Heather Stafford
Seattle
Summary
Dynamic Executive Sous Chef with a proven track record at Bon Appetit Management Co, excelling in menu development and cost control. Recognized for enhancing customer satisfaction through exceptional food presentation and mentoring kitchen staff. Adept at managing multiple operations while ensuring compliance with sanitation standards and optimizing profitability.
Overview
18
18
years of professional experience
Work History
Executive Sous Chef
Bon Appetit Management Co
04.2022 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Maintained three separate cost centers/business structures: daily cafe and catering services on-site, commissary kitchen servicing an average of 8-12 locations a day, and lunch and dinner services for 1,000 meal period daily delivered offsite.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Mentored junior chefs and provided constructive feedback for professional growth.
Chef De Tournant
Omni Hotels & Resorts
05.2014 - 03.2022
- Followed recipes and presentation guidelines to assemble high-quality food for multiple outlets and banquet operations.
- Conducted regular staff training sessions on new recipes or cooking techniques to maintain a highly skilled workforce capable of producing consistently excellent results.
- Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
- Supported executive chef with administrative tasks such as scheduling, budgeting, and staff evaluations to ensure smooth daily operations.
- Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
- Participated in local culinary events or competitions to showcase the restaurant''s offerings and build brand recognition within the community.
- Trained, supervised and relieved chefs at variety of food preparation stations.
- Collaborated with sous chefs to develop seasonal menus that showcased diverse culinary techniques and flavors.
Sous Chef
Inn At Pleasant Lake
02.2008 - 05.2014
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed 5-course pre-fix dinner with a menu that changed daily.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Line Cook
Flying Goose Pub & Grille
09.2007 - 08.2008
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Education
Certification - Nutrition Health Coach
Institute For Integrative Nutrition
Online 03-2022
MBA -
Belmont University
Nashville, TN05-2016
Bachelor of Arts - Hospitality Administration And Management
Southern New Hampshire University
Manchester, NH05-2012
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY05-2010
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
- Cost control
- Special event catering
- Nutrition
- Culinary techniques
Timeline
Executive Sous Chef
Bon Appetit Management Co
04.2022 - Current
Chef De Tournant
Omni Hotels & Resorts
05.2014 - 03.2022
Sous Chef
Inn At Pleasant Lake
02.2008 - 05.2014
Line Cook
Flying Goose Pub & Grille
09.2007 - 08.2008
Certification - Nutrition Health Coach
Institute For Integrative Nutrition
MBA -
Belmont University
Bachelor of Arts - Hospitality Administration And Management
Southern New Hampshire University
Associate of Arts - Culinary Arts
Culinary Institute of America
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