Bryan Slattery Email and Phone Number

Oversee entire culinary operation of the hunting club. Assist in supervising the garden and small amount of livestock we have. Help to build the young and up coming club into a large scale hunting club and lodge.

Helped open the new outlet. Then stepped into overseeing all the culinary aspects of the new market at sea island.

Able to work all stations at any meal period. In charge of the quality of food hitting the pass. Oversaw ordering and inventory. Covered for the chef to have days off. Trained any and all new cooks coming through the door. Menu development and tastings, with an introduction to costing. Create daily features that had a focus on flavor, presentation, creativity, seasonality, and profit margin.

Able to work all stations at any meal period. Train any new cooks coming into the outlet. Rotate stations to allow cooks days off. Assist with inventory. Prep and execute buffets of up to 500 or 600 people.

Managed a high pace large volume restaurant. Ordered food, created features, maintained a fast pace, assisted with the bar tending. Trained any new staff. Dinner rush would consist of anywhere between 600-1000 people.

Work multiple stations on the line. Prep and cook banquets the crew and out banquet chef.