STEVEN L SZILVAGYI
LIVONIA
Summary
To grow my leadership experience in the senior culinary industry.
I am a positive leader with over 30 years of experience in the restaurant industry, excelling in senior living for the past 21 years.I am an excellent communicator, providing feedback promptly. My expansive experience includes purchasing, menu planning, sanitation, safety and food production, as well as the hiring, training and development of my staff to promote resident satisfaction. My goal is to exceed every customer's expectation. I am a marketer and salesman with both internal and external customers. I look forward to growing with your company. Professional with winning attitude and desire to deliver exceptional dining experience. Focused on setting high expectations and raising service standards. Keen to expand customer base through careful oversight and novel promotional methods.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Executive Chef
Cedarbrook Senior Living
Plymouth
10.2021 - 03.2025
- Responsible as Director for Food and Nutrition Services for assisted living, memory care, and independent living residents in a senior community of 250.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Controlled labor costs through effective use of staff scheduling techniques.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Increased resident satisfaction by 20% in the first year, and maintained it annually.
- Increased employee satisfaction annually by 2%.
- Observed food safety and sanitation protocols through regular department meetings.
Director Of Culinary Expressions
Pine Ridge of Plumbrook
Sterling Heights
04.2019 - 10.2021
- Turned around a struggling dining program
- Brought costs below budget by producing fresh foods prepared from fresh local ingredients, managing production and reducing waste
- Created vibrant menus featuring local products and highlighting foods with health benefits
- Trained staff in the Back of the House and the Front of the House to offer more service and variety to the residents
- Increased Resident satisfaction within the Community significantly by 30 percent
- Trained other Directors within the Region sharing best practices, company policies, and high standards
- Worked with Sales department to market the community to prospective residents to showcase the excellence in Dining Program
Executive Chef
Henry Ford Village
Dearborn
03.2004 - 03.2019
- Directed multiple venues in the Health and Rehabilitation Center and Assisted Living Dining, as well as St
- Clair Dining room operations with modest increases in resident and employee satisfaction
- Did this while reducing budget cost by quarter of a million dollars
- Complete understanding of budget with the ability to fully interpret all areas to maximize savings and improve service
- Responsible for quarterly cycle menu development, as well as special event menus, to increase variety and satisfaction.
- Ensured sanitation and safety standards are met and exceeded
- Built dynamic team through great hires, ongoing training and excellent communication to create an extraordinary dining experience
- Worked with vendors to reduce costs and obtain savings on regularly used items such as coffee, linen, and chemicals
- Effectively communicated with residents via town halls and meetings
- Worked to implement excellent meal credit system
- Positively promote Dining Program through various media sources
- As Chef de Cuisine of Great Lakes increased Employee Satisfaction and Resident Satisfaction
- Operated as Chef de Cuisine in St
- Clair with high Resident Satisfaction while consistently reducing food costs
- Managed Windows Café operation, creating increase in value with daily specials
- As Service Manager in St
- Clair increased Resident Satisfaction
- Developed and implemented recipes focusing on resident satisfaction
- Worked on employee recognition committee to promote employee satisfaction
Education
Certificate of Applied Science - Culinary Arts/Hospitality
Macomb Community College
Clinton Township, MI01.2001
Skills
- Staff training
- Vendor management
- Nutrition knowledge
- Team building
- Customer service
- Budget management
- Recipe development
- Sanitation compliance
- Effective communication
- Employee engagement
- Problem solving
- Banquets and catering
- Inventory management
- Regulatory compliance
- Hospitality service expertise
- Problem and complaint resolution
- Performance review
- Dietary restrictions
- Menu planning
Affiliations
- Volunteer to Manage and Cook for Hope Soup Kitchen in Ypsilanti through NorthRidge Church
Certification
- Servsafe Certified Food Manager
- Servsafe Allergens Manager
Timeline
Executive Chef
Cedarbrook Senior Living
10.2021 - 03.2025
Director Of Culinary Expressions
Pine Ridge of Plumbrook
04.2019 - 10.2021
Executive Chef
Henry Ford Village
03.2004 - 03.2019
Certificate of Applied Science - Culinary Arts/Hospitality
Macomb Community College
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