Tracy Riddick
Nashville
Summary
With over 25 years of experience in the culinary industry, I am a results-driven chef with a proven track record of success. I have had the privilege of working with renowned restaurants across the Southeast, specializing in crafting exceptional appetizers, entrees, and specialty meat dishes. I am committed to the highest standards of quality and presentation, consistently exceeding customer and team expectations. My leadership skills enable me to effectively train and develop kitchen staff, enforce safety protocols, and maintain efficient inventory control to optimize kitchen performance, and deliver exceptional dining experience.
Overview
31
31
years of professional experience
Work History
Kitchen Training Supervisor
The Finch
09.2024 - Current
- Oversaw training processes for increased efficiency and effectiveness, resulting in higher employee retention rates.
- Conducted regular kitchen equipment maintenance checks, ensuring optimal functionality during training sessions.
- Maintained a safe and sanitary environment by enforcing strict hygiene standards and procedures.
- Enhanced culinary skills of trainees by conducting hands-on cooking demonstrations.
- Maintained clean, neat and well-sanitized kitchen.
- Guided new chefs on cooking techniques, menu planning and performance strategies.
- Observed and evaluated new chefs' work to determine progress, provide feedback, and make suggestions for improvement.
- Provided recommendations for process improvements and discontinuation of ineffective or outdated methods.
Kitchen Training Supervisor
Sunda New Asian
04.2022 - 09.2024
- Trained new kitchen staff on kitchen procedures, safety protocols, and company standards.
- Streamlined training processes for increased efficiency and employee retention.
- Controlled food costs, managed inventory, and reduced food waste.
- Monitored food preparation, production, and plating for quality control.
- Assisted in menu development, ensuring alignment with customer preferences and profitability goals.
- Maintained a safe and sanitary environment by enforcing hygiene standards and health regulations.
- Conducted regular kitchen equipment maintenance checks to ensure functionality.
- Guided new chefs on cooking techniques, menu planning, and performance strategies.
- Disciplined and motivated staff to achieve objectives in a fast-paced environment.
- Provided recommendations for process improvements and discontinued ineffective methods.
- Observed and evaluated new chefs' work, offering constructive feedback and improvement suggestions.
- Enhanced trainees' culinary skills through hands-on cooking demonstrations.
AM Sous Chef
Golf Course of Tennessee
01.2019 - 04.2022
- Proficient in preparing a wide variety of foods, including seafood, steaks, vegetables, sauces, and sides, ensuring high-quality and consistent results.
- Skilled in cutting, trimming, and preparing raw meats for cooking, ensuring quality and presentation.
- Experienced in working with and maintaining the grill and salad bar stations, ensuring food is prepared to order.
- Ensured kitchen equipment is fully functional and ready for use, performing routine checks as needed.
- Efficiently stocked and maintained workstations, ensuring all necessary tools and ingredients are readily available for smooth operation.
- Knowledgeable in maintaining cleanliness and complying with food safety and sanitation regulations to ensure a safe kitchen environment.
- Conducted regular inventory checks, managing stock levels and ensuring adequate supplies for daily operations.
- Managed multiple food prep tasks simultaneously while maintaining quality and efficiency during busy hours.
- Worked effectively with kitchen staff to ensure smooth operations, timely preparation, and high-quality food service.
Broiler Cook and Meat Preparation
Del Frisco's Grille
01.2016 - 07.2020
- Skilled in preparing steaks and seafood to ensure high quality and flavor.
- Experienced in cutting and portioning meats into steaks, chops, and roasts.
- Proficient in operating the broiler station and ensuring quality cooking under high demand.
- Adhered to ServSafe and HAACP guidelines for temperature control for both raw ingredients and prepared dishes, ensuring optimal flavor and safe consumption.
- Maintained quality and efficiency during busy kitchen shifts.
Kitchen Supervisor
St. Thomas West Hospital
01.2014 - 01.2016
- Supervised the preparation and delivery of meals to patients, ensuring dietary requirements and preferences were met.
