Work Preference
Summary
Work History
Education
Skills
Accomplishments
Timeline
Generic
Open To Work

Ryan Cunningham

Lewes,DE

Work Preference

Job Search Status

Open to work
Desired start date: Open to discussion

Desired Job Title

Corporate ChefChefExecutive Chef

Work Type

Full Time

Location Preference

On-Site
Location: Lewes, DE, US
Open to relocation: Yes

Salary Range

$125000/yr - $200000/yr

Important To Me

Career advancementWork-life balanceCompany CultureFlexible work hoursPersonal development programsHealthcare benefitsPaid time offTeam Building / Company RetreatsPaid sick leave401k matchStock Options / Equity / Profit Sharing

Summary

Dynamic Corporate Chef with Sodel Concepts, renowned for innovative cooking techniques and leadership in high-volume environments. Successfully created signature dishes that drove repeat business and enhanced team productivity. Expert in butchery and fine dining, fostering a collaborative kitchen culture that promotes professional growth and culinary excellence.

Work History

Corporate Chef

Sodel Concepts
  • Assisted in meal preparation and cooking techniques, ensuring adherence to food safety standards.
  • Supported menu development by researching seasonal ingredients and culinary trends.
  • Maintained kitchen cleanliness and organization, adhering to sanitation protocols.
  • Collaborated with team members to streamline food prep processes and improve efficiency.
  • Assisted in inventory management by tracking supplies and placing orders as needed.
  • Learned various cooking methods to enhance skills in diverse cuisines and presentations.
  • Participated in training sessions to understand kitchen equipment operation and maintenance procedures.
  • Introduced modern cooking techniques into traditional recipes to create innovative dishes while preserving cultural authenticity.
  • Boosted employee retention rates by fostering a supportive work environment that encouraged collaboration and professional growth.
  • Created signature dishes that became highly requested by clients, driving repeat business and positive word-of-mouth referrals.
  • Participated in community outreach programs as a culinary ambassador, conducting cooking demonstrations and sharing expertise with the public.
  • Mentored junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.

Executive Chef

Bluecoast Seafood Grill & Raw Bar
03.2021 - 02.2023
  • Developed and implemented seasonal menus to enhance culinary offerings.
  • Supervised kitchen staff to ensure high standards of food quality and safety.
  • Streamlined inventory management processes, reducing waste and optimizing resources.
  • Collaborated with suppliers to source fresh, local ingredients for menu development.

Executive Chef

Baywood Clubhouse
02.2019 - 03.2021
  • Developed innovative seasonal menus to enhance customer experience and drive restaurant traffic in addition to high end banquets and weddings
  • Supervised kitchen staff to ensure efficient food preparation and adherence to safety standards.
  • Conducted regular inventory assessments to optimize ingredient usage and minimize waste.
  • Collaborated with management on operational strategies to improve restaurant

Executive Chef

BONZ
10.2007 - 01.2019
  • Developed and implemented waste reduction program, significantly lowering operational costs.
  • Optimized kitchen layout and equipment use, significantly increasing productivity.
  • Led kitchen operations, ensuring seamless service during high-volume periods.
  • Developed and implemented seasonal menus to enhance culinary offerings.
  • Established operating procedures that improved kitchen efficiency and reduced downtime.
  • Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
  • Implemented food cost and waste reduction initiatives to save money.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Designed innovative plating techniques that elevated presentation quality across menus.

Executive Chef

Abbotts Grill
10.2009 - 07.2017
  • Evaluated food products to verify freshness and quality.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Utilized culinary techniques to create visually appealing dishes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Designed farm-to-table concept that elevated restaurant's market position and appeal.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Trained and mentored junior chefs, fostering skill development and teamwork.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Education

Associate of Arts - Culinary

Johnson & Wales University
Providence, RI
05.2000

Skills

    Leadership

    Innovative Cooking Techniques

    Butchery

    High Volume Experience

    Fine Dining Experience

Accomplishments

Voted Chef of the Year for Southern Delaware 2025

Placed 4th in Thomas English Muffin Breakfast Battle 2016

State of Delaware Outstanding Service Award 2016

Timeline

Executive Chef

Bluecoast Seafood Grill & Raw Bar
03.2021 - 02.2023

Executive Chef

Baywood Clubhouse
02.2019 - 03.2021

Executive Chef

Abbotts Grill
10.2009 - 07.2017

Executive Chef

BONZ
10.2007 - 01.2019

Associate of Arts - Culinary

Johnson & Wales University

Corporate Chef

Sodel Concepts

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Ryan Cunningham