Ryan Baxter

• Reduced food waste through proper portion control measures and accurate inventory management.
• Contributed to the development of daily specials, drawing inspiration from available ingredients and current culinary trends.
• Showcased strong multitasking abilities while preparing multiple dishes concurrently.
• Adhered to established recipes while demonstrating creativity in plating presentations for enhanced visual appeal.
• Mentored junior cooks in proper cooking techniques and kitchen protocols, fostering a team-oriented atmosphere.
• Worked every station in the kitchen.
• Ran multiple types of events, including regular lunch/dinner service, brunch, holiday events, tournament events, buy-outs and more.

Ran the kitchen alongside the other Co-Head Chef. Responsibilities included: creating prep lists daily and insuring employees got done before they left for the day. Leading service daily and insuring speed and quality of food, often running multiple stations or covering for employees that called out. Creating schedule for BOH biweekly. Recording and inputting food orders/putting orders away when delivered. Menu development for seasonal menu changes and Holiday menus, as well as daily specials. Monthly inventory responsibilities.

Created prep lists and prepped food during non-busy hours. Ran the hot-line usually with one other person, but occasionally alone, depending on staffing. Planned and prepared catering orders. Kept up on dishes and cleaning projects, when time allowed. Answered the phone when needed and ran the cash register/ran food occasionally.

Worked from the bottom to become the Head Line Cook. Responsibilities included: Ensuring all stations were stocked and ready for service. Leading service daily from beginning to end. Coming up with ideas to run service more smoothly and efficiently. Cross-training existing employees, and start-up training new employees. Often covering shifts for employees that called in.