Bryan Rhodes
San Diego,CA
Summary
Skilled culinary professional with extensive experience in high-pressure kitchen environments, delivering quality and efficiency. Demonstrates innovative culinary techniques while ensuring consistency and safety. Collaborates effectively with teams to create delicious dishes and manage kitchen operations, maintaining high standards in food safety and sanitation.
Overview
18
18
years of professional experience
Work History
Sous Chef
Sago
Encinitas, California
02.2025 - 03.2026
- Led kitchen staff in daily operations, overseeing food production, sanitation, safety practices, and personnel management.
- Supervised Sago kitchen line and coordinated daily prep with chef team.
- Ensured food quality, taste, and presentation met Sago standards across all menu items.
- Coordinated banquet plating and service timing to ensure timely delivery of guest orders at Sago.
- Trained cooks on recipes, knife safety, and kitchen station standards.
- Enforced sanitation, hygiene, and food safety practices throughout kitchen shifts.
- Assisted executive chef with menu planning and seasonal recipe updates.
Sous Chef
Smoke and Salt/Same Same
01.2023 - 03.2024
- Planned and directed high-volume food preparation in fast-paced environment.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Mentored junior kitchen staff, fostering collaboration that enhanced team dynamics and efficiency.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, contributing to increased guest satisfaction and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Banquet Sous Chef
The Hotel Del Coronado
11.2022 - 03.2023
- Planned and directed high-volume food preparation in a fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
- Mentored junior cooks on cooking techniques, enhancing skills and fostering growth within team.
- Planned and directed high-volume food preparation in fast-paced environment.
- Resolved customer feedback or complaints by taking immediate action, implementing corrective measures to prevent future occurrences.
- Managed staff training programs to continuously improve culinary skills and ensure adherence to best practices in food preparation, safety, and presentation.
- Implemented strict food safety standards, reducing the risk of contamination and ensuring the well-being of guests.
- Streamlined banquet food preparation processes, improving efficiency and minimizing kitchen waste.
- Established strong vendor relationships, negotiating favorable pricing on ingredients while maintaining high-quality standards throughout the procurement process.
- Consistently met deadlines for multiple concurrent events by efficiently delegating tasks among kitchen staff members based on individual strengths and expertise levels.
Pizza 619
Owner
11.2020 - 07.2022
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Created employee schedules, delegated tasks, and ensured high food quality and service standards.
- Cultivated positive relationships with local community and government officials, enhancing restaurant reputation.
- Managed payroll, daily deposits, and cost controls.
- Recruited, hired, and trained talented staff to fill vacancies.
- Effectively managed payroll responsibilities while adhering to budgetary constraints and promoting cost-effective staffing practices across all shifts.
- Maintained positive relationships with local community and government officials.
- Oversaw daily restaurant operations involving a team of [Number] employees.
Executive chef
619 Spirits
01.2018 - 10.2020
- Developed kitchen staff through targeted training and performance reviews, enhancing team capabilities.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Oversaw business operations, inventory control, and customer service for the restaurant.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Managed kitchen staff to streamline food production processes, ensuring timely delivery of high-quality dishes.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Executive chef
Solterra Winery and Kitchen
01.2017 - 01.2019
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests yearly.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Created innovative and diverse menus for various occasions and events, elevating the dining experience and attracting repeat guests.
- Promoted culture of continuous improvement by reviewing performance metrics and implementing changes that enhanced operational effectiveness.
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
Executive chef
216 Kitchen + Tap
09.2015 - 01.2017
- Trained and developed kitchen staff, implementing performance reviews and disciplinary actions to enhance team capabilities.
- Ensured safe, sanitary work environment by strictly adhering to health department standards and regulations, reducing risk of violations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Ensured high food quality by following standardized recipes and cooking techniques. and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Sous Chef
Table No. 10
04.2014 - 08.2015
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff in high-pressure preparation tasks, enhancing team efficiency during peak service.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to create innovative menu items that attracted repeat guests and garnered positive reviews.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Streamlined kitchen workflow and delegated tasks effectively, resulting in improved overall productivity.
Lead Line Cook
Legume
03.2013 - 04.2014
- Trained new staff on food preparation, storage, kitchen equipment use, and sanitation to ensure operational standards.
- Followed a restaurant stock management schedule to monitor product freshness and rotate out old products.
- Fostered positive working atmosphere among kitchen staff, enhancing teamwork and collaboration.
- 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.
- Ensured well-stocked stations with supplies and spices, supporting efficient kitchen operations.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Line Cook
Meat And Potatoes
04.2010 - 03.2013
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction, and repeat business.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and improving guest satisfaction.
- Overhauled kitchen organization system to enhance workspace functionality and expedite meal preparation.
- Mentored junior cooks in cooking techniques, leading to higher quality dishes and improved customer satisfaction.
Line cook
Spoon
09.2008 - 05.2010
- Maintained clean and safe working environment, adhering to health and safety guidelines in collaboration with team members.
- Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to ensure efficient service.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Plated and presented dishes to meet established restaurant standards, enhancing visual appeal and customer satisfaction.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Education
Associate of Culinary Arts -
Le Cordon Bleu
Pittsburgh, PennsylvaniaSkills
- Menu Planning
- Culinary Innovation
- Menu development
- Food presentation
- Cooking techniques
- Food preparation
- Knife skills
- Ingredient knowledge
- Inventory management
- Operational Efficiency
- Kitchen management
- Food prep supervision
- Portion control
- Vendor management
- Ordering requisitions
- Equipment usage
- Kitchen organization
- Staff training
- Mentoring
- Team management
- Teamwork
- Multitasking & Organization
- Attention to detail
- Detail orientation
- Scheduling
- Staff motivation
- Plating
- Staff motivation
- Plating
Timeline
Sous Chef
Sago
02.2025 - 03.2026
Sous Chef
Smoke and Salt/Same Same
01.2023 - 03.2024
Banquet Sous Chef
The Hotel Del Coronado
11.2022 - 03.2023
Pizza 619
Owner
11.2020 - 07.2022
Executive chef
619 Spirits
01.2018 - 10.2020
Executive chef
Solterra Winery and Kitchen
01.2017 - 01.2019
Executive chef
216 Kitchen + Tap
09.2015 - 01.2017
Sous Chef
Table No. 10
04.2014 - 08.2015
Lead Line Cook
Legume
03.2013 - 04.2014
Line Cook
Meat And Potatoes
04.2010 - 03.2013
Line cook
Spoon
09.2008 - 05.2010
Associate of Culinary Arts -
Le Cordon Bleu