STEVE CAIN
Gresham,OR
Work Preference
Summary
Award-winning and creative culinary professional with broad-based background in kitchen management, menu planning and development, and food preparation. Armed with a track record of accomplishments in driving customer satisfaction and loyalty by providing excellent dining experience. Known for adeptness in organizing and executing high-volume parties by cooking a variety of high-quality dishes leveraging unique understanding of food products, food trends, and various cuisines. Highly competent in ensuring seamless kitchen operations; compliance with industry standards; and first-rate customer service, while fostering a strong restaurant culture. Skilled at mentoring, training, motivating, and supervising kitchen staff through hands-on and lead-by-example approach.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Kitchen Manager
McMenamins
07.2025 - Current
- Streamlined food preparation procedures to enhance service speed and efficiency.
- Checked and tested foods to verify quality and temperature.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
Executive Chef
Hotel Vintage Park
07.2022 - 03.2024
- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Developed and implemented efficient inventory management processes to reduce waste.
- Trained and mentored staff in culinary techniques and customer service standards.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Collaborated with suppliers to negotiate pricing and maintain quality ingredient sourcing.
- Conducted regular performance evaluations, fostering team development and accountability.
- Managed scheduling to optimize staffing levels during peak hours for improved service delivery.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Executive Chef
Dundee Bistro
01.2020 - 01.2022
- Designed and executed innovative menus that enhanced guest dining experiences.
- Mentored junior chefs, fostering culinary skills and promoting teamwork within the kitchen.
- Implemented seasonal menu changes based on local availability and guest preferences.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Executive Chef
El Gaucho
01.2016 - 01.2020
- Drove efforts in preparing and serving fresh and high-quality dishes through the following:
- - Overseeing food supplies to ensure accurate delivery and compliance with product standards;
- - Conducting meat and fish fabrication; and
- - Discussing specials, menu changes or updates, food allergens, and service. Assumed responsibility in checking reservations for special requests and VIPs; as well as in reconciling previous night’s sales and counts on proteins. Conferred with the general manager regarding service challenges of the previous night, along with solutions that were applied.
Offsite Catering Chef
Fire & Vine Hospitality
01.2014 - 01.2016
- Career Highlights:
- Successfully organized and facilitated small to large gatherings with guests ranging from 30 to 500, such as the following:
- - Husky Hall of Fame dinners at the University of Washington; and
- - Certified Angus Beef National Dinner at Elk Lake, Oregon. Earned selection to cook and prepare food at the residence of Dr. Mark Emmert, chancellor of the University of Washington.
Chef de Cuisine
El Gaucho Bellevue
01.2012 - 01.2014
- Held responsible for daily specials, special events, brunch, and line production, including fabrication of all steaks used in production.
Executive Chef
AQUA by El Gaucho
01.2002 - 01.2012
- Managed overall aspects of a high-volume kitchen operation for a 400-seat fine dining restaurant during summer and 240-seat in the winter.
- Provided hands-on oversight to a staff of 18 kitchen employees, while upholding accountability and maintaining a strong restaurant culture.
- Rendered guidance and supervision to the prep staff.
- Planned and served three to five specials per night on a rotating basis, as well as a shellfish bar with seven different oysters, crabs, lobsters, and sashimi.
- (formerly Waterfront Seafood Grill)
Education
High School Diploma -
Walla Walla
Walla Walla, WASkills
- Microsoft Excel
- Microsoft Word
- Inventory management
- Food safety compliance
- Operational efficiency oversight
- Workforce development
- Culinary presentation
- Knowledge of sanitation standards
- Efficient kitchen organization
- Health regulation adherence
- Kitchen equipment operation and maintenance
- Waste reduction
- Food plating and presentation
Accomplishments
Executive chair Bailey boushay house chefs dinner
Winner guys grocery games season 14 episode 2
- Achieved 4 million dollar turnaround through effectively helping with designing streamlined plating recipes and procedures in a two year span.
Certification
American Red Cross Aed infant and adult cpr.
Languages
English
Full Professional
Interests
- Food Tourism
- Exploring famous landmarks, historical sites, and cultural attractions in a new destination
- Road Trips
- Outdoor Recreation
- Drawing and Painting
- I enjoy sketching and drawing, which helps improve my creativity and attention to detail
Timeline
Kitchen Manager
McMenamins
07.2025 - Current
Executive Chef
Hotel Vintage Park
07.2022 - 03.2024
Executive Chef
Dundee Bistro
01.2020 - 01.2022
Executive Chef
El Gaucho
01.2016 - 01.2020
Offsite Catering Chef
Fire & Vine Hospitality
01.2014 - 01.2016
Chef de Cuisine
El Gaucho Bellevue
01.2012 - 01.2014
Executive Chef
AQUA by El Gaucho
01.2002 - 01.2012
High School Diploma -
Walla Walla
AWARDS AND HONORS
Winner (2017; 2018) Portland Battle of the Chefs, Winner Guy’s Grocery Games Season 14 Episode 2, Executive Chair Bailey-Boushay House Dinner (For the benefit of Seattle AIDS Foundation)
PROFESSIONAL DEVELOPMENT
- ServSafe
- C.A.B. Training
AREAS OF EXPERTISE
- Food, Cost, and Labor Control
- Restaurant Specials Planning
- Meat and Fish Fabrication
- Food Supplies Procurement
- Allergen Management
- Inventory Monitoring
- Resource Allocation
- Problem Resolution
- Task Delegation
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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ACTIVITIES
Planner/Organizer Food Program, Portland, OR Providing once a month dinner to women and children’s shelter in Beaverton for up to 60 people