Ricky Webster Email & Phone Number

Spokane, Wa, Us

United States

Supports the technical elements of the product development process, specifically testing, analysis and application. Works directly with Marketing and R&D to test and analyze product performance and target market applications. Delivers detailed reports to Marketing to ensure new product is optimized to meet/exceed local market expectations.Lead recipe and menu development for the company. Utilizes BakeMark manufactured products to develop new recipes that will help with the introduction… Show more Supports the technical elements of the product development process, specifically testing, analysis and application. Works directly with Marketing and R&D to test and analyze product performance and target market applications. Delivers detailed reports to Marketing to ensure new product is optimized to meet/exceed local market expectations.Lead recipe and menu development for the company. Utilizes BakeMark manufactured products to develop new recipes that will help with the introduction and sales of products.Keeps informed of product trends, techniques of competitors, and new training methods to advance company position and relevancy to the market. Research and communicate competitive market information related the bakery ingredients industry.Supports the technical elements of the product development process, specifically testing, analysis and application. Works directly with Marketing and R&D to test and analyze product performance and target market applications. Delivers detailed reports to Marketing to ensure new product is optimized to meet/exceed local market expectations.Demonstrate and troubleshoot BakeMark products in our Education Center located in Pico Rivera, CA, customer’s bakery, or manufacturing facility. Collaborate and assist our customers in the development and implementation of BakeMark products.Plans and leads execution of assigned technical service meetings and projects. Accountable for actively managing own schedule, as it relates to support provided to Sales and Marketing. Ensures focus is maintained on promoting the growth of the BakeMark branded product portfolio.Collaborates directly with the Marketing team to ensure all content connected to training isaligned to established branded product initiatives.Follows BakeMark’s best practices in Marketing and BakeMark’s Good Manufacturing Practices and food safety rules, as well as takes responsibility for housekeeping and sanitation duties for work area and as assigned. Show less

Spokane, Washington, United States

Teaching students how to prepare a variety of breads pastries and plated desserts to match ACF accreditation competencies for Baking and Pastry education standards.Essential duties are:Planning lessonsMonitoring class progressMaintaining academic recordsUpdating their knowledge of the latest culinary trendsTeaching kitchen and food safetyDemonstrating recipesSupervising students in the kitchenPreparing breads and pastries for the bakery to sellComing… Show more Teaching students how to prepare a variety of breads pastries and plated desserts to match ACF accreditation competencies for Baking and Pastry education standards.Essential duties are:Planning lessonsMonitoring class progressMaintaining academic recordsUpdating their knowledge of the latest culinary trendsTeaching kitchen and food safetyDemonstrating recipesSupervising students in the kitchenPreparing breads and pastries for the bakery to sellComing up with 2-3 new seasonal desserts a week and teaching the students how to build the components and plate them to sell in the restaurant.Main job requirements are:Culinary skills, being comfortable teaching people from all backgrounds, patience, classroom management, effective communication, and recordkeeping. Show less

Spokane, Washington, United States

Rind And Wheat was my creation. It was my goal to be able to provide a new and delicious food experience to Spokane, WA by a knowledgeable and friendly staff.Rind And Wheat is a small company in the Spokane area, dedicated to providing the inland northwest community with specialty, unique yet approachable pastries, breads, baked goods, cheeses, and wine. We offer wholesale options to restaurants and coffee shops and partner with local charities to help eliminate food waste and support… Show more Rind And Wheat was my creation. It was my goal to be able to provide a new and delicious food experience to Spokane, WA by a knowledgeable and friendly staff.Rind And Wheat is a small company in the Spokane area, dedicated to providing the inland northwest community with specialty, unique yet approachable pastries, breads, baked goods, cheeses, and wine. We offer wholesale options to restaurants and coffee shops and partner with local charities to help eliminate food waste and support food insecurities.I created Rind And Wheat while furloughed from my Chef Consulting Job with Sysco Foods. I opened in the middle of the pandemic, and had a lot of success. I sold Rind And Wheat in Fall of 2023 as I wanted to relocate from the area and work/ consult with larger restaurants and groups. Show less

Spokane, Washington, United States

Formulate and showcase recipes utilizing specific pans and/ or tools provided by Fat Daddio's.During my contracted employment with Fat Daddio's my duties were the following:Developing new recipesTesting and refining recipesWriting recipesEnsuring quality controlKeeping up with food trendsPhotographing RecipesDelivering recipes bi-weekly and in a timely manner

Spokane, Washington, United States

Wrote recipes and photographed the weekly column (In the Kitchen with Chef Ricky) in The Spokesman Review (Wednesday's FOOD Section).

