Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
Toby Miles

Toby Miles

Culinary Management
Westfield,IN

Summary

Forward-thinking professional offering more than 15 years of experience working in fast-paced, ever changing environments. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven management, inventory and mentoring skills.

Overview

13
13
years of professional experience
2
2
Certification

Work History

Production Manager

Aramark Healthcare +
Carmel, IN
06.2023 - Current
  • Worked well in a team setting, providing support and guidance.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Assisted with day-to-day operations, working efficiently and productively with all team members.
  • Skilled at working independently and collaboratively in a team environment.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Organized and detail-oriented with a strong work ethic.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Learned and adapted quickly to new technology and software applications.
  • Demonstrated strong organizational and time management skills while managing multiple projects.
  • Developed and maintained courteous and effective working relationships.

Executive Chef

Rail Cafe & Market
Westfield, IN
04.2014 - Current
  • Develop menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Implement food cost and waste reduction initiatives to save money.
  • Inspect kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Work closely with front-of-house staff to facilitate excellent customer service.
  • Train and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Coordinated with team members to prepare orders on time.
  • Handle and store food to eliminate illness and prevent cross-contamination.
  • Evaluate food products to verify freshness and quality.
  • Requisition of food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintain partner programs with local businesses in central Indiana to create strong alliances through local growers, producers, food waste programs (i.e. composting) and other local restaurants.

Director of Operations

Field Artisan Brewing
Westfield, IN
05.2021 - 06.2022
  • Implemented innovative programs to increase employee loyalty and reduce turnover.
  • Mitigated business risks by working closely with staff members and assessing performance.
  • Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Defined, implemented, and revised operational policies and guidelines.
  • Monitored office workflow and administrative processes to keep operations running smoothly.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
  • Collaborated with senior management to develop and execute long-term corporate goals and objectives.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Oversaw day-to-day production activities in accordance with business objectives.
  • Implemented offsite sales program that worked directly with chain and independent restaurants as well as small to big box liquor stores.

Executive Sous Chef

Thomas Caterers Of Distinction
Indianapolis, IN
06.2011 - 01.2014
  • Verified compliance in preparation of menu items and customer special requests.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Coordinated with team members to prepare orders on time.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.
  • Participated in food tastings and taste tests.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Education

Associate of Arts - Journalism, Print

Ball State University
Muncie, IN
05.2009

Skills

  • Food Service Safety Training
  • Creative Thinking
  • Delegating Work
  • Kitchen Equipment Operation
  • Menu Planning
  • Operations Management
  • Estimate Food Needs
  • Food Stock and Supply Management
  • Kitchen Operations Oversight
  • Organization and Prioritization
  • Food Spoilage Prevention
  • Coaching and Mentoring

Certification

  • Certified ServeSafe
  • ATC server License

Timeline

Production Manager

Aramark Healthcare +
06.2023 - Current

Director of Operations

Field Artisan Brewing
05.2021 - 06.2022

Executive Chef

Rail Cafe & Market
04.2014 - Current

Executive Sous Chef

Thomas Caterers Of Distinction
06.2011 - 01.2014

Associate of Arts - Journalism, Print

Ball State University

Similar Profiles

CREATE PROFILE
Toby MilesCulinary Management