Bryce Dial Email & Phone Number

Brecksville, Ohio, United States

University Hospitals Parma Medical Center

• Oversees all food production including patient services, retail, staff lounges and off-site operations
• Coordinates all ordering of food, beverage and dietary supplements for entire hospital
• Developed food program for multiple department lounges producing $150k annually
• Leads multiple committees including department safety committee and food quality committee

Cleveland, Ohio

• Trained new Executive Chefs for multiple Morton’s locations worldwide
• Developed team of kitchen staff in production of world class food for guests
• Oversaw menu planning, ordering, and production of restaurant revenue of $4M annually
• Maintained labor cost of under 14% and food cost under 30%

Troy MI

• Completed Morton’s The Steakhouse Sous Chef training program
• Assisted Executive Chef in day to day operations and training

Troy MI

Northern Lakes Seafood Co.

• Implemented new inventory process and established accurate food cost percentage
• Collaborated with Executive Chef in menu planning and scheduling needs
• Provided training and development of kitchen staff

Palace Of Auburn Hills(Detroit Pistons) And DTE Energy Music Theater

Bachelor Of Business Management- Bbm

Associate’S Degree, Culinary Arts/Chef Training

• Le Cordon Bleu- Las Vegas • HACCP and Sanitation • Team building skills and leadership • Classical French cooking techniques • Recipe.