Summary
Overview
Work History
Education
Skills
Work Preference
Software
Work Availability
Timeline
Generic

Gary Bryson

Lynnwood,WA

Summary

I began my kitchen adventure as a DMO. Had no want or experience in the kitchen or the line just had a friend that had a job for me. One day the entire team pretty walked out except for me and in that one day I went from DMO to lead cook. Clumsily made food til a chef from the CIA was hired and from there I ran with it and never actually went to school my skills are from strictly experience and I that made me a stickler for technique.

Overview

10
10
years of professional experience

Work History

Executive Sous Chef

Compass Group USA
03.2024 - Current
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Sous Chef

Flagship Inc
02.2018 - 03.2024
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Monitored recipe portioning to control food costs.
  • Delivered verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for client.
  • Ordered food items for upcoming events per sous chef request.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Jr Sous Chef

Flagship Inc
03.2019 - 03.2020
  • Delivered verbal culinary instruction and assignments to 10 lunch team members team of 25
  • staff members daily to promote successful dining experiences for clients.
  • Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
  • Monitored recipe portioning to control food costs.
  • Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
  • Ordered food items for upcoming events per sous chef request.

Lead Line Cook

The Roost
01.2016 - 02.2018
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Developed process that reduced waste and improved supply turnover.
  • Managed kitchen when the Chef resigned and remained titled Lead position
  • Prepared weekend brunch specials as well as ordered product
  • Priced weekend specials

Sous Chef

The 5 Spot
01.2015 - 01.2017
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.

Education

High School Diploma -

Concordia College
Moorhead, MN

High School Diploma -

Nathan Hale High School
Seattle, WA
06.1994

Skills

  • Inventory Management
  • Kitchen Preparation
  • Menu Planning
  • Food Spoilage Prevention
  • High-Volume Environments
  • Food Preparation and Safety
  • Verbal and Written Communication
  • Safe Food Handling
  • Hiring, Training and Development

Work Preference

Work Type

Full TimeGig Work

Work Location

On-SiteRemoteHybrid

Important To Me

Career advancementWork-life balanceCompany CulturePaid time offHealthcare benefitsPersonal development programsTeam Building / Company Retreats401k matchPaid sick leaveStock Options / Equity / Profit Sharing

Software

Webtrition

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse

Timeline

Executive Sous Chef

Compass Group USA
03.2024 - Current

Jr Sous Chef

Flagship Inc
03.2019 - 03.2020

Sous Chef

Flagship Inc
02.2018 - 03.2024

Lead Line Cook

The Roost
01.2016 - 02.2018

Sous Chef

The 5 Spot
01.2015 - 01.2017

High School Diploma -

Concordia College

High School Diploma -

Nathan Hale High School

Similar Profiles

CREATE PROFILE
Gary Bryson