Ryan Poley

Experience

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  United States Marine Corps

  Nov 1997 - Jan 2002

  Food Service Specialist

  Follow food preparation recipes. Order and receive orders/inventory from prime vendors. Ensure proper storage procedures are enforced to ensure correct rotation of food storage items. Feed anywhere from 3,100 to 5,000 Marines, three times per day, seven days per week. Lead junior Marines in the kitchen, mentor them.

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  Sodexo

  Oct 2002 - Nov 2005

  General Manager

  Managed daily operations of a single unit. Cash control. Reconcile invoices from vendors. Place orders for inventory with approved vendors. Receive deliveries and restock items. Conducted weekly inventory counts. Oversee hourly employees during operating hours to ensure proper food preparation, cooking, and sanitation standards. Enforce company guest service standards. Train, educate, and mentor employees. Submit daily and weekly financial reports to Area Manager. Forecast future sales in conjunction with promotional events and expected traffic during the year. Ensure all kitchen staff completed food preparation in accordance with company policy. Responsible for the opening shift duties. During lunch and dinner services, moderated the kitchen staff to ensure proper ticket times, food preparation, and plate displays. Ensure proper cooking techniques and temperatures for each item. Communicate with FOH staff to resolve any disputes or discrepancies. Maintain proper hygiene and grooming standards. Minimized food cost by maximizing production and avoiding waste. Show less

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  Dreamakers Custom Catering

  Dec 2005 - Jan 2007

  General Manager

  Managed daily operations of the business. Ensured each event was properly planned. Ensured that guests' expectations were exceeded. Placed orders with vendors to receive inventory. Oversee three employees (one front desk, two cooks) and various on-call staff/servers. Using invoices, packed supplies and décor for each event, as required by the invoice/contract. Answered directly to the owner.

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  Army National Guard

  Jan 2006 - Jan 2012

  Soldier

  Food Service Specialist

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  Sbarro

  Jun 2007 - Jan 2008

  Co-Manager

  Managed daily operations of a single unit. Cash control. Reconcile invoices from vendors. Place orders for inventory with approved vendors. Receive deliveries and restock items. Conducted weekly inventory counts. Oversee hourly employees during operating hours to ensure proper food preparation, cooking, and sanitation standards. Enforce company guest service standards. Train, educate, and mentor employees. Submit daily and weekly financial reports to Area Manager. Forecast future sales in conjunction with promotional events and expected traffic during the year. Show less

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  The Counter

  Feb 2008 - Jun 2008

  Lead Line Cook

  Ensure all kitchen staff completed food preparation in accordance with company policy. Responsible for the opening shift duties. During lunch and dinner services, moderated the kitchen staff to ensure proper ticket times, food preparation, and plate displays. Ensure proper cooking techniques and temperatures for each item. Communicate with FOH staff to resolve any disputes or discrepancies. Maintain proper hygiene and grooming standards. Minimized food cost by maximizing production and avoiding waste. Answered directly to Kitchen Manager. Show less

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  Ponte Family Estate Winery

  May 2008 - Apr 2012

  Prep Cook

  Efficiently process and complete needed steps in the food prep area. Clean working area and other kitchen areas as defined by the supervisors. Uphold the standards of guests relations with friendliness and cleanliness as lined out by Food & Beverage Department. Receive, store, and rotate all food/paper stock. Maintain organization of all food storage areas. Use sharp knives as well as electrical slicing and mixing equipment. Follow procedures and existing recipes. Identify and work with raw meat. Clean floors and mats in the immediate prep area. Take out garbage. Write and complete a prep list each day. Complete assigned side work duties. Assist in other areas of the kitchen. Maintain Food & Beverage hygiene standard. Maintain appearance standards. Provide courteous service to our guests and be cordial to all Team Members. Communicate effectively both orally and in writing. Maintain a consistent, regular attendance record. Other duties as assigned by management. Answered directly to Sous and Executive Chefs. Show less

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  Bushfire Grill

  Jul 2012 - May 2013

  Chef

  Assist with menu development. Ensure all recipe items are made in accordance with set standards. Teach other employees regarding food items, preparation, and methodology. Provides excellent customer service to each guest. Maintain the highest sanitation standards. Manages employee hours/breaks in conjunction with business needs. Provides culinary expertise. Receives inventory and maintains great relationships with vendors. Ensure that all food items served to guests are within set standards.

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  TGI Fridays

  May 2013 - Apr 2014

  Steward/Line Cook (saute/plate nacho/fry/broil)

  Conduct inventory counts each week. Order, submit, and receive food and supply orders to various vendors. Rotate subsistence items to ensure freshness. Perform daily counts on all proteins to keep accurate control of inventory. Ensure all recipe items are made in accordance with set standards. Maintain the highest sanitation standards. Prepare and cook all ordered food items in a timely manner. Ensure that all food items served to guests are within set company standards. Set up/break down service lines. Organize food storage areas, rotate stock. Show less

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  Zagara Italian Eatery (CLOSED)

  Dec 2013 - Dec 2014

  Executive Chef

  Train/coach/educate all line and prep cooks. Create prep sheets, order guides, waste sheets, and par sheets. Place orders with approved vendors. Manage the serving line. Ensure that all food items served to guests are within set company standards. Ensure all recipe items are made in accordance with set standards. Set up/break down service lines. Organize food storage areas, rotate stock. Maintain the highest sanitation standards. Coordinate with approved vendors and place orders in a timely manner. Develop catering menus and policies to increase sales and offer off-site full service events. Show less

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  ForkThisPlate

  Jan 2015 - now

  Owner

  Food blogger and critic. ForkThisPlate.com

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  La Bella Vita Restaurant (CLOSED)

  Jan 2015 - Jul 2015

  Head Chef

  Bringing my Italian cuisine experience to La Bella Vita will help set us apart from the 'other' Italian restaurants in the Temecula Valley. Innovative and creative dishes will be offered, giving our guests the ultimate dining experience.

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  RA Sushi Bar Restaurant

  Jul 2015 - May 2021

  Assistant Restaurant Manager

  Coordinate entire restaurant operation. Deliver superior guest services and ensure absolute customer satisfaction. Develop staff. Create and post schedules in conjunction with forecasted sales to ensure adequate coverage for business needs. Supervise shifts. Appraise performance and provide feedback for improvement. Ensure local and federal sanitation standards. Monitor sales and labor costs.

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  Thornton Winery

  Jun 2021 - Mar 2022

  Restaurant Manager
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  Sodexo

  Apr 2022 - Nov 2022

  General Manager
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  Harrah's Resort Southern California

  Dec 2022 - now

  Restaurant Manager

  New seafood restaurant at Harrah's Casino called Salt & Fin and the Oyster Bar.