Steven Carlton
Westland,MI
Summary
To obtain employment with a restaurant group or owner that will allow me to grow as a skilled chef, share what I've learned with others, engage my community and practice leadership.
Overview
19
19
years of professional experience
Work History
Chef De Cuisine, Sous Chef
Sava's, The Dixboro House (The Pulpo Group)
05.2021 - Current
Chef de Cuisine at Sava's in Ann Arbor, MI.
Oversaw all aspects of BOH.
Gross sales: $6M annually
Sous Chef at The Dixboro Project in Dixboro, MI.
Seasonal American fine-dining.
Executive Chef
Peas And Carrots Hospitality
01.2022 - 05.2022
Como's West Bloomfield, MI
Oversaw all BOH for small second location of larger concept.
Executive Sous Chef
Boka Restaurant Group
02.2018 - 09.2020
Worked for Chef/Partner Chris Pandel. (cp@bokagrp.com)
Sous chef on operating BOH teams teams for several concepts: Swift and Son's, Dutch and Doc's, Balena, Momotaro Italia, and Swift and Son's Tavern.
Chef De Cuisine
Four Star Restaurant Group
06.2017 - 01.2018
Chef de Cuisine at Ella Elli for Chef/Partner Matt Eversman.
Upscale wine bar with small plates, dinner, brunch.
Sous Chef
Eataly Chicago
09.2014 - 05.2017
Executive Chef Rob Wing (rob.wing@eataly.com)
Managed staff and participated in all aspects of Eataly's food service:
La Piazza, Osteria, Carne, Pesce, production and service at La Pasta, La Scuola demonstration classes, buy-outs, pop-ups, off-site events and maintaining informed knowledge about products for retail purposes.
Executive Sous Chef
Eastern Standard Kitchen
03.2008 - 08.2014
Chef/Partner Jeremy Sewall (sewall2@gmail.com)
Supervised staff of 35+ at high volume brasserie in The Hotel Commonwealth. All services, room service, extensive raw bar, charcuterie and offal program.
Gross sales: $9M annually
Sous Chef
Bastone, Vinotecca
04.2004 - 03.2008
Executive Chef Maggie Long (maggie@missionrestaurantgroup.com)
Supervised BOH for multiple concepts from one kitchen:
Bastone Brewery
Vinotecca Wine Bar
Cafe Havana
Cinq Nightclub
Education
Culinary Arts
Schoolcraft College
Livonia, MIHigh School Diploma -
Catholic Central High School
Redford04.1997
Skills
- Problem Solving
- Team Leadership
- Menu development/costing
- Scheduling and Payroll
- Forecasting and Planning
- Performance Assessments
- High volume expediting
- Fine-dining attention to detail
- Employee Training/Mentoring
- Ordering/Receiving/Inventory
- Kitchen Sanitation/Food Safety
- Process Improvement
- Budgeting and Cost Control
- Respect for Seasonality
- Meat/Fish Butchering
- Wine/Cocktail Knowledge
- Floor Service/POS systems
Timeline
Executive Chef
Peas And Carrots Hospitality
01.2022 - 05.2022
Chef De Cuisine, Sous Chef
Sava's, The Dixboro House (The Pulpo Group)
05.2021 - Current
Executive Sous Chef
Boka Restaurant Group
02.2018 - 09.2020
Chef De Cuisine
Four Star Restaurant Group
06.2017 - 01.2018
Sous Chef
Eataly Chicago
09.2014 - 05.2017
Executive Sous Chef
Eastern Standard Kitchen
03.2008 - 08.2014
Sous Chef
Bastone, Vinotecca
04.2004 - 03.2008
Culinary Arts
Schoolcraft College
High School Diploma -
Catholic Central High School
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