STEVEN WEBSTER

OBJECTIVE

A challenging position which will allow me to utilize my creativity and expertise in the food industry, and where opportunity exists for continued professional growth

EXPERIENCE

2007-Present

Chesapeake Bay Crab Cake Company

Purchasing Manager/Product Development/QA/Production/Fulfillment/Chef/Retail Sales

Purchase all crabmeat form international vendors. Purchase all ingredients and items for 3 mail order catalogs. Responsible for all inventory and tracking products. Help develop all new products for QVC and catalogs. Report directly to CEO. Work with and in crab cake production facility. QA all seafood and crab meat. All production for Mackenzie Limited and Chesapeake Bay Gourmet catalogs. All fulfillment or frozen foods for QVC. Inventory control of all retail and fulfillment customers

2006-2007

Coastal Sunbelt Produce

Inspector/Receiving Warehouse Supervisor/QA

Inspect the quality of all fresh produce by USDA standards. Responsible for all rotation of produce. Complete daily inventory and report any quality issues to CEO. Supervise staff of 15.

2002 – 2006

Wyndham Hotels

Purchasing Manager/Baltimore

Oversee all aspects of purchasing including food, beverage, and operating equipment. Overall responsibility for all ingoing and outgoing shipments. Perform all inventories. Implemented inventory management process that resulted in inventory levels that average 2% below company-wide standards. Manage all convention set-up and breakdown. Manager on duty at various intervals throughout the year; recognized several times as employee of the month. Supervise two staff.

2000 – 2002

Elite Spice, Inc.

Purchasing Coordinator

Managed import tracking of spices, bank payments, and receiving of imported spices. Purchased all plant supplies, boxes, liners, and all plant equipment. Overall responsibility for inventory control of all materials. Worked with all departments to manage and streamline ordering needs. Worked with senior management in reviewing, testing, and pricing of new materials. Managed employee vehicle leasing program. Supervised two staff.

1997 – 2000

Martin Seafood

Purchasing/Sales Associate

Purchased fresh seafood from out-of state-purveyors. Responsible for quality control of all fresh incoming products, including filleting, testing, and sampling. Created/implemented program that surveyed restaurants for seafood needs in order to streamline ordering and inventory processes.

1995 – 1997

Peerce’s Plantation

Executive Chef

Supervised and coordinated operation of three kitchen outlets, including off-premise catering. Responsibilities included ordering, menus and hiring of kitchen staff, banquet selection and food budgets.

1994 – 1997

Turf Valley Resort and Conference Center

Executive Chef

Supervised staff of eight in kitchen operation. Responsible for food preparation, quality and consistency of food. Oversight of inventory control, menu, banquet selection and food budgets.

1988– 1995

Maryland Club

Sous Chef/Purchasing Manager

Supervised staff of five in kitchen operations with responsibility for food preparation, quality and consistency. Prepared requisitions for food and beverage. Responsibility for inventory control and stock rotation. Purchased all produce, meat and seafood from area purveyors.

EDUCATION

Baltimore International Culinary Arts College

Associate of Arts. 1988

Calvert Hall College High School

Academic Diploma. 1984

INTERESTS

Teach gourmet-cooking class through the Community College of Baltimore Adult Education program. Currently writing a cookbook based on course curriculum.

9434 JOPPA POND ROAD • BALTIMORE, MARYLAND 21234 •

410-***-**** (HOME) 410-***-**** (MOBILE)

acukd2@r.postjobfree.com

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