Cody Ayars is a sous chef with over 15 years of experience specializing in Italian and Continental fine dining cuisine. He has managed kitchen operations and staff at multiple restaurants in Michigan, demonstrating leadership skills and a focus on quality food, costs and labor. His experience includes menu design, catering, training staff, and maximizing kitchen productivity.

1. Cody Ayars
6405 Church Rd, Hastings MI 49058
(269)320-3941
ayarscb@gmail.com
Sous Chef
Specializing in Italian, Continental Fine-Dining Cuisine
Dynamic, Results-Oriented, and Team-Spirited
Overview More than fifteen years of professional cooking and kitchen management experience.
Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record
of achievement.
Consistently maintain restaurant establishments with quality food, costs, and labor, in mind
including: the Seasonal Grille Hastings MI, Cracked Pepper Middleville MI,and
gained m y culinary experience at Ciros of Saratoga Springs NY com bined with The
Original Saratoga Springs Brew Pub.
Areas of Expertise  Menu design, presentation, FOH and BOH operations.
 Experience with all in house operations, low end to upscale catering accounts
 Upper management training by Dave Holston and Justin Straube.
 Training and development specialist; teaching students young and old
 Successful catering experience (1,200+ people)
 Maximizing kitchen productivity and staff performance
Professional
Experience
Bay Pointe Inn
Lead Line Cook/Sauté
2013 - 2015
Prepares all foods in accordance to standard recipes and as specified by the
guest. Oversees food preparation and kitchen staff to ensure quality
production.
•Visually inspects, selects and uses only food items of the highest quality in
the preparation of all menu items.
• Checks and controls the proper storage of product and portion control,
e.g., especially high cost meat and fish items.
•Keeps all refrigeration, storage, and working areas in clean, working
condition to comply with health department regulations.
•Ensures all equipment in working areas is clean and in proper working
condition.
•Maintain overall cleanliness of kitchen.
Seasonal Grille LLC 2010- 2012
SOUS-CHEF/Kitchen Manager
 Executive Sous-Chef for restaurant serving Italian, American and
Continental cuisine, producing positive revenue with 28% food cost
 Train, and direct eight cooks/nine servers
 Plan menu, assure quality control, minimizewaste and food ordering
Cracked Pepper
2007 - 2010
SOUS CHEF
 Supervised six cooks/five servers.
 Managed back house operations.
 Performed regular daily operation, cooking classes and themed dinners
Qualifications Fifteen years’ experience of food service from high end to fast food, catering of all events,
(open houses, weddings etc.). Ten years of running B.O.H operations including:

2. Themed dinners, wine tasting and wine dinners, beer tasting and dinners, purchase orders,
food costs, labor and P/L interests, customer satisfaction, crew scheduling and
maintenance. All with an emphasis to customer satisfaction and maximizing profits.
References & Supporting Documentation Furnished Upon Request