Ryan Yazell
Wenatchee,WA
Summary
Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
13
13
years of professional experience
Work History
Culinary Director
Viscontis
03.2022 - Current
- Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Collaborated with marketing teams on promotional campaigns that highlighted signature dishes or special events, driving increased traffic and revenue for the business.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Work and operate catering events within VHG, costing, budgeting and menu development
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Established strong relationships with local farmers markets and vendors to source premium quality ingredients at optimal prices.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
Executive Kitchen Manager
Visconti's
05.2016 - 03.2022
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Developed and enforced food safety and sanitation protocols to maintain a clean and healthy kitchen environment.
- Contributed to restaurant''s overall success through active participation in marketing campaigns, special events planning, and community outreach activities.
- Optimized labor costs through efficient scheduling practices that accounted for fluctuations in business levels and employee availability.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Coordinated and organized restaurant inventory.
- Managed inventory control and procurement processes for cost reduction and waste minimization.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Line Cook
Famous Daves BBQ
07.2015 - 04.2016
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Kitchen Manager
Red Robin
06.2011 - 04.2015
- Opened and trained new staff when new locations opened
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Worked line positions
Education
No Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Pasadena
Pasadena, CA03.2010
High School Diploma -
Arcadia High School
Arcadia, CA06.2008
Skills
- Conflict Resolution
- Cleaning and sanitizing
- Menu Pricing and Writing
- Collaboration and Teamwork
- Food Trend Awareness
- Knife Skills
- Preparing food
- Employee Supervision
- Sanitation Procedures
- Cost Control
- Recruitment and hiring
- Food Plating
- Recipe creation
- Back of House Management
- Budget Development
- Training and Onboarding
Timeline
Culinary Director
Viscontis
03.2022 - Current
Executive Kitchen Manager
Visconti's
05.2016 - 03.2022
Line Cook
Famous Daves BBQ
07.2015 - 04.2016
Kitchen Manager
Red Robin
06.2011 - 04.2015
No Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Pasadena
High School Diploma -
Arcadia High School
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