Summary
Overview
Work History
Education
Skills
Section name
Timeline
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Patrick Steele

Patrick Steele

Orlando

Summary

Dynamic and highly disciplined Corporate Executive Chef/Manager with over 20 years of comprehensive food and beverage experience, dedicated to fostering a strong work ethic within teams. Passionate about collaboration and always ready to support colleagues, ensuring a cohesive and efficient kitchen environment. Possesses extensive culinary knowledge across all aspects of the industry, committed to delivering diverse and unique offerings that elevate the guest experience. By focusing on exceptional service and memorable dishes, a commitment to creating loyal patrons is consistently achieved.

Overview

26
26
years of professional experience

Work History

Corporate Executive Chef

Splitsville Luxury Lanes/Millenium Management Group
10.2012 - Current
  • Manage over 1000 employees and Multiple Properties
  • Annual food and beverage revenue of over 100 million per year. Responsible for design and development of menus and new concept menus.
  • Responsible for overall success of Service and Food Quality
  • Implementing new training programs to achieve overall success of culinary departments. Such as HACCP, line checks, manager checklists, cleaning check lists, employee labor tracking, and food cost of sales tracking.
  • Responsible for P&L’s and budgeting.
  • Responsible for all hiring and training of Kitchen staff.
  • Responsible for sourcing and standardizing all Food & Beverage Products.
  • Opened and operated from the ground up 13 different properties. Disney Springs Orlando/Splitsville Orlando, Art Smiths Homecomin’, Everglazed Donuts and cold brew) Downtown Disney California (Black tap Burgers and Crazy Shakes) West Village New York (Arthur and Sons) Sparkman Warf, Tampa (Jotoro, Splitsville Tampa, Jotoro, Everglazed chicken and donuts.)

Executive Chef

Downstream Casino Resort
01.2009 - 01.2012
  • Manage over 200 employees.
  • Operate and maintain eight different outlets. Responsible for overall success of Service and Food Quality in those restaurants.
  • Training Room chefs and Restaurant Managers how to maintain and manage costs through responsible ordering, inventory, and scheduling.
  • Implementing new training programs to achieve overall success of culinary departments. Such as HACCP, line checks, manager checklists, cleaning check lists, employee labor tracking, and food cost of sales tracking.
  • Annual food and beverage revenue of over 10 million per year
  • Developed menu’s and recipe’s for every restaurant including; employee dining, banquets, buffet, quick service, casual dining, sports bar, and fine dining steak house. These menu’s consist of all types of cuisine such as; Italian, Asian, Mexican, Irish, ect.
  • Trained staff on up to date HACCP procedures.
  • Responsible for sourcing and standardizing of all Food & Beverage Products.

Executive Chef

Raglan Road Irish Pub and Restaurant
02.2008 - 06.2009
  • Power and Light District Kansas City, MO
  • Responsible for 450 seat restaurant for company that has over $21 million dollars in yearly revenue including banquets.
  • Develop Training Programs for all BOH staff members.
  • Manage Labor Cost through scheduling and streamlining procedures.
  • Responsible for overall success of back of house.
  • Hired opening team and opened 2nd restaurant for company successfully.
  • Develop daily specials.

Executive Sous Chef

Raglan Road Irish Pub and Restaurant
12.2007 - 02.2008
  • Pleasure Island Walt Disney World, Orlando Florida
  • Responsible for all BOH operations including Cooks of Dublin, Banquets, and a 721 seat dining room.
  • Development of Training Programs
  • Annual food and beverage revenue of over $21 million.
  • Manage food cost budget
  • Manage labor costs through scheduling and streamlining procedures
  • Responsible for ordering, inventory, and maintaining consistency of food production
  • Responsible for overall success of back of house
  • Responsible for new hires in back of house
  • Trained in Ireland underneath Master Chef Kevin Dundon.

Executive Chef

Dan Marino’s Tavern on the Lake
04.2007 - 12.2007
  • Veranda Park, Orlando, Florida
  • Designed and developed a menu of, contemporary American Cuisine by updating, enhancing, ingredients, and the presentation of each dish.
  • With the goal of providing guests with a new experience in upscale, casual dining.
  • Manage food cost of 32%
  • Responsible for ordering, inventory and maintaining consistent costs.
  • Development of all policy and procedures.
  • Named one of Orlando’s top new restaurants.

Sous Chef

Raglan Road Irish Pub and Restaurant
09.2005 - 04.2007
  • Pleasure Island Walt Disney World, Orlando Florida
  • Development of Training Programs.
  • Annual food and beverage revenue of $21 million.
  • Manage food cost budget
  • Manage Labor Costs through scheduling and streamlining procedures
  • Responsible for ordering, inventory, and maintaining consistency of food production
  • Responsible for overall success in back of house.
  • Hire all new employees for back of house
  • Trained in Ireland underneath Master Chef Kevin Dundon.

Assistant Manager

Crispers Restaurant
05.2002 - 09.2004
  • Knowledge of specification, procedures, quality of food, customer feedback, consistency, and sanitation.
  • Ordering and maintaining food costs.
  • Scheduling and Hiring of new employees.
  • Training of all new staff.

Executive Line Cook / Manager in Training

Chili’s Grill and Bar
08.1999 - 05.2002
  • Trained in all aspects of kitchen, food costs, and labor costs.
  • Assisted management in ordering.
  • Development of staff.
  • Responsible for success in back of house.

Education

A.A.S. - Le Cordon Bleu

Orlando Culinary Academy

Skills

  • Culinary expertise
  • Catering management
  • Menu development
  • Sanitation standards
  • Recipe creation
  • Forecasting and planning
  • Food spoilage prevention
  • Food plating and presentation
  • Food and beverage pairing
  • Signature dish creation
  • Budgeting and cost control
  • Business operations oversight
  • Staff training
  • Culinary techniques
  • Workflow optimization
  • Inventory management

Section name

  • Leader that leads by example.
  • Great team player with strong communication skills.
  • Worked for companies with over $4.4 billion in yearly revenue.
  • Opened 15 restaurants from the ground up.
  • Food Management Certification / Serv-Safe Certified
  • Responsible for Eight different food outlets.

Timeline

Corporate Executive Chef

Splitsville Luxury Lanes/Millenium Management Group
10.2012 - Current

Executive Chef

Downstream Casino Resort
01.2009 - 01.2012

Executive Chef

Raglan Road Irish Pub and Restaurant
02.2008 - 06.2009

Executive Sous Chef

Raglan Road Irish Pub and Restaurant
12.2007 - 02.2008

Executive Chef

Dan Marino’s Tavern on the Lake
04.2007 - 12.2007

Sous Chef

Raglan Road Irish Pub and Restaurant
09.2005 - 04.2007

Assistant Manager

Crispers Restaurant
05.2002 - 09.2004

Executive Line Cook / Manager in Training

Chili’s Grill and Bar
08.1999 - 05.2002

A.A.S. - Le Cordon Bleu

Orlando Culinary Academy

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