STEVEN H. SPICER, JR.
Arcadia,IN
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
32
32
years of professional experience
Work History
Executive Chef
Caffe Buondi
12.2023 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Assistant Director of Food Services
Prairie Lakes Health Campus
06.2018 - 11.2023
- Assisting the Director of Dining services in leading quality dining programs that will enhance the meal experience at our health care campus.
- Ensuring that the dining programs at our health care campuses meet federal, state, and local standards, guidelines, and regulations.
- Ensuring that the food service operation is maintained in a clean, safe, and sanitary manner.
Executive Chef
COLLEGE CHEF’S
08.2017 - 05.2018
- As the Executive Chef, I am responsible for all aspects of the day to day operations. I worked with the client to insure that we exceeded their expectations. I created the menu and completed all ordering of all products.
- Butler University
Field Service Technician
ZEROREZ
06.2017 - 08.2017
- As the Technician I would drive to the customers location and do an inspection to determine if there are any additional services that could help the customer. I would execute the services. I would collect payment and ensure customer satisfaction at the end of the service. I would maintain the equipment for the van and run daily safety checks on the vehicle.
Sous Chef
COLLEGE CHEF’S
08.2016 - 05.2017
- As the Sous Chef, I am responsible for helping the Executive Chef in the day to day operations of both kitchens that I work. I help with menu planning and daily execution. I work with the Chef to execute special events.
- Butler University
Outside Sales Representative
FAERBER’S BEE WINDOW
05.2016 - 07.2016
- As an Outside Sales Representative I would drive to our leads location. I would then inspect the location for the issues the customer spoke about and also look for other potential issues that we had solutions to sell. I would demonstrate our products and answer any questions that the customer asked.
Restaurant Manager
LE PEEP
03.2016 - 05.2016
- As a Manager I was responsible for day to day operations of the restaurant. I was responsible for the food and labor costs. I was responsible for placing orders for all products.
Route Sales Manager
ECOLAB
06.2013 - 08.2015
- As a Route Sales Manager I was responsible for growing and retaining customers. I visit my customers on a monthly basis. I would perform preventative maintenance on the leased dish machines. I would check each dispenser to ensure that it functioned properly. During these visits I would look for new solutions to offer to the customer. I would prospect and sell new accounts.
Executive Chef
BRAVO BRIO RESTAURANT GROUP
05.2008 - 06.2013
- As Executive Chef I am responsible for building and maintaining lifelong guests. Most of my focus was on training and holding accountable the positions in the kitchen. I spent time working with the Front of the House Managers to teach the service staff about Duties include but were not limited to labor and food costs, scheduling, profit and loss statements, and ordering and inventories. Helped implement and maintain a daily inventory system to track costs. Restaurant staff of 65 with seating for 250. Weekly sales of up to $60k. I spent time at the other two locations in the Indianapolis area.
- D.b.a. Bravo! Cucina Italiana
Executive Chef
KINCAID AND ASSOCIATES
11.2005 - 05.2008
- Responsible for all aspects of kitchen operation from ordering, preparation, and execution of service of product.
- D.b.a. Fishers Conference Center
Restaurant Manager
DARDEN RESTAURANTS INC.
03.2004 - 11.2005
- Managed several aspects of the day to day operations. Duties include but were not limited to labor and food costs, scheduling, profit and loss statements, and ordering and inventories. Helped implement and maintain a daily inventory system to track costs. Restaurant staff of 55, with seating for 240 and weekly sales of up to $60k.
- D.b.a. Smokey Bones Barbecue
General Manager/Executive Chef
CLANCY’S INC.
09.1998 - 10.2003
- Responsible for all day-to-day operations of this full-service upscale casual restaurant. Developed concept and opened a restaurant ranging from menu to décor. Catering and banquet coordination and execution. Restaurant staff of 25, with 130 seats, and weekly sales of up to $25K.
- D.b.a. Stringer’s Restaurant 2/00-10/03
Kitchen Manager
D.b.a. Grindstone Charley’s 8/98-2/00
08.1998 - 02.2000
- Improved and maintained company standards at the 96th Street store. Responsible for daily back of the house operations. Worked as Manager in front of the house and was in training to become General Manager. Stayed within company and was promoted to Executive Chef to develop the Stringer’s concept store. Restaurant seating was 220 with weekly sales of up to $31K.
Assistant General Manager & Kitchen Manager
KINCAID AND ASSOCIATES
01.1996 - 08.1998
- Managed operation of the kitchen including interviewing, hiring, ordering and inventory control. Worked with corporate chef in developing menu and specials. Implemented and maintained standards and specs. Dealt with P & L, labor and food costs, training, advertising, and other daily operations. Served banquets of up to 125 people. Restaurant seated 245 people with sales to $48K per week.
- D.b.a. Italianni’s
Assistant Kitchen Manager, Head Line Cook
BOATYARD INC.
04.1995 - 05.1996
- Worked on the line on a daily basis as well as managing line production. Helped develop menu and specials along side corporate executive chef. Helped maintain labor and food cost. Restaurant seated 275 to 450 depending on season and ranged from $28,000 to $65,000 per week in sales.
- D.b.a. Carrigan Crossing & The Blue Heron
Assistant Kitchen Manager
LIGHTHOUSE RESTAURANT
05.1993 - 04.1995
- Opened store as prep cook and, within five months, worked my way to head of kitchen. Assisted with ordering and management of daily operations of kitchen.
Skills
- Food safety
- Menu planning
- Menu development
- Strong work ethic
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Operations management
- Coaching and mentoring
- Inventory management
- Budgeting and cost control
Training
- Ball State University, Muncie Indiana, College courses, 1995
- Sanitation and Safety Classes (Hamilton and Johnson County)
- Serve Safe Certified
- Rouxbe Online Culinary School Certified
- Darden Restaurants Inc., selected to several on-going training and development seminars
REFERENCES
EXCELLENT REFERENCES AVAILABLE UPON REQUEST
Timeline
Executive Chef
Caffe Buondi
12.2023 - Current
Assistant Director of Food Services
Prairie Lakes Health Campus
06.2018 - 11.2023
Executive Chef
COLLEGE CHEF’S
08.2017 - 05.2018
Field Service Technician
ZEROREZ
06.2017 - 08.2017
Sous Chef
COLLEGE CHEF’S
08.2016 - 05.2017
Outside Sales Representative
FAERBER’S BEE WINDOW
05.2016 - 07.2016
Restaurant Manager
LE PEEP
03.2016 - 05.2016
Route Sales Manager
ECOLAB
06.2013 - 08.2015
Executive Chef
BRAVO BRIO RESTAURANT GROUP
05.2008 - 06.2013
Executive Chef
KINCAID AND ASSOCIATES
11.2005 - 05.2008
Restaurant Manager
DARDEN RESTAURANTS INC.
03.2004 - 11.2005
General Manager/Executive Chef
CLANCY’S INC.
09.1998 - 10.2003
Kitchen Manager
D.b.a. Grindstone Charley’s 8/98-2/00
08.1998 - 02.2000
Assistant General Manager & Kitchen Manager
KINCAID AND ASSOCIATES
01.1996 - 08.1998
Assistant Kitchen Manager, Head Line Cook
BOATYARD INC.
04.1995 - 05.1996
Assistant Kitchen Manager
LIGHTHOUSE RESTAURANT
05.1993 - 04.1995
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