Ryan Sunderland
Indianapolis,IN
Summary
It is my objective to obtain an operational position in the culinary field utilizing my education and experience at an establishment or institution encouraging professionalism and positive growth.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Customer Advocate
What Chefs Want
04.2024 - Current
- Researched and resolved account and service problems with friendly, knowledgeable support.
- Listened to customers in actively to assess issues and provide accurate information.
- Documented customer concerns and inquiry resolutions in internal computer system.
- Maintained knowledge of fluctuating market conditions to best meet customer's needs
- Developed and maintained strong customer relationships by promptly addressing and resolving customer concerns.
Director of Operations
The Kitchen at Pickle on Penn
05.2023 - 04.2024
- Lead all aspects of ground-up development and build out of restaurant at Private Athletic Club
Culinary Operations Manager
Finney Hospitality Group
12.2021 - 05.2023
- Led opening culinary team for multiple new locations of Social Cantina brand
- Actively participated in planning and logistics for multiple new locations
- Menu creation and development for multiple brands within group
- Travel throughout the state of Indiana in support of multiple brands within group
Executive Chef
101 Beer Kitchen
11.2019 - 06.2021
- Lead all aspects of staffing and development of new restaurant location
- Oversee all financial controls and reporting, including Purchasing, Inventory, and Labor
- Execute all aspects of seasonal menu changes
- Create special menu items maximizing food usage and cost efficiency
- Guided restaurant through operational pivot due to pandemic
Kitchen Manager
Thunderdome Restaurant Group/Bakersfield
01.2017 - 01.2019
- Led kitchen staff through all aspects of production and service in high volume establishment
- Created budget and usage tool for tracking food purchases and labor spending
- Trained and guided staff through implementation of web based employee portal
Executive Kitchen Manager
Cooper's Hawk Winery and Restaurant
01.2013 - 01.2017
- Oversaw daily kitchen operations and menu execution
- Full accountability for all financial tracking and reporting, executing to exceed Food Cost, Labor, and Brand Analytic Goals
- Implemented and tracked developmental plans for all Team Members at both management and hourly levels
- Traveled to other Restaurants within company to oversee operations and development
- Led opening team for new restaurant location
Executive Chef
Woody's Library Restaurant
01.2008 - 01.2013
- Responsible for all aspects of menu development/implementation, creating new dishes on a monthly basis
- Controlled labor to budget through scheduling and hourly tracking
- Met/maintained P&L Food Cost goals through recipe accuracy, purchasing and inventory management
- Implemented Craft Beer draught/bottle program
Banquet Chef
Bridgewater Club
01.2006 - 01.2008
- Produced plated and buffet style banquets for up to 400 guests
- Assisted in Club Restaurant production during high volume hours
- Oversaw satellite kitchens at pool snack bar, pro shop pub & grill and halfway house on course.
- Aided Executive Chef in purchasing and inventory
Executive Chef
20 Mile House
01.2003 - 01.2006
- Led opening team for high volume, fine dining restaurant
- Designed, created and implemented menu, recipes, and inventory systems
- Hired staff and scheduled labor
- Reported Monthly P&L, maintaining Food Cost, SPLH metric, and supply budget
Co-Founder/Owner
Trayed Up Food Strategies
07.2003 - 04.2020
- Ground up development of 501(c)(3) Charitable Organization geared toward providing meals for underprivileged children in Maricopa County, AZ.
- Guided transitions of outreach brought on by growth and specific issues which provided challenges to operations.
- Relinquished ownership stake during Covid 19 pandemic
Education
Associates in Occupational Studies - Culinary Arts
Scottsdale Culinary Institute, LCB
Scottsdale, AZ05.2003
Certification
- LeaderShape Course Certification, LeaderShape Institute, 2000-07-01
- ServSafe Food Protection Manager, 2022-04-01
Educational Honors
Scottsdale Culinary Institute, President's List (3.95 GPA on 4. scale), Perfect Attendance Award, Escoffier Honor Society, Student Leadership Board
Recognitions And Publications
- Chef of the Month, WCPO (ABC) Cincinnati, 2005-01-01
- "Coming of Age: A Look at Cincinnati's Newest Young Chef", Cincinnati Magazine, 2005-02-01
- "Fresh Ideas", North Magazine, 2012-03-01
- "Best of the Northside", North Magazine, 2012-09-01
Timeline
Customer Advocate
What Chefs Want
04.2024 - Current
Director of Operations
The Kitchen at Pickle on Penn
05.2023 - 04.2024
Culinary Operations Manager
Finney Hospitality Group
12.2021 - 05.2023
Executive Chef
101 Beer Kitchen
11.2019 - 06.2021
Kitchen Manager
Thunderdome Restaurant Group/Bakersfield
01.2017 - 01.2019
Executive Kitchen Manager
Cooper's Hawk Winery and Restaurant
01.2013 - 01.2017
Executive Chef
Woody's Library Restaurant
01.2008 - 01.2013
Banquet Chef
Bridgewater Club
01.2006 - 01.2008
Co-Founder/Owner
Trayed Up Food Strategies
07.2003 - 04.2020
Executive Chef
20 Mile House
01.2003 - 01.2006
Associates in Occupational Studies - Culinary Arts
Scottsdale Culinary Institute, LCB
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