Executive Chef Overland Park
Resume:
STEVEN E. KERNER
Kansas City, MO 64114
***********@*****.***
Cell phone: 913-***-****
EXPERIENCE:
January 2023- Midwest Health, Overland Park, KS and Leawood, KS Chef
January 2024 Chef role at multiple locations of the 55+ communities managed by the company. Responsible for hiring, training and managing kitchen staff, ensuring high quality meals for dining room and room service as well as controlling food and labor costs in accordance with budgets.
April 2022- Intercontinental Hotel Group, Kansas City, MO Chef de cuisine
December 2022 Chef at American Slang Restaurant in the Intercontinental Hotel. Responsible for hiring, training and managing kitchen staff, developing specials for meu, developing recipes and maintaining inventory while executing all duties in compliance with company standards.
June 2020- Wandering Feasts, Overland Park, KS Mobile Food Operator
March 2022 Identifying events, manage bookings, purchasing, staffing and managing multiple mobile food operations.
April 2019- Hopps/Relish Catering, Overland Park, KS Catering Chef
May 2020 Prepare food for upscale catering events, create pack lists and supervise staff.
April 2018- Chi Town Original, Overland Park, KS Owner/ Operator
March 2019 Developed and operated Chicago style street food restaurant.
March 2017- Harold’s Chicken, Whiskey and Donuts, Lawrence, KS Consultant
March 2018 Assisted ownership team in developing new concept, menu and recipes for the restaurant. Operated restaurant during opening and first 2 months of operation.
August 2016- C Frog’s, Prairie Village, KS Executive Chef
February 2017 Acted as executive chef for the first six months of operation. Developed Sunday brunch program and all specials.
November 2015- Hopps Catering, Overland Park, KS Catering Kitchen Staff
February 2016 Prepare extensive variety of catering items for private events and food truck operations.
March 2014- Nature’s Pantry, Independence, MO Executive Chef and Deli/ Café Manager
December 2014 Responsible for developing the menu, recipes and all kitchen policies and procedures for this new section of the store.
January 2012- Marv’s Delicatessen, Leawood, KS Founder and Chief Operating Officer
March 2014 I founded this traditional deli concept and developed the menu, restaurant and kitchen design and established all operational policies and procedures.
January 2007- Ingredient Restaurant, Lawrence, KS Co-founder and Chief Operating Officer
December 2011 I co-founded the concept and was responsible for menu development, restaurant design, kitchen design, establishing operating standards and all other operational aspects of the restaurants. I had primary responsibility for the operations for all locations (five corporate and two franchise locations).
January 2003- The Villa/ Cuisine Scene Catering, Kansas City, MO Partner and Executive Chef
2005 During my tenure with the company, the business grew from approximately $400,000 per year in annual revenues to over $700,000. I was responsible for standard and event- specific menu development, kitchen cost control, food preparation and some event planning and customer relationships.
May 2002- The Kitchen Consultants, LLC, Overland Park, KS Owner
December 2006 From 2002-2006, I operated a consulting firm that provided the following services: restaurant and kitchen design, menu and recipe development, and temporary chef services to restaurants and private clubs.
EDUCATION: Dumas Pere Culinary School Evanston Township High School
Glenview, IL 1984 Evanston, IL 1982
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