Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Generic
STEVEN HUBBARD

STEVEN HUBBARD

San Francisco,CA

Summary

Entrepreneurial and creative Founder passionate about turning innovative ideas into tangible results. Experienced formulating and executing strategic plans, creating new products and services, and developing business opportunities. Track record of multiple successful business ventures and leading teams of professionals to maximize profits and deliver success.

Overview

38
38
years of professional experience
1
1
Certification

Work History

Founder | Executive Chef

The Liquor Store
02.2017 - Current
  • Designed and executed custom dining experiences for high-profile clients, managing events from intimate dinners to large-scale catering
  • Achieved a 95% client satisfaction rate by curating personalized menus that exceeded expectations
  • Accommodated 99% of special dietary requests, ensuring flavor and presentation remained uncompromised
  • Maintained a 100% health and safety inspection pass rate over five years through stringent food handling and sanitation practices
  • Conducted target market research to scope out industry competition and identify advantageous trends.
  • Developed key operational initiatives to drive and maintain substantial business growth.
  • Created and monitored promotional approaches to increase sales and profit levels.
  • Created organization's mission and vision statements for use by employees.

Cook | Pastry Chef

Pacific Sourdough
02.2024 - 11.2024
  • Crafted pastries, and gourmet baked goods, ensuring top-tier quality in both taste and presentation - 300-400 Pastries Daily.
  • Introduced seasonal menu items, driving increased customer engagement and repeat business
  • Maintained strict sanitation and safety standards, contributing to the bakery’s reputation for excellence
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Adjusted recipes based on ingredient availability or customer request.

Sous Chef

Valentine’s
02.2001 - 11.2005
  • Provided key support to the Executive Chef, increasing kitchen efficiency by 10% during peak hours
  • Led menu development and culinary innovation, contributing to a 15% boost in positive guest feedback
  • Reduced food waste by 25% and cut monthly expenses by 10% through effective cost management strategies
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Busboy, Dishwasher, Pantry Chef

The Canterbury Inn
02.1987 - 06.1999
  • Began career in the restaurant industry as a busboy, mastering fast-paced service, customer interaction, and dining room cleanliness
  • Promoted to dishwasher, ensuring kitchen operations ran smoothly by maintaining cleanliness, organization, and efficiency
  • Advanced to Pantry Chef, preparing cold appetizers, salads, and desserts, learning key foundational skills in plating, ingredient prep, and kitchen teamwork
  • Developed a strong work ethic and attention to detail, forming the foundation for a career in professional kitchens
  • Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
  • Pitched in extra hours and helped other staff during unexpected times of high volume to improve seating availability and food delivery to tables.
  • Washed dishes and assisted in bussing tables.
  • Participated in food tastings and taste tests.
  • Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
  • Worked well in diverse team settings by partnering with others to complete tasks..
  • Monitored and maintained cleanliness, sanitation, and organization of assigned station and service areas.
  • Worked well in diverse team settings by partnering with others to complete tasks.
  • Developed excellent relationships with managers and fellow team members to support team success and positive work environment.

Chef | Kitchen Manager

Vincente’s Gourmet Pizza
02.1994 - 11.1995
  • Developed weekly specialty pizzas and nightly side dishes, leading to a 12% increase in sales
  • Spearheaded kitchen operations and food prep, maintaining a 95% positive feedback rate from executive chefs
  • Designed menus, marketing materials, and websites, driving a 30% increase in online reservations
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Placed orders to restock items before supplies ran out.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Monitored food production to verify quality and consistency.

Cook

Elephants Delicatessen
03.1991 - 10.1993
  • Collaborated with chefs to create high-end deli offerings, increasing repeat clientele by 15%
  • Managed high-volume catering, serving 600-800 lunch patrons monthly, and executing large-scale events with a 98% positive feedback rate
  • Orchestrated Sunday brunch service, serving 200-300 guests weekly, driving a 20% increase in brunch revenue
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adjusted recipes based on ingredient availability or customer request.

Pantry Chef

The Excelsior
03.1991 - 08.1992
  • Developed expertise in cold station preparation, crafting fresh salads, charcuterie boards, and plated cold appetizers
  • Mastered the art of salad dressing, learning to balance acidity, fat, and seasoning for bold, memorable flavors
  • Prepared house-made vinaigrettes, emulsified dressings, and classic reductions, elevating the menu’s fresh offerings
  • Worked closely with chefs and sommeliers to create food and wine pairings that complemented the restaurant’s upscale Italian and French-inspired cuisine
  • Gained a deep understanding of ingredient balance, texture contrast, and seasonal flavors, enhancing overall plating skills
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Line Cook

Shilo Inn & Shilo Cafe
03.1988 - 06.1990
  • Prepared high-volume seafood dishes in a fast-paced, coastal fine-dining environment, specializing in grilled, pan-seared, and fried seafood
  • Executed precise cooking techniques for delicate seafood proteins, including salmon, halibut, Dungeness crab, and razor clams
  • Managed multiple stations, ensuring timely service during peak hours while maintaining quality standards
  • Collaborated with the head chef to refine plating and presentation, elevating the restaurant’s seafood offerings
  • Maintained strict food safety standards, ensuring all seafood products were fresh, properly stored, and safely handled
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Prepared and cooked meals according to recipes and customer specifications.

Education

No Degree - Continued Education in Baked Goods & Pastry Arts

Culinary Institute of America
St. Helena, CA
04-2004

Bachelor of Science - 3-D Animation

Academy of Art University
San Francisco, CA
05-2000

Skills

  • Marketing
  • Consulting
  • Revenue development
  • Strategic vision
  • Operations management
  • Market Knowledge
  • Process improvements
  • Trends analysis
  • Staff management
  • Business development

Accomplishments

  • Ensured safe and efficient kitchen operations while managing a BOH staff of 6.
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.

Certification

  • Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
  • Certified Ethical Hacker (CEH)- EC-Council.

Languages

English
Native or Bilingual
Spanish
Professional Working

Timeline

Cook | Pastry Chef

Pacific Sourdough
02.2024 - 11.2024

Founder | Executive Chef

The Liquor Store
02.2017 - Current

Sous Chef

Valentine’s
02.2001 - 11.2005

Chef | Kitchen Manager

Vincente’s Gourmet Pizza
02.1994 - 11.1995

Cook

Elephants Delicatessen
03.1991 - 10.1993

Pantry Chef

The Excelsior
03.1991 - 08.1992

Line Cook

Shilo Inn & Shilo Cafe
03.1988 - 06.1990

Busboy, Dishwasher, Pantry Chef

The Canterbury Inn
02.1987 - 06.1999

No Degree - Continued Education in Baked Goods & Pastry Arts

Culinary Institute of America

Bachelor of Science - 3-D Animation

Academy of Art University

Similar Profiles

CREATE PROFILE
STEVEN HUBBARD