Ricky C Moore
Adjunct Instructor at THE ART INSTITUTE OF TAMPA, INC.- Claim this Profile
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Spanish Elementary proficiency
Topline Score
Bio
Joseph Baker
Chef Moore and I worked together at Le Cordon College of Culinary Arts in Dallas. It was my first teaching job and Ricky always made time to check in and mentor me and other chefs to ensure we understood the direction of the company and how to get the most out of our teachings and students. Ricky also took personal interest in everyone one of his team to know about their stresses and successes and promote of help accordingly making us all feel closer to each other and work better. I truly miss working with Ricky and think he's the most well rounded manager I've ever seen. He demonstrates very tested conflict resolution that also taught us lessons as easily as he promoted all our successes and assisted us in achieving the many goals set before us. I have become a better employees and manager myself after the example set by Ricky Moore.
Paul Marascia
I have been fortunate enough to work with Ricky during my tenure at two companies. While I was very impressed with Ricky's work at Genji, I had the ability to work with him much closer at Hissho. To say I was impressed with not only his work but his execution would be an understatement. Ricky developed fantastic recipes appropriately suited for each market he within. While managing the chefs he utilized to train our franchisees, he was not someone that stood behind the lines. He was out in the field ensuring everything was being done for the client according to specs. In my time working with Ricky, I found him to be a man of integrity and someone I could rely on when needing direction. It would truly be a pleasure to work with him again. I highly recommended Ricky for any position under consideration.
Joseph Baker
Chef Moore and I worked together at Le Cordon College of Culinary Arts in Dallas. It was my first teaching job and Ricky always made time to check in and mentor me and other chefs to ensure we understood the direction of the company and how to get the most out of our teachings and students. Ricky also took personal interest in everyone one of his team to know about their stresses and successes and promote of help accordingly making us all feel closer to each other and work better. I truly miss working with Ricky and think he's the most well rounded manager I've ever seen. He demonstrates very tested conflict resolution that also taught us lessons as easily as he promoted all our successes and assisted us in achieving the many goals set before us. I have become a better employees and manager myself after the example set by Ricky Moore.
Paul Marascia
I have been fortunate enough to work with Ricky during my tenure at two companies. While I was very impressed with Ricky's work at Genji, I had the ability to work with him much closer at Hissho. To say I was impressed with not only his work but his execution would be an understatement. Ricky developed fantastic recipes appropriately suited for each market he within. While managing the chefs he utilized to train our franchisees, he was not someone that stood behind the lines. He was out in the field ensuring everything was being done for the client according to specs. In my time working with Ricky, I found him to be a man of integrity and someone I could rely on when needing direction. It would truly be a pleasure to work with him again. I highly recommended Ricky for any position under consideration.
Joseph Baker
Chef Moore and I worked together at Le Cordon College of Culinary Arts in Dallas. It was my first teaching job and Ricky always made time to check in and mentor me and other chefs to ensure we understood the direction of the company and how to get the most out of our teachings and students. Ricky also took personal interest in everyone one of his team to know about their stresses and successes and promote of help accordingly making us all feel closer to each other and work better. I truly miss working with Ricky and think he's the most well rounded manager I've ever seen. He demonstrates very tested conflict resolution that also taught us lessons as easily as he promoted all our successes and assisted us in achieving the many goals set before us. I have become a better employees and manager myself after the example set by Ricky Moore.
Paul Marascia
I have been fortunate enough to work with Ricky during my tenure at two companies. While I was very impressed with Ricky's work at Genji, I had the ability to work with him much closer at Hissho. To say I was impressed with not only his work but his execution would be an understatement. Ricky developed fantastic recipes appropriately suited for each market he within. While managing the chefs he utilized to train our franchisees, he was not someone that stood behind the lines. He was out in the field ensuring everything was being done for the client according to specs. In my time working with Ricky, I found him to be a man of integrity and someone I could rely on when needing direction. It would truly be a pleasure to work with him again. I highly recommended Ricky for any position under consideration.
Joseph Baker
Chef Moore and I worked together at Le Cordon College of Culinary Arts in Dallas. It was my first teaching job and Ricky always made time to check in and mentor me and other chefs to ensure we understood the direction of the company and how to get the most out of our teachings and students. Ricky also took personal interest in everyone one of his team to know about their stresses and successes and promote of help accordingly making us all feel closer to each other and work better. I truly miss working with Ricky and think he's the most well rounded manager I've ever seen. He demonstrates very tested conflict resolution that also taught us lessons as easily as he promoted all our successes and assisted us in achieving the many goals set before us. I have become a better employees and manager myself after the example set by Ricky Moore.
Paul Marascia
I have been fortunate enough to work with Ricky during my tenure at two companies. While I was very impressed with Ricky's work at Genji, I had the ability to work with him much closer at Hissho. To say I was impressed with not only his work but his execution would be an understatement. Ricky developed fantastic recipes appropriately suited for each market he within. While managing the chefs he utilized to train our franchisees, he was not someone that stood behind the lines. He was out in the field ensuring everything was being done for the client according to specs. In my time working with Ricky, I found him to be a man of integrity and someone I could rely on when needing direction. It would truly be a pleasure to work with him again. I highly recommended Ricky for any position under consideration.