- Worked closely with hospital staff, including dietitians and other kitchen supervisors, to meet specific dietary and meal requirements for patients.
- Prepared food according to production sheets, following established quantities, recipes, and nutritional guidelines for patient meals.
- Managed and rotated kitchen inventory, ensuring proper stock levels and minimizing waste.
- Skilled in cutting, trimming, and preparing raw meats for patient meals and hospital events using saws, knives, grinders, and tenderizers.
- Managed inventory of meat supplies, ensuring timely ordering and efficient stock management to meet hospital kitchen needs.
- Ensured the kitchen operated in full compliance with health and safety regulations, maintaining a safe and hygienic work environment.
- Coordinated meal production to ensure timely preparation and service for both patients and hospital events.
Chef Partner
Fleming's Prime Steakhouse & Wine Bar
01.2002 - 05.2012
- Responsible for all food preparation, service, quality and cost in a$5 million yearly restaurant
- Supervised all kitchen and wait staff
- Responsible for all food ordering, inventory control, budgeting and quality control
- Ensure kitchen equipment is in proper working order
- Responsible for all private dining and catering events
- Maintain good customer relations with suppliers and vendors
Sous Chef
Fleming's Prime Steakhouse & Wine Bar
01.2000 - 01.2002
- Played integral role in monetary savings in food and labor costs
- Standardized recipes, streamlined kitchen operations, and improved employee morale
- Responsible for prep sheets, files and product rotation
- Maintained good working relationship with wait staff
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Executive Chef
Shula's
01.1997 - 01.2000
- Expertise in preparing premium steaks and seafood dishes to Shula's renowned quality standards, ensuring consistency and exceptional flavor.
- Developed and updated restaurant menus, incorporating seasonal ingredients and customer preferences while maintaining brand standards.
- Oversaw kitchen staff, ensuring smooth daily operations, and training.
- Managed kitchen inventory, food costs, and implemented cost-effective measures without compromising food quality.
- Adhered to food safety regulations and sanitation practices, maintaining a safe and compliant kitchen environment.
- Experience in sourcing high-quality ingredients, negotiating with vendors, and managing orders to meet restaurant needs and maintain stock levels.
- Maintained exceptional dining experiences by maintaining high standards of food quality, taste, and presentation in line with Shula's reputation.
Executive Chef
Sam Seltzer's Steak House
01.1994 - 01.1997
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed food preparation and cooking
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Responsible for hiring and training kitchen staff
- Responsible for inventory control, equipment and supply purchases
Education
High School Diploma -
Woodrow Wilson High School
05-1979
Skills
- Leadership skills
- Management skills
- Quality control
- Kitchen management
- Food safety
- Staff training
- Health code compliance
- Cost control
- Menu development
- Inventory controls
Accomplishments
- Partner of the year 7 out of 10 years - Fleming's
- Best Food Cost in Region for 3 years - Fleming's
- Best Labor Cost in Region for 4 years - Fleming's
- Rock Star Award 2009 - Fleming's
- Highest Performance in Region 2010 - Fleming's
Timeline
Kitchen Training Supervisor
The Finch
09.2024 - Current
Kitchen Training Supervisor
Sunda New Asian
04.2022 - 09.2024
AM Sous Chef
Golf Course of Tennessee
01.2019 - 04.2022
Broiler Cook and Meat Preparation
Del Frisco's Grille
01.2016 - 07.2020
Kitchen Supervisor
St. Thomas West Hospital
01.2014 - 01.2016
Chef Partner
Fleming's Prime Steakhouse & Wine Bar
01.2002 - 05.2012
Sous Chef
Fleming's Prime Steakhouse & Wine Bar
01.2000 - 01.2002
Executive Chef
Shula's
01.1997 - 01.2000
Executive Chef
Sam Seltzer's Steak House
01.1994 - 01.1997
High School Diploma -
Woodrow Wilson High School
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