Brian Rich
New Bern,NC
Summary
Dynamic and detail-oriented Prep Line Cook at Marietta Grill, adept at food preparation and presentation. Excelled in multitasking and customer service, ensuring high-quality meals and accommodating special dietary needs. Proficient in grilling and sanitation practices, contributing to a clean and efficient kitchen environment while enhancing guest satisfaction.
Overview
16
16
years of professional experience
Work History
Executive Sous Chef
The Pointe
03.2024 - 04.2025
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Line Cook
Inlet Provision Company
02.2019 - 04.2024
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Prepared and cooked meals according to recipes and customer specifications.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Executive Sous Chef
Fork and Cork
02.2015 - 04.2018
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Executive Sous Chef
The Grainary
07.2011 - 10.2013
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Line Cook
Kansas DOC
08.2009 - 09.2011
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
Junior Sous Chef
Dukes Bar and Grill
Perry Lake, KS
05.2009 - 06.2011
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
Education
Atchison Highschool
Atchison, KS05.2008
Skills
- Sanitation practices
- Stock rotation
- Grilling techniques
- Ingredient identification
Timeline
Executive Sous Chef
The Pointe
03.2024 - 04.2025
Line Cook
Inlet Provision Company
02.2019 - 04.2024
Executive Sous Chef
Fork and Cork
02.2015 - 04.2018
Executive Sous Chef
The Grainary
07.2011 - 10.2013
Line Cook
Kansas DOC
08.2009 - 09.2011
Junior Sous Chef
Dukes Bar and Grill
05.2009 - 06.2011
Atchison Highschool
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