Stephen Taylor
Alexandria,VA
Summary
Driven and creative culinary professional with passion for crafting exceptional dining experiences. Possesses in-depth knowledge of culinary techniques and food safety standards, coupled with expertise in menu planning and kitchen management. Aims to elevate guest satisfaction and achieve culinary excellence through innovative and high-quality dishes.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Watergate Hotel
01.2022 - 05.2025
- Reopened The Kingbird Restaurant
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Supervised kitchen involving three venues.
- Created breakfast, lunch and dinner menus for Kingbird Restaurant
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Appeared on segment of "Fox News" leading to increased visibility
- Hired, managed, and trained kitchen staff.
Sous Chef
Hank's on the Wharf
2017 - 2018
- Participated in opening the Wharf property
- Managed preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Established kitchen menus, specials, oyster program.
- Trained 50 BOH kitchen staff to perform various preparation tasks under pressure including establishing job descriptions.
- Participated in cooking at the James Beard House, 2018
- Tallied 8 million dollars in total sales the first year.
Server
Hank's Pasta Bar
2016 - 2017
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Extensive spirit and wine training under General Manager, Level III Sommelier with Italian Fine Dining cuisine
Executive Chef
Union Street Public House
08.2015 - 05.2016
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Executive Chef
Union Street Public House
2015 - 2016
- Developed kitchen staff through training, scheduling, disciplinary action, and performance reviews.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Streamlined kitchen operations with effective inventory management and cost controls.
Executive Chef
Succotash Prime
2021 - 2022
- Reopened Succotash after a year closure
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to Chef Edward Lee.
- Developed kitchen staff through hiring,training, disciplinary action.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Generated employee schedules and work assignments.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef
Morton's Steakhouse
2020 - 2021
- Participation with re-opening team of Morton's Arlington while maintaining am average 10% labor cost and 27% food cost throughout the opening.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules and work assignments including hiring and training.
Executive Chef
Hank's Oyster Bar Dupont Circle
2018 - 2020
- Lead the kitchen of the Flagship restaurant
- Prepared and served for Chef's Equality dinner, Nov 2019
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created daily seafood specials
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Generated employee schedules and work assignments including hiring and discipline
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
Education
Associate of Occupational Studies - Culinary
Culinary Institute of America
Hyde Park, NY09-2004
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Seafood preparation
- Plating techniques
- Leadership qualities
- Team management
Certification
ServSafe certified
- Food Handler License DC FS-82120
Timeline
Chef De Cuisine
Watergate Hotel
01.2022 - 05.2025
Executive Chef
Union Street Public House
08.2015 - 05.2016
Sous Chef
Hank's on the Wharf
2017 - 2018
Server
Hank's Pasta Bar
2016 - 2017
Executive Chef
Union Street Public House
2015 - 2016
Executive Chef
Succotash Prime
2021 - 2022
Executive Chef
Morton's Steakhouse
2020 - 2021
Executive Chef
Hank's Oyster Bar Dupont Circle
2018 - 2020
Associate of Occupational Studies - Culinary
Culinary Institute of America
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