Summary
Overview
Work History
Education
Skills
References
Additional Highlights
Timeline
Generic

Steven R. Kildow

Chapin

Summary

Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.

Overview

12
12
years of professional experience

Work History

Executive Chef

Metz Culinary Management- Newberry College
Newberry
06.2023 - Current
  • Responsible for all culinary aspects for retail residential, and catering
  • Received Metz 2024 Culinarian of the year
  • Implemented all of Metz systems and standards as we took over the account
  • Manage profit and loss statement of $4 million total revenue.
  • Implemented pilot production system from the corporate data base
  • Lead a team of 45 total members in production and sanitation
  • Ensure all safety and sanitation measures are met daily and maintain an A.

Executive Chef

Morrison- Prisma Richland
Columbia
06.2022 - 06.2023
  • Responsible for all culinary aspects of 660 bed hospital
  • Implemented cloud based POS system with 7 self-checkout systems and 4 ordering kiosks
  • Manage $18.5 million of managed volume.
  • Implemented corporate based retail program to drive sales up 10% year over year
  • Implemented streamlined patient menu to help with supply chain and staffing issues
  • Lead a team of 80 total members in production and sanitation
  • Ensure all safety and sanitation measures are met daily.

Executive Chef

HCA Healthcare- North Florida Regional Medical Center
Gainesville
01.2021 - 05.2022
  • Responsible for all culinary aspects of 532 bed healthcare operation
  • Implemented new retail programs that highlight local ingredients
  • Building relationships with 3 local farms to start Florida Fresh program in the hospital
  • Working with leadership in hospital to start a produce prescription program
  • Serve 1200 customers daily and up to 525 patients
  • Worked directly with the Clinical nutrition manager to implement a new patient menu
  • Ensure all safety and sanitation measures are met daily. Zero citations on last Joint commission survey

Senior Executive Chef

Morrison – Fort Sanders Regional Medical Center
Knoxville
07.2017 - 12.2020
  • Responsible for all culinary aspects of 8 million dollars of managed volume
  • Drove retail sales 12% over prior year by implementing new corporate programs
  • Oversees kitchen staff of 2 supervisors, 12-line cooks, 1 prep cook, 2 bakers and 4 utility
  • Works directly with clinical nutrition manager to create and execute a new patient menu
  • Created daily production sheets in Webtrition and implemented waste not program on site
  • Serves 1000 customers a day and up to 300 patients.
  • Ensures all food safety and sanitation standards are met. Achieved 100% on past 3 state health inspection
  • Manages Labor application for BOH staff. Ensures proper staffing.
  • Responsible for weekly and monthly inventory and food cost analysis

Catering Chef Manager

ARAMARK – University of Tennessee
Knoxville
09.2013 - 07.2017
  • Responsible for all culinary aspects of campus catering operations
  • Oversees kitchen staff of 2 lead cooks, 8 line cooks, 4 prep cooks, 1 baker and 5 utility
  • Works directly with Catering Director in VIP and base catering menu planning
  • Implements daily event production processes including menu forecasting, ordering, receiving, post analysis, and waste reduction
  • Assists in oversight of large-scale complex food production operations including UT Football Skybox catering, The CHIC conference, and Destination Imagination Conference totaling over 25,000 meals per day
  • Ensures all food safety standards are met. Achieved 98% on state health inspection and 93% on QA food safety standards assessment
  • Responsible for weekly food inventory and food cost analysis. Fully Implemented PRIMA Web receiving and inventory system in the catering department. Assisted in the implementation of PRIMA Web in several retail locations. Conducted campus wide training
  • Manages Kronos application for both BOH and FOH staff. Ensures events are properly staffed and manages daily exceptions

Education

Masters of Science - Hospitality Management

Johnson & Wales University
Providence, RI
05-2023

Bachelor of Science - Foodservice Management

Johnson & Wales University
Providence, RI
07.2007

Associate of Science - Food and Beverage Management

Johnson & Wales University
Providence, RI
05.2006

Skills

  • Culinary management
  • Food safety
  • Menu development
  • Inventory control
  • Cost analysis
  • Team leadership
  • Customer service
  • Budget management
  • Training programs
  • Recipe development
  • Production planning
  • Vendor relationship management
  • Plating and garnishing
  • Allergy awareness
  • Catering and events
  • Sanitation standards
  • Waste reduction
  • Menu planning
  • Forecasting and planning
  • Budgeting and cost control
  • Productivity optimization
  • Sanitation guidelines
  • Order delivery practices
  • Process improvements
  • Recipe management

References

Available Upon Request

Additional Highlights

  • Metz 2024 Culinarian of the year
  • ServeSafe certified
  • Recipient of The Culinart “Rising Star Award” for Excellent Customer Service
  • Recipient of ARAMARK Safety Star

Timeline

Executive Chef

Metz Culinary Management- Newberry College
06.2023 - Current

Executive Chef

Morrison- Prisma Richland
06.2022 - 06.2023

Executive Chef

HCA Healthcare- North Florida Regional Medical Center
01.2021 - 05.2022

Senior Executive Chef

Morrison – Fort Sanders Regional Medical Center
07.2017 - 12.2020

Catering Chef Manager

ARAMARK – University of Tennessee
09.2013 - 07.2017

Masters of Science - Hospitality Management

Johnson & Wales University

Bachelor of Science - Foodservice Management

Johnson & Wales University

Associate of Science - Food and Beverage Management

Johnson & Wales University

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