Summary
Overview
Work History
Education
Skills
Timeline
Generic

Ryan Groves

Arbor Vitae,WI

Summary

Dynamic line cook with a proven track record at Tula’s, excelling in food preparation and quality control. Highly motivated and detail-oriented, I enhanced customer satisfaction through innovative dish creation and effective team coordination, resulting in increased repeat business. Skilled in grilling techniques and committed to maintaining high cleanliness standards.

Overview

2026
2026
years of professional experience

Work History

Line Cook

Sisters Saloon
07.2025 - 08.2025
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Increased repeat customer numbers with consistent high-quality meal preparation.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Plated and presented all dishes to match established restaurant standards.

Line Cook/ Dough Prep

Monicals
2024 - 2025
  • Plated and presented all dishes to match established restaurant standards.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Improved team morale and productivity through effective communication and collaboration.
  • Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
  • Kept kitchen clean and organized by performing daily maintenance tasks.

Head Cook

Tula’s
2017 - 2021
  • Placed orders to restock items before supplies ran out.
  • Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Line Cook/Head Cook

Tula’s
2017 - 2021
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • 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.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Grilled meats and seafood to customer specifications.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.

Education

Trade Certification - Welding

N.A.T.C
Rhineland, MO
06.2012

Skills

  • Time management
  • Attention to detail
  • Highly motivated
  • Cleaning and organization
  • Professional attitude
  • Reliable and trustworthy
  • Customer service
  • Active listener
  • Food preparation
  • Problem-solving
  • Food safety knowledge
  • Team coordination
  • Food safety
  • Cleanliness standards
  • Kitchen sanitization
  • Knife skills
  • Kitchen station setup
  • Following cooking methods
  • Deep fryer operation
  • Kitchen organization
  • Quality control
  • Line management
  • Grilling techniques
  • Kitchen operations
  • Ingredient preparation
  • Server communication
  • Meat cutting
  • Frying techniques
  • Food presentation
  • Food allergen safety
  • Prepared foods plating
  • Food storage
  • Portion control
  • Food storage procedures
  • Equipment maintenance
  • Stock rotation
  • Crew training
  • Menu item memorization
  • Portioning
  • Back of house operations
  • Kitchen equipment management
  • Ingredients measuring
  • Line station oversight
  • Food rotation
  • Recipe adherence
  • Ingredient inspection
  • Recipe adaptation
  • Appetizer preparation
  • Entree preparation
  • Sauce making
  • Garnishing
  • Menu planning
  • Head chef collaboration
  • Sautéing techniques
  • Recipe creation
  • Soup preparation

Timeline

Line Cook

Sisters Saloon
07.2025 - 08.2025

Line Cook/ Dough Prep

Monicals
2024 - 2025

Head Cook

Tula’s
2017 - 2021

Line Cook/Head Cook

Tula’s
2017 - 2021

Trade Certification - Welding

N.A.T.C

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Ryan Groves