Sous Chef Executive

Steven Hall

Executive Sous Chef - Westin Mission Hills Resort & Spa

***** *. ****** ***** - ******, CO

**********@****.*** - 720. 859.1313

WORK EXPERIENCE

Executive Sous Chef

Starwood Hotel(Westin Waltham) - Waltham, MA - August 2009 to December 2013 No.rooms:400

Food and Beverage Revenue:$20-30M

Over 20,000 sq ft Banquet Space Worked on and off at this property for 4yrs on task force Executive Sous Chef

Palace Hotel - San Francisco, CA - November 2012 to June 2013 CA 94105

* Working under Chef Jesse Llapitan( Task force)

Executive Sous Chef

Westin Mission Hills Resort & Spa - January 2011 to April 2011 4-22/11(Task Force)

Working under Chef Joel Delmond

Westin Mission Hills Resort & Spa(Starwood Hotel and Resort) No. Rooms 512

Food and Beverage Revenue:$50-100M

Executive Chef

Starwood Hotels and Resorts Sheraton Four Points Hotel - Denver, CO - February 2001 to January 2005

No. Rooms: 500-749

Food and Beverage Revenue: $3M - $6M

20,000 sq ft Banquet space

As Executive Chef I am responsible for planning, directing and coordinating the day to day activities of production in order to prepare and deliver a finished food product to multiple serving areas for consumption at the hotels various eatery's as well as room service. I am also responsible for safety, kitchen sanitation and proper food handling as well as monitoring inventory and managing catering for banquets for 700 plus people. As Executive Chef I manage the kitchen operations for all shifts and work occasional nights and most weekends. Maintain food cost and production, record, plan and cost out menus. Directly supervise 22 employees with responsibility for hiring, discipline, performance reviews and initiating pay increases. Executive Chef

Sheraton Denver Tech Hotel - Greenwood Village, CO - January 1991 to January 2001 No. Rooms: 200-349

F&B Revenue: Under $3000, 000

Managed all aspects of food production, presentation, purchasing and service for the hotel. Responsible for planning, ordering, storing, and processing (preparation, cooking, and baking of food items); implemented established policies and procedures for areas of responsibility; coordinating activities with other food service sections. Enforced standard practices and regulatory requirements regarding food safety. Kitchen Manager

Cherokee Street Restaurant - Littleton, CO - August 1987 to January 1991 Directly responsible for all store functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, presentation, portion and cost control. Also responsible for training them in sanitation and cleanliness. Supervising and scheduling.

Sous Chef

Hilton Denver South Hotel - Littleton, CO - March 1986 to April 1987 Sous Chef

Stapleton Plaza Hotel - Denver, CO - June 1982 to March 1986 Dietary Aid

Childrens Hospitol - Denver, CO - June 1976 to June 1980 EDUCATION

ServSafe

CRA - Denver, CO

2014 to 2019

Bartending College - Denver, CO

2004

Food Management and Production

Emily Griffith Opportunity School - Denver, CO

1982

Food Management and Production

Emily Griffith Opportunity School

1982

Physical Education / Music

Riverton Wyoming JR College - Riverton, WY

1981

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