Steven Monteforte
Stewartsville,USA
Summary
To obtain a Restaurant Management position that will help me in learning and allow me to utilize my skills to build a company.
Diligent [Desired Position] with proven track record in high-volume kitchen environments. Demonstrated expertise in preparing diverse culinary dishes and maintaining kitchen efficiency. Displayed proficiency in teamwork and adaptability to changing menus and customer preferences.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Executive Chef
Redwoods Grill & Bar
07.2023 - Current
- Help motivate and train co-workers as my replacements in the Pantry and Fryerator
- Managed the fryerator and pantry stations for lunch shifts
- In-charge of staff and supervising during lunches
- Prepared desserts, salads, tapas platters, sandwiches, fried appetizers, fried accompaniments, fried entrees, grilled steaks, grilled burgers, grilled chicken, grilled fish and other seafood for customers satisfaction
- Learned how to work a wood burning grill properly
- Co-operated grill, fryer, and middle stations on weekend shifts occasionally
- Assisted the Sous and Executive Chef with making specials list and with making food go out on time
- In-charge of packing catering functions for off-premise locations or in-house parties
- In-charge of my own prep list of items used on daily basis, staying on top of it, and checking the levels of it daily
- Can clean meats and portion properly according to our specifications
- Can clean fish and portion properly according to our specifications
- Co-ordinate with Executive and Sous Chef for appetizer special for the weekend
- Closing duties of the kitchen
- Expedite if needed during lunch for assistance of execution for various reasons
- Assist with updating cost prices on inventory list
- Assist with doing the food inventory at the end of every month
- Translate to Spanish co-workers, work that needs to be done by the morning prep cook, modifications to customers orders for the line cooks, and for prep that needs to get done that day to the line cooks
- In charge of kitchen waste sheet
- Assist Executive Chef and Sous Chef with reading tickets and solving problems
- Manage and Supervise dishwashers with cleaning the kitchen at the end of the night
- Coordinate with Executive Chef for making special butters for steaks
- Assist Executive Chef with managing hourly employees through slower nights
- In-charge and Assist with daily bread order
- In-charge and Assists in making sure the prep list is filled out and use-up sheet is filled out
- Assist with making phone calls to purveyor representatives when orders are incorrect or when we need something changed and special ordered
- Assist with checking in orders from purveyors daily
- Assist closing MOD with making sure kitchen is clean, tidy, and ready to be shut down for the night
- Contribute with new menu ideas and execution of newer menu items for tastings with management and staff
- Contribute with putting a prep list on the board of prep work that needs to be done for catering and in-house events
- Involved with Management team on leadership in the restaurant
- Contribute in team leadership conversations about new ideas for the restaurant and how to run it
- Assist Executive Chef with keeping Inventory pricing and items up to date
- Assist Executive Chef with weekly and daily ordering
- Help create spread sheets to make people work more efficiently in stations
- In-charge and Assist Executive Chef with creating food levels for in-house and off premise catering events
- In-charge and Assist Executive Chef with giving fellow staff members in the kitchen food prep that needs to be done for catering events off premise and in house (special sauces, vegetables, potatoes, etc.)
- Assist with tastings for off-premise catering
- Assist with creating new menu items
- Assist with new ideas for bring in customers with incentives (Happy Hour, March Madness Wing Night, Restaurant Week, Specials, Pasta Night)
- Always trying to find new ways to motivate different members of the kitchen team
- Make various creative platters for catering events
- Assist Executive Chef with finding the “cheaper” costing food items for selected purveyors
- Assist with keeping in touch with our social media person to help promote specials for during the week and weekends
- Examine fresh fish on a daily occurrence
- Help with Evaluating staff for staff reviews
- Examine fresh produce that comes in from delivery
- Examine orders from purveyors to double check that we got what we ordered and that there are no mistakes
- Assisted with reorganization of inventory spreadsheet so it was more practical and efficient for staff to do
- Assist with contacting purveyor representatives when problems occur in our deliveries
- In Charge of updating Food cost analysis
- American Cuisine
- Directed culinary operations, ensuring high-quality food preparation and presentation.
- Developed innovative menu items, incorporating seasonal ingredients and customer preferences.
- Managed kitchen staff, providing training, mentorship, and performance evaluations.
- Implemented cost-control measures to optimize food inventory and reduce waste.
- Established and enforced safety and sanitation protocols within the kitchen environment.
- Analyzed customer feedback to refine menu offerings and enhance dining experiences.
- Led team meetings to align on goals, improve communication, and foster a positive work culture.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- 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.
