Ryan Hayter Email & Phone Number

Seattle, Washington, United States

Responsible for all culinary operations and culinary staff management within two cafe concepts across the Google Parkview campus in the Fremont district of Seattle, WA. Reports to Campus CDC that oversees all campus cafe concepts onsite. Job duties include but are not limited to declining budget management, production efficiency, team development, managing staffing shortages, culinary purchasing, HR relations, CBA adherence in a union environment, team accountability, program excellence, customer satisfaction, customer engagement, global cuisine knowledge, menu creation, recipe development, and recipe consistency. ServSafe certified, M.A.S.T permit holder, & current WA State food handler's card.

Seattle, Washington, United States

Support role working alongside Cafe Chef de Cuisine as a management team in a corporate dining anchor cafe serving breakfast, lunch, and dinner on the stunning Google SLU location. Oversaw production management of 4 concepts within the cafe space for all services, purchasing, declining budget management, customer engagement, team building, training, sanitation standards, FIFO rotation, weekly inventory and cost of goods reporting, HR relations, CBA enforcement, delivering corrective actions to associates, identifying and correcting production inefficiencies, developing strategies to cut costs, increase service efficiencies, and ensuring program excellence regardless of staffing shortages in a union environment. ServSafe certified, current WA State Food handler's permit, current M.A.S.T permit holder.

Seattle, Washington, United States

Started as a catering cook, moved in to an AM lead cook roll at Carlisle room, followed by being the sole catering cook responsible for writing my own menus, cooking for multiple events simultaneously, and the Tom Douglas Group eventually landing the position of Catering Sous Chef.

Seattle, Washington, United States

Ran the catering operations for Lola, a Tom Douglas concept located in Hotel Andra in Seattle, Washington. Responsible for culinary management and program excellence for all culinary operations within Lola. Cooking and managing a team of culinary professionals for multiple events from non profit events, birthday parties, executive retreats, holiday parties, and more. Responsible for interdepartmental ordering, catering budget, & consistently eliminating inefficiencies.

Seattle, Washington, United States

AM lead at Carlisle Room responsible for station set up, covering labor gaps, food service sanitation standards, product knowledge, team engagement, communicating all production needs with Chef team, & ensuring consistency within an a la minute restaurant setting.

Seattle, Washington, United States

Working as a cook in Tom Douglas Restaurants in the catering department was, essentially, a working form of culinary school. Expanding my knowledge of world cuisines, working alongside Tom Douglas as well as department Chef managers, building kitchens on offsite locations, working with locally sourced organic and heirloom food items, executing events as part of a team anywhere from 15 people upwards of 2,000, and developing efficient communication skills both written and verbal. Utilizing the off season to work within the 14 restaurants in operation to continue to learn and grow as a culinary professional.