Brian W. Parish

*** ***** ***** ***** *********, OH 43004

614-***-****

ad09cu@r.postjobfree.com

Objective To obtain a career with an organization that can utilize my extensive experience in the field of restaurants and with a focus on restaurant cost analysis and control. Corporate Chef, Purchasing, Recipe Management, Corporate Culinary Trainer. Experience

2022-Present Cluster Truck Columbus - Columbus, OH Assistant General Manager

Manage kitchen operations including food quality, recipe adherence and sanitary standards.

Manage inventory (Food and Supplies)

Manage food costs by monitoring all ordering and prep production.

Control labor costs through accurate forecasting, scheduling and daily adjustments of shift labor based on sales.

2022-2023 Return on Ingredients Columbus - Columbus, OH Menu Engineering

Assisted with recipe data entry, update inventory costs and maintain inventory items for clients. 2022-2023 Cluster Truck Columbus - Columbus, OH

Line Cook

Ensured that food and handling, cleaning, and sanitation protocols were followed to ensure that staff and customers were safe.

Restocked all food items to ensure that the line had all ingredients needed for service throughout the shift.

2017- 2022 Price Chopper/Market 32 Clifton Park, NY Food Service and Deli Team Leader

Managed kitchen operations including food quality, recipe adherence and sanitary standards.

Managed inventory (Food and Supplies)

Managed food cost by monitoring all ordering and prep production.

Controlled labor costs through accurate forecasting, scheduling and daily adjustments of shift labor based on sales.

2017 Dunning Street Station Malta, NY

Executive Chef

Managed kitchen operations including food quality, recipe adherence and sanitary standards.

Managed inventory (Food and Supplies)

Managed food cost by monitoring all ordering and prep production.

Controlled labor costs through accurate forecasting, scheduling and daily adjustments of shift labor based on sales.

2016-2017 The Bistro at Nordstrom Columbus, OH

Kitchen Supervisor

Managed kitchen operations including food quality, recipe adherence and sanitary standards,

Managed inventory (Food and Supplies)

Managed food cost by monitoring all ordering and prep production.

Controlled labor costs through accurate forecasting, scheduling and daily adjustments of shift labor based on sales.

2015 - 2016 LA Catering Columbus, OH

Catering Chef

Prepared food and organized distribution of orders for several large catering events.

Working of several stations for individual functions. 2001 - 2015 Bravo Brio Restaurant Group Columbus, OH Corporate Culinary Systems Chef and Inventory Controller (2009 – 2015)

Was responsible for the initial integration and implementation of the current corporate Product Management system.

Directly responsible for ongoing evaluation, trouble shooting, data management, and field education of the corporate Product Management system.

Created and conducted quarterly webinars for all restaurants in the field with respect to the corporate Product Management system.

Conducted bi-monthly regional seminars and audits for all BBRG brands to help the stores better understand how to use Product Manager to both reduce food costs and improve product quality.

Worked with purchasing, culinary, and accounting departments for new product sourcing, recipe costing, vendor maintenance, and PO/invoicing accuracy.

NCR Back Office certified as of March 2015; assisted in data collection, data entry, and initial training materials in preparation for company-wide rollout of the new software. Executive Chef (promoted from Executive Sous Chef) (2004 – 2009)

Managed kitchen operations including food quality, recipe adherence and sanitary standards.

Managed inventory (Food and Supplies)

Managed food cost by monitoring all ordering and prep production.

Controlled labor costs through accurate forecasting, scheduling and daily adjustments of shift labor based on sales.

Trained sous chefs in the areas of scheduling, inventory, ordering, production, and recipe adherence Line Cook and Corporate Trainer (2001 – 2004)

Certified on all stations in all BBRG brands.

Was promoted to Team Leader in the Bravo concept and assisted the Chef teams with basic managerial functions such as inventory and food production.

Promoted to Corporate Trainer and then Executive Sous Chef Education University of Michigan - Ann Arbor, MI 2022-2023

Cyber Security Bootcamp Certification

Slippery Rock University - Slippery Rock, PA 1993-2000

Music Education / Trumpet Major / Organ Minor

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