Spokane, Washington, United States

Los Angeles, California, United States

Spokane, Washington Area

This role was both sales and marketing. As the BRC I was a Sysco Ambassador and Leader within the Spokane OpCo and company wide. I worked directly with our district sales manager and marketing associates to assess the needs of our customers or help leverage services to prospect accounts. The services I brought were in the form of an in-house or external business reviews where I'd utilize my 20+ years in the industry to show solutions and ideas to help grow our customers business. While… Show more This role was both sales and marketing. As the BRC I was a Sysco Ambassador and Leader within the Spokane OpCo and company wide. I worked directly with our district sales manager and marketing associates to assess the needs of our customers or help leverage services to prospect accounts. The services I brought were in the form of an in-house or external business reviews where I'd utilize my 20+ years in the industry to show solutions and ideas to help grow our customers business. While focusing on the front and back of house training needs of our customers operations I recommend and demonstrate solutions and services by conduction a menu analysis, developing inventory control systems and help with health department education. I also utilized my experience by helping to develop and design menus/ recipes, server trainings, social media campaigns, promotions, rebranding, staffing hiring/ training plans, and addressing labor structure, etc.I was also able to represent the pastry category on a national level with our corporate chef and create internal content to educate the sales team on new pastry related products.I assisted in planning and executing all general sales meetings, food shows and other business resource functions to either showcase culinary expertise and or operations knowledge in a training setting. Show less

Spokane, Washington Area

As Corporate Chef, I had a variety of responsibilities as a management figure within the individual hotel locations. I was responsible for overseeing the culinary management of our hotels within the RLH portfolio. I combined my food expertise with business tactics to market and adapt the individual establishment locations to meet consumer needs within the specific demographics. These are some job duties that I performed on the daily:Hiring and training head chefs and other kitchen staff… Show more As Corporate Chef, I had a variety of responsibilities as a management figure within the individual hotel locations. I was responsible for overseeing the culinary management of our hotels within the RLH portfolio. I combined my food expertise with business tactics to market and adapt the individual establishment locations to meet consumer needs within the specific demographics. These are some job duties that I performed on the daily:Hiring and training head chefs and other kitchen staff for positions.Traveling to build business relationships with chefs, teams and food suppliers.Staying updated on trends in the restaurant and food service industry to maintain a successful business.Collaborating with marketing professionals to create campaigns and promotional materials.Creating new dishes, updating and planning menus that include prices, layouts, descriptions and food images.Overseeing the amount of revenue an establishment receives and monitoring the budget for payroll, food supplies and kitchen amenities.Consulting with the individual hotel locations management to approve menu changes, supplier agreements and budget allowances. Show less

Los Angeles, California

• Works closely with Food & Beverage Director and Executive Chef ensure proper planning of department standards, and efficient operation of all F&B venues• Analyzes revenue, labor, cost of goods and operating expenses through efficient management of products, inventory and ordering and identifies and implements cost cutting measures and initiatives• Evaluates performance of food outlets by measuring guest satisfaction, volume, portion size, revenue & cost, then facilitates the… Show more • Works closely with Food & Beverage Director and Executive Chef ensure proper planning of department standards, and efficient operation of all F&B venues• Analyzes revenue, labor, cost of goods and operating expenses through efficient management of products, inventory and ordering and identifies and implements cost cutting measures and initiatives• Evaluates performance of food outlets by measuring guest satisfaction, volume, portion size, revenue & cost, then facilitates the implementation of any necessary changes allowing for maximization of revenues and profits• Assists the Executive Chef and Food and Beverage Director with the development of all menus and creates food ideas; adjusts menus to maximize revenues and guest experience• Provides leadership and direction to develop kitchen supervisors; develops a high-performing team, delegates job assignments and provides constructive evaluation• Monitors department’s daily activities to ensure the successful daily management of all food venues• Works closely with Human Resources Department to resolve conflicts, issue progressive discipline, mediates meetings, ensures compliance of labor laws and scheduling• Oversees the training and development of all kitchen team members• Maintains a superior food quality. Establishes and maintains proper sanitation, health and safety policies and procedures throughout department; performs routine inspection of all back of house areas at all food outlets to assure food is properly prepared and held at the proper temperature• Continue education by attending seminars, workshops, classes, and conferences • Participates in taste testing on all new products with the Executive Chef and F&B Director• Responsible for food for all events held on and off premises• Working to streamline operating costs in food outlets to maximize profitability• Oversees the interviewing, hiring, discipline and/or termination of all food production employees Show less

Greater Los Angeles Area

Responsible for the hotel, restaurant and coffee bars baking and dessert operations. Overseeing the preparation of desserts, morning pastries, breads, and specialty cakes. Develop all dessert recipes and designs and maintain an inventory of ingredients, while striving to achieve cost-efficiency for all outlets. Answer to the executive chef and supervise a team of assistant pastry chef and cooks. As well as the following;•Planning and execution of the dessert menu•Creation of… Show more Responsible for the hotel, restaurant and coffee bars baking and dessert operations. Overseeing the preparation of desserts, morning pastries, breads, and specialty cakes. Develop all dessert recipes and designs and maintain an inventory of ingredients, while striving to achieve cost-efficiency for all outlets. Answer to the executive chef and supervise a team of assistant pastry chef and cooks. As well as the following;•Planning and execution of the dessert menu•Creation of signature desserts•Ordering of supplies and equipment•Regulation of cooking temperatures•Setting time cycles for products•Maintaining a clean and sanitary kitchen•Keeping the kitchen and staff organized•Training and mentoring of all staff•Coordination with the executive chef on complementary menu flavors and vision•Following the latest trends in culinary arts and experimenting with new flavors•Assigning priorities to banquet, holiday, and customer orders Show less

