Ryan F. Vaughn

Simsbury, CT

M: 860-***-**** E: adn27h@r.postjobfree.com

https://www.linkedin.com/in/ryan-vaughn-70098097

Director of Culinary Operations

Personable and passionate culinary professional with 11 years of experience in the culinary industry. Possesses a solid foundation in culinary operations, staff management, recipe writing and development demonstrated through experience as Executive Chef at Unidine Corp. Outstanding leader able to work with diverse colleagues to deliver high quality customer service and successfully manage a team in a fast-paced environment.

Core Competencies

Recipe Development

Client Relationship Management

Culinary Operations

Profit & Loss

Operational Oversight

Human Resources

Menu Development

Recipe Writing

Staff Recruitment & Development

Recipe Testing

Budgeting

Kitchen Management

Inventory Management

Food Preparation

Event Catering

Professional Experience

UNIDINE CORP WEST HARTFORD, CT 2017 – PRESENT

Executive Chef & Director of Dining Services

Responsible for daily management of inventory and purchasing for an upscale senior living community, managing a team of 30 staff to delivery high quality culinary services to over 250 residents.

On a Quality Assurance committee that oversees improving customer satisfaction. While collaborating with the committee successfully created, tested, and wrote 200+ fresh and unique menu items and ensured all specialty requests and dietary needs are met. These processes resulted in a 20% growth in resident satisfaction including appearance, taste and variety from 2018 to 2019.

Work on a distributed team of 20 to curate and create recipes in company data base that consist of 30,000 items.

Implemented a hands-on leadership and management approach, training, assisting, and overseeing all front of house & back house employees resulting in positive work environment with 70% staff satisfaction.

Oversaw all catering and culinary operations on and off site, astutely developing, preparing, and executing three menus daily whilst maintaining smooth operations.

Leveraged industry expertise to managing and coordinate all event operations including generating and implementing menu functions. During tenure, successfully executed 75+ events resulting in my promotion to Director of Dining Services in 2020.

Managed all financial procedures, facilitating extensive review of all budget and audit reports and implementing cost-cutting procedures to generate an additional $10,000 in annual profit.

Spearheaded staff development through re-training all front of house staff with new guidelines, hiring and training all kitchen staff and developing a strong culinary team. Under my direction, staff performance was never below 80%.

Consistently delivered high quality service, implementing quality control measures and monitoring operations to ensure 100% compliance with food safety standards.

GLENMEADOW SENIOR LIVING EAST LONGMEADOW, MA 2015 - 2017

Executive Chef & Dining Services Director

As Executive Chef & Dining Services Director, directed the staffing and development of a strong culinary team consisting of 12 cooks, 5 dishwashers and 25 waitstaff.

Coordinated the hiring and training of all kitchen staff to integrate best industry practices resulting in a 25% increase in dining experience.

To ensure smooth operations, chiefly managed all inventory and ordering procedures to ensure stock levels were never below 90%.

Fostered strong customer relations, accommodating menus and special meals to the dietary needs and restrictions of over 225 residents. These procedures successfully maintained 100% resident satisfaction during tenure.

Utilized in-depth culinary expertise to provide creative control and manage the preparation, planning and execution for 300 menu items including the daily menu and special events.

Assisted with back-end processes including scheduling for all back of house employees, ensuring no scheduling conflicts arose and restaurant was adequately staffed.

Consistently promoted high quality customer service, developing extensive knowledge of all dietary rules and restrictions of residents to improve customer loyalty.

JOE BISTRO SIMSBURY, CT 2009 - 2015

Executive Chef (2014 – 2015)

Utilized HR skills to staff and develop a strong culinary team, fostering team cohesion and collaboration to provide quality service to approximately 1,500 customers weekly.

Maintained a detailed management of Profit & Loss, integrating industry best practices to successfully maintain a food cost of 28.50% and a labor cost of 25%.

Entrusted with full creative control for daily and monthly specials, introducing new menu items to increase customer satisfaction by 35%.

Monitored all daily operational procedures to ensure adherence to corporate standards and specifications.

Managed scheduling for 5 line cooks and 3 dish washers, fostering positive relations with all staff to ensure no issues arose.

Line Cook (2009 – 2010)

Responsible for preparing and executing all menu items, memorizing recipes for 25 items to successfully prepare orders in a fast-paced environment.

Assisted in the creation of weekly menus and specials, collaborating with executive chef to develop 20 items which received positive reviews from customers.

Managed all specialty pizza orders, accommodating to any customer modifications to maintain 100% customer satisfaction.

Worked with a team of 5 staff, streamlining operations whilst maintaining compliance to all company guidelines.

IRON FROG TAVERN SIMSBURY, CT 2010 - 2014

Executive Chef

Leveraged in-depth culinary knowledge to develop a strong culinary team consisting of 1 Sous Chef, 1 Catering Chef, 8 Line Cooks and 4 Dishwashers.

Led creative control for 75+ seasonal menus, events, and specials, implementing cost-cutting procedures to maintain a food cost of 30% without compromising quality.

Facilitated business growth, documenting all Profit & Loss to maintain a labor cost of 11.7%. Under my direction, successfully achieved $2M in sales resulting in my promotion to Executive Chef in 2012.

Education

Cabrini College, Radnor Township, PA: year graduated

Bachelor of Graphic Design – (GPA: List if over 3.3)

Relevant Coursework: List relevant coursework here, just then names will do (no need for codes).

Awards/Honors: List any academic achievements here.

Additional Credentials

Other Skills

Microsoft Office (Word, Excel, PowerPoint, Outlook, Access, Publisher) / Microsoft Visio / Adobe Photoshop / Google Docs / Google Drive / Google Calendar / QuickBooks / Dropbox / Salesforce / Kronos

Languages

English, Spanish

Professional Development

ServSafe Manager Certified 2021

Allergen Awareness Certified 2021

Volunteerism

Habitat for Humanity International 2011-2013

-Supported with fundraising money and built a home in Hartford County.

Lancaster Nursing Home 2008-2011

-Assisted with organizing activities and interacted with community members.

Interests

Traveling, Hiking,

Contact this candidate