Steven Beveridge
Bellevue,OH
Summary
Dynamic Executive Chef with extensive expertise in culinary techniques and kitchen operations, dedicated to elevating dining experiences through innovative menu planning and precise portion control. A strong advocate for high standards in food quality and presentation, consistently achieving exceptional results while managing food inventory efficiently. Committed to fostering a collaborative team environment that encourages creativity and excellence, recognized for adaptability and reliability in fast-paced settings. Passionate about the intersection of food and hospitality, driving success through effective leadership and a deep understanding of culinary trends.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Conductor
Seminole Gulf Railway
09.2014 - 08.2020
- Communicated with train dispatchers to obtain and adjust directions.
- Made public announcements on routes and delays.
- Inspected train in motion and stationary to determine proper functionality.
- Coordinated special events and seasonal performances.
- Maintained strict schedules for passengers and cargo.
- Signaled crew members, utilizing hand or flag signals, radio communications and lantern.
- Performed air brake and electrical connection coupling.
- Adapted routes and schedules based on weather conditions to prevent delays and alerted supervisors of changes.
- Inspected locomotives and rail cars for necessary maintenance before, during and after long routes and for regular maintenance requirements.
- Followed schedules for optimal train operation and monitored routes to make proactive changes and maintain timetables.
- Advised engineers regarding train stopping, starting, directional switches or emergencies.
Executive Chef
Seminole Gulf Railway Murder Mystery Dinner Train
07.2012 - 08.2020
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with owners in production or modification of menus and selections.
- Managed culinary personnel.
- Monitored line processes to ensure consistency in quality, quantity and presentation.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Supervised and enhanced work of 10-person team producing more than 200 plates per day.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Ensured personnel safety, kitchen sanitation and proper food handling or storage.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained well-organized place to keep work efficient and consistent.
- Streamlined food preparation processes to increase efficiency and reduce waste.
- Collaborated with front-of-house team to create cohesive dining experiences during performances.
- Managed inventory levels, optimizing ingredient procurement for menu items.
- Implemented cost-control measures while maintaining high-quality food standards.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Head Chef
B-Lux Grill & Bar- Kalahari Resorts
01.2021 - Current
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Created recipes and prepared advanced dishes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Led culinary team in delivering high-quality dishes and exceptional dining experiences.
- Developed innovative menu offerings, incorporating seasonal ingredients and local flavors.
- Streamlined kitchen operations, enhancing efficiency and reducing food waste.
- Mentored junior chefs, fostering skill development and promoting teamwork within the kitchen.
- Ensured compliance with health and safety regulations, maintaining a clean and safe environment.
- Collaborated with management to optimize inventory control and supplier relationships.
- Implemented cost-saving measures while maintaining quality standards across all menu items.
- Spearheaded staff training programs focused on culinary techniques and customer service excellence.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
Assistant Sous Chef
Glen Eagle Golf & Country Club
09.2010 - 06.2012
Lead Line Chef (seasonal)
Fiddler's Creek Country Club
09.2007 - 09.2010
First Cook
Nemacolin Woodlands Resort
01.2005 - 01.2008
Line Cook
Preston Country Club
01.2005 - 01.2006
Line Cook
Atria's at PNC Park
01.2004 - 09.2004
Line Cook/Delivery
Monroe's Restaurant
01.1999 - 08.2004
Education
Associates in Culinary Arts- Associates in Specialized Technology -
Le Cordon Bleu Institute of Culinary Arts in Pittsburgh
Pittsburgh, PA01.2004
Skills
- Visual merchandising strategy
- Accounts payable oversight
- Buffet assembly and disassembly
- Exceptional customer service
- Effective verbal communication
- Quality control in food inspection
- Demonstrates strength with 160 pounds
- Strong attention to detail in high-pressure situations
- Dietary needs management
- Effective multitasking
- Budget management
- Regulatory compliance management
- Food safety knowledge
- Innovative problem solving
- Food preparation
- Inventory management
- Proficient at managing multiple tasks
- Proficient in using kitchen tools
- Customer-focused
- Client satisfaction management
- Advanced cooking techniques
- Versed in classical French, Italian and American cuisine
- Advanced saucier`, creative menu implementation, gourmet soups, sauces and dressings
- Proficient in cost and quality oversight
- Efficient team coordination
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 12.
- Prepared 750 meals, including appetizers and desserts, for high-volume catering event.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Oversaw foodservice operations for 5-star Nemacolin Resort and Fiddlers Creek Country Club.
- Awarded Best Burger on the Bay in 2023 and 2024, Sports Force Competition for local restaurants.
Certification
- Conductor Certification
- ServSAFE
Timeline
Head Chef
B-Lux Grill & Bar- Kalahari Resorts
01.2021 - Current
Conductor
Seminole Gulf Railway
09.2014 - 08.2020
Executive Chef
Seminole Gulf Railway Murder Mystery Dinner Train
07.2012 - 08.2020
Assistant Sous Chef
Glen Eagle Golf & Country Club
09.2010 - 06.2012
Lead Line Chef (seasonal)
Fiddler's Creek Country Club
09.2007 - 09.2010
First Cook
Nemacolin Woodlands Resort
01.2005 - 01.2008
Line Cook
Preston Country Club
01.2005 - 01.2006
Line Cook
Atria's at PNC Park
01.2004 - 09.2004
Line Cook/Delivery
Monroe's Restaurant
01.1999 - 08.2004
Associates in Culinary Arts- Associates in Specialized Technology -
Le Cordon Bleu Institute of Culinary Arts in Pittsburgh