Chloe Ryle
Atlanta
Summary
A graduate of the Michael A. Leven School of Culinary Sustainability and Hospitality at Kennesaw State University, I have gained valuable experience from three different positions that have shaped me into a dedicated employee. At Nick's Original BBQ, I started as a line cook and was promoted to lead prep cook, ensuring timely food service and maintaining a clean work area. Transitioning to South City Kitchen, I worked my way up to Sous chef. In November 2021, I became a Jr. Sous chef and eventually Sous chef. In December 2023, I joined the opening management team for Ela Mezze & Spirits, where I have established high standards that have earned numerous awards and recognitions, including Eater's Best New Restaurant of 2024, Best Brunch, and Best Neighborhood Restaurant.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Ela Mezze & Spirits
01.2024 - Current
- An integral part of the opening team for the newest Fifth Group Restaurant, Ela in Virginia Highlands, and have helped in achieving many awards, such as Eater's Best New Restaurant, Best Neighborhood Restaurant, and Best Brunch.
- Responsible for managing orders, food quality and consistency, team management, conflict resolution, and internal training and development, as well as assisting with menu development and managing food and labor costs.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Sous Chef
South City Kitchen Vinings
02.2022 - 01.2024
- Started learning more about the ordering process, how to look at and analyze P&Ls, and how to manage food and labor costs.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Became more involved in menu development and how to cost out dishes to maximize profits.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Junior Sous Chef
South City Kitchen Vinings
01.2018 - 02.2022
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Delivered verbal culinary instruction and assignments to 20+ kitchen staff members daily to promote successful dining experiences for clients.
- Led team by example in preparing items accurately and according to high-quality standards.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
Line/Prep Cook
Nick's Original BBQ
10.2015 - 02.2018
- Overcame many changes that took place, whether it be in the management, menu items, reconstruction, and even ownership.
- Worked my way up from line cook to full time prep cook, where I was responsible for coming in early in the morning to prepare most of the food (such as sides, sauces, and desserts) that would be sold that day.
- Became responsible for training about 15 other employees in those various positions.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
Education
Bachelor of Science - Culinary Sustainability & Hospitality
Kennesaw State University - Michael J. Coles College of Business
Kennesaw, GA07-2020
Skills
- Kitchen Staff Oversight
- Sanitation Compliance Standards & Food Safety Practices
- Culinary Presentation & Advanced Cooking Techniques
- Allergen Identification Skills
- Sustainable Waste Practices
- Expense Monitoring
- Culinary Pairing Expertise & Recipe Development
- Menu Cost Analysis
- Data-Driven Forecasting
- Fine-Dining Industry Experience
- Thorough Quality Assurance
- Team Development Skills
Certification
- Bachelor of Science - Culinary Sustainability & Hospitality Credential ID CeDiD21BC-76DI-C5EV
- Food Protection Manager Certification - ServSafe or National Restaurant Association Certificate ID 21066969
Timeline
Executive Sous Chef
Ela Mezze & Spirits
01.2024 - Current
Sous Chef
South City Kitchen Vinings
02.2022 - 01.2024
Junior Sous Chef
South City Kitchen Vinings
01.2018 - 02.2022
Line/Prep Cook
Nick's Original BBQ
10.2015 - 02.2018
Bachelor of Science - Culinary Sustainability & Hospitality
Kennesaw State University - Michael J. Coles College of Business
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