Bradley Spiry

My goal is to become associated with a company where I can utilize my skills and gain further experience while enhancing the company's productivity and reputation. Willing to relocate: Anywhere. Authorized to work in the US for any employer.

Lead Line Cook/Sous Chef at Masons steakhouse (2026-01 – 2026-06)

• Worked an open coal grill, an oven, sauté, fry and the pass
• Ensured plates were up to standards
• Helped with orders as well as scheduling conflicts
• Helped butcher meats when needed
• Made all sauces for the line for the week

Sous Chef at Assembly (2026-01 – 2026-02)

• Helped with menu planning specials
• Orders, inventory, cleaning plans
• Management over all
• Helped did a re opening then focused on a better position

Line Cook/Prep Cook at Gourmet Dinning (2025-05 – 2026-01)

• Prep for the cafeteria. Corporate dinning
• Prep clean, help with orders
• Breakfast lunch dinner

Sauté Cook at Hyde Park Restaurant Group (2024-01 – 2026-01)

• Sauté Cook, fry cook, pasta cook, lead cook, management

Sauté Cook, fry cook, pasta cook, lead cook, managment at Cheesesteak Factory (2019-08 – 2024-05)

We cook/prep/clean worked here twice currently assistant kitchen manager

• Help with orders
• Closing store
• Schedules

Grill Cook at 50 Ocean (2021-05 – 2021-09)

High end dining

• Prep your station
• Cooked brunch

Line Cook and Prep Cook at Chick-fil-A (2018-01 – 2019-01)

High school or equivalent