STEPHEN DAVID THIEL JR
Metairie
Summary
Dynamic culinary professional with a robust background in culinary arts, recognized for crafting innovative and delectable dishes that delight patrons. Proven expertise in managing kitchen staff and optimizing inventory to ensure seamless operations. Committed to upholding the highest standards of food safety and sanitation while fostering a clean and efficient kitchen environment. Passionate about elevating dining experiences through creativity and meticulous attention to detail.
Overview
29
29
years of professional experience
Work History
Executive Chef/Interim Director of Food & Beverage
Morrison Healthcare Food Service
New Orleans, LA
07.2005 - 12.2025
- Oversaw menu development, monitored food costs, and enforced rigorous sanitation and safety protocols.
- Coordinated training programs and supervised culinary activities to optimize kitchen performance.
- Tailored recipes by adjusting ingredients to accommodate various dietary restrictions and allergies.
- Developed and standardized recipes to maintain consistent quality and enhance culinary offerings.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered high-quality meals tailored to customer preferences, fostering a positive dining experience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Facilitated professional growth of kitchen staff by delivering training sessions, managing disciplinary actions, and executing performance assessments.
- Conducted comprehensive training on culinary techniques for new team members, focusing on improving overall kitchen efficiency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef
St. Charles Ave. Copeland’s
New Orleans
05.2002 - 07.2005
- Managing all operations of foodservice, including inventory, cost of production, containment and purchasing
- Staff management consisted of hiring all essential personnel, as well as training, education and scheduling.
PRODUCTION MANAGER
AL COPELAND’S INVESTMENTS
03.1999 - 07.2005
- FOR THE CULINARY CLASSIC
- Directed a wait staff of 25 employees
- Supervised guest relations.
Front House Service Manager
Copeland’s of New Orleans
05.2001 - 05.2002
- Hired, trained and supervised team of service staff members to meet business goals.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Established team priorities, maintained schedules and monitored performance.
- Assisted in organizing and overseeing assignments to drive operational excellence.
General Manager
Wholly Mackerel Restaurant
03.1999 - 05.2001
- Covington and Metairie Locations
- Trained in Intensive Management Training Program, 1999.
Shift Manager
TAMPICO MEXICAN RESTAURANT
05.1997 - 01.1999
- Opened and closed the restaurant
- Kitchen expeditor
Education
Bachelor of General Studies - Business and Hospitality Management
University of Southwestern Louisiana
Lafayette, La1998
Skills
- Fine dining management experience
- Food safety practices
- Skilled in operating kitchen machinery
- Employee onboarding facilitation
- Hospitality management skills
- Resource allocation coordination
- Event management expertise
- Servsafe food handling certification
- Mentoring experience
- Conflict resolution skills
- Restaurant management
- Strategic menu design
- Budget management
Timeline
Executive Chef/Interim Director of Food & Beverage
Morrison Healthcare Food Service
07.2005 - 12.2025
Executive Chef
St. Charles Ave. Copeland’s
05.2002 - 07.2005
Front House Service Manager
Copeland’s of New Orleans
05.2001 - 05.2002
PRODUCTION MANAGER
AL COPELAND’S INVESTMENTS
03.1999 - 07.2005
General Manager
Wholly Mackerel Restaurant
03.1999 - 05.2001
Shift Manager
TAMPICO MEXICAN RESTAURANT
05.1997 - 01.1999
Bachelor of General Studies - Business and Hospitality Management
University of Southwestern Louisiana