Executive Chef

Brandon Reynolds

*** ** ******* ** ****** IN ****2 **************@*****.*** 317-***-****

I'm looking for a solid company that I can grow with long term. I've always considered myself to be a hardworking chef, consistently 80% in the kitchen and 20% admin work. I'm extremely dedicated and passionate about what I do. I've worked in a variety of high volume kitchens with a wide range of food and bring experience in restaurants, hotel and catering.

WORK EXPERIENCE

Executive Chef

Compass Group (Wesley Manor) Frankfort,Indiana

July 2019 to present

Wesley Manor is a Retirement Community. The kitchen is contracted through Compass Group. As the executive chef I oversee all aspects of both our kitchens. That includes our special diets. (grounds, purees, and high protein) All of the systems in place our systems that I have to put in place. Order guides, daily and weekly cleaning schedule, made the inventory sheet to shelf, a checkbook, prep sheets, and kitchen guidelines.

I enjoy my job at Wesley Manor and Compass is a great company.

My Reason for wanting to leave. Is I want to be closer to home.

Sous Chef

Buca di Beppo - Indianapolis, IN

August 2018 to July 2019

If I'm opening the restaurant: I count the safe, assign prep sheets, put together a floor chart, assign the cash drawers, fill out the logs, (temp, cooler, line) and assist the restaurant in any way.

If I'm closing: assist the restaurant in all ways. Must sure all task are completely done. On the kitchen closing list.

Reason for leaving: Poor work-life balance

WORK EXPERIENCE

Kitchen Manager

World of Beer - Indianapolis, IN February 2018 — July 2018

Responsibilities: I led the culinary department and set up the kitchen and hired and trained the team for opening. My daily tasks were scheduling, inventory, ordering, hiring, running a low cost kitchen and supporting my staff. My salary requirements were 55 to 60 hours a week with a potential bonus.

Reason for leaving: Laid off. Management determined shortly after that it was more cost efficient to run the restaurant with a lower salaried position.

Executive Chef

Mo's A Place For Steaks - Indianapolis, In January 2016 — September 2017

Responsibilities: I oversaw the scheduling, hiring, training, ordering, inventory, prep, and worked the line. Since I started the food scores went up four points on OpenTable, Google restaurant reviews, Yelp, and Facebook. My labor stayed at a consistent 6.5% and my food cost within 36% to 38%.

Reasoning for leaving: Mo's closed in September 2017.

Banquet Chef

The Indianapolis Columbia Club Indianapolis, IN

February 2015 — January 2016

Responsibilities: I checked all BEO's for updates, special requests, how many, what day, what time, and the count. Ordered what I needed for each event. Scheduled proper staffing and worked events.

Reason for leaving: I came in at a bad time when the department was suffering and went through a transition. The whole department was let go and the new Executive Chef brought an entire new team with him that replaced the previous team.

Lead Broiler Cook

Coopers Hawk Winery - Indianapolis, IN January 2014 — May 2015

Responsibilities: I was the P.M. broiler cook. Restocked my station and prepped backups. Cooked each meal to spec and in a timely manner.

Reason for leaving: I loved working at Coopers Hawk. When I started it was indicated that there would be growth and opportunity to move into a Sous role. But since I was excellent on the broiler station, they were reluctant to promote me, and instead paid me more to stay in the same position. My desire from day one was to continue to grow in a management role. After great consideration I gave notice.

Sous Chef

Romano's Macaroni Grill - Indianapolis,IN

November 2011 — August 2014

Responsibilities: I was the A.M. Sous Chef. I checked daily pars and what was forecasted to do for the day. Worked closely with staff on training. Checked in orders and placed orders.

Reason for leaving: Restaurant closed.

EDUCATION

Associates Degree, Culinary Arts - The Chef's Academy - Indianapolis, IN, 2006 — 2008

I finished top 10 of my class.

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