Steven Frank

• Managed kitchen staff, created documents for all scheduling, inventory, food costs, and daily prep lists, maintenance, and cooking operations.
• Responsible for creating and executing weekly specials, seasonal menus, event menus for guests attending concerts, private events/catering.
• Created recipes and recipe books with detailed, formatted instructions.
• Utilized and showcased seasonal products from local farmers and vendors in the Finger Lakes.
• Trained staff on food safety and sanitation practices in the kitchen and culinary techniques.
• Held, organized and attended both management and staff meetings.

• Owned and Operated "Cottage Bakery" business specializing in various Sourdough and / or prefermented breads utilizing local and specialty organic grains.
• -Managed all operations by myself including but not limited to:
• - Ordering, mixing, shaping and baking breads.
• - Managed customer pre-orders, bread subscriptions, retail and farmer's markets.
• -Printed all labels in house and packaged all breads fresh and delivered for retail, pre-orders and bread subscriptions.
• - Collaborated on website, logo and merchandise creations, including flyers and email blasts.
• -Created a monthly bread subscription menus using Canva for as many as 50 customers featuring a weekly rotating breads.
• - Examples of Breads offered: Sourdough (many variations) English Muffins, Baguettes, Focaccia, Chocolate Babka, Brioche, Sandwich Breads and Rolls.

• -Managed Staff of 15 +
• - Controlled Food & Labor costs
• - Organized Kitchen, created recipes and recipe books, mentored and taught employees new techniques.
• - Created seasonal menus for the Brewpub as well as Railroad St. (Wood Fired Pizza) Menus.
• - Worked closely with the brewer(s) to create and executed monthly 4/ 5 course Beer Pairing Dinners for 40-50 guests with regional and seasonal themes.
• - Created an extensive multi-themed catering menus offering both traditional and modern / fun themes.
• - Attended Certified Angus Beef training in Ohio as well as multiple restaurant association meetings and events.
• - Recieved "chef of the year" Award through the NYRA.

• Rated four-stars or above from 600+ online reviewers: Google, Open Table, Trip Advisor, Yelp and Urban Spoon.
• Design creative menu items and combinations using fresh, local ingredients alongside regional and national provisions. Developed daily/weekly specials.
• Facilitate $4,500-$5,500 in weekly orders during peak seasons. Price dishes to maintain 10-11% labor cost and 30% food cost, keeping expenses at or below national industry average.
• Collaborate with Catering Coordinator to execute five to 10 events monthly. Based on Banquet Event Orders, orchestrate food/supply provisions, arrange for staffing, and manage costs.
• Create pairings with beer, wine and vodka for seasonal dining, events and menu specials.

Participated in Rochester Jazz-Fest: 10-day event attracting nearly 200,000 attendees to East End Cultural District. Orchestrated preparation of luncheon fare for off-site booth, and coordinated menus and staff for high-volume on-site.

• Dining operation in the heart of Rochester's Cultural District; play key role in business generating $2+ million in annual revenue and serving 1,000-1,500 diners weekly.

• Progressively advanced by mastering skills in all line stations, including fryers, salad, broiler, sauté, grill, and back-line prep; subsequently served as trainer on all stations.
• Prepared wide variety of meats to desired temperatures, and fresh menu items.
• Mastered the art of managing fast-paced, high-volume food service environment; gained exposure to numerous food items prepared in a standardized manner.

• Prepared daily chef specials using fresh ingredients.
• Managed all stations including grill, expediting, garde manger, prep, and wood-fired pizza.