Summary
Overview
Work History
Education
Skills
Accomplishments
Awards
References
Timeline
Generic

Steve Boeger

Hendersonville,NC

Summary

To obtain a culinary position where my creative expertise, proven talent, organizational skills, strong work ethic, and personality can be fully utilized while seeking increasing challenges and innovation associated with the food and beverage. High-performing Chef offering 25 years of restaurant and country club experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

26
26
years of professional experience

Work History

Executive Chef

Hendersonville Country Club
05.2018 - Current
  • Direct activities of 2 sous chefs, 11 cooks, 5 stewards, engaged in four outlet restaurant operations
  • Changed Culture and tend to sell out of dinners, events, and reservations
  • Quadrupled C Membership dues (dining privileges only) dining fees within 4 years
  • Coordinated with team members to prepare orders on time.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Created visually appealing plate presentations, enhancing overall dining experience for patrons.
  • Evaluated food products to verify freshness and quality.
  • Oversaw business operations, inventory control, and customer service for all food outlets.
  • Member Satisfaction and Engagement for over 1100 Members and their families while creating variety of culinary outlets to match most needs associated with members and private clubs
  • Responsible for overseeing day to day operations of the country club
  • Responsible for all food outlets focusing each on diverse style and their own concept
  • Performs performance reviews, Interviews, selects, trains, supervises, and counsels all employees
  • Provides, develops, trains, and maintains a professional workforce
  • Scheduling of employees and weekly payroll management
  • Equipment and Facility upkeep
  • Teaching and Training new techniques, flavor profiles, and ethnicity for several themed dinners.

Executive Chef

Seasons at Highland Lake
11.2016 - 04.2018
  • Responsible for all food production of Food and Beverage to include Ala Carte, Banquets, Corporate meetings and retreats, and Weddings
  • Develop menu for property, food purchase specifications, and recipes
  • Supervise, Train, and Develop Staff
  • Monitor Food, Labor, Paper, and Janitorial goods for property
  • Adheres to North Carolina Health Code in addition created 2 HACCP Plans
  • Sustainability and Green Practice Focused
  • Develops and executes menus for all outlets on property
  • Schedule and coordinates Chef’s, Cooks, and other kitchen employees to assure that food production is innovative, fresh, sustainable, consistent, and technically correct and within time and budget
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
  • Establishes controls to minimize food and supply waste and theft
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
  • Develops standard recipes and techniques for food preparation and presentation which help to assure Consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
  • Prepares necessary data for applicable parts of budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
  • Performs performance reviews, Interviews, selects, trains, supervises, counsels and disciplines all employees in the department
  • Provides, develops, trains, and maintains a professional workforce
  • Ensures a safe working environment and attitude on part of all employees in areas of responsibility
  • Organize and staff yearly organic garden.
  • Planned promotional menu additions based on seasonal pricing and product availability.

Executive Chef

The Venue
04.2013 - 10.2015
  • Control production, execution, and oversee all aspects of daily kitchen operation
  • Development recipes and menus for 2014 with incorporation of avant-garde cooking techniques
  • Manage, teach, and train kitchen staff and front of the house staff with daily food and beverage operation
  • Build and strengthen purveyor and farmer relationships while delivering and procuring fresh ingredients
  • Conduct wedding and food tastings for clients on a weekly basis
  • Decreased food costs from 28% to 19% and labor costs from 22% to 18%.

Personal-Private Chef

Springwood Estate
07.2009 - 04.2013
  • Controlled production and execution on all levels in a three meal a day household estate
  • Produced various types of cuisine within strict time and dietary restrictions
  • Created daily lunch and dinner menus with caloric information and strict allegers
  • Performed daily inventory, ordering and sourcing of food
  • Utilized tools to complete daily and weekly tasks of inventory and budget
  • Managed culinary team and trained staff on food, recipes, plating, and presentation
  • Entertaining Pennsylvania senators and congress members, chief justices, casino investors, pro athletes, and socialites of the Main Line of Philadelphia
  • Traveling and consulting with fellow Chefs.

Executive Sous Chef

J Scott Catering
10.2008 - 03.2009
  • Controlled production and execution of all catering functions
  • Highly involved in menu and recipe design
  • Conducted tastings for prospective clients
  • Managed culinary team and utilized tools to complete daily and weekly tasks of inventory and budget
  • Trained staff on food, plating, recipe development and presentation.

Executive Sous Chef

Biltmore Forest Country Club
07.2002 - 09.2008
  • Interim Executive Chef July 2006-March 2007
  • Promoted to Executive Sous Chef from Banquet Chef after 1 year
  • Lead, managed, and trained culinary team of 26 employees
  • Controlled food and labor costs of club (Yearly food and beverage revenue of over 2.2 million dollars)
  • Involved in food and recipe design for fine and casual dining restaurants
  • Conducted monthly inventory for kitchen (Annual food purchasing budget-averaging 600,000/yr.)
  • Scheduled employees
  • Controlled production and execution of all banquet functions (weddings, golf tournaments, themed buffets of up to 600 diners)
  • Interacted in all food ordering and inventory on a monthly basis
  • Created banquet recipes and menu design
  • Created monthly wine and beer dinners.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Modernized work processes to reduce guest wait times and boost daily output.

Sous Chef

American Bistro and Bakery
11.2000 - 06.2002
  • Involved in recipe and menu development, including daily specials
  • Conducted daily inventory and prep for AM and PM production lines
  • Implemented goals for kitchen while creating a motivating atmosphere to increase employee morale.

