Ruby Wynn
Greek House Chefs
SALEM,OR
11
years of professional experience
Results-oriented culinary professional with extensive experience in food safety and inventory management. Known for developing innovative menus and training kitchen teams, contributing to enhanced customer satisfaction and operational efficiency.
Work History
Executive Chef
7 Months- Developed and executed weekly menu items to enhance dining experience.
- Implemented streamlined processes for food service efficiency during peak hours.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Collaborated with kitchen staff to ensure quality and consistency in food preparation.
- Monitored inventory levels, minimizing waste through efficient ingredient usage.
- Trained new kitchen staff on safety protocols and cooking techniques.
- Implemented special events promotions such as theme nights/rush/recruiting/Greek week.
- Collaborated with other Executive Chefs within the company network to share best practices
Head Chef
3 Years 10 Months- Developed seasonal menus, incorporating customer feedback and current culinary trends.
- Developed weekly menus, incorporating customer feedback and current culinary trends.
- Trained and mentored kitchen staff, enhancing team performance and culinary skills.
- Trained and monitored volunteer student staff for meal clean up.
Head Camp Chef
3 Years 2 Months- Developed and executed rotating weekly menus to enhance customer satisfaction and dining experience.
- Trained and mentored junior and International kitchen staff on culinary techniques and food safety standards.
- Streamlined inventory management processes to reduce waste and optimize kitchen efficiency.
- Collaborated with camp staff to ensure seamless service delivery during peak hours for pack outs meeting diverse dietary requirements.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate happy campers
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Executive Chef
6 Years 11 Months- Led kitchen staff in executing high-volume service while maintaining quality and consistency.
- Implemented cost-control measures resulting in reduced food waste and improved profitability.
- Trained and mentored junior chefs, fostering a collaborative team environment and skill development.
- Developed innovative menu offerings that enhanced customer satisfaction and elevated dining experience.
- Streamlined food preparation processes, increasing operational efficiency without compromising quality standards.
- Oversaw compliance with health and safety regulations, ensuring a safe working environment for all staff members.
- Designed seasonal menus reflecting local trends, enhancing brand reputation and attracting new clientele.
- 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.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Created visually appealing line presentations, enhancing the overall dining experience for patrons.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
Chef
9 Months- Supervised kitchen staff, ensuring adherence to quality standards and safety protocols.
- Trained new chefs on techniques, equipment usage, and presentation standards.
- Streamlined food preparation processes, enhancing efficiency and reducing waste.
- Developed seasonal menus emphasizing local ingredients and culinary trends.
- Implemented inventory management systems to track stock levels and minimize shortages.
- Maintained compliance with health regulations, achieving consistently high inspection scores.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Head Chef
6 Months- Led culinary team in creating innovative menus to enhance guest experience.
- Streamlined kitchen operations, improving efficiency and reducing food waste significantly.
- Developed training programs for new chefs, fostering skill development and teamwork.
- Implemented quality control measures to maintain high standards of food safety and hygiene.
- Managed inventory and procurement processes, optimizing cost-effectiveness without compromising quality.
- Directed special events and catering services, tailoring offerings to client specifications and needs.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Developed and cooked memorable dishes that brought new customers into the establishment.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
Education
Associate of Science - Culinary Arts
- Dean's List Spring 2005
- Talent Scholarship Recipient
- 3.5 GPA
- Ranked in Top 15% of class entire Class, Ranked 4% in Program
Skills
Food safety
Menu planning
Cost control
Menu development
Workplace professionalism
ServSafe certification
Team leadership
Staff recruitment and training
Inventory control
Kitchen management
Safe food handling
Operations management
Food prep planning
Special events
Catering and events
Ingredient pairing
Coaching and mentoring
Staff training
Innovative menu design
Banquets and catering
Food presentation
Food plating
Recipe creation
Recipes and menu planning
Demand forecasting
Allergy awareness
Order management
Workflow optimization
Attention to detail
Timeline
Executive Chef
Greek House Chefs
01.2026 - CurrentRead More
Head Camp Chef
Uppercrust Food Service
06.2022 - 08.2025Read More
Head Chef
Uppercrust Food Service
03.2022 - 01.2026Read More
Chef
The Cellar Bar and Bistro
06.2021 - 03.2022Read More
Head Chef
Mcnary Golf Club
07.2020 - 01.2021Read More
Executive Chef
Tempted Palate Catering
10.2015 - 09.2022Read More
Linn-Benton Community College
Associate of Science from Culinary Arts
Read More