Steve Davis

**** **** ******* ***** ****** City, MO 64114 • Phone no: 816-***-****•

Email: acwmn0@r.postjobfree.com

PROFILE:I am a sincere, loyal and dedicated individual who has a great deal of ambition. I love to learn and am always up to a challenge. I get along well with others, while also working efficiently on my own. I am seeking a position where I can develop and excel while giving my best to an employer.

Employment History:

Executive Chef – Hy-Vee, Inc. Lee’s Summit, MO August 2015 – Present

Lead a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability in a fast paced work environment conducted in a retail setting. There is constant pressure to meet deadlines and handle multiple projects in a day. Plan and performs cooking demonstrations. Offers cooking classes. Helps Catering when needed. Stays current regarding meal trends and menu planning. Assists in other areas of store as needed. Performs other job-related duties and special projects as required. Ensure new items are ordered as requested by customers. Aids in the merchandising techniques for fresh foods. Aids in the merchandising food layout in store. Works with all fresh food departments to develop ideas for menus. Works with dietitians on healthy menu ideas. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders. Works with co-workers as a team and provides training to ensure customer satisfaction and a pleasant work environment. Provides recipes, meal ideas, solutions for customers’ daily meals, and special event entertaining based on product knowledge. Involved in schedules and oversees product demonstrations. Communicates to customers on phone, in person, or on e-mail regarding food and food preparation. Advises customers regarding food safety, refrigeration, and proper food preparation. Responsible for inventory control and ordering of needed supplies. Ensuring that the high standards of food safety and sanitation are followed. Supervising kitchen staff. Scheduling staff and assigning tasks. Monitoring the training of staff. Oversees food production for quality and cost standards. Demonstrates proper use of equipment and cooking techniques. Serving as a liaison between kitchen staff and customers; ensuring that food leaving the kitchen is of the highest quality; portions are correct and food plated in an attractive manner.

Chef Garde Manger/ Food Production Mgr. - Kansas City Marriott Downtown-Kansas City, MO, Dec 1998 – August 2015 Lead and direct, hire, train, mentor, and discipline staffs to retain high quality associates in Banquet Hot & Cold food departments, commissary kitchen and restaurant kitchens. Supervise food preparation for banquets from 2-4000 people in over 100,000 sq. ft. of meeting space, both on and off property. Manage and direct preparation of foods for 2 restaurants, associate dining room, bar outlet, in room dining, multiple kiosk outlets, menu planning, client consultations, and event planning, food cost controls, food ordering & purchasing, labor cost and overtime controls, scheduling and staffing.

Catering Attendant – Lee’s Summit West Hy-Vee #2 Lees Summit, MO

9/2014 – Present, assemble and set up catering requests for delivery. Deliver, set up and serve catered events. Clean up and return catered event and supplies to store. Act as “Customer Service Contact” between catered event participants and Hy-Vee.

Chef Manager - Sodexho Marriott Healthcare Services-Kansas City, MO,

Managed daily operations of the kitchen, food and labor cost controls, supervised and trained kitchen personnel, ordered and purchased food, maintained HACCP guidelines, interacted with clients and family members.

Chef - The Hearth Restaurant-Meadville, PA,

Day to day responsibilities of running the kitchen. Menu planning and development, food purchasing, hiring, training, and firing of kitchen personnel, food cost controls, catering events.

Sous Chef / Executive Boardroom Chef - Holiday Inn / Crown American Realty-

Johnstown,PA, Sous Chef for the Holiday Inn, and Executive Chef for the Executive Boardroom for owning company Crown American Realty.

Chef Apprentice / Sous Chef - Greensburg Country Club-Greensburg, PA,

Worked under the tutelage of the Executive Chef in order to master all stations and their responsibilities.

EDUCATION:

Westmoreland County Community College - Youngwood, PA AA Culinary Arts,

3 Year Apprenticeship in Culinary Arts at Greensburg Country Club

SKILLS:

High level of Off Property Catering

Following and Maintaining HACCP Guidelines

Eye for upscale, fine dining quality food

Menu Planning & Development

Meeting With Suppliers

Managing a Budget

Organizing and Training Staff

Monitoring and Maintaining the quality of food leaving the kitchen

Monitoring, forecasting, and reconciling scheduled labor costs and labor hours

ACHIEVEMENTS:

2012/2013 Certified Tourism Ambassador, KCCVA

2001 Manager of Quarter, Kansas City Marriott Downtown

2008 Manager of Quarter, Kansas City Marriott Downtown

Kansas City Marriott Downtown Safety Committee

Kansas City Marriott Downtown Green Preservation Committee

1992 Laurel Highlands ACF Chapter Food Salon, Best of Show/Gold Medal

1993 DelMarva ACF Chapter, Culinary Diploma

1991 Laurel Highlands ACF Chapter Food Salon, Best of Show/Gold Medal

REFERENCES:

• Furnished upon request.

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