ERIC STEIN

*** **** **** **

New York, NY *****

347-***-****

acxgko@r.postjobfree.com

Food Service Professional

A goal orientated professional with over 17 years of experience in food service. Proven

ability to achieve consistently profitable results. Extremely qualified with outstanding

management and strategic decision making abilities. Superior skills in food

preparation. Always ensures that cleanliness, quality and high food service standards

are consistently achieved.

Career History and High Lights

rton Williams Inc. New York, N.Y. 2015-Current

f de Cuisine and Kitchen Manager

ured that all kitchen brigade always performed to the highest of culinary standards. Created all cycle

us and dishes on a daily basis. Responsible for all Food and Beverage purchases. Developed and

ntained positive working relationships with all kitchen team members to reach business objectives.

ured that all safety and sanitation policies were upheld

omplishments

Responsible for the hiring and training of all staff including twenty cook that worked at multiple locations

throughout New York City.

Set up commissary kitchen and streamlined kitchen operation to supply product for multiple locations, to

ensure profitability and future growth.

Created high end catering menus grossing 100,000 thousand dollars a week.

Kept food cost at a constant by 28% and labor cost at 26%

nt Base MDL N.J 2012-2015

cutive Sous Chef and KITCHEN MANAGER

l responsibility for the overall operations of the back of house and kitchen area, including all aspects of

it and loss. Hired staff, purchased food and stock. Ensured that all staff were trained on proper food

aration and kitchen safety techniques. Exceptionally strong multitasking abilities. Planned and served

r 400 dinner covers a day. Managed a staff of over 70 workers.

omplishments

Developed consumer driven menus that increased sales.

Improved inventory planning systems to control food and labor costs

Implemented competitive vendor sourcing, maintaining quality and increasing profitability

Up graded food operations, and standards of service with innovative food preparation methods

ponsibilities

cted all food operations for busy kitchen

Priority planning/weekly business cycle tasks.

Ordering/inventory/receiving.

Continuing training, manager meeting, one-to-one counseling and reviews.

Daily shift execution/on service floor.

Line checks/food receiving and quality assurance.

Office work/administrative tasks.

Repair and maintenance of equipment and facilities.

Scheduling, coaching and training team members

Fathers Steak House Queens N.Y. 2005-2012

s CHEF and Kitchen Manager

sy kitchen of an Argentinean Style steak house which served more than 300 covers in an evening

sponsibilities included but were not limited to:

nning and directing food preparation

naging kitchen staff.

ining and scheduling.

pediting.

ality Control

rt Devens Mass 1999-2005

ad Chef and KITCHEN MANAGER

sy kitchen on former military base. Served more than 120 dinner meals, a day as well as staff lunches and on

catering Including profit and loss, hiring/training of management and hourly team, daily execution of

ety/sanitation, quality food preparation. Responsible for the proper execution and operation of the kitchen

artment, including all hiring/training of assistant kitchen managers and hourly team. Provided hands on

istance as required. Including but not limited to:

All Sauces

Pasta and Rice Dishes

Roasts and Fish

Soups

Brunch Fare

ratch baked pastries cookies and or cakes as requested.

cation and Training

. Department of Labor: Certificate in Culinary Arts

VE SAFE Certification

DOH Food Handlers Certification

Y Purchase: Bachelor in Sociology with Honors

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