Cook/Kitchen Supervisor
House of the Good Shepherd
12.2018 - 10.2019
- Make daily soups pertaining to specific menus daily
- Make daily menu for breakfast and lunch on certain scheduled days
- Make 1 special to go along with nightly menu on certain scheduled days
- Keep up to date with relics on-line training system (on all aspects of care at an assisted living facility)
- Assist with dating products from deliveries
- Assist with rotating items from deliveries
- Assist with prep for the next work day when needed
- Assist with making buffet items for special events, as well as some special items
- Make lunch for staff as well as making sure all items in the cafe is not expired
Sous Chef
Chesapeake Tavern
03.2018 - 11.2018
- In charge of monthly inventory
- Create new happy hour items
- Assist with updating cost prices on inventory
- Assist with specials and execution of the specials
- Assist Executive Chef and prep cooks with daily prep lists
- In charge of making soups
- Assist with training prep cooks and showing them new techniques with prepped items
- Assist staff with finding coverage for days off
- Assist Executive Chef with cutting hours during slow times of business
Sous Chef
Stone Water
05.2017 - 02.2018
- Contributed to building kitchen from ground up with walk-in layout, freezer layout, kitchen layout, and station layout
- Helped create spreadsheets for purchasing of food and dry goods
- In charge of dry goods order
- In charge of overseeing kitchen staff throughout the day during service and preparation
- Assisted Executive Chef with purchasing and contacting purveyors with orders
- Assisted with menu specials and plating
- In charge of filling out the prep sheets and writing a list for the staff to execute for the day
- Assist Executive Chef with cleaning and portioning meats and fish
- Assist Executive Chef with coordinating cryovacuing meats and Sous Vide machine to cook proteins
Redwoods Grill & Bar Catering
05.2005 - 04.2017
- Assisted with setting up kitchens located off premises with packing parties in catering vehicles
- Collected inventory for parties before leaving for off-site events
- Worked live stations at catered events like carving, desserts, pasta
- Managed and assisted managing kitchen on catered events
- Resolve problems with party captain and/or host of the party
- Assist with Communicating with catering members on proper execution of food items
- Assist with catering director and managers with food ideas for customers
- Assist with developing menus for certain clients
- American Cuisine
Prep and Line Cook
JC’s Grill House
06.2009 - 08.2009
- Run and Manage JC’s Pub menu at Bear Brook Country Golf Club (Friday/Saturday)
- Create spread sheets for Bear Brook (inventory, checkout sheet, specials, incentives handout, sales)
- Check inventory and sales sheets daily
- Clean all equipment and surfaces used
- American Cuisine
Banquet Cook
Hilton
03.2007 - 05.2007
- Worked live stations at functions (fajita/taco, pasta, carving, sauté)
- Worked live omelet station on Mother’s Day
- Help prep food for events one to three days prior to the event and assist co-workers with plate designs
- Plated hor d’oeuvres and held at proper temperatures for passed appetizers
- Helped other co-workers in cold banquets and in restaurant
- Help Head Banquet Chef with tasting menu ideas and with the plate-up of the tasting function
Cashier
A & P
10.2002 - 08.2004
- Communicated with customers on what they wanted or what they needed to find
- Analyzed and resolved all computer problems quickly
- Trained 5 co-workers on correct check-out procedures
- Trained 7 co-workers on self check-out program and what to look for
- Grocery Store
Prep Cook/Dishwasher
Franks Trattoria
06.2004 - 07.2004
- Cleaned fresh squid when delivered
- Sliced deli meets and cheeses for sandwiches daily
- Assisted with making sandwiches, entrees, appetizers for customers
- Assisted with measuring the right size of dough for pizza/calzones
- Assisted with making meatballs and with making marinara sauce
- Italian Cuisine
Education
Bachelors of Science - Food Service Management
Johnson & Wales University
Providence, RI05.2009
Associates of Science - Culinary Arts
Johnson & Wales University
Providence, RI05.2007
Skills
- Excellent communication skills with co-workers when problems arise during service
- Quick problem solving skills during stressful times
- Hard working individual with a positive attitude
- Good time management skills
- Willing to learn something new
- Excellent organizational skills in kitchen
- Thorough with cleanliness and organization of my station, prep list, and cleaning list
- Thorough with training co-workers in different stations
- Clean while you work mentality
- Can work a wood burning grill
- Treat co-workers with respect and ask for things kindly
- Try to make the work environment pleasant for everyone
- Willing to do whatever it takes to get the job done
- Never giving up when being pummeled by orders
- Always stocking my station at the end of the night to the best of my ability
- Developed my own leadership/managing style by learning from other managers and being involved in leadership readings with owner and management
- Keeps cool and calm mind during stressful times of service
- Always willing to help
- Menu Development
- Work well with computer programs for developing spreadsheets and formats for kitchen related material to help create structure
- Motivated to be better
- Creates daily list of goals for day with preparation of food for easy execution for following day
- Customer service
- Cooking
- Food handling
- Kitchen organization
- Strong attention to safe food handling procedures
- Hospitality and service industry background
- Food presentation
- Kitchen equipment operation and maintenance
- Cooking techniques
- Cleaning and organization
- Food handler certification
- Hospitality service expertise
- Beautiful presentation of food
- Allergen awareness
- New hire training
- Event catering
- Recipes and menu planning
- Fine dining
- Food pairing
- Operations management
- Extensive catering background
- OSHA
- Time management
- Health and safety compliance
- Staff training
- Inventory management
- Temperature control
- Cost control
- International cuisine
- Dish preparation
- Sauteing
- Cutting and slicing techniques
- Sous vide technique
- Health code adherence
- Quality assurance and control
- Plate presentation
- Culinary art
- Calm demeanor
- Creative plating
- Teamwork and collaboration
- Positive and professional
- Focused and disciplined
Certification
Serve Safe Food Handlers Certificate
Timeline
Executive Chef
Redwoods Grill & Bar
07.2023 - Current
Cook/Kitchen Supervisor
House of the Good Shepherd
12.2018 - 10.2019
Sous Chef
Chesapeake Tavern
03.2018 - 11.2018
Sous Chef
Stone Water
05.2017 - 02.2018
Prep and Line Cook
JC’s Grill House
06.2009 - 08.2009
Banquet Cook
Hilton
03.2007 - 05.2007
Redwoods Grill & Bar Catering
05.2005 - 04.2017
Prep Cook/Dishwasher
Franks Trattoria
06.2004 - 07.2004
Cashier
A & P
10.2002 - 08.2004
Associates of Science - Culinary Arts
Johnson & Wales University
Bachelors of Science - Food Service Management
Johnson & Wales University