Resume

Sign in

Manager Executive Chef

Location:
New York, New York, United States
Posted:
August 15, 2018

Contact this candidate

Resume:

Ryan Gallagher

*** **** **** ******, *** **F New York, NY 10028 ~ ac6oto@r.postjobfree.com ~ 201-***-**** EMPLOYMENT HISTORY

Executive Chef, 6/2015 – Present

IBM Watson - New York, NY

• Design and execute daily menus for executive board, visiting dignitaries, & C-Level Executives

• Maintain required food cost; Increase sales to over $3 million.

• Design menus for other IBM Watson locations worldwide

• Train and maintain staff of 12 according to corporate employment & safety policies Lead Event Chef, 4/2014 – 1/2016

Cloud Catering; Great Performances - New York, NY

● Manage team of 5-30 chefs to provide flawless service and maintain client relationships

● Execute menus for events ranging from 25 people to over 10,000 people Chef de Cuisine, 2/2011 - 4/2014

Greensquare Tavern - New York, NY

● Opened 80 seat restaurant in Flatiron section of Manhattan

● Planned and implemented seasonal menu, including creating daily specials for organic farm-to-table restaurant

● Oversaw, trained, and scheduled a staff of 30+ employees

● Created and maintained relationships with local vendors, including farms at NYC greenmarkets

● Maintained yearly budget of $3 million

Owner, 12/2010 – 4/2014

Tree Nut Organic - New York, NY

● Engineer & manufacture Mehret Bar, an organic, non-GMO high protein energy bar

● Increased sales and distribution nationwide while adding international retailers in 3 countries

● Maintain profitability through market fluctuations in organic product pricing. Sous Chef, 8/2009 - 8/2010

Green Door Café - Tenafly, NJ

● Worked as garde manger, grill, and sauté stations in all organic American bistro.

● Trained employees on weekly basis

● Handled range of 50 – 80 covers nightly

Line Cook/Banquet Cook, 1/2009 - 8/2009

Hilton Hotel - Woodcliff Lake, NJ

● Worked garde manger, grill, and sauté stations. Prepped mise en place for stations.

● Planned nightly specials for restaurant

● Handled range of 80 – 150 covers per night

EDUCATION

The French Culinary Institute, New York, NY Spring 2007 Grand Diploma in Culinary Arts

Richard Stockton College of New Jersey, Pomona, NJ Spring 2000 Bachelor of Arts – Political Science

ADDITIONAL INFORMATION

● NYC Food Handlers License; ServSafe Manager Certification

● Knowledge of multiple POS systems

● Co-founder of the Bergen County Tourettes Support & Information Group



Contact this candidate