Stephen Holick
Loveland,CO
Summary
Pro-active thinking Culinary operator with more than 20 years in hospitality focusing on creating the best possible overall guest experience through consistency and exceeding expectations. Extremely adaptable and always rising above even the most pressure filled moments. Highly knowledgeable in menu creation and costing while taking ease of execution into consideration. Team building to create a great work environment and retain the best staff.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Prepared Foods Team Leader
Whole Foods Market
04.2023 - Current
- Responsible for over 50 employees.
- Responsible for operations of pizza, hot bar, salad bar, cold bars, hot soups, made to order sandwiches, charcuterie, chefs case, fresh pack wall, and overall kitchen production.
- Consistently generating over 140k a week just from my department.
- Generated more money to bottom line even during slower months by controlling purchases and proactively coordinating labor.
- Scored under 10 consistently with steritech to hold highest standards for cleanliness and safety.
- Responsible for all hiring, training schedules, onboarding, coaching, and mentoring in dept.
Regional Chef, Executive Chef
Bartaco
09.2018 - 04.2023
- Opened multiple new restaurants.
- Kept restaurants within region within 3% of Actual vs Theoretical food cost.
- Helped multiple restaurants during COVID while still maintaining consistency and quality.
- Maintained single digit steritech scores consistently for the entire region.
- Develop hourly staff into management roles, and also develop sous chefs into EC's.
- Increase staff morale to maintain consistency and retain great staff in the restaurant.
- Develop and execute new ways to save labor without sacrificing guest experience; Continuously train and develop hourly staff into management roles.
- Use P&L to track current sales trends and forecast future sales projections.
Executive Chef
Iron Hill Brewery and Restaurant
09.2017 - 09.2018
- Train all kitchen staff in a restaurant that exceeds 7 million dollars a year.
- Maintain a consistent food cost in a high volume restaurant.
- Develop and execute cost effective specials to utilize ingredients and increase sales.
- Expedite lunches and dinners in a high volume restaurant.
- Consistently working with staff to maintain quality and freshness of food.
Executive Chef
Two Stones Pub
08.2016 - 09.2017
- Train all kitchen staff.
- Develop sous chefs so they can take on bigger roles with the company.
- Use excel for declining balances to help manage food cost.
- Develop and execute cost effective specials to help maintain food cost.
- Develop and execute multi course beer pairing dinners
- Use excel and Hotschedules to manage labor costs.
- Coordinate private beer pairing dinners to provide and excellent guest experience.
Executive Chef
Bravo Brio Restaurant Group
08.2015 - 08.2016
- Maintain a consistent food cost in a lower volume store through quality control and recipe adherence.
- Check stations to ensure food quality and consistency
- Plan and organize large banquet functions.
- Develop action plans to grow sales and grow the management team.
- Develop and organize new systems to achieve a better efficiency.
- Control Labor using Hotschedules.
Executive Sous Chef
Iron Hill Brewery & Restaurant
08.2013 - 08.2015
- Develop cost effective specials to increase guest counts, sales and utilize ingredients.
- Develop cost effective menu items for beer dinners and tastings.
- Control labor through scheduling, using Hotschedules and Excel based labor maps.
- Execute and train hourly employees on new menu items.
- Line check to ensure food quality and consistency.
Executive Chef
Bravo Brio Restaurant Group
06.2012 - 08.2013
- Maintain a consistent food and labor cost in a lower volume store.
- Check stations to ensure food quality and consistency.
- Plan and organize large catering functions.
- Developed hourly staff into managing rolls.
- Developed action plans to grow sales and grow the management team.
Sous Chef
Bravo Brio Restaurant Group
08.2009 - 06.2012
- Opened a Restaurant that exceeds 6 million dollars a year in sales.
- Develop training sheets for better recipe following procedures.
- Develop food cost plans to react to current trends.
- Line check to maintain food quality and freshness.
- Created excel spread sheets to maintain a consistent labor cost.
Sous Chef
Food Matters
04.2008 - 08.2009
- Develop cost effective menu items.
- Organize and manage off-premises catering functions.
- Purchase and receive food products, supplies, beer and wine.
- Oversee food quality and consistency.
- Train kitchen staff.
- Create and coordinate menus for private wine dinners, beer dinners and tastings.
Kitchen Manager
Hurricane Grill & Wings
04.2007 - 04.2008
- Helped open new restaurants for the corporation
- Organized POS system menu changes
- Coordinated with front-of-house staff to create a better experience for guests
- Trained all kitchen staff
- Used Excel program to develop inventory, labor, and food cost sheet
Education
High school diploma -
St. Lucie West Centennial High School
St Lucie, Florida05.2002
Skills
- Recipe costing
- Inventory management
- 7shifts and Hotschedules for labor management
- Maintain clean Kitchens to produce best Steritech scores
- Profit & loss
- Quality control
- Budgeting
- Operations management
Certification
ServSafe
Professional
Pro-active thinking operator with more than 20 years in hospitality. Not only do I thrive in high pressure situations but I find that I'm my best when pushed to the limit. I love building a positive chemistry between the entire management team, as well as build a positive environment for hourly staff. I can't rest until I know I have completed all my tasks for the day and I can do great when given time to sift through p&ls to understand current and passed trends.
Timeline
Prepared Foods Team Leader
Whole Foods Market
04.2023 - Current
Regional Chef, Executive Chef
Bartaco
09.2018 - 04.2023
Executive Chef
Iron Hill Brewery and Restaurant
09.2017 - 09.2018
Executive Chef
Two Stones Pub
08.2016 - 09.2017
Executive Chef
Bravo Brio Restaurant Group
08.2015 - 08.2016
Executive Sous Chef
Iron Hill Brewery & Restaurant
08.2013 - 08.2015
Executive Chef
Bravo Brio Restaurant Group
06.2012 - 08.2013
Sous Chef
Bravo Brio Restaurant Group
08.2009 - 06.2012
Sous Chef
Food Matters
04.2008 - 08.2009
Kitchen Manager
Hurricane Grill & Wings
04.2007 - 04.2008
High school diploma -
St. Lucie West Centennial High School
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