Experience
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THE ART INSTITUTE OF TAMPA, INC.
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United States
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Higher Education
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1 - 100 Employee
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Adjunct Instructor
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Jan 2022 - Present
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Tampa Lux Group
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United States
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Real Estate
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Director Of Compliance
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Sep 2021 - Present
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Cozymeal, Inc.
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United States
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Technology, Information and Internet
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1 - 100 Employee
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Private Chef
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Mar 2021 - Present
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Star Ginger
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United States
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Restaurants
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Regional Chef & Operational Support
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Nov 2016 - Present
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Culinary R&D Consultant
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Aug 2004 - Present
Business DevelopmentMenu DevelopmentRecipe StandardizationOperational AuditsOperation ManualsNew Concept DevelopmentKitchen Design and Equipment SpecificationTraining Business DevelopmentMenu DevelopmentRecipe StandardizationOperational AuditsOperation ManualsNew Concept DevelopmentKitchen Design and Equipment SpecificationTraining
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Founder | Culinary Director R&D Chef | Vegan
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Apr 2016 - Present
Attending Networking Events Researching Industry LeadersTracking Industry TrendsParticipating in Industry Discussions Attending Networking Events Researching Industry LeadersTracking Industry TrendsParticipating in Industry Discussions
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RiceWrap Foods Corporation
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United States
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Food Production
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1 - 100 Employee
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VP Culinary
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Oct 2016 - Sep 2021
Manufacturer of Ready to Use sheeted sushi rice,nigiri pillows and mini rice cups, available in white, brown, wasabi and sriracha flavored. Distributed frozen with training and support available. Manufacturer of Ready to Use sheeted sushi rice,nigiri pillows and mini rice cups, available in white, brown, wasabi and sriracha flavored. Distributed frozen with training and support available.
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Hissho Sushi Inc.
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United States
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Food and Beverage Services
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100 - 200 Employee
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Director of Product Development | R&D | Concept Development | Training | Start-ups | Asian | Vegan
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Jul 2013 - Aug 2016
Research & Development and Execution of the following concepts: Stir Fry MTO, Build a Bowl Asian Hot Food, Ramen, Pho, Bahn Mi, Sushi Burrito, Steam Buns, Poke, SushiCreate standardized recipes, nutritional information, operation manualsKitchen Design & Equipment SPECS working with architects and designersRetrofit Kitchen Design and New Kitchen DesignManage a Team of Corporate ChefsStart up Training, Unit AuditsClient Relations, New Business Sales Calls, Culinary DemosUniversities, Airports, Government Agencies, B&I, Grocery Channel, Hospitals
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Legends
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United States
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Retail Apparel and Fashion
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1 - 100 Employee
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Culinary Lead Chef
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Sep 2011 - Oct 2013
Jerry Jones SuiteSupervised the kitchen during all home games Supervised the kitchen during specialty events during the off season Jerry Jones SuiteSupervised the kitchen during all home games Supervised the kitchen during specialty events during the off season
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Le Cordon Bleu
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France
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Education Administration Programs
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300 - 400 Employee
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Lead Chef Instructor | Team Management | Coaching | Training
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Mar 2011 - Oct 2013
Managed 10 Chef InstructorsTaught Culinary classes, Supervision, Nutrition, Cost ControlStudent RecruitmentCoached Student ACF team to two consecutive Texas State ChampionshipsVolunteered for various community activies Managed 10 Chef InstructorsTaught Culinary classes, Supervision, Nutrition, Cost ControlStudent RecruitmentCoached Student ACF team to two consecutive Texas State ChampionshipsVolunteered for various community activies
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Aramark
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United States
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Hospitality
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New York University, NYC Senior Food Service Director | Retail | Residential | Kosher | Vegan
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Aug 2009 - Mar 2011
Oversaw daily food service operations, hiring, training, food safety, client relationsResidential dining including Kosher & VeganRetail including Chik Fil A, Quiznos, Peet's CoffeeSpecial events and catering Oversaw daily food service operations, hiring, training, food safety, client relationsResidential dining including Kosher & VeganRetail including Chik Fil A, Quiznos, Peet's CoffeeSpecial events and catering
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Genji, Inc.
