Steven R. Kildow

• Responsible for all culinary aspects for retail residential, and catering for region of South Carolina, Tennessee, and Georgia
• Received Metz 2024 Culinarian of the year
• Implemented all Metz systems and standards at new account openings
• Manage profit and loss statement of $15 million total revenue for the 7 total accounts in the region.
• Implemented pilot production system from the corporate data base
• Lead a team of 45 total members in production and sanitation at unit level and oversee 6 executive chefs on a regional level
• Ensure all safety and sanitation measures are met daily and maintain an A.

• 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.

 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

• 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

• 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