Cullen Ruddell
Nashville,United States
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
9
9
years of professional experience
Work History
Executive Sous Chef
Choy
Nashville, Tennessee
07.2024 - Current
- Trained kitchen workers on culinary techniques.
- Observed food safety and sanitation protocols to reduce germ spread.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Utilized local, fresh food products to support local economies and showcase community support.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Supervised food preparation staff to deliver high-quality results.
- Trained new employees in food safety and sanitation regulations.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
Executive Sous Chef
Etch
Nashville, Tennessee
02.2024 - 07.2024
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Trained kitchen workers on culinary techniques.
- Observed food safety and sanitation protocols to reduce germ spread.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Sous Chef
Josephine
Nashville, TN
08.2018 - 12.2023
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
Line Cook
Victoria National Golf Club
Newburgh, IN
02.2016 - 06.2018
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Performed basic knife skills such as dicing onions or slicing meats.
Line Cook
The Kitchen Bistro
Denver, CO
10.2015 - 01.2016
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Ensured that all dishes were prepared according to recipe specifications.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
Education
Culinary Arts
The Culinary Institute of America
Hyde Park, NY10.2016
Emt
Madisonville Community College
Madisonville, KY05.2013
High School Diploma -
Madisonville North Hopkins High School
Madisonville, KY05.2012
Skills
- Customer Service
- Portion Control
- Food Safety
- Cost Control
- Workflow Optimization
- Positive and Professional
- Detail Oriented
- Staff Training
Timeline
Executive Sous Chef
Choy
07.2024 - Current
Executive Sous Chef
Etch
02.2024 - 07.2024
Sous Chef
Josephine
08.2018 - 12.2023
Line Cook
Victoria National Golf Club
02.2016 - 06.2018
Line Cook
The Kitchen Bistro
10.2015 - 01.2016
Culinary Arts
The Culinary Institute of America
Emt
Madisonville Community College
High School Diploma -
Madisonville North Hopkins High School
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