Andrew Steffy
Lancaster,US
Summary
Knowledgeable skilled at assisting employees with learning tasks, improving performance and maximizing productivity. Top-notch planner, organizer and problem-solver. Superb mentorship.
Personable leveraging performance to contribute to employee-centered training objectives. Collaborative nature and strategic approach to problem-solving with passion for boosting team morale through effective orientation and training materials.
Hardworking and reliable with strong ability in. Offering and . Highly organized, proactive and punctual with team-oriented mentality.
Innovative with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Friendly Prepared Foods Team Member skilled in food safety and observant of all sanitation guidelines and regulations. Dedicated employee helping promote sales through positive customer engagement and giving out food samples. Pursuing a position in an established organization where attentiveness and enthusiasm are highly sought.
Hardworking with excellent food preparation, cleaning and supply management abilities. Focused on food safety and quick service for customers. Specializes in food.
Proactive Unloader with passion for workplace safety and solid background of superior performance in related roles. Demonstrating years of efficiency and safety, known for contributing to team objectives through hard work and collaboration. Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth. Experienced non-medical Care Provider offering [Number] years of expertise providing in-home care. Complete domestic duties, help patients with self-care and hygiene and provide companionship. Experienced working with children and elderly, with skill anticipating and proactively addressing client needs. Friendly and engaging with strong attention to detail.
Proficient in setting up, operating, and maintaining various types of equipment and machinery to ensure efficient production processes. Skilled in troubleshooting equipment issues, conducting routine maintenance, and adhering to safety protocols.
Dedicated chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with several years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of pastry, culinary and baking techniques.
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
2027
2027
years of professional experience
Work History
Trainer
Buffalo Wild Wings
Lancaster, PA
01.2015 - Current
- Developed and coordinated trainings to help individuals learn company policies and procedures and job tasks.
- Open the kitchen set up line
- Do prep food for the whole day
- Put food order truck away
- Prepare food and put the best Product for the customers.
- Facilitated workshops on menu knowledge and product offerings for team members.
- Conducted performance evaluations to assess training effectiveness and staff development.
- Trained newly hired top talent to fill key positions and maximize productivity.
- Adapted teaching methods according to the needs of individual learners or groups.
- Resolved any issues raised by participants during the training session in a timely manner.
Shift Leader
Plain & Fancy Bed & Breakfast
Bird In Hand, PA
10.2004 - 11.2013
- Checked orders for quality and completeness.
- Coordinated shift workers for inventory receiving, auditing and restocking.
- Coached team members to increase productivity and reduce workplace accidents.
- Directed employees through daily routines.
- Counted inventory, resolved discrepancies and completed paperwork to keep system accurate and current.
Prep Cook /Lead Line Cook
Chili's Restaurant
Lancaster, Pennsylvania
07.2006 - 10.2010
- Prepared ingredients for daily menu items following established recipes.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Assisted chefs in cooking and plating dishes during busy service periods.
- Operated kitchen tools such as mixers, slicers, and blenders safely.
- Monitored food quality and freshness to ensure high standards were met.
- Restocked supplies and ingredients to support uninterrupted meal preparation.
- Followed food safety guidelines to maintain a safe kitchen environment.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated grills, ovens and other kitchen equipment as required for meal preparation.
- Checked freshness of food and ingredients prior to use.
- Organized walk-in coolers and freezers according to established guidelines.
- Measured ingredients accurately using measuring cups and spoons.
- Followed recipes to prepare meals according to customer specifications.
- Stocked kitchen with necessary supplies, including food items and utensils.
- Adhered strictly to safety regulations while handling sharp knives or operating machinery.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
Janitor/Prep Cook/Executive Chef
Willow Valley
Lancaster , PA
01.2000 - 04.2008
- Maintained cleanliness of common areas and facilities at Willow Valley.
- Performed routine inspections to ensure safety and sanitation standards.
- Operated cleaning equipment, including floor scrubbers and vacuum cleaners.
- Managed waste disposal and recycling processes throughout the property.
- Assisted in minor maintenance tasks to support facility upkeep.
- Coordinated with staff to address urgent cleaning requests promptly.
- Provided training to new janitorial staff on best practices and safety protocols.
- Developed efficient cleaning schedules to optimize workflow across multiple areas.
- Sweep, mop and vacuum floors of all areas.
- Clean and sanitize restrooms, sinks, countertops and other surfaces.
- Empty wastebaskets and trash containers.
- Wiped down various surfaces with approved cleaning products to prevent growth of bacteria and viruses.
- Mopped and waxed floors, dusted, deep cleaned bathrooms and removed trash to keep buildings in clean and orderly condition.
- Clean windows, walls, ceilings, carpets and furniture in assigned areas.
- Completed sweeping and vacuuming, glass cleaning and trash collecting.
- Sorted and disposed of trash and recycling materials to keep common areas clean and organized.
- Kept building interiors appealing with routine deep cleaning of high-traffic areas.
- Ensure that all spills are cleaned up immediately to prevent any accidents from occurring.
- Wet and spot mopped to clean floors and other surfaces in public corridors.
- Organized custodial closets to easily find equipment and supplies.
- Maintain janitorial supply inventory.
- Disinfect equipment and supplies using germicides or steam-cleaning equipment.
- Reduced cleaning time significantly while maintaining company quality standards.
- Responded to emergency cleaning requests to meet client expectations.
- Move furniture, equipment, boxes or other items as requested by supervisors or clients.
- Report any damages found in the building premises to supervisors immediately for repair works.
- Maintained, sanitized and vacuumed dining area and washed kitchen floors prior to closing.
- Operate floor cleaning machines to clean rugs, carpets and hard surface floors.
