Hi, I’m
Stephen A Paulson
Seattle,WA
Everyone has their own pinch of salt
Summary
Executive Chef Specializing in American Contemporary and Global inspired Cuisine Dynamic, Results-Oriented, Creative and Team-Spirited Exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Overview
34
years of professional experience
Work History
Corfini GourmetSeattle, WA
Sales Account Executive
02.2023 - Current
Job overview
- Penetrated new accounts and connected closely with decision-makers to close deals.
- Maintained accurate records of all sales activities in CRM system.
- Developed relationships with key decision makers in target accounts.
- Participated in weekly team meetings to discuss progress and share best practices.
- Identified customer needs by asking questions and advising on best solutions.
- Developed strategic plans for long-term growth with major clients.
- Drove sales of company products and services by meeting with customers using strategic and organized approach.
- Nurtured customer relationships with positive, knowledgeable support for sales and service needs.
- Conducted sales calls to introduce products and services to potential customers.
- Analyzed competitor strategies, pricing, and offerings.
- Cross-trained on different positions to best support team during peak periods.
- Collaborated closely with internal teams such as marketing, operations, and finance to ensure successful execution of projects.
509 Management IncIssaquah, WA
Corporate Executive Chef/Consulant
05.2021 - 10.2022
Job overview
- Responsible for the menu development, design and implementation of the culinary program for five properties with 3 unique concepts in the Seattle area.
- Updated menus to more seasonal and thoughtful offerings.
- Responsible for creating programs, procedures and documentation to bring more standardization and consistency to the restaurant group.
- Developed and implemented a training module for each position in the kitchen, with videos and the ability to certify completion of the module through a mobile app.
- Implemented a program to offer ESL classes to our Spanish speaking staff and a bonus incentive upon completion of each level of proficiency. Started offering bonuses for English speaking managers for successful completion of Spanish classes.
- Supervised 105 BOH staff members and delivered mentorship to strengthen kitchen skills.
Walla Walla Steak Company & Crossbuck BrewingWalla Walla, WA
Executive Chef
12.2019 - 01.2021
Job overview
- Made budgets based on forecasted sales. Utilized the budgets to schedule staff more effectively.
- Reduced the food cost to 27% from 38% and the labor down to 14% from 23%
- Prime costs dropped below 60% as a result we turned a profit for the first time since the opening of the restaurants.
- Managed changing policies for dining operations during the Covid Pandemic, while executing at a high level and complying with all federal, state and county requirements.
Yeast of EdenCarmel, CA
Executive Chef/Consultant
10.2018 - 07.2019
Job overview
- I was the opening chef at Yeast of Eden in Carmel, Ca
- I was responsible for the menu development, design and implementation of the culinary program at this unique mixed fermentation brewery
- I was brought in rather late to the project and I was new to the area despite this I was able to get everything done to execute a scratch California cuisine menu with Southeast Asian, Oaxacan and global street food influences
- We were featured in the SF Chronicle, Monterey County Weekly, SF Eater and Monterey Herald
- I was invited to be a featured Chef at the Lexus Grand Tasting at the 2019 Pebble Beach Food & Wine Festival where I served 2200 plates of 20-day dry aged Peking duck with a Thai red curry sauce
- I am exploring opportunities in other markets; Carmel has proven to be much slower and seasonal than I had imagined.
Elysian FieldsSeattle, WA
Executive Chef
05.2017 - 10.2018
Job overview
- Responsible for the kitchen management of Elysian Brewing’s premier brewpub location directly across from Century Link Fields
- Labor cost, food cost, scheduling, hiring and training were all my responsibility
- I worked in concert with my culinary team to develop and execute an eclectic west coast fresh menu incorporating beer where possible
- 500 seat location that routinely does in excess of 40K in sales compressed into a 3 hour period during event days like Seahawks Games, Rock Concerts, and Sounders games
- I ran a 13% boh labor on average and my realized food cost was 27%
Ba BarSeattle, WA
Chef
01.2015 - 05.2017
Job overview
- Responsible for the management of two locations
- Managed a staff of 30
- Responsible for labor cost, food cost, scheduling, hiring and training.
- I worked closely with Eric and Sophie Bahn to develop and execute a Vietnamese inspired street food menu at very high volume
- The two properties I managed both did in excess of 4.5 million in sales
- I ran a 13% BOH labor and a 26% food cost.
Bottle & BullKirkland, WA
Executive Chef
01.2015 - 01.2016
Job overview
- Developed this concept, found the space and was instrumental with the design and build out of the space.
- Responsible for menu development, costing, inventory, ordering, staffing, training, scheduling and labor cost.
- Managed a staff of 10 in the kitchen
- Utilized Ezchef software for inventory control and food costing.
- Wrote an approved HACCP plan for reduced oxygen packaging and sous vide cooking.
- This is 2+ million property with 65 seats that is only open dinner 6 nights a week, we could do 250 covers on a busy night and I maintained a 27% food cost using local and sustainable products in a scratch kitchen.
Millers GuildSeattle, WA
Sous Chef
01.2014 - 09.2015
Job overview
- Opening sous chef at this nose to tail steak house.
- Responsible for the organization of the kitchen, ordering, production and execution of the menu
- Created a positive work environment by encouraging teamwork among staff members.
- Established standard procedures for plating presentations.