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United States
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Architecture and Planning
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Director of Supply Chain | Purchasing | R&D | Training | Manufacturing | Kosher
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Jul 2008 - Jun 2009
Oversee Factory Manufacturing, Purchasing, Research & Development for new productsSales for New BusinessConvention of salad dressing to KosherWholesale sushi provided to Pret a Manger in all locations in Manhattan, NYCommissary for all Whole Foods Sushi locations in Manhattan, NY Oversee Factory Manufacturing, Purchasing, Research & Development for new productsSales for New BusinessConvention of salad dressing to KosherWholesale sushi provided to Pret a Manger in all locations in Manhattan, NYCommissary for all Whole Foods Sushi locations in Manhattan, NY
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The Partnering Group
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United States
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Business Consulting and Services
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1 - 100 Employee
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Culinary R&D Consultant | New Products | Concept Development | Execution | Audits
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2006 - 2008
Development of Recipe POD program for SUPERVALUCreated a series of recipes that could be produced in 30 minutes of less using grocery store ingredients. Launched at 57 test markets nationwide.Trained and audited accounts for program integrity, customer interceptsWorked with major food vendors to create specific flavor profiles for the program Development of Recipe POD program for SUPERVALUCreated a series of recipes that could be produced in 30 minutes of less using grocery store ingredients. Launched at 57 test markets nationwide.Trained and audited accounts for program integrity, customer interceptsWorked with major food vendors to create specific flavor profiles for the program
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Culinary R&D Consultant | New Products | Concept Development | Execution | Asian | Audits
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2004 - 2006
Consultant for Aramark US NAVYCreated cycle menu for program about US NAVY cruisers and destroyersPerformed audits and intercepts aboard shipConsultant for Hissho SushiDeveloped Hissho Asian To Go Program, MTO Stir Fry Created: Employee Manual, Regional Manager Training Program, Wok Training Manual, Sushi Manual. Consultant for Aramark US NAVYCreated cycle menu for program about US NAVY cruisers and destroyersPerformed audits and intercepts aboard shipConsultant for Hissho SushiDeveloped Hissho Asian To Go Program, MTO Stir Fry Created: Employee Manual, Regional Manager Training Program, Wok Training Manual, Sushi Manual.
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Sodexho
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India
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Appliances, Electrical, and Electronics Manufacturing
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Culinary Director / Marketing Director / General Manager | Food Service
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Jun 2002 - Jul 2004
Oversaw the Marketing and Culinary execution of Specialty Programs and cycle menus of 17 locations located nationwide.Oversaw Capital One West Creek ComplexDeveloped menu and concept for the LodgeSpecial events, catering, cooking classes taught for Capital One Management Oversaw the Marketing and Culinary execution of Specialty Programs and cycle menus of 17 locations located nationwide.Oversaw Capital One West Creek ComplexDeveloped menu and concept for the LodgeSpecial events, catering, cooking classes taught for Capital One Management
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General Manager | P&L | Hiring | Training | Food Safety | Client Relations | Sales
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1996 - 2002
Walt Disney World, Magic Kingdom 2 locations: Daily operations, P&L, hiring, employee and manager development, catering, special events, sandwich production for resale to Disney RestaurantsFlorida Power & Light: 10 locations, C-Stores, 2 Nuclear Plant locations, audits, client relationsGeneral Electric Gas Turbines: 5 locations, dining, conference center, vending, catering, office coffee Walt Disney World, Magic Kingdom 2 locations: Daily operations, P&L, hiring, employee and manager development, catering, special events, sandwich production for resale to Disney RestaurantsFlorida Power & Light: 10 locations, C-Stores, 2 Nuclear Plant locations, audits, client relationsGeneral Electric Gas Turbines: 5 locations, dining, conference center, vending, catering, office coffee
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District Manager | P&L | Hiring | Training | Food Safety | Client Relations | Food Service | Sales
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Sep 1995 - Dec 1996
Oversaw 10 accountsManagement/Chef DevelopmentP&L and Subsidy accounts, dining, office coffee, cateringClient RelationsNew Account SalesSpecial Events Oversaw 10 accountsManagement/Chef DevelopmentP&L and Subsidy accounts, dining, office coffee, cateringClient RelationsNew Account SalesSpecial Events
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Symbiosis
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1 - 100 Employee
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Director of Food Service | Design | Concept Development | Hiring | Training
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1991 - 1995
Designed the Kitchen, Bakery, Servery & Dining RoomCreated cycle menus, standardized recipes, operation manualCatering, vending, special eventsHurricane relief after Hurricane Andrew Designed the Kitchen, Bakery, Servery & Dining RoomCreated cycle menus, standardized recipes, operation manualCatering, vending, special eventsHurricane relief after Hurricane Andrew
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General Manager | P&L | Menu Development | Hiring | Training
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1990 - 1992
Daily operations, P&L, forecasting, budgets, hiring, training, development of management/chefsSpecial events, vintner's room menusCreated the restaurant menu with wine parings Daily operations, P&L, forecasting, budgets, hiring, training, development of management/chefsSpecial events, vintner's room menusCreated the restaurant menu with wine parings
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Bay Street Restaurant
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United States
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Restaurants
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General Manager | P&L | Hiring | Training
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1988 - 1990
Daily Restaurant Operations, forecasting, budgeting, hiring, training, staff development, management development, team building Daily Restaurant Operations, forecasting, budgeting, hiring, training, staff development, management development, team building
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Education
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1978 - 1985
University of Tennessee, Knoxville
BS, Hotel Restaurant Mgmt -
1992 - 1995
Johnson & Wales University
AA, Culinary Arts -
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Southern New Hampshire University
Master of Arts - MA, Human Resources Management/Personnel Administration, General
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