Adam Steen
Bismarck,ND
Summary
To acquire a position to increase my own experience, and pass my knowledge and skills to others.
Professional culinary expert with strong skills in high-pressure kitchen environments. Proven ability to prepare diverse dishes while maintaining high standards of quality and presentation. Solid track record of collaborating effectively with team members and adapting to changing needs. Known for reliability, culinary creativity, and strong focus on achieving outstanding results.
Overview
13
13
years of professional experience
Work History
Line Cook
Augusta National Golf Club
Augusta, GA
04.2024 - Current
- Map&Flag - The Grill
- Maintained cleanliness and organization of kitchen workspace to adhere to health and safety regulations.
- Collaborated with team members to ensure timely service during high-volume events.
- Helped coach the culinary students during busier hours.
Private Chef
Pheasant Crest Lodge
Kimball, SD
09.2022 - Current
- Developed customized meal plans based on client preferences and dietary restrictions.
- Prepared and presented high-quality meals using fresh, seasonal ingredients.
- Managed kitchen inventory, ensuring optimal stock levels and reducing waste.
- Implemented food safety protocols to maintain hygiene standards in the kitchen.
- Streamlined meal preparation processes to enhance efficiency and reduce prep time.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
Line Cook
Toasted Frog
Bismarck
01.2013 - Current
- Cooking, Serving, Menu Development, Feature Development, Cost Analysis, Point-of-Sale Analysis, Marketing
Executive Chef
Shelterbelt
Bismarck, ND
02.2021 - 07.2022
- Developed and executed seasonal menus reflecting local ingredients and culinary trends.
- Managed kitchen staff, ensuring efficient operations and high-quality food preparation standards.
- Implemented cost-control measures, optimizing inventory management to reduce waste.
- Fostered a positive work environment, mentoring junior chefs and enhancing team collaboration.
Catering Chef
Chartwell's Higher Ed
Bismarck, ND
08.2017 - 01.2021
- Developed and executed diverse menu options tailored to client preferences and dietary restrictions.
- Collaborated with front-of-house staff to ensure seamless service during events and functions.
- Trained kitchen staff on food preparation techniques and safety protocols to maintain high standards.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Implemented quality control measures, ensuring all dishes met organizational standards before serving.
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
ProStart Coordinator
North Dakota Hospitality Association Education Foundation
01.2015 - 08.2017
- Bookkeeping, Payroll, Filing, Event Planning, Providing Contact between Students, Teachers and the Industry, and Students Teachers and the National Restaurant Association Education Foundation, Teacher Training, Competition Judging, School Recruitment, Marketing, Teacher Handbook Development, Grant Applications
Office Manager
North Dakota Hospitality Association
01.2013 - 08.2017
- Bookkeeping, Payroll, Filing, Providing Information for Members, Fundraising, Event Planning, Restaurant Consultation
Education
Associates in the Occupational Sciences - Hospitality Management
Le Cordon Bleu
Las Vegas, NV01.2007
Skills
- I have spent the last 24 years in the hospitality industry, working in positions ranging small family operations, banquets, health food, fine dining, gastropubs, and even fast food I have acquired cooking skills from the very basic to very advanced I have experience at every level of restaurant work: Dishwashing, Hosting, Cooking, Serving, Bartending, Kitchen Management, Bar Management, General Management, Ownership, Menu Design and Cost Analysis, Payroll and Accounting
7. Communications
- I have contacts built with State and Local Contacts, be it a City-level representative to work on HACCP Plans, or State Legislators to help accommodate the needs of the school.
- I do have rudimentary teaching experience. Between 2008 and 2011 I taught an Enrichment Course through BSC on the subject of Sushi, teaching both Beginner and Advanced Classes. Since 2015, I have taught knife skills and advanced skills to high school culinary students.
Timeline
Line Cook
Augusta National Golf Club
04.2024 - Current
Private Chef
Pheasant Crest Lodge
09.2022 - Current
Executive Chef
Shelterbelt
02.2021 - 07.2022
Catering Chef
Chartwell's Higher Ed
08.2017 - 01.2021
ProStart Coordinator
North Dakota Hospitality Association Education Foundation
01.2015 - 08.2017
Line Cook
Toasted Frog
01.2013 - Current
Office Manager
North Dakota Hospitality Association
01.2013 - 08.2017
Associates in the Occupational Sciences - Hospitality Management
Le Cordon Bleu