Ryan Sherrets
Quarter Barrel
Independence,IA
1
Certification
12
years of professional experience
Results-driven kitchen manager with expertise in food safety, inventory management, and menu development. Committed to optimizing operations and enhancing customer satisfaction through effective team mentorship.
Work History
Chef - Kitchen Manager
2 Years 6 Months- Oversaw daily kitchen operations, ensuring efficiency and adherence to safety protocols.
- Trained and mentored kitchen staff on food preparation techniques and hygiene standards.
- Managed inventory levels, optimizing stock rotation to minimize waste and ensure freshness.
- Developed seasonal menu items, incorporating customer feedback to enhance dining experience.
- Coordinated with suppliers to source high-quality ingredients within budget constraints.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Taproom Manager
9 Months- Oversaw daily taproom operations, ensuring efficient service and customer satisfaction.
- Coordinated events and promotional activities, enhancing brand visibility within the community.
- Analyzed sales data to identify trends, informing menu adjustments and pricing strategies.
- Collaborated with local breweries to offer exclusive beer selections, enhancing the taproom's appeal to customers.
Manager
4 Years 5 Months- Managed kitchen operations while upholding food safety and sanitation standards.
- Developed and implemented training programs for kitchen staff, enhancing skill sets and efficiency.
- Implemented new cooking techniques and equipment usage, enhancing overall kitchen productivity and innovation.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
Executive Chef
2 Years 4 Months- Developed seasonal menus, incorporating local ingredients and innovative culinary techniques.
- Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
- Implemented cost-control measures, optimizing inventory management and reducing waste.
- Directed kitchen operations, ensuring high-quality food production and adherence to safety standards.
- Established relationships with suppliers to secure quality products at competitive prices.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Assistant Sous Chef
1 Year 4 Months- Supervised kitchen staff, fostering teamwork and maintaining high standards of food quality.
- Streamlined food preparation processes, enhancing efficiency and reducing waste in the kitchen.
- Assisted in menu planning, ensuring alignment with seasonal ingredients and culinary trends.
- Developed training programs for new hires, improving onboarding experience for kitchen team members.
- Implemented inventory management practices, optimizing stock levels and minimizing costs.
- Developed culinary skills of junior staff through hands-on training and mentoring.
Education
Bachelor of Science - Chemistry
- 3.5 GPA
Skills
Food safety
Inventory management
Food safety management
Food preparation
Kitchen management
Multitasking and organization
Problem-solving
Customer service
Certification
Serve Safe Certification
Timeline
Chef - Kitchen Manager
Quarter Barrel
02.2024 - CurrentRead More
Taproom Manager
Allerton Brewery
05.2023 - 02.2024Read More
Manager
NODO
10.2018 - 03.2023Read More
Executive Chef
Zia
05.2016 - 09.2018Read More
Assistant Sous Chef
Curate
01.2015 - 05.2016Read More
University of North Carolina Asheville
Bachelor of Science from Chemistry
Read More