Bryce Visel

• I Direct all kitchen operations, including hiring & training new kitchen staff, ordering and inventory, coordinating daily prep needs with staff, menu design / new recipe creation, cafe COGS analysis, accurate recipe costing, waste reduction, & implementation of plug and play metrics ideal for each station to run smooth & efficiently.
• I develop menus quarterly for the bakery and for the kitchen; we focus on what's local and seasonally available at that time of year. Currently i am working on our fall menu for the kitchen; right now our bakery menu is full swing!
• I'm in charge of vendor relations; I coordinate daily orders with US Foods, as well as weekly orders with Costco, Charlies, Merlinos, Amazon, and we also have a local purveyor that delivers fresh microgreens to us.
• I effectively standardized current recipes, created build guides for entrees, simplified production steps, created laminated prep lists and station specific quick guides, as well as purchased new equipment needed to create a more efficient workflow for the red twigs breakfast & lunch service. The team felt very thankful for those recent changes!
• Throughout the year we have catering events that we host for local businesses & customers. This also includes crafting specialty menus for customers that have dietary restrictions and/or allergies. We have options to order specialty catering online from our bakery, and our partner business orders catering from our bakery weekly. I manage coordination events, cost analysis, and workflow needed for smooth service operations.
• I maintained and upheld all health and safety standards according to health department guidelines, and ensured others worked to serve clean, safe food.
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I successfully manage all bakery operations including, but not limited to-

• Developing & Planning our Seasonal Menu
• Hiring/Training all Bakers
• Developed production logs, bake off guidelines, order guides & lists for all daily operations
• Cogs Analysis & Overall Bakery Costing
• Leading my team by example in production of high quality pastries; with consistent yearly growth
• Reduced product waste and streamlined bakery production tasks to improve operational efficiency
• Prepared a wide variety of pastries from scratch, showcasing versatility and skill in pastry arts

During my time at the cottage as the sous chef; it was my main responsibility to run dinner service 5 nights a week. I apprenticed under Chef Orion Balliet, together we worked closely to develop & create memorable meals for our guests. My responsibilities included managing the kitchen staff and overall prep & production for the restaurants needs, as well as

• Inventory management & creating order guides/ cost analysis of new menu items
• Managing all PM reservations; walk ins
• Hiring/Training all kitchen staff

(Pantry, Grill, Sauté, Fry, Pastry)

• Prep & Production of Fine Dining quality food across all stations-consistently.
• Managing catering events with local wineries in the area, as well as special events.

While employed at GCB i had a number of responsibilities that kept me busy; I was the lead Baker at the Wallingford location 5 days a week, and i grew to train new bakers up to speed at our other locations in the city. My responsibilities included

• Baked daily from scratch pastries including biscuits, scones, cookies, danish, coffee cakes, & muffins.
• Trained support bakers & sandwich station cooks with daily station operations.
• Coordinated daily with commissary facility to assess adequate station pars
• Traveled to other locations to get new bakers & sandwich cooks up to speed

While employed for cloud city coffee; i started out as a prep cook, and soon grew to become the Lead Prep Cook & Catering Manager.

I produced the food for multiple cafes, as well as taking the lead on Catering operations. I also did some baking for El Diablo Coffee working under Chef Bridgett that included various gluten free breads/pastries, as well as sourdough loaves. Some of my responsibilities included,

• Leading our daily prep workflow for all ready to eat foods, as well as cooked foods for the cafe. I specialized in making the soups, quiches, and various fillings.
• I Coordinated inventory needs with the kitchen manager, assisted in ordering.
• I successfully trained & coordinated prep tasks for the cafe/ catering needs with multiple staff members over multiple locations.
• I prepped & prepared various breakfast and lunch food including breakfast/lunch sandwiches, scrambles, bowls, & salads to name a few.
• Fill in baker as needed.

I assisted Chef Hayden in bakery operations including making gluten free bread loaves, brioche buns, & sourdough bread loaves.