CHEF / MANAGER
Resume:
Steven McAfee
**** ***** ******, ******* *******, IL 60411
*************@*****.***
EXECUTIVE CHEF
Specializing in American and Fine-Dining Cuisine
Dynamic, Results-Oriented, and Team-Spirited
Overview More than fifteen years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Consistently maintain 2 ½* /3* rated restaurant establishments including: the Parrot Cage (Chicago, IL), Hotel 71 (Chicago, IL), and Porter’s Steakhouse (Chicago, IL).
Featured as one of N’DIGO’s Great Gala Chefs, appeared on Check Please, WGN Channel 9 as a featured food guest to kick off Ebony’s Annual Culinary Event, and honored by “Taste of Ebony” as one of top twenty African American Chefs across the country.
Areas of Expertise • Executive/Sous-Chef experience with million-dollar, upscale establishments
• Trained by John Colleta, Warren Butler, Steve Heilick and Glen Zanmet.
• Training and development specialist; teaching instructor
• Successful catering experience (1,500+ people)
• Maximizing kitchen productivity and staff performance
Professional Experience
The Parrot Cage, Washburn Culinary School, Chicago, Illinois 2007 - Present
EXECUTIVE CHEF/ Phase Four Professor
• Executive Chef for restaurant serving American cuisine..
• Teach, train, and directed 30 student chefs.
• Taught phase 4 students at Washburn Culinary School (part of KKC) advanced cooking in the Parrot Cage restaurant.
• Maintained the ordering, receiving and storage of all food products
• Met daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner.
• Increase reservations by 52%.
• Increase revenue by $200K.
• Oversaw and ensured that all stations are properly stocked and set up
• Enforced periodic kitchen walk through to ensure quality of food meets corporate specifications.
• Ensured that daily line checks were performed with front of the house managers.
• Oversaw and ensured that all food is prepared within acceptable kitchen times
• Maintained food costs at budgetary guidelines while possessing an understanding of food costing formulas and yield percentages.
• Overseen and ensured the restaurant and Health Department’s sanitation requirements were maintained at all times.
• Plan menu, assure quality control, and minimize waste.
Hotel 71,Chicago, Illinois 2½* 2005 - 2006
EXECUTIVE CHEF
• Grand opened the new Hotel 71
• Negotiated with union representatives for employee benefits
• Created a patron friendly environment for the 455 rooms within the hotel.
• Managed back house operations and sanitation standards..
• Designed and creates new menus
• Maintained a working knowledge and understanding of budget development process, P&L statements and the general ledger.
• Hired kitchen and waitress staff
• Maintained labor and food costs
• Supervised kitchen staff of 20 while preparing special dish
• Developed schedules and adhered to established budgetary guidelines for labor control.
• Performed purchasing function for this $1.5 million upscale establishment specializing in American cuisine.
Bistro 90/ Porter’s Steakhouse, Chicago, Illinois 3* 1999 - 2005
EXECUTIVE CHEF
• Creator of Bistro 90 formally named Porter’s Steakhouse.
• Changed format from a Steakhouse to a fusion style of different culinary regions
• Designed and Created New Menus
• Maintained Labor and Food Costs
• Upheld sanitation standards for the restaurant
• Hired kitchen staff
• Supervised a kitchen staff of twenty while preparing special dishes.
Founders Hill Brewing , Downers Grove ,IL 1996-1998
SOUS CHEF
• Prepared prep list for cooking stations
• Made purchase orders
• Assisted Executive in preparing special dishes
• Promoted to Executive Chef in 1998
The Art Institute of Chicago, Chicago, IL 1991-1996
PANTRY COOK/ BANQUET COOK
• Assigned to prepare cheese board, sauté’ and carve meats
• Prepared sauces and assigned to work in pastry shop.
Qualifications Instructor: Culinary Arts to Aspiring Sous/Executive Chefs
Guest Appearance: Check Please, WGN Channel 9, Chicago Tonight
Participant: Let’s Move!- Michelle Obama
References & Supporting Documentation Furnished Upon Request
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