Summary
Overview
Work History
Education
Skills
References
Timeline
Generic
Ryan Johnson

Ryan Johnson

Arnold,Mo.

Summary

Personable and dedicated Customer Service Representative with extensive experience in cooking and butchering industry. Solid team player with upbeat, positive attitude and proven skill in establishing rapport with clients. Motivated to maintain customer satisfaction and contribute to company success. Articulate, enthusiastic and results-oriented with demonstrated passion for building relationships, cultivating partnerships and growing businesses.

Overview

10
10
years of professional experience

Work History

Meat Manager - Butcher

Save A Lot Grocery Store
St. Louis, MO
06.2022 - Current
  • Managed meat department staff, including hiring and training of new employees.
  • Ordered merchandise and supplies to ensure appropriate inventory levels.
  • Ensured compliance with food safety regulations and quality standards.
  • Maintained accurate records of sales and purchases in the meat department.
  • Managed daily operations of the Meat Department, including staffing and scheduling.
  • Provided training for new employees on proper meat cutting techniques, equipment usage, and safety protocols.
  • Supervised staff performance to ensure quality products were delivered consistently to customers.
  • Conducted regular meetings with staff to discuss goals, objectives, and progress towards meeting those goals.
  • Analyzed sales data to identify trends in customer preferences and adjust product selection accordingly.

Assistant Deli Manager

Fresh Thyme
Kirkwood, MO
01.2019 - 04.2021
  • Supervised deli staff, ensuring proper customer service and food safety practices were followed.
  • Conducted daily inventory of products to ensure sufficient stock levels and communicated any shortages to the Deli Manager.
  • Provided training for new deli team members on all aspects of the deli operation including product knowledge, customer service, equipment usage and sanitation standards.
  • Developed weekly schedules for deli staff in order to maintain adequate staffing while controlling labor costs.
  • Assisted with ordering supplies, maintaining records of deliveries and tracking invoices for payment purposes.
  • Monitored quality control of prepared foods, making sure they met company standards in terms of taste, presentation and portion size.
  • Ensured that all food items were properly labeled according to local health department regulations.
  • Maintained a clean and organized work environment by adhering to established cleaning procedures and following safety guidelines when handling food products.

Meat Manger - Butcher

Hansen's Butcher Shop
Alton, IL
04.2017 - 12.2018
  • Received and processed customer orders for meat products.
  • Organized and maintained inventory of fresh, frozen, and cured meats.
  • Cleaned and sanitized work areas to maintain health standards.
  • Weighed, wrapped, labeled, priced, and displayed merchandise for sale.
  • Prepared cuts of beef, pork, veal, lamb and poultry to customer specifications.
  • Operated slicers, grinders and other butcher shop equipment safely.
  • Trained new employees in proper safety procedures for handling meat products.
  • Provided excellent customer service by answering questions about product selection.
  • Assisted customers with special orders or requests for certain cuts of meat.
  • Ordered supplies from vendors when necessary to meet customer demand.

Executive Chef

One City Center/Crown Plaza Hotel
St. Louis, MO
11.2016 - 03.2017
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.

Sous Chef

Renaissance Hotel
St. Louis, MO
04.2014 - 11.2016
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Developed daily specials utilizing seasonal ingredients.
  • Trained new hires in proper cooking techniques and recipes.

Education

Associates degree in Culinary Arts -

Johnson & Wales University
01.2010

Skills

  • Chef/Banquet Chef/Butcher
  • Assure efficient and flawless management of staff Oversee food preparation and cooking, examining quality and portion sizes to ensure dishes are prepared and garnished correctly and in a timely manner
  • Attain meat cuts, steaks, poultry, pork, seafood are within respectable quality
  • Responsible for ordering food and reducing food cost; analyze recipes to determine food, labor and overhead costs are within budget; calculate prices for various dishes and cuts of meat
  • Scheduling and training of employees; monitoring labor cost
  • Overseeing and management of banquets and private parties up to 1,250 guests
  • Managing the day to day operations; direct employees during demanding times In charge of creating and executing daily specials
  • Prepared dishes from veal scallopini, to arancini, and lamb ravioli; working the pasta and sauté station
  • Able to view situations in a positive vision and purpose solutions in a professional manner In charge of opening and closing of restaurant
  • In charge of maintaining a menu consisting of high end food preparation and presentation with a very diverse selection including lamb, chicken, steak, and seafood
  • Implemented and managed vendor’s booth at The Blue’s 14 Fund for Sunset 44 Bistro in January 2014
  • Scheduling Staff
  • Ordering Supplies
  • Meat Cutting
  • Sanitation Procedures
  • Merchandising management
  • Sanitation Standards
  • Employee Scheduling
  • Loss prevention strategies
  • Inventory ordering
  • Staff Leadership

References

  • Renaissance Hotel, St. Louis, MO, Ben Hamlin, (314) 429-1100
  • Sunset 44, Kirkwood, MO, Bob Menendez, (314) 965-6644
  • Gio’s, Downtown St. Louis, MO, Head Chef John Ruggeri, (314) 241-2424
  • Charlotte City Club, Charlotte, NC, Head Chef Charles, 704-287-7925
  • Johnson & Wales University, Charlotte, NC, Associate Instructor of Culinary Arts Michael Calenda, 954-609-2038

Timeline

Meat Manager - Butcher

Save A Lot Grocery Store
06.2022 - Current

Assistant Deli Manager

Fresh Thyme
01.2019 - 04.2021

Meat Manger - Butcher

Hansen's Butcher Shop
04.2017 - 12.2018

Executive Chef

One City Center/Crown Plaza Hotel
11.2016 - 03.2017

Sous Chef

Renaissance Hotel
04.2014 - 11.2016

Associates degree in Culinary Arts -

Johnson & Wales University

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