Steven Vitelli
Compass Group USA
Salt Lake City,UT
1
Certification
41
years of professional experience
Creative chef with more than 20 years of experience in a variety of settings (e.g., hotels, restaurants, resorts, catering, retail stores). Extensive food service management experience including management of staff; development of systems for the control of inventory, quality, and cost; and menu research and development. Special training in pastries, baked goods, and chocolates.
Work History
Sous Chef
3 Years 6 Months- Managed kitchen workflows to uphold high standards of food quality and service excellence.
- Created and launched new menu selections aimed at enhancing customer satisfaction.
- Implemented comprehensive training programs for junior kitchen staff, focusing on food preparation techniques and compliance with safety protocols.
- Analyzed and improved inventory management workflows, focusing on waste reduction and optimal ingredient usage.
Sous Chef
5 Years 8 Months- Developed daily specials and catered events for corporate dining facility, enhancing menu variety and guest satisfaction.
- Supervised kitchen staff in daily operations, ensuring high standards of food quality and presentation.
- Collaborated with executive chef to develop seasonal menus incorporating local ingredients and culinary trends.
- Trained and mentored junior cooks on cooking techniques, safety protocols, and kitchen equipment operation.
Catering Cook
2 Months- Prepare food for catered functions at University of Utah.
- Created tailored nutritional and dietary menus to support the needs of athletic departments.
Locating Technician
9 Months- Locate underground utilities.
Sous Chef
11 Months- Sous Chef for resort hotel in Park City, Utah.
- Assisted Chef in daily operations of destination resort hotel, ensuring smooth kitchen workflow.
- Supervised and trained staff in kitchen operations, ensuring high standards of cleanliness and sanitation.
Chef – Manager
3 Years 5 Months- Chef- Manager of Corporate Dining facility for Sodexo.
- Oversaw management and kitchen operations for corporate dining facility serving up to 1000 employees.
- Engaged directly with clients to understand their needs. to act as on site Corporate Service Solutions Specialist.
- Managed and trained staff, scheduled shifts, wrote menus, and handled budgeting and financials for subsidized fee account.
- Wrote, planned, and costed all catering functions to meet client needs and expectations.
Seafood specialist
2 Years 7 Months- Developed and operated seafood department at new upscale grocery store, enhancing product selection and customer experience.
- Oversaw seafood department operations, ensuring compliance with quality and safety standards.
- Trained staff on seafood handling techniques and best practices for freshness and presentation.
- Developed product displays to enhance customer engagement and increase sales opportunities.
Food service
1 Year- Hot and cold food production for Wild Oats market.
- Also assist with ordering and receiving.
Owner/Executive Chef
7 Years 4 Months- Led sales, menu planning, and production for catering service, serving individual and corporate accounts.
- Coordinated meeting lunches, pastries, baked goods, special events, and private dinner parties with focus on quality and presentation.
- Provided consulting services for food service start-ups on start-ups in food service business.
Executive chef
8 Years 7 Months- Oversee all food production for this upscale food service company grossing $4 million annually.
- Manage the kitchens of two restaurants, in-house bakery, meat and fish fabrication, and on and off-premises catering functions.
- Supervise staff of 24.
- Develop inventory, quality, and cost-control systems.
- Research and menu development.
- Major achievements include:
- Research and development of seasonal menus for two restaurants and catering.
- Increased gross revenues. As a result of improved menus and quality controls, contributed to increased revenues (150% increase since 1991), higher guest check average, and increased volumes in restaurant covers and catering.
- Improved profitability as a direct result of labor and food cost controls. Maintained a 12% labor and 28% food cost over the last four years.
- Development of new catering sales packages. Created multi-level catering price structure to reach new market segments.
- Established employee training program resulting in higher quality of menu items, higher employee productivity, and improved sanitation standards.
Sous chef
1 Year 2 Months- Supervise staff of 18; responsible for production of daily banquets and breakfast buffets for up to 500 people.
- Order supplies and supervise monthly inventory.
- Assist chef in menu development and recipe costing.
- Specialty pastries and baking as needed.
Sous chef
2 Years 8 Months- 4,500 covers per week.
- Responsible for training and supervising kitchen employees, managing daily restaurant production, plus banquets and Sunday brunch for over 500.
- I ordered and approved restaurant purchases and maintained inventory.
- I developed and priced new menus that made the restaurant a leader in regional cuisine.
Banquet supervisor
1 Year 7 Months- Up to 5,000 covers per week.
- Responsible for production of daily banquets for 500-room hotel.
- Train and supervise banquet crew.
- Order supplies, rotate stock, maintain recipe cards and all kitchen procedures.
Education
A.O.S. Degree - Culinary Arts
Grand Diploma - Pastry Arts
under Master Pastry Chef Albert Kumin
Skills
Culinary techniques
Menu development and pricing
Kitchen management
Baked goods production
Food safety regulations
Catering sales
Food safety
Accomplishments
- Developed tasting menus for new [type] business.
- Managed 14 kitchen staff in restaurant with 240-seat capacity.
Certification
Serv Safe Training - 2001 thru present
Timeline
Sous Chef
Compass Group USA
02.2023 - CurrentRead More
Sous Chef
Aramark Services at L-3 Communications
06.2017 - 02.2023Read More
Catering Cook
Compass Group (d.b.a. Chartwells) at University of Utah
12.2016 - 02.2017Read More
Locating Technician
ELM Locating & Utility Services
01.2016 - 10.2016Read More
Sous Chef
Stein Eriksen Lodge Management Corp. (dba The Chateaux)
05.2014 - 04.2015Read More
Chef – Manager
Sodexo
10.2010 - 03.2014Read More
Seafood specialist
Harmon’s Grocery
03.2008 - 10.2010Read More
Food service
Wild Oats
03.2007 - 03.2008Read More
Owner/Executive Chef
Steve’s Catering
11.1999 - 03.2007Read More
Executive chef
Cuiscenery Inc. (dba Santa Fe Restaurant and Ruth’s Diner)
04.1991 - 11.1999Read More
Sous chef
Doubletree Hotel
02.1990 - 04.1991Read More
Sous chef
The Beekman Arms
06.1987 - 02.1990Read More
Banquet supervisor
Westchester Marriott Hotel
11.1985 - 06.1987Read More
International Pastry Arts Center
Grand Diploma from Pastry Arts
Read More
Culinary Institute of America
A.O.S. Degree from Culinary Arts
Read More