Job Search Status
Open to workDesired start date: 2 weeks notice
Open To Work
Steven Kobi
Chef/BHT
Cantonment,FL
Work Preference
Summary
A seasoned culinary professional, I've elevated dining experiences at Stone House Inn through innovative menu development and meticulous kitchen management. My expertise in food safety and team leadership has consistently enhanced customer satisfaction and operational efficiency, showcasing a proven track record of success in high-stakes culinary environments. Rated Number One Fine Dinning 2024.
Overview
42
42
years of professional experience
Work History
Behavioral Health Technician
Banyan Treatment Center
Gulf Breeze, FL
04.2025 - Current
- Monitored patient behavior and emotional well-being to ensure safety and compliance with treatment plans.
- Assisted in implementing therapeutic activities to promote recovery and skill development among patients.
- Documented patient progress and reported observations to medical staff for effective treatment adjustments.
- Collaborated with interdisciplinary teams to develop individualized care strategies for diverse patient populations.
- Transport/Pick up Clients coming and going to treatment programs.
- Facilitate outpatient Med pass.
Head Chef
Stone House Inn
Farmington, PA
02.2024 - 01.2025
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Evaluated food products to verify freshness and quality.
- Obtained fresh, local ingredients to lower grocery costs.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Spearheaded community outreach events to raise brand awareness and cultivate local partnerships.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed close relationships with suppliers to source best ingredients.
- Initiated sustainability audit, reducing environmental impact with eco-friendly practices and sourcing.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Managed inventory control, optimizing food costs and reducing waste.
- Led and trained culinary staff, improving team performance and efficiency.
- Monitored food production to verify quality and consistency.
- Hired, managed, and trained kitchen staff.
- Implemented food cost and waste reduction initiatives to save money.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
- Oversaw kitchen operations, ensuring compliance with health and safety standards.
- Designed seasonal menus based on customer feedback and market trends.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
- Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
- Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Developed innovative menu items to enhance guest dining experiences.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
Kitchen Manager
Cohens Retreat
Savannah, GA
10.2015 - 11.2017
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Executive Sous Chef
Savannah River Boat Cruise Lines
Savannah, GA
09.2015 - 10.2015
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Cook's Assistant
Bella Sera Catering
Canonsburg, PA
01.2003 - 01.2005
- Cleaned and maintained work areas, equipment and utensils.
- Followed food safety practices and sanitation guidelines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Maintained composure and work quality while under stress.
- Assisted in setting up and breaking down kitchen stations.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Monitored food temperature, discarding items not stored correctly.
- Lifted and carried heavy materials.
- Pushed, pulled and transported large loads and objects.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
Sous Chef
Rosebank Farms Cafe
Seabrook, SC
07.1995 - 03.1998
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Chef
Stone Crab Inn
Washington, PA
01.1984 - 07.1995
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
Education
GED - Gender Studies
Washington High School
Washington, PA10.1984
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Waste reduction
- Culinary expertise
- Food safety regulations
- Kitchen operations
- Menu supervision
- Special event catering
- Banquets and catering
- Food presentation
- Cost reduction
- Recipe creation
- Seasonal menu planning
- Ingredient selection
- Fine-dining expertise
- Sanitation standards
- Purchasing
- Workflow optimization
Timeline
Behavioral Health Technician
Banyan Treatment Center
04.2025 - Current
Head Chef
Stone House Inn
02.2024 - 01.2025
Kitchen Manager
Cohens Retreat
10.2015 - 11.2017
Executive Sous Chef
Savannah River Boat Cruise Lines
09.2015 - 10.2015
Cook's Assistant
Bella Sera Catering
01.2003 - 01.2005
Sous Chef
Rosebank Farms Cafe
07.1995 - 03.1998
Chef
Stone Crab Inn
01.1984 - 07.1995
GED - Gender Studies
Washington High School