Christopher Ryan Email & Phone Number

United States

In my new role I offer culinary and operational support for all LCB communities with a main focus on our North East region of over 17 communities. Primary responsibilities include helping each community operate at LCB culinary standards through team building, training, hiring and mentoring all restaurant operations associates. I also assist with community and marketing events, financial performance, food safety, first impressions and front of the house service. By working closely with all… Show more In my new role I offer culinary and operational support for all LCB communities with a main focus on our North East region of over 17 communities. Primary responsibilities include helping each community operate at LCB culinary standards through team building, training, hiring and mentoring all restaurant operations associates. I also assist with community and marketing events, financial performance, food safety, first impressions and front of the house service. By working closely with all department heads I stress a community wide collaboration to ensure that our goals and standards are met. I also work closely with our Reflections directors make sure our Memory care residents get the same high quality dining experience that all of our other LCB residents get to enjoy. Show less

United States

Manages and supports the overall restaurant operations for several LCB senior living communities. Trains and mentors culinary associates and collaborates with other community and regional managers to deliver exceptional hospitality.An integral part of menu writing, the overall culinary vision of the company and new and innovative programs to help deliver a unique dining experience to our residents, families and community

Ashland, Massachusetts

Fully responsible for the entire food service operation for this beautiful new 80 plus unit senior living residence. Responsibilities include front and back of the house operations, menu development, marketing events, purchasing and budgetary compliance

Director of culinary operations for a 70 unit upscale senior living residence. Full responsibility for all front and back of house operations including menu writing, scheduling, community outreach, marketing events and full P&L accountability.

Team leader (manager) for the prepared foods/catering department for the Framingham Whole Foods Market. Our department oversaw up to 3 million in sales through several different venues including hot and cold food bars, deli, sandwich,pre-packed salads, rotisserie, pizza, burrito bar and a forty -plus item chef's case as well as pick-up catering. I was responsible for up to 30 employees, as well as retail displays, signage, special promotions, hiring and purchasing. My department… Show more Team leader (manager) for the prepared foods/catering department for the Framingham Whole Foods Market. Our department oversaw up to 3 million in sales through several different venues including hot and cold food bars, deli, sandwich,pre-packed salads, rotisserie, pizza, burrito bar and a forty -plus item chef's case as well as pick-up catering. I was responsible for up to 30 employees, as well as retail displays, signage, special promotions, hiring and purchasing. My department consistently ranked in the top 1/3 of margin performance in the Region Show less

Was an integral part of opening this popular 120 seat American bistro from concept right through construction and opening. Fully responsible for all back of the house operations including kitchen design, menu concept, recipe building/execution and staff training. I sourced all equipment and food products while establishing vendor relationships and setting product quality standards.The core values of Lexx were centered around local, all natural seasonal foods. We used only free-range, all… Show more Was an integral part of opening this popular 120 seat American bistro from concept right through construction and opening. Fully responsible for all back of the house operations including kitchen design, menu concept, recipe building/execution and staff training. I sourced all equipment and food products while establishing vendor relationships and setting product quality standards.The core values of Lexx were centered around local, all natural seasonal foods. We used only free-range, all natural meats and poultry and never used any products with trans fats or any artificial additives. Show less