Summary
Overview
Work History
Education
Skills
Timeline
Generic

Ryan Miller

Summary

Food service professional with extensive experience in kitchen management and culinary operations. Known for maintaining high standards of cleanliness and food safety while fostering collaborative team environment. Reliable and adaptable, with strong skills in leadership and problem-solving.

Overview

23
23
years of professional experience

Work History

Chef

State College Area School District
09.2015 - Current
  • Assists in food preparation and presentation for diverse menu items.
  • Supports manager in maintaining inventory levels of ingredients and supplies.
  • Prepares ingredients by chopping, slicing, and measuring according to recipes.
  • Operates kitchen equipment safely while adhering to operational guidelines.
  • Adapts quickly to changing demands during peak service hours, ensuring efficiency.
  • Maintains well-organized mise en place to keep work consistent.
  • Handles and stores food to eliminate illness and prevent cross-contamination.
  • Optimizes food preparation processes, implementing time-saving techniques without compromising quality.
  • Trains kitchen staff to perform various preparation tasks under pressure.
  • Cultivates a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully meets dietary requirements for diverse students by providing customized meal options upon request.
  • Responds to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Evaluates food products to verify freshness and quality.

Executive Chef

Sonoco
01.2007 - 01.2008
  • Led menu development, incorporating seasonal ingredients and current culinary trends.
  • Managed kitchen operations, ensuring adherence to health and safety regulations.
  • Trained and mentored culinary staff, enhancing team skills and performance.
  • Streamlined food preparation processes, improving efficiency and reducing waste.
  • Developed cost-effective purchasing strategies, maintaining quality while controlling expenses.
  • Designed catering menus for events, tailoring offerings to client specifications and preferences.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Oversaw business operations, inventory control, and customer service for Sonoco Corporate Headquarters and employee food court.

Team Leader/Cook 1

Wegmans
05.2002 - 06.2005
  • Supervised kitchen operations and maintained high standards of food safety and sanitation.
  • Developed and implemented menu items, enhancing customer satisfaction and dining experience.
  • Trained and mentored kitchen staff, fostering a collaborative team environment.
  • Managed inventory control, ensuring efficient use of resources and minimizing waste.
  • Placed orders to restock items before supplies ran out.
  • Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Education

Associate of Arts - Culinary

Johnson & Wales University
Norfolk, VA
05-1996

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Kitchen management
  • Kitchen operations
  • Team collaboration

Timeline

Chef

State College Area School District
09.2015 - Current

Executive Chef

Sonoco
01.2007 - 01.2008

Team Leader/Cook 1

Wegmans
05.2002 - 06.2005

Associate of Arts - Culinary

Johnson & Wales University

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