Executive Chef Sous
Resume:
STEPHEN D. WINTERLING, PCII, CEC
Arlington, VA 22205
*******@*******.***
EXPERIENCE
Director of Dining/Executive Chef November 2023-Present
The Landing Alexandria Alexandria, VA
Lead and training all staff, culinary, servers, and bartenders. Create daily/weekly menus for this luxury community including Independent Living, Assisted Living, and Memory Care programs.
Meet regularly with members/residents to ensure that we are providing the quality of food and service they expect. Meet with all new members, to learn about their favorite foods as well as any specific dietary needs.
Maintain food and labor budget, by reviewing times sheets and food purchases daily.
Work with managers and sous chef to ensure understanding of their roles and responsibilities.
Executive Chef June 2023-October 2023
Starr Hill Biergarten Tysons, VA
Managed inventory and ordering, staff schedules, training and payroll.
Weekly sales of $180,000 with a kitchen staff of ten.
Created and implemented all menus and recipes for the restaurant and catering.
Director of Dining January 2022-June 2023
Marymount University Arlington, VA
Oversee all Dining operations on campus, including the main dining hall, catering & conference service department, as well as three retail locations.
Responsible for over 2,000 meals served per day on campus and a culinary staff of fifty.
Meet with clients daily and ensure that the campus and students receive a high level of service.
Control budgets in each department by meeting with department managers weekly and laying out guidelines and goals.
Sodexo Marymount University December 2018 – December 2021
General Manager Arlington, VA
Oversee all Sodexo operations on campus, including main dining hall, catering & conference service department, three retail locations, and the housekeeping department, (EVS).
Responsible for over 2,000 meals served per day on campus and maintaining the cleaning of seven buildings with a staff of ninety.
Meet with clients daily and ensure that the campus and students are cared for.
Control budgets in each department by meeting with department managers weekly and laying out
guidelines and goals.
Sodexo Marymount University May 2016 – December 2018
Campus Executive Chef Arlington, VA
Oversee all food operations on campus, including the main dining hall, catering department, and three retail locations.
Responsible for over 2,000 meals served per day on campus.
Personally, catering to President of University.
Food costs and labor costs have come in under budget this year, and bottom-line profit has increased from the previous year by over 10%.
Won district chef fare competition between eight Campus Executive Chefs.
SodexoMagic
Boeing Long Bridge December 2014 -May 2016
Executive Chef Arlington, VA
Oversee all operations of the Cafe and all catering and special events.
Managing labor, inventory, food costs, and menu development.
Managing a staff of 16 cooks and seven front of the house staff.
Personally, catering to senior executives of Boeing.
Assumed position in a Cure letter situation, and elevated quality of food and service to complete all requirements of Cure letter and resume to normal daily business.
Sodexo
Marine Barracks Washington, DC October 2013 – September 2014
Executive Chef/General Manager Washington, DC
Work directly with the Marines to maintain the master menu and compliance with and regulation of the J8 contract, meanwhile maintaining quality of food and food and labor costs.
Maintain current budget numbers and create future budgets within the government services division.
Oversee all ordering, scheduling, and cash deposits.
Manage dual staff of Sodexo culinary team and Service Source front house team.
Increased survey scores from 3.5 to 4.6/5.0.
Increased sales by 18%
Aramark
Georgetown University Dining June 2010 - August 2013
District Executive Chef Washington, DC
Oversee the culinary department at Georgetown dining of over $25 million in yearly revenue.
Work with the culinary team of an Executive Chef and three Sous chefs at the dining hall to create a 4-week cycle menu and several monthly events and managing a staff of 85, while maintaining a food cost of 23%.
Serving 6,000 meals daily at the dining hall.
Work with the catering department on special events to include new student orientation weekend serving over 10,000 in four days, and Graduation supporting more than fifty events in a week with several events with over 1,000 guests.
Catering department's yearly sales of five million dollars.
Retail department of 6 National brands: Starbucks, Cosi, Subway, Einstein's, Elevation Burger, and Salad Creations. Overall staff of 150+
Guckenheimer
International Monetary Fund June 2007 – April 2010
Director of Catering Washington, DC
Oversee all aspects of catering, including coffee service, private dining rooms, Terrace restaurant, IMF Bistro and all catered events.
Work with the event services department to co-host the annual IMF Holiday Party, consisting of 3,000 plus attendees in a multi-building event.
Organize and oversee IMF Spring and Fall meetings to include 600+ events; 1,500 plus plated Participant lunches; senior VIP catered breakfasts, lunches, dinners and receptions hosting over 10,000 guests within a 4-day period
Catering sales of over $2 million annually.
Participate in establishing unit financial and operational goals, including quality standards for service Maintaining monthly and yearly food costs and labor goals.
Awarded the TGS Excellence Award 2008 for Outstanding Client Service and Performance
Personally recognized by the Managing Director of the IMF for a “Perfectly executed black-tie farewell event".
Area Resident Executive Chef
Promoted to Area Resident Executive Chef within nine months of being Executive Chef in one of the two IMF dining rooms.
Oversaw both IMF Dining Rooms, kitchens and executive chefs.
Produced a 6-week cycle menu, incorporating an ethnic chef exhibition, exceeding revenue expectations for the exhibition Directed day-to-day operations to ensure quality, productivity and cost control to meet and exceed budgets.
Founders’ Restaurant & Brewing Company January 2003 - January 2006
Chef/Owner Alexandria, VA
Created and opened casual-style restaurants and brewery.
Managed every level of restaurant operations including employees, brewery, marketing and advertising, all administrative aspects, as well as managing the kitchen.
Created American-fare menu and daily specials, inventorying food, wine, and liquor.
Created specialized menus for private parties and gourmet wine and beer dinners.
Capitol City Brewing Company October 1998 - December 2002
Executive Chef Washington, DC
Managed large kitchen staff Maintained food and labor costs, assisting corporate executive chef in updating and revamping the menu yearly
Represented company in community festivals and traveled in between Cap City franchises to ensure quality food control.
Expedited lunch and dinner shifts
Timpano’s Italian Chophouse September 1997 - September 1998
Executive Chef Rockville, MD
Managed inventory and ordering, staff schedules, and payroll.
Created daily specials.
Maintained all budget requests made by corporate office, including a weekly total inventory and food cost analysis.
Expedited lunch and dinner shifts
Le Yaca September 1996 - September 1997
Sous Chef/Executive Chef Williamsburg, VA
Promoted to Executive Chef within eight months.
Responsible for operations of all aspects of the kitchen, including stations on the line.
EDUCATION
The American Culinary Federation June 2013
Certified Executive Chef
The Culinary Institute of America Hyde Park, New York - 2012
Pro Chef II
Baltimore International Culinary College Baltimore, Maryland - 1996
Professional Cooking
National Restaurant Association
Registered Servsafe Exam Proctor
AllerTrain
Certified Allergen trained.
United States Marine Corps Camp Lejeune, North Carolina 1988 - 92
Earned:
Marine Corps Achievement Medal
Combat Action Ribbon - One Star
Navy Presidential Unit Citation
Navy Unit Commendation – One Star
Marine Unit Commendation – One Star
Marine Corps Good Conduct Medal
Marine Corps Expeditionary Medal – One Star
National Defense Service Medal
Southwest Asia Service Medal – Three Stars
Humanitarian Service Medal - One Star
Navy Sea Service Deployment Ribbon - Three Stars
Kuwait Liberation Medal (Saudi Arabia)
Kuwait Liberation Medal (Emirate of Kuwait)
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