Sous Chef

Holiday Inn
03.1998 - 11.2000
  • Participated as a member on the culinary team by providing quality food
  • Cross-trained and mastered efficiency on all food stations relating to the restaurant, including pantry, grill, sauté, and prep
  • Researched and stayed current on regional and national trends of the industry in order to provide unique, simple, fresh food.

Education

HACCP Plans -

North Carolina State University

Chef To Chef Conference
Austin, TX
03.2024

ServeSafe
01.2023

Chef of the Carolina -

CMAA Carolina Chapter
Charlotte, NC
01.2023

Chef To Chef Conference
Miami, FL
03.2023

Chef To Chef Conference
Nashville, TN
03.2022

World of Flavors-Copestone CIA
Napa, California
01.2021

Chef of the Carolinas -

CMAA Carolina Chapter
01.2020

Harassment Manager Training
01.2020

Chef To Chef Conference
New Orleans, LA
03.2020

Catersource
Las Vegas, NV
01.2018

ServeSafe
01.2018

Catersource
Las Vegas, NV
01.2014

General Education Courses -

AB Tech
Asheville, NC
01.1998

Skills

  • Proficient in Microsoft Word, Excel, Outlook
  • Excellent culinary research skills
  • Versed in all cuisine types, Classical French, Modernist, Pacific, Southern, Spanish, Sous Vide, Pan-Asian, Continental, Spa, etc
  • Excellent managerial and organizational skills
  • Proven track record to reduce food and labor costs
  • Inventory Control
  • Employee Retention and Progression
  • Relatable
  • BOH Operations
  • Operational Oversight
  • Team Training
  • Staff Recruiting and Hiring
  • Nutrition knowledge
  • Staff Scheduling
  • Customer Service
  • Food Preparing, Plating, and Presentation
  • Food Handlers Card
  • Forecasting and planning
  • Culinary Trends
  • Hospitality service expertise
  • Food plating and presentation
  • Allergy awareness
  • Regulatory Compliance
  • Batch Cooking
  • Kitchen equipment operation and maintenance
  • Team Collaboration
  • Menu development
  • Food and Beverage Service
  • Food Service Safety Training
  • Process Improvements
  • Kitchen Equipment Operation
  • Portion and cost control
  • Purchasing management
  • Dietary Restrictions
  • Prioritization and Organization
  • Workflow Optimization
  • Productivity Optimization
  • Cooking Technique Demonstrations

Accomplishments

  • State finalist through NC Chef Showdown Chef of the Year 2023
  • Chef to Chef Chef of the Year 2022 competitor
  • Capstone Judge AB Tech 2021, 2022, 2023
  • AB Tech Hot Foods Team National Team Critique 2022, 2023
  • Embarrassing Industry Relationships in the Competition Spotlight -Club and Resort Chef 10-2023
  • Behind the Plate-Club and Resort 3-2022
  • Steve Boeger Encourages Personal Growth-Club and Resort Chef 1-2022
  • Spicing Things up at Hendesonville CC-Club and Resort 11-2021
  • Strategies for taking care of culinary teams-Club and Resort 10-2021
  • Three lessons learned from a crazy 2020-Club and Resort 12-2020
  • Preparation Meet Necessity in Club Kitchens- Club and Resort Business 5-2020
  • Got a Minute with Chef Steve Boeger-Hendersonville Times-News 11-2015


Awards

  • Serve Safe Certification
  • ACF Member (1998 – 2012)
  • Culinary finalist in Southeastern Chaine des Rotisseurs – 2004
  • Participated in 3 Chaine des Rotisseurs Dinners (2006, 2007, 2008)

References



  • Angel Herrera, Executive Chef, Highlands Country Club, Highlands, NC, 954 848 6719
  • Will Bystrzycki, Executive Chef, Wildcat Cliffs Country Club, Highlands, NC, 828 526 2165
  • Stephen Hertz, Culinary Instructor-AB Tech, 828 421 2091
  • Jason Whitaker, Executive Chef, Chattooga Club, Cashiers, NC, 828 743 3640
  • Matt Rust, Matt Rust Catering, Philadelphia, PA, 610 299 5993
  • Patrick Necessary,CCM , Director of Restaurant Operations, Champion Hills, Hendersonville NC, 828 513 6479

Timeline

Executive Chef

Hendersonville Country Club
05.2018 - Current

Executive Chef

Seasons at Highland Lake
11.2016 - 04.2018

Executive Chef

The Venue
04.2013 - 10.2015

Personal-Private Chef

Springwood Estate
07.2009 - 04.2013

Executive Sous Chef

J Scott Catering
10.2008 - 03.2009

Executive Sous Chef

Biltmore Forest Country Club
07.2002 - 09.2008

Sous Chef

American Bistro and Bakery
11.2000 - 06.2002

Sous Chef

Holiday Inn
03.1998 - 11.2000

HACCP Plans -

North Carolina State University

Chef To Chef Conference

ServeSafe

Chef of the Carolina -

CMAA Carolina Chapter

Chef To Chef Conference

Chef To Chef Conference

World of Flavors-Copestone CIA

Chef of the Carolinas -

CMAA Carolina Chapter

Harassment Manager Training

Chef To Chef Conference

Catersource

ServeSafe

Catersource

General Education Courses -

AB Tech

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