Ryan Peace
Summary
High-performing Chef offering 24 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams and menus.
Overview
13
13
years of professional experience
Work History
Executive Chef
Point Easy
06.2023 - Current
- Created inventory, ordering, scheduling, prep, and event systems from ground up
- Cultivated culture of peer accountability and creative input amongst all BOH
- Achieved top 25 accolades from 5280 and Westward magazines
- Worked closely with venders and local farms to source responsible and seasonal product
Lead line cook
Oak at Fourteenth
01.2021 - 02.2023
- Work all stations including prep and expo
- Train new cooks in proper techniques
Sous Chef
The Kitchen
06.2019 - 12.2020
- Inventory and ordering
- Protein and sauce prep for line
- Expedite brunch, lunch, and dinner service
Executive Chef
Peached Tortilla
07.2017 - 06.2019
- Creating, sourcing, and costing special menus
- Responsible for all scheduling, hiring, and termination of BOH employees
- Lowering labor cost percentage below 11%
- Instituting accountability systems for BOH employees
- Communicating with catering operational Chef to cross utilize labor & product where needed
- Responsible for all ordering and exhaustive inventory
Sous Chef
Asti Trattoria
12.2016 - 07.2017
- Judged consistency, reliability, and cost effectiveness between multiple food purveyors
- Calculated and compared monthly food costs
- Proved dedication to quality
- Mentored cooks towards proper procedures and habits to become conscientious Chefs
Sous Chef
Fabi & Rossi
12.2015 - 12.2016
- Created signature menu items for the top 25 restaurants according to The Austin American Statesman
- Lowered food costs from 40% to 30%
- Raised health inspection score from 76 to 98 within three months
Junior Sous
Olive & June
09.2014 - 12.2015
- Worked with the Chef to create seasonal menus daily
- Cross trained on all line stations, as well as executed banquets
- Led line cooks, ensuring quality, standards, organization, and growth
Line Cook
Jeffrey's
12.2013 - 09.2014
- Worked hot apps, grill, and sauté 2 positions, wood burning grill and oven
- Rotated seasonal ingredients from on-site garden
Line Cook
Uchiko
11.2011 - 11.2013
- Garde manger, tempura, yakatori, and sauté
- Composed dishes with speed and consistency- upwards of 500 covers
- Prioritized and managed multiple concurrent projects
- Adhered to high standards of organization, cleanliness, speed, conduct, and quality of product
Education
A.O.S. - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Austin, TX01.2011
Skills
- Food safety
- Menu planning
- Cost control
- ServSafe certification
- Kitchen operations oversight
- Catering and events
- Creative thinking
- Equipment maintenance
- Vendor relations
- Recipe management
- Portion and cost control
Timeline
Executive Chef
Point Easy
06.2023 - Current
Lead line cook
Oak at Fourteenth
01.2021 - 02.2023
Sous Chef
The Kitchen
06.2019 - 12.2020
Executive Chef
Peached Tortilla
07.2017 - 06.2019
Sous Chef
Asti Trattoria
12.2016 - 07.2017
Sous Chef
Fabi & Rossi
12.2015 - 12.2016
Junior Sous
Olive & June
09.2014 - 12.2015
Line Cook
Jeffrey's
12.2013 - 09.2014
Line Cook
Uchiko
11.2011 - 11.2013
A.O.S. - Culinary Arts
Le Cordon Bleu College of Culinary Arts
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