- Handled, labeled, and safely stored various hazardous chemicals and solutions to prevent injuries.
- Maintained cleanliness of public areas and restrooms across the facility.
- Operated floor scrubbers and vacuums to ensure spotless surfaces.
- Assisted in waste disposal and recycling efforts throughout the premises.
- Followed safety protocols while handling cleaning chemicals and equipment.
- Checked and stocked inventory throughout facility to meet expected demands.
- Followed company uniform, performance and security policies with every job.
- Prepared diverse menu items using fresh ingredients daily.
- Maintained cleanliness and organization in kitchen areas.
- Assisted in training new kitchen staff on food preparation techniques.
- Collaborated with front-of-house staff to ensure timely service.
- Monitored food safety and hygiene standards during meal preparation.
- Developed recipes and seasonal specials for customer enjoyment.
- Managed inventory levels of kitchen supplies and ingredients.
- Executed cooking techniques to enhance flavor and presentation of dishes.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Trained kitchen workers on culinary techniques.
- Trained new chefs on proper cooking techniques and menu items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Resolved customer complaints regarding food quality or service issues.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Monitored quality, presentation, and quantities of plated food across line.
- Supervised team members during meal service to ensure accuracy of orders.
- Adjusted seasonings of dishes according to customers' tastes.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Checked quality of food products to meet high standards.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
Chef
Lapp's Family Restaurant
Lancaster, PA
10.1997 - 09.2006
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Prepared diverse menu items using fresh, local ingredients.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed weekly specials to enhance customer dining experience.
- Maintained cleanliness and organization of kitchen and food storage areas.
- Collaborated with management to design seasonal menu offerings.
- Trained new staff on cooking techniques and safety standards.
- Monitored inventory levels and ordered supplies as needed for operations.
- Ensured compliance with health regulations and safety protocols in the kitchen.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Trained new chefs on proper cooking techniques and menu items.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Supervised team members during meal service to ensure accuracy of orders.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Caregiver
Self Employed Web
Lancaster, PA
07.1999 - 09.2004
- Assisted clients with daily living activities and personal care tasks.
- Provided companionship and emotional support to enhance client well-being.
- Maintained a clean and safe environment for clients at home.
- Administered medications as prescribed and monitored client health conditions.
- Communicated effectively with family members about client needs and progress.
- Developed personalized care plans based on individual client requirements.
- Coordinated transportation for clients to medical appointments and errands.
- Documented daily activities and changes in client condition accurately.
- Supported bathing, dressing and personal care needs.
- Maintained clean and well-organized environment for client happiness and safety.
- Performed light housekeeping tasks related to the client's care such as laundry and changing linens.
- Improved patient outlook and daily living through compassionate care.
- Prepared meals according to dietary requirements and assisted with feeding when necessary.
- Provided companionship for elderly clients by engaging in conversation and participating in recreational activities.
- Encouraged independence while promoting self-care skills such as bathing, grooming and toileting needs.
- Laundered clothing and bedding to prevent infection.
Prep Cook /Lead Line Cook
Arooga's Grille House and Sports Bar
Lancaster, Pennsylvania
- Prepared ingredients for daily menu items following established recipes.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Assisted chefs in cooking and plating dishes during busy service periods.
- Operated kitchen tools such as mixers, slicers, and blenders safely.
- Monitored food quality and freshness to ensure high standards were met.
- Collaborated with team members to ensure efficient kitchen operations.
- Restocked supplies and ingredients to support uninterrupted meal preparation.
- Followed food safety guidelines to maintain a safe kitchen environment.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Operated grills, ovens and other kitchen equipment as required for meal preparation.
- Checked freshness of food and ingredients prior to use.
- Organized walk-in coolers and freezers according to established guidelines.
- Measured ingredients accurately using measuring cups and spoons.
- Followed recipes to prepare meals according to customer specifications.
- Stocked kitchen with necessary supplies, including food items and utensils.
- Helped train and develop new talent.
- Completed special orders according to customer dietary needs.
- Maintained records of daily food usage in accordance with health regulations.
- Monitored inventory levels of all kitchen items and placed orders when needed.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Ensured that all dishes were prepared correctly by tasting them before serving.
- Trained new employees on proper techniques of preparing meals safely.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Checked completed orders for correct quantity and quality.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Ensured compliance with food safety and sanitation standards.
- Trained new cooks on kitchen procedures and equipment usage.
- Maintained cleanliness of cooking stations and equipment throughout shifts.
- Monitored cooking times and temperatures for optimal food quality.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct temperature of food products.
Education
Master of Arts - Culinary Arts
YTI Career Institute - Altoona
York, PA06.2001
High School Diploma -
Manheim Twp High School
Lancaster, PA06.1998
Skills
- Brand building and awareness
- Competitive and consumer market analysis
- Presentations and demonstrations
- Hard worker
- Reliable
- Dependable
- Welling help other if needed
- Easy to work with
Timeline
Trainer
Buffalo Wild Wings
01.2015 - Current
Prep Cook /Lead Line Cook
Chili's Restaurant
07.2006 - 10.2010
Shift Leader
Plain & Fancy Bed & Breakfast
10.2004 - 11.2013
Janitor/Prep Cook/Executive Chef
Willow Valley
01.2000 - 04.2008
Caregiver
Self Employed Web
07.1999 - 09.2004
Chef
Lapp's Family Restaurant
10.1997 - 09.2006
Master of Arts - Culinary Arts
YTI Career Institute - Altoona
High School Diploma -
Manheim Twp High School
Prep Cook /Lead Line Cook
Arooga's Grille House and Sports Bar