Ryan Long
Gainesville
Summary
Reliable Supervising Chef with with a background in ensuring smooth operations during peak hours. Experience includes managing teams, streamlining processes, and implementing effective strategies to improve productivity. Strengths lie in leadership abilities, team coordination, and problem-solving skills. Previous roles have seen significant improvements in operational efficiency and staff morale through proactive supervision.
Overview
20
20
years of professional experience
Work History
Morning Supervisor
Covey kitchen and cocktails
Gainesville
06.2024 - Current
- Supervised morning staff to ensure smooth restaurant operations.
- Trained new employees on food safety and customer service standards.
- Managed inventory levels and ordered supplies as needed for kitchen efficiency.
Regional Manager
College Fresh
10.2021 - 05.2024
- Ensured compliance with all applicable laws related to employment practices within the region.
- Maintained a high level of professionalism when interacting with customers or vendors in person or over phone and email communication.
- Evaluated customer feedback and adjusted company processes accordingly.
- Managed regional operations including inventory control, staffing levels, logistics, customer service.
- Provided mentorship and coaching to staff members throughout the region as needed.
- Reviewed monthly reports from individual districts regarding sales figures and other metrics.
Sous-Chef
Mark's Prime Steakhouse
ocala
11.2020 - 10.2021
- Managing inventory so that all necessary ingredients are stocked for service
- Streamlining the kitchen processes to maintain prompt service times
- Working with the Head Chef to develop and maintain the restaurant menu.
Kitchen Manager
Harry's Seafood Bar & Grille
Gainesville
01.2016 - 11.2020
- Managing inventory so that all necessary ingredients are stocked for service
- Hiring new staff and providing training to facilitate quick acclimation
- Streamlining the kitchen processes to maintain prompt service times
- Working with the Head Chef to develop and maintain the restaurant menu.
Director of Dining Services
Brookdale Pincastle
Ocala
03.2015 - 01.2016
- Hire, train and manage all staff for the kitchen, dining room catering and delivery services
- Consult with chef and cooks to develop and maintain pleasing and nutritious meals three times a day seven days a week, ensure residents are satisfied through surveys and daily contact with residents and preferences are incorporated into menus
- Approves food orders from approved vendors, keep proper food inventory levels to keep demand and minimize waste
- Monitor the budget and suggest changes as needed to maintain quality and resident satisfaction
- Plan and execute entertaining dining events and themes in conjunction with the activities director, marketing director and other staff to optimize life for residents.
Executive Chef
MT'S CHOPHOUSE
Gainesville
04.2006 - 08.2012
- Responsible for purchasing all food and restaurant products in order to manage companies allocated budget
- Established and maintained secure relationships with suppliers and vendors
- Coordinated the hiring of new employees as well as managed over thirty employees on a daily basis
- Maintained an accurate food product inventory and created daily food specials as well as implemented new menu items.
Education
Associates Degree - Culinary Arts
Johnson & Wales University
Miami, FLSkills
- Food preparation supervision
- Quality assurance
- Employee training
- Menu development
- Safety management
- Recipe development
- Safe food handling
- Task prioritization
- Time management
- Workflow Optimization
- Vendor Relationship Management
- Inventory Management
- Operations Support
- Special dietary requirements
- High-quality ingredients
- Heavy Lifting
- Menu Planning
Accomplishments
- Runner up in Gainesville's Iron Chef competition 2011.
- First Place winner in Soup for Fun Sunday Gainesville, Fl. 2012.
- Advanced standing student of Johnson & Wales University and certified by the National Restaurant Association as a food protection manager.
References
References available upon request.
Timeline
Morning Supervisor
Covey kitchen and cocktails
06.2024 - Current
Regional Manager
College Fresh
10.2021 - 05.2024
Sous-Chef
Mark's Prime Steakhouse
11.2020 - 10.2021
Kitchen Manager
Harry's Seafood Bar & Grille
01.2016 - 11.2020
Director of Dining Services
Brookdale Pincastle
03.2015 - 01.2016
Executive Chef
MT'S CHOPHOUSE
04.2006 - 08.2012
Associates Degree - Culinary Arts
Johnson & Wales University