Steven Lusk
Anchorage
Summary
Dynamic Executive Chef with a proven track record at TIKI House, excelling in menu development and food cost management. Enhanced customer satisfaction through culinary innovation and effective team leadership, while maintaining strict sanitation compliance. Ingredient sourcing, resulting in significant cost savings and elevated dining experiences.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Executive Chef
TIKI House
Eagle River, AK
2025 - Current
- Fostered a positive team environment through effective communication and leadership strategies.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Executive Chef
The Continental
Anchorage, AK
2025 - 2025
- Implemented cost-control measures, optimizing ingredient sourcing without sacrificing quality.
- Led special events catering, customizing offerings to meet diverse client needs and preferences.
- Researched emerging culinary trends to innovate menu offerings and maintain competitive edge.
- 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.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Executive Chef
Matanuska Brewing Company
Anchorage, AK
2017 - 2024
- Developed and refined seasonal menus highlighting local ingredients and unique flavor profiles.
- Oversaw kitchen operations, ensuring high standards of food safety and hygiene compliance.
- Trained and mentored culinary staff to enhance skills and improve team performance.
- Collaborated with management to streamline inventory processes, reducing food waste significantly.
Line Cook
Spenard Roadhouse
Anchorage, AK
2017 - 2018
- Operated kitchen equipment safely and efficiently in high-volume service environment.
- Collaborated with team to maintain cleanliness and organization of workstations.
- Contributed to positive guest experiences through timely and accurate meal delivery.
Cook/supervisor
Bear Tooth Theatrepub
Anchorage, AK
2008 - 2017
- Supervised kitchen staff to ensure compliance with health and safety regulations.
- Coordinated food preparation activities to maintain high standards of quality and presentation.
- Trained new cooks on menu items and efficient cooking techniques.
- Implemented inventory control measures to optimize ingredient usage and reduce waste.
- Developed daily specials in collaboration with management to enhance customer experience.
- Managed scheduling to ensure adequate coverage during peak service hours.
- Conducted performance evaluations for team members, providing constructive feedback for improvement.
- Streamlined kitchen operations by introducing new workflows that increased efficiency and productivity.
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
- Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
- Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Proactively addressed maintenance issues with kitchen equipment, ensuring minimal downtime and uninterrupted operations.
- Continuously evaluated staff performance levels through regular assessments, identifying areas for improvement and providing targeted coaching.
- Managed food orders efficiently by coordinating with suppliers for timely deliveries while minimizing costs.
- Exceeded health inspection standards consistently by maintaining a stringent focus on cleanliness and sanitation practices throughout the kitchen space.
- Implemented effective time-management strategies within the kitchen team, enabling smoother meal preparation during peak hours.
- Successfully balanced competing priorities in a high-pressure environment by efficiently delegating tasks to the team and maintaining clear lines of communication.
Education
High School Diploma -
Service High School
Anchorage, AKSkills
Food cost management
Menu development
Staff training
Inventory control
Recipe standardization
Kitchen operations
Quality assurance
Sanitation compliance
Customer service excellence
Event catering coordination
Culinary innovation
Team leadership
Culinary creativity
Food safety compliance
Certification
Serve safe certificate
Timeline
Executive Chef
TIKI House
2025 - Current
Executive Chef
The Continental
2025 - 2025
Executive Chef
Matanuska Brewing Company
2017 - 2024
Line Cook
Spenard Roadhouse
2017 - 2018
Cook/supervisor
Bear Tooth Theatrepub
2008 - 2017
High School Diploma -
Service High School