Steven Kampley
Chula Vista,CA
Overview
6
6
years of professional experience
Work History
Chef De Tournant
La Jolla Beach and Tennis Club
La Jolla, CA
04.2024 - Current
- Collaborated with Executive Chef to maintain quality and consistency at The Shores Restaurant, La Jolla Beach and Tennis Club Member Dining, and the Marine Room.
- Managed daily inventory and procurement from multiple vendors
- Managed scheduling and payroll efficiently.
- Developed menus
- Successfully executed daily banquet events while adhering to strict timelines and providing exceptional customer service.
- Streamlined processes to ensure efficient employee dining services.
- Elevated dining experience through refined cuisine at Marine Room
Sous Chef
La Jolla Beach & Tennis Club
La Jolla
01.2024 - 04.2024
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Supervised cooks and other kitchen personnel during meal services.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Developed daily specials utilizing seasonal ingredients.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Assisted in menu development and recipe testing.
- Created a positive work environment by encouraging teamwork among staff members.
Line Cook
Omni Hotels & Resorts
San Diego
04.2023 - 01.2024
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Adhered to sanitation policies at all times when handling food products.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Inspected equipment for cleanliness prior to use every shift.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
Sous Chef
Sycuan Casino Resort
El Cajon
09.2021 - 02.2023
- 1 of 3 opening Chefs for Sycuan's new restaurant Pink Buddha which opened in March 2022
- Supervised cooks and other kitchen personnel during meal services.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Assisted in performance reviews of team members
- Managed waste
- Managed multiple kitchens
- Conducted interviews for new team members
- Assisted in menu development and recipe testing.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Developed daily specials utilizing seasonal ingredients.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Maintained accurate records for cost analysis purposes.
- Complied with all health department regulations regarding proper food handling methods.
Chef De Partie
Sycuan Golf Resort
El Cajon, CA
01.2020 - 09.2021
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Adhered to health and safety regulations while preparing food items.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
Regional Manager
L&L Hawaiian BBQ
San Diego
06.2019 - 01.2020
- Trained staff on product knowledge, customer service techniques, sales strategies.
- Resolved conflicts between customers and employees within the region.
- Provided mentorship and coaching to staff members throughout the region as needed.
- Managed regional operations including inventory control, staffing levels, logistics, customer service.
- Established goals, objectives, policies, procedures, and standards of performance for all personnel.
Line Cook
L&L Hawaiian BBQ
Chula Vista, CA
07.2018 - 06.2019
- High paced casual dining
- Working the line. Grill, Fryer, Sautee, and Plating
- Prepping for service
- Bulk cooking for catering orders
Education
High School Diploma -
Eastlake High
Chula Vista, CA06-2017
Skills
- Recipe creation
- Knife Skills
- Culinary expertise
- Menu development
- Food presentation
- Team Management
- Catering experience
- Quality Control
- Menu Planning
Timeline
Chef De Tournant
La Jolla Beach and Tennis Club
04.2024 - Current
Sous Chef
La Jolla Beach & Tennis Club
01.2024 - 04.2024
Line Cook
Omni Hotels & Resorts
04.2023 - 01.2024
Sous Chef
Sycuan Casino Resort
09.2021 - 02.2023
Chef De Partie
Sycuan Golf Resort
01.2020 - 09.2021
Regional Manager
L&L Hawaiian BBQ
06.2019 - 01.2020
Line Cook
L&L Hawaiian BBQ
07.2018 - 06.2019
High School Diploma -
Eastlake High