Steven Gertner
Tamarac,FL
Summary
A dynamic, results-orientated Executive Chef with over twenty years of experience offering focused leadership and restaurant expertise to drive sales and profitability in a highly competitive market. Talented kitchen leader offer over 20 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
23
23
years of professional experience
Work History
Executive Kitchen Manager
Cooper's Hawk Winery and Restaurant
09.2019 - Current
- Oversee both front and back of house-training program with pre-opening team, with hiring and onboarding over 150 Team Members
- Overcame staffing challenges during peak periods by cross-training employees in various roles within the kitchen hierarchy.
- Continued growth in profit to bottom line while managing Key Performance Indicators including but not limited to Labor, Supplies and Social Studios metrics.
- Enhanced kitchen efficiency by streamlining processes and implementing effective time management strategies.
- Mentored junior staff members, providing ongoing training in culinary techniques, menu planning, and presentation skills.
- Promoted teamwork among kitchen staff by fostering open communication, encouraging collaboration, and resolving conflicts effectively.
- Reduced employee turnover rate with targeted recruitment efforts, comprehensive training programs, and a supportive work environment.
- Upheld high standards of excellence in all aspects of kitchen operations, ultimately contributing to the restaurant''s reputation for exceptional dining experiences.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw food preparation and monitored safety protocols.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maximized quality assurance by completing frequent line checks.
- Hired and managed entire kitchen staff.
- Purchased food and cultivated strong vendor relationships.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Consistently met or exceeded budgetary targets by closely monitoring expenses, adjusting resource allocation, and identifying areas for improvement.
Kitchen Manager, Senior Kitchen Manager
Cooper's Hawk Winery and Restaurant
09.2018 - 09.2019
- Trained in Waterford Lakes and returned to south Florida locations
- Promoted to Senior Kitchen Manager in six months at Pembroke Pines after producing measurable improvements on all Key Performance Indicator's
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Supervised the development of others in their Key Performance Indicator for Team overall success
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Continued improvements in food cost, labor and productivity which put me in a position to be promoted in September 2019.
General Manager & Executive Chef
Junior's Bakery & Restaurant
07.2016 - 07.2018
- Hired in as Executive Chef and promoted to General Manager/Executive Chef in 09/2017
- Opened restaurant from the ground up including all staff hiring & training, vendor selection, coordinate opening inspections & orders
- Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
- Order & inventory over $30,000 of product weekly, assure quality control, minimize waste as well as manage bakery inventory with a two-week lead time with the home office.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Implemented robust inventory management systems to optimize stock levels and minimize waste/costs associated with excess product storage.
Executive Kitchen Manager
Grand Lux Café
08.2007 - 07.2016
- Hired in as Kitchen Manager, and promoted to Executive Kitchen Manager in 2009
- Generated a $500,000 increase in sales year over year & improved overall store performance by adhering to and role modeling company standards and practices
- Utilize company-wide systems involving Hot schedules, Net-chef, BI Dashboards & other multiple purpose analytical resources
- Hired, trained & motivated over 120 staff members of which 50 were under direct supervision
- Achieved culinary awards for three consecutive quarters in first year as Executive Kitchen Manager.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Managed staff schedules and maintained adequate coverage for all shifts.
Executive Chef
Gold Coast Seafood Grill
07.2001 - 08.2007
- Hired in as Executive Chef
- Took on Service Manager Responsibilities in 2007
- Conceived and created high-end steak & seafood menu
- Generated employee handbook & station guidelines
- Created monthly gourmet four-course wine dinners pairing wines & flavor profiles
- After establishing over $3 Million per year sales in first unit, had opportunity to open two more locations following the same expectations & chef training.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Education
Associate of Science - Culinary Arts
Culinary Institute of America
Hyde Park, NY09.
Skills
- Menu Development
- Food Presentation
- Workflow Planning
- Customer Satisfaction
- Kitchen Operations
- Food Safety Compliance
- Safe Food Handling
- Recruitment and Hiring
- Verbal and Written Communication
- Cost Controls
- Inventory Management
- Problem Solving
Training Education
- Culinary Institute of America, Associates of Occupational Science in Culinary Arts, Poughkeepsie, New York, 05/1993
- Boces Islip Technical School For Foodservice, High Honors, Islip, New York, 06/1996
- Sachem High School, Ronkonkoma, New York, 06/1996
Timeline
Executive Kitchen Manager
Cooper's Hawk Winery and Restaurant
09.2019 - Current
Kitchen Manager, Senior Kitchen Manager
Cooper's Hawk Winery and Restaurant
09.2018 - 09.2019
General Manager & Executive Chef
Junior's Bakery & Restaurant
07.2016 - 07.2018
Executive Kitchen Manager
Grand Lux Café
08.2007 - 07.2016
Executive Chef
Gold Coast Seafood Grill
07.2001 - 08.2007
Associate of Science - Culinary Arts
Culinary Institute of America
Similar Profiles
Zach EvansZach Evans
Line Cook at Cooper's Hawk Winery and RestaurantLine Cook at Cooper's Hawk Winery and Restaurant
Branden ThomasBranden Thomas
Tasting Room Attendant at Cooper's Hawk Winery and RestaurantTasting Room Attendant at Cooper's Hawk Winery and Restaurant
Aiden GuzmanAiden Guzman
Prep Cook and Dishwasher at Cooper's Hawk Winery and RestaurantPrep Cook and Dishwasher at Cooper's Hawk Winery and Restaurant
Zuri CurrinZuri Currin
Manager of Team Member Experience at Cooper's Hawk Winery and RestaurantManager of Team Member Experience at Cooper's Hawk Winery and Restaurant
Carlos Manuel Nunez PichardoCarlos Manuel Nunez Pichardo
Technician II at Toshina Business SolutionsTechnician II at Toshina Business Solutions