Shayne Tyler
Prior Lake, MN 55372
(775) 354-3898
• Complete food operation management experience 
• Design (FOH and BOH) as well as administration for all aspects of multiple revenue stream food
service operations 
• Strong communication/sales skills 
• Proven team development skills 
• Strong culinary skill set 
• Background includes French, Mediterranean, Moroccan and North African cuisines as well as a focus
on wild game 
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Chef/Director of Culinary Services
Minnesota Horse and Hunt Club
2016 to May 2020
European style hunt club with approximately $3.5m in sales between the upscale restaurant Triggers
and the Event Center. My duties focus on the banquet department and the continuing education of all f
and b team members as well as menu engineering and product development. We have a strong focus
on the wild game of North America and internationally.
Manager and Development Chef
Classics Market Café and Catering
2015 to 2015
I was involved in the operation of an eight unit chain in Minnesota. These business and industry
locations provide for the tenant businesses. I manage Unit #1 which is the company headquarters.
Running day to day operations and exploring new menu ideas are my current duties.
Executive Chef/Operations Manager
Kranz Enterprises Ownership of Lakeside Restaurants and I – Reno, NV
2013 to 2015
had multiple projects including Suite 103 and Lakeside Restaurants: 
Suite 103, Reno, NV 
Executive Chef/Operations Manager 
This upscale casual restaurant had a strong Mediterranean fusion profile in bistro type setting. My
position was full charge and included all levels of design and implementation. 

Lakeside Restaurants, Inc., Tahoe City, CA 
General Manager / Executive Operations Manager 
Managed multiple revenue streams including a sports bar, nightclub and casual dining venue. This was
a full charge position including all aspects of executive level management. 
Squaw Valley, Olympic Valley, CA 
Chef/Kitchen Manager, High Camp Managing multiple food sales revenue streams as well as
responsible for their creation 
(from concept thru execution) and subsequent closure and evaluation (The Terrace, Silvey’s ). 
Duties included: menu(s) development and testing, training personnel, menu engineering and
execution, all related costing, staffing, and ordering. An amazing experience from a seasonal job (that
lasted much longer than a season!)! 
(775) 354-3898 
Independent Contractor
RFE Marketing – Truckee, CA
2013 to 2015
Executive Chef
Blackberry Ridge Golf – Sartell, MN
2009 to 2013
Managing multiple food sales revenue streams (Event Center, retail and Grill 19.) Responsible for bar
and beverage sales and oversight. Duties included: menu development and testing, training personnel,
menu execution, all related costing, contract negotiations, staffing, and ordering – just to mention a
Consulting Chef
Chefs Move to Schools – Sartell, MN
2012 to 2012
Snap-Pea Corporation- Advisory Board Member 2008
Papa Charlie’s and the Mountain View Grill – Lutsen, MN
2008 to 2009
Executive Management of an upscale “Americana” restaurant in a resort setting. Duties include
all aspects of employee management, ordering, cost analysis and control, menu design and
implementation, food “multitasking”, and flow of food control.
Executive Chef
Pine Street Grille – Chaska, MN
2005 to 2007
Design, planning, execution, and management of an upscale “Americana” restaurant 
Duties include all aspects of employee management, ordering, cost analysis and control, marketing,
menu design and implementation, food “multitasking”, flow of food control, accounts payable, and
accounts receivable.

Associates in Applied Science in Applied Science
Brown College
•Line cook
•Team Player
•Knife skills
•Leadership Experience
•Restaurant Experience
•Culinary Experience
•Cooking Experience
•Banquet Experience
•Kitchen Management Experience
•Product Development
•Restaurant Management
•Strategic Planning
•Profit & Loss
•Accounts Receivable
•Labor Cost Analysis
•Menu Planning
•Food Preparation
•Office Management
Certifications and Licenses
ServSafe Instructor and Proctor

Cooking Skills: Basic Food Preparation — Expert
May 2020
Preparing food, using cooking equipment, and converting ingredient measurements.
Full results:
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued
development in any professional field.