Stephen Roger Root

***** ******** ***** *****, ** 92201

760-***-****

ad4idc@r.postjobfree.com

Objective

To obtain a management position in a professional kitchen where I can lead and instruct eager individuals in the art of culinary advancement.

Professional Experience

Emily Trust Real Estate Corp. 2018-present

Real Estate Broker

Eldorado Country Club 2022-2023

Indian Wells, CA

Special Event/Party Chef

When the executive chef was too busy he would call me to do onsite events.

California Ocean Grill

La Quinta, CA 2018

Executive Chef/Consultant

Hired by owner to hire and train staff, design menu’s, order inventory, and oversee start up of the restaurant.

Coachella Festival/Stagecoach Festival 2017

Indio, CA

Booth coordinating chef

Managed the coordination and quality standards of 18 booths. Working 20 hour days making sure every part of the operation was smoothly operating.

Indian Wells Golf Resort

Indian Wells, CA

Executive Sous Chef/Executive Banquet Chef 2014-2016 Managed a staff of 60 and was responsible for all five dining facilities at resort in the absence of the chef. Designed banquet menu’s utilizing in-house products to maximize food cost. Responsible for ordering, scheduling, inventory control, menu specials, expo, and training of staff.

Desert Sage

La Quinta, CA

Sous Chef 2012-2013

Responsibilities include overall training of staff, menu design, specials, scheduling, ordering, data entry, food cost control and sanitation program. Expedited dinner service in an upscale and fast paced fine dining restaurant.

Saguaro Hotel

Palm Springs, CA

Lead Cook/Jr. Sous Chef 2011-2012

Worked along side Iron Chef Jose Garces with the ability to work every station in two restaurants, Tinto and El Hefe. Assisted in inventory, cost control, and ordering.

Lavender Bistro

La Quinta, CA

Sous Chef/Lead Cook 2010-2011

My responsibilities include cooking all proteins on broiler, fryer, and flattop. I assist the chef in providing quality upscale cuisine.

Renaissance Esmeralda Hotel & Spa

Indian Wells, CA

Cook I 2009-2010

I was responsible for assisting the Banquet Chef in preparing and executing food production for a 60,000 square foot facility. In the absence of the Chef I was in charge of coordinating and leading our team in food production for that day.

Charlie Trotter’s

Chicago, IL

Culinary Externship Fall 2009

I was accepted into a two-month externship program. I worked on average 14 hour days, six days a week. It was my job to work the amuse bouche station and the cheese station.

Education

The Culinary Institute of America

St. Helena, CA 2009

Associates of Occupational Studies- Culinary Arts

The University of Alabama

Tuscaloosa, AL 2000

Bachelor of Science in International Management, Emphasis in Chinese

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