Steven Sauceda
Sacramento,CA
Summary
Forward-thinking professional chef offering more than 20 years of experience working in fast-paced scratch kitchens, including both front and back of the house management roles. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Strong organizational, leadership, and management skills.
Overview
7
7
years of professional experience
Work History
Chef De Cuisine
The Bank
Sacramento, CA
05.2021 - Current
- Created menus and designed corresponding recipes for multiple in house restaurants and catering programs.
- Produced BEO's for large events and oversaw preparation and management of event budgets to deliver at or below projected costs.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Hired, managed and trained all kitchen and catering staff.
- Scheduled and supervised all kitchen employees such as dishwashers and catering crew.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Assistant Executive Chef
Taylor's Kitchen
Sacramento, CA
01.2019 - 05.2020
- Collaborated with Executive Chef in production or modification of menus and selections
- Developed and remained accountable for safety, quality, consistency and adherence to standards
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique
- Assisted customers in planning corporate events, social galas and gourmet dinners
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests
Sous Chef
Elks Tower Restaurant & Lounge
Sacramento, CA
01.2018 - 01.2019
- Planned and directed food preparation in a fast-paced environment.
- Developed full, tasting, and special events menus.
- Cultivated positive relationships with vendors to source the best ingredients at the best prices.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
Kitchen Supervisor
Grange Restaurant/Citizen Hotel
Sacramento, CA
05.2015 - 12.2017
- Supervised, trained and developed team members in accordance with company policies and procedures.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Sous Chef
Golden Bear Restaurant And Bar
Sacramento, CA
06.2014 - 07.2015
- Planned daily specials and directed food preparation in a fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Created effective employee schedules that maintained coverage at peak times and minimized labor costs.
Education
Associate of Arts - Hospitality Management
American River College
Sacramento, CA2012
Skills
- Inventory management
- Recipe development and creative menu planning
- Catering and Large-Scale Events Planning
- Budgeting and Cost Control
- Vendor Sourcing
- Schedule management
- Food and kitchen safety
- Staff Supervision and Coordination
- Problem-solving
Timeline
Chef De Cuisine
The Bank
05.2021 - Current
Assistant Executive Chef
Taylor's Kitchen
01.2019 - 05.2020
Sous Chef
Elks Tower Restaurant & Lounge
01.2018 - 01.2019
Kitchen Supervisor
Grange Restaurant/Citizen Hotel
05.2015 - 12.2017
Sous Chef
Golden Bear Restaurant And Bar
06.2014 - 07.2015
Associate of Arts - Hospitality Management
American River College
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