Erik Stafford
Vancouver,WA
Summary
My work experience comes byway of kitchen management, restaurant openings and working as a Buyer for New Seasons Market. From setting up procurement programs to analyzing program data, as well as, improving profitability. My strength has always been procurement systems and I am seeking to bring my knowledge out of the kitchen and into a morre formal position using these skills. I have also spent a few years in a produce warehouse environment as a Quality Control and Inventory Specialist. It is this experience that makes me confident that I would work well with both teams to ensure the needs of the business are met.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Self Employed
Day Trade & Delivery
08.2023 - Current
- Day/Swing trader in a variety of assets classes
- Notable skills practiced here include, but are not limited to, Technical Analysis, Risk Management, Market Research, and Data Analysis
- Soft Skills used in this area of occupation include - Decision Making, Attention to detail, Discipline, Stress Management, Adaptability, Problem Solving, and Continuous Learning
- Delivery Driver for various App based delivery models including Door Dash, Uber Eats, and Instacart
Sous Chef - Buyer
New Seasons Market
09.2024 - 01.2025
- Orders Prepared Foods products and ingredients according to anticipated sales and seasonal needs
- Maintains appropriate inventory levels to achieve sales and margin goals
- Maintains awareness of current ads, promotions, holidays and events and adjusts orders accordingly
- Assists Store Chef with planning production using tools and reports
- Partners with Store Chef to assess and adjust production needs based on sales
- Maintains production levels and updates production guide
- Maintains the organization, rotation and cleanliness of back stock areas
- Stocks and rotates products with attention to product quality and expiration dates
Quality Assurance Analyst
United Salad Company
12.2020 - 08.2023
- Developed and executed effective ripening systems for various avocado accounts
- Strategically planned and scheduled ripening processes to ensure optimal fruit quality and customer satisfaction
- Orchestrated labor coordination for conditioning inbound fruit, aligning with specific customer requirements
- Utilized ERP software suite Produce Pro to enhance operational efficiency
- Certified in operating forklifts and pallet jacks, contributing to smooth warehouse operations
- Demonstrated versatility by undertaking additional roles in various departments, including Quality Control, Inventory Management, Selection, Receiving, and Forklift Operation
Sous Chef
Maggiano's Little Italy
01.2010 - 12.2011
- Managed a high-volume restaurant generating $9M+ annually, including $1M in banquet revenue
- Efficiently led a team of up to 37 members, reducing the evening roster to 19 through recruitment, training, and management strategies
- Cultivated guest relationships, notably excelling in dietary needs interactions, fostering guest loyalty
- Elevated Bellevue's productivity ranking from 32nd to 3rd in the western territory, significantly improving labor numbers
Sous Chef
Ruth's Chris Steak House
01.2007 - 01.2010
- Key player in transitioning the restaurant from a franchise to a corporate operation, affecting production and financial aspects
- Established quality-focused supply lines for non-contracted food items, contributing to financial goals
- Managed the restaurant to achieve its first profit since the corporate takeover in 2007
Chef Contractor
Independent
01.2006 - 01.2007
- Instructed culinary courses for Sur La Table and provided consultation for restaurant openings
- Led menu development, equipment procurement, and project management for multiple establishments
Sous Chef
Piatti Italian Restaurant & Bar
01.2004 - 01.2006
- Consistently met budgeted P&L numbers and led R&D initiatives, including menu development and specialty ingredient sourcing
- Orchestrated offsite promotions, from radio shows to charity caterings, expanding brand presence
Sous Chef
Pacific Coast Restaurants
01.1999 - 01.2004
- Placed in various units to optimize food costs across the company
- Managed volume experiences in units ranging from $2.3M to $5.2M
- Developed promising talent, nurturing lead cooks into managing Sous Chefs
Education
Bachelor of Science - Business Administration
California Coast University
Santa Ana, CA02.2020
Diploma - Culinary Arts
Western Culinary Institute
Portland, OR11.1999
Skills
- Communication skills
- Microsoft excel
- Computer literacy
- Microsoft Outlook
- Leadership
- Restaurant experience
- Microsoft word
- Guest Relations Experience
- Culinary Experience
- Labor Cost Analysis
- Procurement
- Management
- Strategic Planning
- Sourcing
- Process Improvement
- Kitchen Management Experience
- Forecasting
- Profit & Loss
- Logistics
- ERP Systems
- Purchasing
- Inventory Control
- Production Management
- POS
- Quality management
- HACCP
- Assembly
- Negotiation
- MRP
Certification
Forklift Certification, 12/01/20, Present
Personal Information
Work Permit: Authorized to work in the US for any employer
Timeline
Sous Chef - Buyer
New Seasons Market
09.2024 - 01.2025
Self Employed
Day Trade & Delivery
08.2023 - Current
Quality Assurance Analyst
United Salad Company
12.2020 - 08.2023
Sous Chef
Maggiano's Little Italy
01.2010 - 12.2011
Sous Chef
Ruth's Chris Steak House
01.2007 - 01.2010
Chef Contractor
Independent
01.2006 - 01.2007
Sous Chef
Piatti Italian Restaurant & Bar
01.2004 - 01.2006
Sous Chef
Pacific Coast Restaurants
01.1999 - 01.2004
Diploma - Culinary Arts
Western Culinary Institute
Bachelor of Science - Business Administration
California Coast University
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