Matt Bryks
Chicago,IL
Summary
I am a very driven individual, always trying to better myself and grow. I have over 10 years of experience working in many different types of kitchens with different styles of cooking.
I am more than proficient with a knife and can work all stations in a kitchen. I stay calm in chaotic situations. I am very adaptable and know a multitude of cooking methods. I like to promote camaraderie within my team (FOH and BOH) to ensure efficiency and quality product. At the end of the day, the guest's happy experience is the most important part of our job.
Overview
15
15
years of professional experience
Work History
Executive Chef
Lodge Management Group
01.2023 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Sous Chef
Lodge Management Group
05.2021 - 12.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Worked the line most nights.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various tasks.
- Managed restaurant line as well as catering events with minimal staff.
Sous Chef
Good Eats Group
09.2020 - 09.2021
- Worked the line with minimal staff, sometimes solo.
- Helped execute orders for a separate "virtual" pizza kitchen during service.
- Assisted with prep for the restaurant as well as the cafe, while simultaneously working the line.
- Placed orders from all vendors and assisted with inventory.
Line Cook
Good Eats Group
09.2019 - 09.2020
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up, worked, and closed all stations including wood-fired pizza oven.
- Maintained a clean and organized station for an open kitchen to ensure guest satisfaction.
- Would interact with guests at chef tables during busy services.
Lead Line Cook
Theater On The Lake
04.2019 - 09.2019
- Worked all stations, mostly expo. Maintained organization of mise en place.
- Maintained quality of food preparation, execution of cook to order food for fast-paced/high volume service.
- Implemented station check lists/par sheets.
Executive Cheg
B'el Bar And Kitchen
08.2017 - 03.2019
- Helped open a small neighborhood restaurant.
- Created the menu as well as the recipes for the full-scratch kitchen.
- Executed many holiday/private event menus.
- Set up kitchen/line to expedite food service.
- Covered all shifts when needed. At one point for a month I was the only BOH employee.
- Worked closely with the GM/part-owner and guests/neighborhood to develop seasonal specials/special requests.
Line Cook
Dixie
02.2017 - 07.2017
- Responsible for entire station prep/mise en place in a semi-open kitchen.
- Worked multiple stations including a wood-fired grill, french top stove, and combi oven
- Was on track to becoming sous, however the restaurant closed.
Chef De Partie
Bread And Wine
02.2015 - 02.2017
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods, and executing detailed plating techniques in an open kitchen.
- Worked with a small crew to execute innovative dishes with locally sourced products.
- Learned how to make breads including cultivating a sourdough program.
- Learned how to make different salumi/charcuterie meats.
- Responsible for all aspects of station mise including fish/poultry butchering, cakes/pastries, and complex recipes.
- Interact with guests to elevate their experience.
Prep Cook
Breakroom Brewery
03.2016 - 06.2016
- Assisted with writing the prep list and execution.
- Helped set up stations for service.
- Put away all orders, checking quality of all products recieved, and adhering to FIFO.
Line Cook
Fountainhead
05.2014 - 04.2016
- Worked multiple stations during busy hours in close quarters.
- Ran an small rooftop kitchen, maintaining organization and stocked coolers for busy shifts.
- Worked with Chef to implement/improve procedures and protocol.
Banquet Cook
Drury Lane Theatre & Conference Center
08.2013 - 05.2014
- Assisted in preparing/organizing large banquet parties, group sales, luncheons, breaks for anywhere between 50 and 900 people.
- Executed large prep projects in a timely manner.
- Helped on different banquet stations including carving, omelette, pasta, donut, and ice cream stations.
- Helped execute holiday brunches for 5,000-6,000 people.
Line Cook
Atlas
09.2012 - 05.2013
- Set up and worked salad station/fryer.
- Assisted in bulk prep for the day.
Cook
Legacy Senior Living
05.2011 - 03.2012
- Prepared breakfast and lunch for about 60 elderly residents with special dietary needs.
- Made daily breakfast specials and quickly came up with solutions for when scheduled meals were unavailable due to delivery shortages.
- Assisted with prep for other residence buildings when needed.
Food Vendor
Marcos Grilled Cheese
08.2009 - 11.2011
- Small food cart in a college town.
- Prepped, stocked, and transported the cart to and from the garage. Worked high volume, fast pace nights.
- Assisted in breakdown, dishes, cleaning, and ordering.
Education
High School Diploma -
Fenwick High School
Oak Park, IL06.2007
Skills
- Strong Work Ethic
- Menu development
- Food Safety
- Menu Planning
- Cost Control
- Inventory Control
- Special Events
- Staff Training
- Hospitality service expertise
- Order Management
Timeline
Executive Chef
Lodge Management Group
01.2023 - Current
Sous Chef
Lodge Management Group
05.2021 - 12.2023
Sous Chef
Good Eats Group
09.2020 - 09.2021
Line Cook
Good Eats Group
09.2019 - 09.2020
Lead Line Cook
Theater On The Lake
04.2019 - 09.2019
Executive Cheg
B'el Bar And Kitchen
08.2017 - 03.2019
Line Cook
Dixie
02.2017 - 07.2017
Prep Cook
Breakroom Brewery
03.2016 - 06.2016
Chef De Partie
Bread And Wine
02.2015 - 02.2017
Line Cook
Fountainhead
05.2014 - 04.2016
Banquet Cook
Drury Lane Theatre & Conference Center
08.2013 - 05.2014
Line Cook
Atlas
09.2012 - 05.2013
Cook
Legacy Senior Living
05.2011 - 03.2012
Food Vendor
Marcos Grilled Cheese
08.2009 - 11.2011
High School Diploma -
Fenwick High School
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