arts - Restaurant And Hotel Management
The Art Institute of Phoenix