Stephanie Felicetty
North Olmsted,OH
Summary
Quality driven Chef, who is looking to continue my success in the culinary field by spreading my knowledge to the future generations in this industry. Knowledgeable with sourcing ingredients as well as building training materials. Work well with fellow team members to maintain business trends and has a very creative mind and knowledge of many ingredients and cuisines. I have years of experience with not only full service but special event planning and catering.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sous Chef
RH Rooftop Restaurant
Orange Village, OH
10.2023 - Current
- Ensured quality in not only ingredients, but personnel as well.
- Maintained standards amongst the team to ensure proper food safety.
- Proficient with ordering and inventory processes.
- Supervised and oversaw culinary training with associates, as well as rising leaders.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Liaised closely with kitchen and front-of-house personnel.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Supervised kitchen food preparation in demanding, high-volume environments.
Kitchen Manager
Condado Tacos
Orange Village, OH
10.2018 - 10.2023
- Trained new employees on kitchen procedures and policies.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Traveled within the company to help establish standards at new opening locations.
- Trained new leaders, as well as associates, in the processes of ordering and execution to maintain standards and properly learn budgeting techniques.
- Built training materials in a growing company to help establish consistency.
Executive Chef
Welshfield Inn and Banquet Center
Troy , OH
05.2008 - 10.2018
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Created daily specials based on seasonal ingredients and customer feedback.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Coordinated with front-of-house staff regarding reservations and table management.
- Controlled labor costs through effective use of staff scheduling techniques.
- Tracked sales figures for each dish served in order to identify popular items.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Provided guidance and support for Sous Chefs during peak service hours.
- Also ran full service, successful catering concept for the banquet center specializing in special events such as, wedding, birthdays, wine dinners, just to name a few.
Education
Associate of Arts - Culinary Arts
Pennsylvania Culinary Institute
Pittsburgh PA10-2005
High School Diploma -
Trumbull County Technical Center
Champion OH06-2004
Skills
- Cost Control
- Food Safety
- Vendor Relationship Management
- Inventory Management
- Employee Scheduling
- Portion Control
- Dish preparation
- Food Preparation
- Line Inspections
- Menu Planning
- Customer Service
- Compliance
- Supervising Food Prep
- Special dietary requirements
- Menu development
- Safety Management
- Kitchen Equipment Operation
- High-quality ingredients
- Cooking techniques
- Knife Skills
- Recipe creation
- Kitchen Organization
- Kitchen Management
Affiliations
- Really enjoy working outside with gardening and going to local orchards and farms to find the highest quality ingredients possible.
Certification
- Servsafe certified
- Licensed butcher
- Got my teaching degree while attending Culinary school to teach young minds in the culinary field
References
References available upon request.
Timeline
Sous Chef
RH Rooftop Restaurant
10.2023 - Current
Kitchen Manager
Condado Tacos
10.2018 - 10.2023
Executive Chef
Welshfield Inn and Banquet Center
05.2008 - 10.2018
Associate of Arts - Culinary Arts
Pennsylvania Culinary Institute
High School Diploma -
Trumbull County Technical Center
- Servsafe certified
- Licensed butcher
- Got my teaching degree while attending Culinary school to teach young minds in the culinary field
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