DANIEL J. RIDGLEY, JR.
Randallstown
Summary
Efficient professional with 30+ years of experience and a proven knowledge of food preparation, customer satisfaction, and recipe development. Aiming to leverage my skills to successfully fill the Executive Chef role at your company.
Professional culinary leader with passion for creating exceptional dining experiences. Skilled in menu development, kitchen management, and staff training. Strong focus on teamwork and adaptability to meet changing demands. Proven ability to deliver high-quality results and drive operational efficiency. Reliable and results-driven with keen eye for detail and commitment to excellence.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Chef Manager
Maryland Masonic Homes
10.2023 - Current
- Overseeing day to day operations
- Responsible for upholding State standards in relation to Food safety and Sanitation practices.
- Responsible for creating and maintaining the 4 week Menu Cycle.
- Responsible for ordering all Food and food related items.
- Responsible for maintaining P&L and Labor budgets.
- Responsible for scheduling of all kitchen staff.
- Perform inventory on a weekly basis.
Culinary Manager
Uncle Julio’s Mexican restaurant
05.2024 - 10.2024
- Overseeing day to day operations
- Responsible for upholding company standards in relation to food safety and Sanitation practices.
- Responsible for writing schedules for BOH in line with labor budgets.
- Responsible for making daily production calls based on forecasted sales.
- Responsible for ordering all Food and food related items.
- Responsible for maintaining a clean and safe work environment.
- Performs weekly inventory.
- Responsible for BOH training.
Kitchen Manager
Ipic Theaters of Bethesda
12.2023 - 03.2024
- Overseeing day to day operations
- Overseeing and maintaining proper Food Safety and Sanitation in relation to food preparation.
- Upholding food quality standards.
Executive Chef
Perkins Management Services Company of MD
09.2021 - 11.2023
- Overseeing day to day operations in multiple units.
- Responsible for upholding company standards
- Responsible for maintaining P&L and labor budgets.
- Overseeing and implementing of proper Food safety and Sanitation in relation to food preparation.
- Control inventories of food, smallwares and food related items.
- Responsible for maintaining all HACCP systems.
- Schedule writing in compliance with all labor budgets.
- Responsible for developing kitchen staff.
- Responsible for resolving all guest complaints and issues.
- Creation on recipes for Chef Specials during the week.
- Conduct meetings and collaborate with staff in regards to
- Weekly meal planning and Catering.
Executive Sous Chef
Maggiano’s, Columbia, MD
03.2021 - 09.2021
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Supervise and participate in kitchen and dining area cleaning activities.
- Estimate ingredients and supplies required to prepare a recipe.
- Oversee staff and management development
- Resolve customer complaints regarding food service.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
Executive Chef
The Pratt Street Ale House, Baltimore, MD
04.2019 - 10.2020
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Supervise and participate in kitchen and dining area cleaning activities.
- Estimate ingredients and supplies required to prepare a recipe.
- Resolve customer complaints regarding food service.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Forecast staff, equipment, and supply requirements based on a master menu.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Record production, operational, and personnel data on specified forms.
- Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
Interim Executive Chef
Gordon Biersch of Annapolis, Annapolis, MD
06.2018 - 04.2019
- Check the quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Determine how food should be presented and create decorative food displays.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Assistant Chef
Clydes of Columbia, Columbia, MD
01.2018 - 06.2018
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Supervise and participate in kitchen and dining area cleaning activities.
- Estimate ingredients and supplies required to prepare a recipe.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Forecast staff, equipment, and supply requirements based on a master menu.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Assistant Executive Kitchen Manager
The Cheesecake Factory, Columbia, MD
02.2007 - 12.2017
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Compile and balance cash receipts at the end of the day or shift.
- Supervise and participate in kitchen and dining area cleaning activities.
- Estimate ingredients and supplies required to prepare a recipe.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Forecast staff, equipment, and supply requirements based on a master menu.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Record production, operational, and personnel data on specified forms.
- Evaluate new products for usefulness and suitability.
- Traveled to various locations for trainings, openings and needed support.
Manager
Rare Hospitality Inc - Longhorn Steakhouse, Bear, DE
02.2004 - 01.2007
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Count money and make bank deposits.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Schedule staff hours and assign duties.
- Establish standards for personnel performance and customer service.
- Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Senior Kitchen Manager
The Cheesecake Factory, King of Prussia, PA
03.1996 - 01.2004
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Supervise and participate in kitchen and dining area cleaning activities.
- Estimate ingredients and supplies required to prepare a recipe.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Forecast staff, equipment, and supply requirements based on a master menu.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- Record production, operational, and personnel data on specified forms.
- Evaluate new products for usefulness and suitability.
- Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
- Served as mentor in mentoring program.
- Member of opening team for various locations throughout the county.
Education
High School Diploma - undefined
Carver High School
Baltimore, MD06.1990
Skills
- Proficient in Microsoft Office
- Recipe creation
- Experiment with various culinary concepts
Certification
Serve Safe Certification
Timeline
Culinary Manager
Uncle Julio’s Mexican restaurant
05.2024 - 10.2024
Kitchen Manager
Ipic Theaters of Bethesda
12.2023 - 03.2024
Chef Manager
Maryland Masonic Homes
10.2023 - Current
Executive Chef
Perkins Management Services Company of MD
09.2021 - 11.2023
Executive Sous Chef
Maggiano’s, Columbia, MD
03.2021 - 09.2021
Executive Chef
The Pratt Street Ale House, Baltimore, MD
04.2019 - 10.2020
Interim Executive Chef
Gordon Biersch of Annapolis, Annapolis, MD
06.2018 - 04.2019
Assistant Chef
Clydes of Columbia, Columbia, MD
01.2018 - 06.2018
Assistant Executive Kitchen Manager
The Cheesecake Factory, Columbia, MD
02.2007 - 12.2017
Manager
Rare Hospitality Inc - Longhorn Steakhouse, Bear, DE
02.2004 - 01.2007
Senior Kitchen Manager
The Cheesecake Factory, King of Prussia, PA
03.1996 - 01.2004
High School Diploma - undefined
Carver High School
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