Tyler Gray

• Developed and implemented seasonal menus to enhance culinary offerings and guest experience.
• Managed kitchen operations, ensuring compliance with food safety standards and regulations.
• Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen staff.
• Streamlined inventory management processes, reducing waste and optimizing ingredient usage.

• Managed line cook functions across all stations including fry, salads, raw bar, and sauté.
• Dedicated primary focus to Hot Apps station, cooking various sides and specials.
• Completed bulk prepping tasks to support efficient service delivery.
• Prepared mussels and bread sides while constructing sets for grill entrees.
• Introduced 'Special of the Month', a fall-inspired salad with diverse ingredients.
• Included roasted tomatoes, spiced almonds, and grilled croutons for added texture.
• Developed unique feta vinaigrette dressing to match seasonal offerings.
• Upheld rigorous standards for food presentation and taste throughout service periods.

• Installed solar panels at multiple sites, contributing to renewable energy initiatives in Maine. Assisted in installation of 15,000 to 20,000 solar panels across various solar farms. Pulled power cables for each panel after installations, ensuring proper connectivity. Collaborated with team members to maintain safety and efficiency on job sites.

• Northeast Coil services a large variety of customers along the East Coast specializing in the preventative maintenance of HVAC/R equipment. My role as a supervisor was to run crews of anywhere from 2-10 guys ensuring we are working in a safe and efficient manner. I would dictate which task each employee will be responsible for. With the supervisor role I was given a box truck full of equipment to maintain as well as keep track of the trucks inventory making sure it is all stocked up with everything needed to perform each scope of work. Excel/Dropbox play a huge role daily in tracking our work progress as well as inventory. In my 8 years with NEC, I served as supervisor for 7 of those years, additionally, I served 1 year on salary as the Safety/Training Advisor. Along with that role I had my hands on creating the Crew Schedules and communicating with our customers to plan and schedule our services. Among the list of customers we served include; MIT, Harvard, UCONN, Boston College, Raytheon, ESPN, J.P Morgan, Berkshire-Hathaway, Tyson Foods, Walmart, Hannaford, All major Hospitals and Grocery stores in the Northeast.

• Progressed from dishwasher to prep cook for hot line and appetizer/dessert line. Achieved Employee of Month recognition shortly after starting position. Pursued advancement opportunities within kitchen despite unforeseen relocation. Developed skills in food preparation and kitchen organization during tenure at Grillhouse.

Monitored conveyor belts and mixed ingredients on bread production line to ensure efficiency. Ensured machines operated optimally, maintaining productivity in high-pressure situations. Identified and resolved operational issues swiftly to maximize output and minimize downtime.

• Began career as dishwasher at AJs Wood Grill Pizza, collaborating with sister company Anneke Jans. Rapidly progressed to food prep and appetizer station, gaining valuable kitchen experience.