Stephen Grzesik
Stoneham,MA
Summary
Innovative Culinary Operations Executive with experience leading multi-unit restaurant operations, new store development, and high-volume kitchen systems. Proven ability to bridge culinary execution with kitchen technology, optimizing equipment utilization, workflow design, and scalable production systems across growing restaurant brands.
Experienced in launching new concepts, training culinary teams, and translating complex kitchen processes into replicable operational standards. Proven ability in staff training, resource management, and maintaining compliance with health and safety regulations. Known for strategic thinking, problem-solving, and fostering positive work environment.
Overview
14
14
years of professional experience
Work History
Director of Culinary Operations
Nan's Kitchen
Stow, MA
04.2026 - Current
- Direct culinary operations, ensuring adherence to quality standards and regulatory compliance.
- Develop and implement innovative menu concepts, enhancing customer satisfaction and dining experience.
- Manage vendor relationships, negotiating contracts to optimize food cost efficiency and supply chain reliability.
- Oversee kitchen staff recruitment, training, and performance evaluations to build a high-performing team.
- Manage financial aspects of culinary operations, including budget planning, cost control measures, and revenue generation strategies.
- Coordinate cross-departmental efforts with all management to ensure seamless service delivery from kitchen to table.
- End to end food quality ownership.
Culinary Market Manager
Life Alive
Boston Metro, MA
01.2021 - 04.2026
- Multi-Unit Culinary Leadership: Direct culinary operations for 15 restaurants, overseeing production systems and kitchen technology integration.
- New Store Openings & Kitchen Systems: Led culinary execution for 10 new restaurant openings, managing $1M+ in kitchen equipment procurement, installation coordination, and workflow commissioning.
- Equipment Integration & Optimization: Implemented and trained teams on high-performance kitchen systems to improve speed, consistency, and throughput.
- Culinary Training & Operator Development: Designed and delivered training programs for chefs and kitchen managers focused on equipment utilization and scalable production.
- Systems & SOP Development: Authored BOH operational SOPs integrating equipment-driven cooking methods.
- Kitchen Workflow Engineering: Optimized station design and production flow to support high-volume service.
- Culinary Technology Leadership: Program and deploy cooking profiles across TurboChef high-speed ovens and Carter-Hoffmann holding systems, training operators to ensure consistent results and optimal equipment performance.
Regional Executive Chef
110 Grill
North & South Shore, MA
01.2019 - 01.2021
- Oversaw culinary operations across multiple restaurants ensuring brand consistency and operational performance.
- Partnered with GMs and chefs to improve margins through portion control, yield management, and labor strategy.
- Worked with supply chain partners to maintain product quality and control costs.
- Led leadership training sessions aligning culinary teams with operational and safety standards.
Executive Chef
Redstone American Grill
Burlington, MA
01.2017 - 01.2019
- Directed a high-volume scratch kitchen balancing menu innovation with profitability.
- Modernized inventory systems by transitioning to digital tracking to improve ordering accuracy and reduce waste.
- Developed high-margin menu features while maintaining strong culinary execution.
Executive Chef
110 Grill
Saugus, MA
01.2016 - 01.2017
- Managed all BOH operations including staffing, inventory, and cost controls.
- Piloted new culinary training modules later adopted across multiple locations.
Divisional Kitchen Manager Mentor
99 Restaurants
Tewksbury, MA
01.2012 - 01.2017
- Mentored kitchen managers across the division to improve operational efficiency and financial performance.
- Conducted operational audits ensuring adherence to food safety and brand standards.
Education
Associate's Degree - Communications
Hesser College
Manchester, NH06.2008
Liberal Arts Studies
Mohawk Valley Community College
Utica, NYSkills
- New Restaurant Openings
- Chef training and development
- Standards compliance implementation
- Systems and tools optimization
- Culture builder
- Problem-solving
- Sustainability practices
Timeline
Director of Culinary Operations
Nan's Kitchen
04.2026 - Current
Culinary Market Manager
Life Alive
01.2021 - 04.2026
Regional Executive Chef
110 Grill
01.2019 - 01.2021
Executive Chef
Redstone American Grill
01.2017 - 01.2019
Executive Chef
110 Grill
01.2016 - 01.2017
Divisional Kitchen Manager Mentor
99 Restaurants
01.2012 - 01.2017
Associate's Degree - Communications
Hesser College
Liberal Arts Studies
Mohawk Valley Community College
CORE COMPETENCIES
- Culinary Technology & Equipment:
- TurboChef Systems, High-Speed Ovens, Cook-and-Hold Systems
- Culinary Innovation
- Menu Development
- Equipment-Driven Recipe Development
- Operational Strategy
- Multi-Unit Leadership
- SOP Development
- QA Auditing
- Financial Leadership
- P&L Accountability, Prime Cost Management, Cost Controls
- Training & Education: Operator Training Programs, Culinary Demonstrations
- Supply Chain & Procurement:
- Vendor Negotiation
- Contract Management
- Inventory Optimization