Stephen Shea

Worked alongside several Executive Chefs and the corporate team to efficiently open multiple separate and diverse venues simultaneously at a newly constructed property.

Direct supervisor for three separate prep teams supporting all venues.

Scouted, hired, trained,and managed staff members to fit the individual needs of each venue.

Sourced vendors, created and implemented ordering, inventory, and waste logs and procedures.

Oversaw ordering, receiving, sorting, and storing of deliveries for all four venues and the hotels grab and go lounge.

Created and produced desserts for both Bar Rocco and Amasa.

Managed daily operations of an extremely busy kitchen serving three separate venues, room service, and a food truck parked in the hotels outdoor space.

Expedited service to all venues, banquets, and corporate events.

Was key in introducing and implementing a higher level of strict health and safety operational standards.

Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Traveled the country opening restaurants assisting in all facets of the job; pre opening kitchen set-ups, staffing, training, daily operations.

Bath Club, Miami Florida successfully opened a food truck on property, sourced and trained staff to operate.

Opened Hatback Bar and Grille along with Victory Hall at the Boxyard in Seattle, Wa owned and operated by the Seattle Mariners.

Opened Alder and Ash at the Sheridan Hotel Seattle, Wa

Opened several venues at The National Hotel in Oklahoma City

Tellers Bar, The Vault, and Stock and Bond steakhouse.

Responsible for implementing company pastry programs at all venues listed above.

Developed and implemented seasonal menus to drive customer interest and increase sales.

Hired, managed, and trained a staff of over 15 employees to work in a fast-paced high-volume kitchen.

Coordinated menu selections with event organizers to meet the needs of clients.

Increased profits by bringing down food and labor costs.

Insisted on adhering to the highest level of health and saftey standards.

Created and produced all desserts, breads , and pastries for restaurant service and events.

Led a 10 person team in executing large scale outdoor events during summer months.

Supervised kitchen staff, ensuring adherence to quality standards and efficient workflow.

Managed inventory and controlled labor costs to reach profit goals.

Developed standardized recipes to maintain consistent quality.

Oversaw large-scale daily operations of warehouse with over 100 employees and storefronts with dozens of additional employees.

Integral part of opening team responsible for rapid company growth from 1 location to almost a dozen in multiple states and international franchises.

Responsible for production, packing, storing, and shipping savory and pastry items locally and globally on a large-scale.