Melrose Ave, West Hollywood/ Beverly Hills

To ensure that the Bakery and decorating studio operate efficiently and profitably while maintaining the reputation and standards. Coordinating a variety of activities such as strategic planning, shift pattern organization and day-to-day management activities; including working hand in hand with Duff Goldman and the owners in order to execute new products and cake flavors. All in all as a manager I am responsible for the business performance of the restaurant, as well as maintaining high… Show more To ensure that the Bakery and decorating studio operate efficiently and profitably while maintaining the reputation and standards. Coordinating a variety of activities such as strategic planning, shift pattern organization and day-to-day management activities; including working hand in hand with Duff Goldman and the owners in order to execute new products and cake flavors. All in all as a manager I am responsible for the business performance of the restaurant, as well as maintaining high standards of food, service and health and safety. Show less

Sherman Oaks, Ca

As production manager I was responsible of executing all job duties explained below (head baker) with the addition of managing a staff of three bakers and 2 stewards. I also had the job of costing out all new item creations and re-costing some current menu items, developing and executing all new recipes and menu items, managing inventory and food cost to ensure FIFO and having minimal waste, consulting with customers on specialty orders, being able to uphold the highest standards of sanitation… Show more As production manager I was responsible of executing all job duties explained below (head baker) with the addition of managing a staff of three bakers and 2 stewards. I also had the job of costing out all new item creations and re-costing some current menu items, developing and executing all new recipes and menu items, managing inventory and food cost to ensure FIFO and having minimal waste, consulting with customers on specialty orders, being able to uphold the highest standards of sanitation and food preparation safety, and creating expectations for job functions and manufacturing practices.My duties as a head baker included setting the right proportions for ingredients, and overseeing work being done by other bakers. I managed all portioning, packaging and decorating of baked goods as well as creating and demonstrating all standard requirements. Involvement in most steps of food preparation, from mixing the ingredients to making sure the product tastes right, right up through the final stage when the product was to be put on display in the bakery. Assisting the production manager with the development of new recipes and menu item creations to represent seasonal demands Show less

San Marino, Ca

My responsibilities were and not limited to managing/ hiring/ scheduling a kitchen staff of two to three bakers and pastry chefs, supervising apprentices and teaching relevant techniques and required duties to become a pastry chef, ensuring that the kitchen remained clean and organized, maintaining the highest professional food quality and sanitation standards, preparing budgets, re-costing the current menu and costing out new items, inventory control and ordering all supplies to execute… Show more My responsibilities were and not limited to managing/ hiring/ scheduling a kitchen staff of two to three bakers and pastry chefs, supervising apprentices and teaching relevant techniques and required duties to become a pastry chef, ensuring that the kitchen remained clean and organized, maintaining the highest professional food quality and sanitation standards, preparing budgets, re-costing the current menu and costing out new items, inventory control and ordering all supplies to execute the entire menu and to promote new product development and creativity, development of new recipes for all seasonal items and rolling out holiday menu’s, and consulting with the customer for specialty cake orders and developing ideas and flavors to create their vision. Show less

Fremont, California, United States

My main duty was to establish teamwork and dedication among the employees while making the customers feel like they are part of a big family when dining at the restaurant.Above all, General Managers at Panera Bread face a more important role of having to direct the store’s overall daily operations by scheduling work shift among employees, ordering and conducting inventory of food supplies and ensuring that the company’s safety codes and security policy are being maintained. It is also… Show more My main duty was to establish teamwork and dedication among the employees while making the customers feel like they are part of a big family when dining at the restaurant.Above all, General Managers at Panera Bread face a more important role of having to direct the store’s overall daily operations by scheduling work shift among employees, ordering and conducting inventory of food supplies and ensuring that the company’s safety codes and security policy are being maintained. It is also their responsibility to recruit, interview, and hire qualified Team Members. It is also within their power to conduct performance evaluation and appraisal, motivate and coach staff, as well as take disciplinary action if needed. Show less

New York, New York, United States

Worked under the supervision of a Lead Baker to learn the necessary skills.Shadowed and participated in everything from:Measuring ingredients, following recipes, mixing, forming bread and other baked goods, decorating, and even selling your final product.Also participated in the day-to-day logistical tasks, such as receiving orders and restocking ingredients. Worked with a variety of tools such as fryers and mixers, and demonstrated the proper use of all machines and baking… Show more Worked under the supervision of a Lead Baker to learn the necessary skills.Shadowed and participated in everything from:Measuring ingredients, following recipes, mixing, forming bread and other baked goods, decorating, and even selling your final product.Also participated in the day-to-day logistical tasks, such as receiving orders and restocking ingredients. Worked with a variety of tools such as fryers and mixers, and demonstrated the proper use of all machines and baking instruments. l was also in charge of cleaning up my workstation and equipment daily on top of dishwashing and stewarding. Show less

Certificate, Musical Theatre, A

Musical Theatre

Theatre/Theater