Bryan Lea
Burnsville,MN
Summary
I am a passionate, award winning Executive Chef who loves leading a team. I have loyally served my communities for over 20 years. I believe there is no greater honor than to serve others. I have developed many individuals through fair and honest evaluations to achieve their personal and professional goals. I do this by listening and learning what each person needs and desires. I am first language English, second language Spanish, and have worked with an incredibly diverse team of individuals from countries all over the world. As a husband and father, I am devoted to my family. I am committed to not only utilizing the skills I have, but to always be looking to improve. I am excited to take on a role that will allow me to work with more people, and make a positive impact on my community.
Overview
22
22
years of professional experience
Work History
Executive Chef
Doolittles Woodfire Grill
Golden Valley , MN
2005.11 - Current
- Oversees entire Heart of the House operation.
- Creates cost effective, unique, high quality dishes.
- Directs a team of 9 managers and supervisors on a daily basis.
- Hires, trains, and develops staff to perform at the highest standards.
- Reviews staffing and scheduling to enure success and profitability.
- Creates monthly sales and cost projections.
- Manages all costs; including labor, food, chemicals, and all other supplies.
- Excellent time management and organizational skills to proactively deal with any situation.
- Develops excellent relationships with vendors to ensure the best and freshest product, including seasonal ingredients when available.
- Manages weekly inventory to track and report profits and opportunities.
- Develops and manages systems such as quality checklists, cleanliness checklists, food preparation checklists, and weekly and monthly staff reviews.
- Exceptional communication and interpersonal skills with a very diverse staff.
- Excels in delegation and multitasking to accomplish goals.
- Has In-depth knowledge of federal, state, and local food handling regulations.
- Enjoys charity participation, such as Feed My Starving Children, Hungry Bowls, and MN Teen Challenge
Server, Bartender, Lead Trainer, Kitchen Manager
Ruby Tuesday
Savannah , GA
2002.06 - 2005.10
- Entry into serving my community.
- Waited tables and took great care of all who dined with me.
- Became lead trainer of all FOH operations.
- Worked closely with the entire team until an opportunity to grow presented itself, which I took and began leading the HOH team.
- Here my passion for serving others, both within the team and the community, was born.
Education
Windsor Forest High School
Savannah, GASkills
- HOH Operations
- Forecasting and planning
- Team Leadership
- Recruitment and Onboarding
- Inventory Management
- Staff Scheduling
- Menu Planning
- Process Improvements
- Budgeting and cost control
- Purchasing management
- Recipe creation
- Sanitation Standards
- Workflow Optimization
- Strong Work Ethic
- Menu development
- Waste Reduction
- Regulatory Compliance
- Staffing
- Performance Improvement
- Operations Management
- Equipment Maintenance
- Problem and Complaint Resolution
- Staff Management
- Attention to Detail
- Productivity Optimization
- Creative Thinking
Languages
English
Native/ Bilingual
Spanish
Professional
Accomplishments
- 212 Degree Award 2015
- Store of the Year 2010, 2015, 2016
References
References available upon request.
Timeline
Executive Chef
Doolittles Woodfire Grill
2005.11 - Current
Server, Bartender, Lead Trainer, Kitchen Manager
Ruby Tuesday
2002.06 - 2005.10
Windsor Forest High School
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