Steven Escobedo
Mount Laurel,NJ
Summary
Dynamic corporate and culinary leader with extensive experience in high-pressure kitchen environments. Expertise in menu development, cost control, and culinary innovation drives the creation of exceptional dining experiences. Proven ability to foster team collaboration and adapt to evolving demands ensures seamless operations. Recognized for consistently delivering high-quality results while upholding rigorous standards for food safety and customer satisfaction.
Overview
2027
2027
years of professional experience
1
1
Certification
Work History
Corporate Executive Chef
Maschio’s Food Services, Inc.
Chester, New Jersey
01.2012 - Current
- Oversaw food service management for largest K-12 provider in New Jersey to enhance student nutrition.
- Streamlined kitchen operations to improve efficiency and reduce food waste.
- Conducted training sessions for staff on culinary techniques and food safety standards.
- Collaborated with suppliers to source high-quality ingredients while managing budget constraints.
- Analyzed customer feedback to refine recipes and improve overall dining experience.
- Established standard operating procedures that enhanced consistency in food preparation and service quality.
- Managed comprehensive administrative functions for four school districts, coordinating activities across twenty school buildings and supervising over 100 personnel.
- Researched and formulated menu concepts that align with client tastes and nutritional guidelines.
- Led culinary team in enhancing food presentation, resulting in elevated guest satisfaction.
Executive Chef/Catering Manager
Hickory Sticks BBQ & Catering (Maschio's)
Chester, NJ
2021 - 2025
- Developed and executed seasonal menu items, enhancing customer satisfaction through innovative flavors.
- Managed kitchen operations to ensure compliance with health and safety regulations.
- Trained and supervised culinary staff, fostering a collaborative team environment.
- Streamlined food preparation processes, improving efficiency and reducing waste.
- Oversaw catering events, ensuring timely service and exceptional food presentation.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Chef/Owner
Simple Occassion Cocktail Parties
Pen Argyl, PA
2002 - 2019
- Developed creative cocktail menus tailored to client preferences.
- Coordinated logistics for event setup, ensuring seamless execution of cocktail parties.
- Managed vendor relationships to secure high-quality supplies and services.
- Trained staff in mixology techniques and customer service excellence.
- Oversaw financial transactions, maintaining accurate records of expenses and revenues.
- Designed promotional materials to enhance brand visibility and attract new clients.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
Corporate Chef and Produce Specialist
Pocono Produce Company, Inc.
Stroudsburg, Pennsylvania
01.2008 - 01.2012
- Provided expert guidance to food service establishments, focusing on culinary innovation and guest satisfaction.
- Coordinated collaboration among manufacturers, food brokers, and internal teams to enhance product visibility.
- Coordinated comprehensive field sales support for sales representatives and district managers, contributing to $15,000,000 in overall sales revenue.
- Facilitated interactive chef demonstrations to enhance customer experience and promote brand loyalty.
- Led recipe development and menu design projects to elevate culinary offerings. Oversaw kitchen design processes to optimize workflow and efficiency. Managed recipe costing and conducted comprehensive food cost analyses to inform budgeting decisions.
- Advocated for local farming and sustainability through educational initiatives.
- Produced informative articles for sales flyers and promotional cut sheets, driving awareness of weekly specials in "Portions" magazine.
General Manager
Ruby Tuesday, Inc.
Hackettstown (Mansfield Twp.), New Jersey
01.2005 - 01.2008
Executive Chef
Wegmans Food Markets
Bridgewater and Princeton, New Jersey
01.2003 - 01.2005
Line Cook/BOH Manager/Purchasing Specialist
Restaurant Associates
New York, NY
1999 - 2002
Banquet Chef
The Molly Pitcher Inn
Red Bank, NJ
1997 - 1999
Sous Chef
The Nassau Inn
Princeton, NJ
1994 - 1997
Education
Associates Degree - Culinary Arts
The Culinary Institute of America
Hyde Park, New York04.1993
Skills
- Skilled in Microsoft Office Suite applications
- Proficient in POS system management
- Allergen awareness
- Diverse menu creation
- Kitchen Operations management
- Banquet and Catering operations management
- Food cost management
- Customer service
- Food prep planning
- Menu program expertise in PrimeroEdge and NutriSlice
- Expertise in sanitation compliance
- Food safety standards implementation
Accomplishments
- Awarded Bill Bradley NJ Citizen's Award in 1990 for Outstanding Community Service
- Awarded Restaurant Associate's Employee of the Quarter
- Awarded Restaurant Associate's Star Employee Program
- Awarded Pocono Produce's Employee of the Month - Aug 2009
- 2010 NJ School Nutrition Association Iron Chef Competition “Cruise Into Best Practices” 2nd Place
- ACF Professional Chefs of NEPA, Inc. 2011 Howard Newhard, CEC AAC Scholarship Award
- 2021 Bacon, BBQ & Brew "Best BBQ" for Hickory Sticks
Affiliations
- Member, American Culinary Federation – North East Pennsylvania Chapter
- Member, School Nutrition Association
Certification
ServSafe Certified through April 2031
ServSafe Instructor/Proctor through August 2028
Timeline
Corporate Executive Chef
Maschio’s Food Services, Inc.
01.2012 - Current
Corporate Chef and Produce Specialist
Pocono Produce Company, Inc.
01.2008 - 01.2012
General Manager
Ruby Tuesday, Inc.
01.2005 - 01.2008
Executive Chef
Wegmans Food Markets
01.2003 - 01.2005
Executive Chef/Catering Manager
Hickory Sticks BBQ & Catering (Maschio's)
2021 - 2025
Chef/Owner
Simple Occassion Cocktail Parties
2002 - 2019
Line Cook/BOH Manager/Purchasing Specialist
Restaurant Associates
1999 - 2002
Banquet Chef
The Molly Pitcher Inn
1997 - 1999
Sous Chef
The Nassau Inn
1994 - 1997
Associates Degree - Culinary Arts
The Culinary Institute of America
EXTERNSHIP AND APPRENTICESHIP
- Roundsman, The Sheraton Hotel Group (Externship) Spring/Summer 1992 Atlantic Beach, North Carolina
- Assistant Banquet Chef, The Manor (Apprenticed) 1993 to 1994 West Orange, New Jersey Alfred Meyer – Executive Chef
Section name
References furnished upon request
AWARDS
Employee of the Quarter – Restaurant Associates, Star Employee Program – Restaurant Associates, 1990 Bill Bradley Citizenship Award for New Jersey, Employee of the Month August 2009 – Pocono Produce Company, 2010 NJ School Nutrition Association Iron Chef Competition “Cruise Into Best Practices” 2nd Place, ACF Professional Chefs of NEPA, Inc. 2011 Howard Newhard, CEC AAC Scholarship Award