David Kurtzman
Phoenix,AZ
Summary
Sous Chef with experience leading high-volume fine dining kitchens across premier Scottsdale dining concepts. Proven background in service leadership, team development, menu collaboration, butchery and fabrication, inventory management, and operational execution. Recognized for building strong kitchen cultures while maintaining exceptional standards of quality and consistency.
Overview
2027
2027
years of professional experience
Work History
Steak 44
Sous Chef
2026 - Current
- Lead daily kitchen operations in a high-volume fine dining steakhouse, ensuring consistency in execution, presentation, and service standards.
- Coordinate service across multiple stations while maintaining effective communication between culinary and front-of-house teams during peak periods.
- Oversee inventory, ordering, receiving, product quality control, and operational systems supporting efficient kitchen performance.
- Assist with labor management, scheduling, and team development and performance accountability.
- Train and mentor cooks while fostering a culture of professionalism, organization, and culinary excellence.
The Americano
Sous Chef
2025 - 2026
- Led expo and coordinated communication between culinary and front-of-house teams to maintain efficient service execution.
- Oversaw fabrication, sauce production, station preparation, and quality control across multiple areas of the kitchen.
- Managed inventory, ordering, vendor relations, and product receiving to maintain quality and cost controls.
- Collaborated on seasonal features, menu development and recipe testing alongside executive leadership.
- Participated in the Uchi x Americano collaborative dinner, developing and executing the featured amuse-bouche while supporting multi course service execution.
The Canal Club
Sous Chef
2022 - 2025
- Managed line operations during high-volume service, maintaining quality, consistency and team accountability.
- Fabricated meats, fish, and specialty proteins while upholding food safety and quality standards.
- Developed and executed chef-driven specials, pairing dinners and featured culinary events.
- Led a Four Branches Bourbon collaboration dinner recognized in Food & Beverage Magazine (November 2024).
- Supported banquet operations, off-site events, and multi-course dining experiences from production through service.
Private Dining and Events
Chef/Operator
2020 - Current
- Design and execute customized dining experiences and special events for up to 150 guests.
- Manage menu development, sourcing, vendor relations, staffing, and event execution.
Education
Professional Certificate - Savory Cuisine And Pastry Arts
Park City Culinary Institute
Associates - Business Management
Orange Coast College
Skills
- Fine Dining Operations
- Kitchen Leadership
- Expo Leadership
- Menu Development
- Protein Fabrication
- Inventory & Purchasing
- Special Events
- Staff Development
Military Service
United States Marine Corps
Ammunition Logistics Operations, 2008-2012
- Managed inventory accountability, logistics operations, and safety compliance in a highly regulated environment.
- Developed leadership, communication, and operational planning skills through military service.
Timeline
Steak 44
Sous Chef
2026 - Current
The Americano
Sous Chef
2025 - 2026
The Canal Club
Sous Chef
2022 - 2025
Private Dining and Events
Chef/Operator
2020 - Current
Professional Certificate - Savory Cuisine And Pastry Arts
Park City Culinary Institute
Associates - Business Management
Orange Coast College