Stephen Moran
Little Falls,MN
Summary
My greatest culinary achievements have been being told by a coworker they learned more from me than in culinary school. Helping others grow by suggesting seasoning techniques, adding textures, and working more efficiently. Feeding hundreds of people breakfast, lunch, and dinner each day. Pushing out 1400 wedding meals spread across 6 different events in one day. Being told by Weird Al Manna Foods organic bread was his favorite and him thanking me.
Overview
2026
2026
years of professional experience
Work History
Cook
Little Falls Health Services
- Prepared meals according to dietary guidelines and resident preferences.
- Maintained cleanliness and sanitation standards in kitchen and food preparation areas.
- Assisted in menu planning and inventory management for efficient kitchen operations.
- Collaborated with team members to ensure timely meal service for residents.
- Monitored food temperatures to ensure compliance with health regulations.
- Prepared multiple orders simultaneously with high accuracy rate, maximizing customer satisfaction.
Cook
Southern Catering
Little Falls, MN
2025 - 08.2025
- Prepared meals efficiently under time constraints for timely service for hundreds of people.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
Catering Chef
Short Stop Custom Catering
Saint Cloud, MN
2021 - 2024
- ,Prepared diverse menus tailored to client preferences and dietary restrictions.
- Managed food preparation and presentation for events, ensuring high quality standards.
- Collaborated with event coordinators to design catering layouts and service styles.
- Trained kitchen staff on food safety protocols and cooking techniques.
- Cooked for large groups of people and managing various types of food for large events.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Trained and mentored junior chefs, elevating their culinary skills and performance levels.
- Increased customer satisfaction by consistently delivering high-quality catering services for various events.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Kitchen Manager
Grand View Lodge Spa & Golf Resort
Nisswa, MN
2016 - 2016
- Managed kitchen operations, ensuring adherence to health and safety regulations.
- Trained and supervised kitchen staff, enhancing team efficiency and performance.
- Developed and implemented menu offerings, focusing on seasonal ingredients and customer preferences.
- Oversaw inventory management, optimizing stock levels to reduce waste and improve cost efficiency.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
Bread Baker
Manna Foods
Paia, HI
2006 - 2008
- Operated mixers and ovens to produce high-quality bread products consistently.
- Monitored dough fermentation process to ensure optimal texture and flavor development.
- Maintained cleanliness of workstations and adherence to food safety standards.
- Assisted in ingredient preparation, measuring, and mixing for various bread recipes.
- Trained new staff on baking techniques and operational procedures for consistency.
- Implemented inventory management practices to track supplies and reduce waste effectively.
- Incorporated artisanal techniques such as hand-shaping loaves, resulting in unique product offerings that set the bakery apart from competitors.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Implemented a comprehensive labeling system to clearly indicate allergens or dietary restrictions on all bread products, ensuring transparency and safety for customers.
- Received positive feedback from customers by providing exceptional service when assisting with product selection or answering questions about ingredients and preparation techniques.
- Mixed, proofed, shaped and baked dough for baguettes, bagels, and other breads.
Education
Culinary Certificate - Culinary Arts
Le Cordon Bleu
Minneapolis, MN12-2002
High School Diploma -
Little Falls High School
Little Falls, MN05-2000
Skills
- Cooking
- Food preparation
- Multitasking
- Strong attention to safe food handling procedures
- Knife skills
- Hospitality and service industry background
- Food presentation
- Sauce making
- Allergen awareness
- Culinary creativity
- New hire training
- Food pairing
- Extensive catering background
- Problem-solving
- Time management
- Team collaboration
- Ingredient knowledge
- International cuisine
- Type cooking
- Recipe-based cooking
- Recipe modification
- High volume production capabilities
- Calm demeanor
Timeline
Cook
Little Falls Health Services
Cook
Southern Catering
2025 - 08.2025
Catering Chef
Short Stop Custom Catering
2021 - 2024
Kitchen Manager
Grand View Lodge Spa & Golf Resort
2016 - 2016
Bread Baker
Manna Foods
2006 - 2008
Culinary Certificate - Culinary Arts
Le Cordon Bleu
High School Diploma -
Little Falls High School