- Trained new hires in proper cooking techniques
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Supervised cooks and other kitchen personnel during meal services.
- Liaised closely with kitchen and front-of-house personnel.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Jamison RestaurantPortland, OR
Chef de Cuisine
10.2013 - 05.2014
Job overview
- Working chef of farm to table kitchen in the Pearl district of Portland, OR.
- Responsible for menu development, food costing, inventory, staffing, working the line every night and executing large parties many in the 200-person range.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Supervised food production to ensure quality standards were met.
- Monitored quality, presentation and quantities of plated food across line.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Trained new hires in proper kitchen procedures.
- Supervised food preparation staff to deliver highest quality standards.
Local 360Seattle, WA
Executive Sous Chef
10.2011 - 06.2013
Job overview
- The food at Local 360 was locally sourced within a 360-mile radius of its location and as much as possible organic and/or sustainable.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Trained new employees in food safety and sanitation regulations.
- Ensured compliance with local health department regulations by performing routine inspections.
- Cultivated relationships with vendors to secure cost-effective ingredients.
- Coordinated catering events from start to finish including menu selection, staffing needs.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Supervised 18 BOH staff members and delivered mentorship to strengthen kitchen skills.
Wild Alaska CruisesJuneau, AK
Yacht Chef
05.2011 - 10.2011
Job overview
- Created a memorable experience for the guests.
- Stored foods correctly using correct storage containers and labelling systems.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with all health, safety and hygiene regulations within the galley.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Whitehouse-CrawfordWalla Walla, WA
Chef De Tournant
05.2009 - 05.2011
Job overview
- Worked every line position in this fine dining farm to table restaurant
- Assisted in the development and implementation of seasonal menus
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Supervised food preparation staff to deliver high-quality results.
- Maintained clean and organized storage areas for food items, enabling easy accessibility to heavily used products.
- Plated food according to restaurant artistic guidelines to promote
- Prepared variety of foods according to exact instructions and recipe specifications.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Liaised closely with kitchen and front-of-house personnel.
- Provide guidance and assistance to junior chefs in developing their skillset.
- Executed culinary trends and cultivated creativity by developing innovative daily specials.
VoleurPortland, OR
CHEF/Co-Owner
01.2007 - 01.2009
Job overview
- Managed 10 people and oversaw kitchen production for this casual fine dining restaurant specializing in French inspired Pacific Northwest cuisine.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Created weekly schedules for employees based on projected business volume.
- Monitored quality, presentation and quantities of plated food across line.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Developed creative ideas for special events or promotions involving food.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
Bar 71Portland, OR
Working Chef
01.2000 - 01.2005
Job overview
- Assisted the general manager with the day-to-day operations of the restaurant and nightclub
- Generate P&L reports. Analyzed P&L to improve financial outcomes.
- Managed all aspects of the kitchen including catering sales, scheduling, ordering, food costing, hiring, and training of culinary team
Bombs Away CaféCorvallis, OR
Sous Chef
06.1990 - 01.1999
Job overview
- Created a positive work environment by encouraging teamwork among staff members.
- Supervised food preparation staff to deliver high-quality results.
- Trained new hires in proper cooking techniques and recipes.
- Supervised cooks and other kitchen personnel during meal services.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Liaised closely with kitchen and front-of-house personnel.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Assisted with interviewing, hiring and training kitchen personnel.
- Contributed to the successful execution of catered events from start to finish.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
Education
Oregon State University
Skills
- Chef and Sous-Chef experience with upscale properties
- ServSafe Manager Certification
- HACCP plan development
- Team Leadership
- Restaurant Operations
- Forecasting and Planning
- Kitchen Staff Management
- Menu Planning
- Food and Beverage Pairing
- Budgeting and Cost Control
- Performance Assessments
- Banquets and Catering
- BOH Operations
- Vendor Relationship Management
- Hiring, Training, and Development
- Staff Scheduling
- Policy Development
- Coaching and Mentoring
- Operations Management
- Resource Management
- Performance Review
- Workflow Optimization
- Multi Unit Operations
- Recipe Development
- POS system knowledge
- Lead Generation
- Client relationship building
- Brand promotion
- Employee training
- Negotiation
- Consultation
Languages
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Sales Account Executive
Corfini Gourmet
02.2023 - Current
Corporate Executive Chef/Consulant
509 Management Inc
05.2021 - 10.2022
Executive Chef
Walla Walla Steak Company & Crossbuck Brewing
12.2019 - 01.2021
Executive Chef/Consultant
Yeast of Eden
10.2018 - 07.2019
Executive Chef
Elysian Fields
05.2017 - 10.2018
Chef
Ba Bar
01.2015 - 05.2017
Executive Chef
Bottle & Bull
01.2015 - 01.2016
Sous Chef
Millers Guild
01.2014 - 09.2015
Chef de Cuisine
Jamison Restaurant
10.2013 - 05.2014
Executive Sous Chef
Local 360
10.2011 - 06.2013
Yacht Chef
Wild Alaska Cruises
05.2011 - 10.2011
Chef De Tournant
Whitehouse-Crawford
05.2009 - 05.2011
CHEF/Co-Owner
Voleur
01.2007 - 01.2009
Working Chef
Bar 71
01.2000 - 01.2005
Sous Chef
Bombs Away Café
06.1990 - 01.1999
Oregon State University
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