Ryan Brosseau

Sous Chef

Chicago, IL

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Summary

My Dream Job is My dream job is to own a bistro back in my home town that sources directly from local farms.

Work Experience
  • Sous Chef
    Table Donkey and StickChicago, IL, US
    Oct. 2014 to Present (8 years)

    See Details

    Awards:
    Bib Gourmand 2015, 2016
  • Line Cook
    Table Donkey and StickChicago, IL, US
    Jan. 2014 to May. 2014 (4 months)

    See Details

    Role & Tasks:

    Line cook, responsible for day to day prep and execution of dishes for executive chef Scott Manley.

  • Executive Sous Chef
    Found Kitchen and Social HouseEvanston, IL, US
    Oct. 2012 to Oct. 2013 (12 months)

    See Details

    Role & Tasks:

    While at Found I developed a butcher and charcuterie program. I was also responsible for daily operations of the kitchen, including prepping, supervising, training staff, expediting and ordering. I was also responsible for menu development and daily specials.

    Awards:
    #3 Best New Restaurant 2013, Chicago Magazine. 2 Stars Chicago Tribune, Michelin Bib Gourmand 2014
  • Line Cook
    Perennial VirantChicago, IL, US
    Oct. 2011 to Oct. 2012 (1 year)

    See Details

    Role & Tasks:

    I held a tournant position and was a member of the brunch team. I was responsible for assisting in butchery tasks, training staff and prepping for brunch.

Education
Skills

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Culinary & Kitchen
Advanced Knife Skills
Basic Knife Skills
Charcuterie and Cheese Board Arrangement
Dressing Making
Expediting
Family Meal Preparation
Fish Butchery
Frying
Gluten Free Cooking
Grilling
Kitchen Equipment Maintenance
Kitchen Management
Meat Butchery
Meat Cookery
Menu Development
Pasta Cooking
Pasta Dough Making
Pizza Cooking
Plating and Presentation
Portioning
Prepping Ingredients
Recipe Development
Sauce Making
Sauteing
Smoking
Sous Vide
Vegan / Vegetarian Cooking
Vegetable Cookery
Woodfire Cooking
Business Operations
Budgeting
Cleaning / Sanitation
Costing
Food Safety Knowledge
Inventory Management
Ordering / Purchasing
Payroll Management
Receiving
Safety Procedures Knowledge
Scheduling
Team Development and Training
Vendor Management
Service
100 Covers Per Night
200 Covers Per Night
300 Covers Per Night
300+ Covers Per Night
50 Covers Per Night
Events Management
Baking & Pastry
Baking Bread
Dough Making
Pastillage Showpieces
Certificates & Education
Food Handler Certification
ServSafe Certified
Wine & Beverage
Food and Beverage Pairing
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