CARL F. STEPHENS

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CAREER SUMMARY

Over 38 years of experience in high volume Hotels and Country Clubs. Successfully owned and operated a Catering Company for 19 years. Established and maintained controls in food, beverage and labor. Self- directed, disciplined, dependable, and detailed oriented. Proven commitment to high performance and standards. Trained under French and German Chefs. I have a driven passion for food, knowledge, quality and presentation. CERTIFICATIONS

I.T.T. Certification of Merit - S.G.S.S

Certified Executive Chef - 1980

Member of American Culinary Federation

Serv Safe Certification 2013 - 2018

PROFESSIONAL EXPERIENCE

May 2016 - Present

Executive Chef

Stoneridge Gracious Retirement Living

Responsible for ensuring the residents are provided with nutritious, safe and appealing meals 3 times daily, seven days a week

Supervise Food Service staff to ensure food preparation; serving, table setting, dishwashing and kitchen clean-up are satisfactorily completed on a daily basis.

Hands on Chef in all aspects of food production

Opening Chef for property

Operate the Facility within the food and labor budget. February 1997 - May 2016

Owner/Executive Chef

Stephens Catering, Inc. - Wake Forest, NC

Full Service Off-Site Catering

Successfully grew catering sales each year

Established and maintained long term contracts

Managed food cost at 35% and labor cost at 15%

Maintained health grade of 99.5 over 19 year period 02/1992 to 02/1997

Food and Beverage Director

First Hospitality - Raleigh, NC

Established and maintained Food and Beverage cost controls

Improved Food and Beverage Image by uniformity

Created new menus for restaurant and banquet facility Resident Manager- Wilson NC

Resided on property

Oversaw daily operations of the hotel

Ensured customer satisfaction

02/1988 - 02/1992

Resident Manager

Sheraton Coliseum - Hampton, VA

Increased catering revenue by 50%

Oversaw daily operation of hotel

Coordinated all special events

Managed sales and marketing

Executive Chef

Sheraton Hotel and Convention Center. - Rocky Mount, NC

Coordinated operation of 2 kitchens plus extensive off-site catering

Supervised food service staff of 20

Developed and implanted new menus

Assisted catering clients on menu selections

Consistently maintained high standards in sanitation, food quality and presentation

Executive Chef

Sheraton Tampa East Tampa, FL

Developed employee manuals for the kitchen

Reduced overall operating costs while improving quality of service

Initiated procedures to increase productivity

02/1986 - 02/1988

Executive Chef

Feather Sound Country Club Clearwater, FL

02/1984 - 02/1986

Executive Chef

Tampa Hilton Tampa, FL

02/1982 - 02/1984

Executive Chef

Holidome Financial Plaza Shreveport, LA

02/1978 - 02/1982

Executive Chef

Country Clubs of America

Pharaohs Country Club -Corpus Christi, TX

Kingwood Country Club - Houston, TX

Countryside Country Club - Clearwater, FL

02/1976 - 02/1978

Sous Chef

Tampa Yacht Club- Tampa,FL

EDUCATION

B.A. Business Administration

St. Petersburg Junior College

Culinary Arts

Pinellas Vocational Technical Institute

MILITARY

United States Marine Corp 1970-1972 (active), Vietnam Tour

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