Adam Steck

Controlled expenses and boosted profitability by managing food costs, waste control and production procedures.

• Supervised daily kitchen operations, ensuring consistent food quality and service standards.
• Monitored sanitation, safety, and food handling procedures to support compliance.
• Inspected ingredient quality and kitchen readiness before service periods.
• Supported inventory control by tracking supplies and reporting shortages promptly.
• Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
• Established day's priorities and delegated tasks, taking into account daily events, business levels and forecasts.
• Increased food quality by maintaining strict adherence to sanitation, health, and safety guidelines at all times.
• Effectively trained new hires on kitchen procedures, equipment usage, and safety protocols, ensuring they were well-prepared for success within the team.
• Assisted in hiring decisions for kitchen staff members, contributing to a cohesive and skilled team dynamic.
• Maintained safety and cleanliness of culinary team and work area as directed by governing regulations.
• Developed strong relationships with vendors, negotiating better pricing terms while maintaining ingredient quality standards at all times.
• Followed company, safety, security policies, and procedures.
• Supported team to reach common goals.
• Implemented cost-saving measures while maintaining excellent food quality by sourcing local ingredients whenever possible.
• Maintained an organized and clean work environment by implementing regular deep-cleaning routines and equipment maintenance checks.
• Encouraged open communication among team members, fostering a collaborative atmosphere that contributed to consistent improvement in performance metrics across the board.
• Assisted in catering events, ensuring seamless execution and client satisfaction from start to finish.
• Reduced food waste through careful portion control and creative use of leftovers in new dishes.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Monitored food inventory and supplies to prevent waste.
• Monitored food preparation, production, and plating for quality control.
• Controlled food costs and managed inventory.
• Directed food preparation and cooking activities to meet health and safety standards.
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.

• Supervised kitchen operations, ensuring consistent execution of steakhouse recipes, plating standards, and service timing.
• Trained culinary staff on food safety practices, prep procedures, and quality expectations for high-volume dinner service.
• Coordinated line workflow to maintain efficient ticket flow during peak dining periods and private events.
• Monitored inventory levels, rotated stock, and reduced waste through accurate prep planning and product handling.
• Enforced sanitation standards, supporting compliance with health codes and company kitchen policies.
• Scheduled and directed back-of-house assignments, balancing labor needs with coverage for service demands.
• Resolved kitchen issues quickly, maintaining communication between chefs, servers, and management teams.
• Collaborated with the executive chef to create unique daily specials that consistently sold out.