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
Hendersonville, NC
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
Flat Rock, North Carolina
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
Asheville, North Carolina
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
Haverford, PA
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
Malvern, PA
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
Asheville, North Carolina
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
Asheville, North Carolina
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
Asheville, North Carolina
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, TX03.2024
ServeSafe
01.2023
Chef of the Carolina -
CMAA Carolina Chapter
Charlotte, NC01.2023
Chef To Chef Conference
Miami, FL03.2023
Chef To Chef Conference
Nashville, TN03.2022
World of Flavors-Copestone CIA
Napa, California01.2021
Chef of the Carolinas -
CMAA Carolina Chapter
01.2020
Harassment Manager Training
01.2020
Chef To Chef Conference
New Orleans, LA03.2020
Catersource
Las Vegas, NV01.2018
ServeSafe
01.2018
Catersource
Las Vegas, NV01.2014
General Education Courses -
AB Tech
Asheville, NC01.1998
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