Theodore Steere
Portland,OR
Summary
Accomplished Director of Culinary Operations at Cogir Management USA, renowned for elevating dining experiences through innovative menu development and impeccable food presentation. Expert in kitchen management and cost control, I significantly reduced food waste while fostering creativity among teams. My leadership ensured high sanitation standards, contributing to the establishment's esteemed reputation.
Professional culinary leader with strong background in managing culinary operations, enhancing menu development, and ensuring high standards of food quality. Skilled in team collaboration, driving results, and adapting to changing needs. Proven ability in staff training, resource management, and maintaining compliance with health and safety regulations. Known for strategic thinking, problem-solving, and fostering positive work environment.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Director of Culinary Operations
Cogir Management USA
03.2024 - Current
- Managed special projects such as catering events or off-site food services, ensuring consistency in food quality and presentation at all times.
- Streamlined kitchen operations for increased efficiency by reorganizing staff roles and responsibilities.
- Managed financial aspects of culinary operations, including budget planning, cost control measures, and revenue generation strategies.
- Reduced food waste by implementing inventory control measures and optimizing ingredient usage in recipes.
- Enhanced overall dining experience by implementing innovative menu offerings and improving food presentation techniques.
- Collaborated with vendors to negotiate pricing and secure high-quality ingredients, ensuring consistent product availability.
- Oversaw hiring processes for new employees within the culinary department, selecting candidates based on skill level as well as cultural fit within the organization''s values.
- Elevated the establishment''s reputation through consistent delivery of high-quality culinary experiences and excellent customer service standards.
Executive Chef
City Hall Cafe
05.2020 - 02.2024
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Executive Chef
Sterling Affair
07.2018 - 04.2020
- Supervised daily operational activities within the restaurant.
- Assessed stock levels to coordinate future vendor orders.
- Consistently delivered meals tailored to customer requests.
- Enhanced culinary abilities through staff training sessions.
- Developed new menu items showcasing unique property offerings.
Executive Sous Chef
Tribeca/SoHo Grand Hotel
07.2014 - 01.2019
- Generated positive reviews by maintaining high culinary standards.
- Collaborated in financial reviews aimed at increasing profit margins without affecting quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Executive Sous Chef
La Esquina - Mexican Restaurant
05.2012 - 04.2014
- Streamlined kitchen operations, utilizing effective time management and organizational skills.
- Implemented staff training programs to maintain consistency in dish preparation and presentation standards across the team.
- Established strong relationships with local vendors to source fresh, sustainable produce for use in daily meal preparations.
- Boosted restaurant revenue by developing successful promotional events, such Wedding events, and Holiday Specials
- Developed unique recipes inspired by Latin cuisines,
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Education
Associate of Applied Science - Culinary Arts And Business Managment
Le Cordon Blue
Austin, TX09-2007
Skills
- Sanitation standards
- Food presentation
- Kitchen management
- Creativity and innovation
- Cost control
- Menu development
- Recipe creation
- Menu pricing
- Food safety management
- Minimizing food waste
- Time management
- Reliable and responsible
Accomplishments
- Achieved positive Resident satisfaction scores through effectively by remodeling the culinary program..
- Developed Standardized recipes for the culinary department to insure consistency.
- Fostered a positive work environment that brought the entire kitchen together.
- Cut food cost down by 10% by introducing standardized recopies and waste utilization
Certification
- ServSafe Food Protection Manager Certification - National Restaurant Association.
Languages
English
Native or Bilingual
Interests
- Hiking
- Camping
- Backpacking
Work Preference
Work Type
Full TimeWork Location
On-SiteWork Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Director of Culinary Operations
Cogir Management USA
03.2024 - Current
Executive Chef
City Hall Cafe
05.2020 - 02.2024
Executive Chef
Sterling Affair
07.2018 - 04.2020
Executive Sous Chef
Tribeca/SoHo Grand Hotel
07.2014 - 01.2019
Executive Sous Chef
La Esquina - Mexican Restaurant
05.2012 - 04.2014
- ServSafe Food Protection Manager Certification - National Restaurant Association.
Associate of Applied Science - Culinary Arts And Business Managment
Le Cordon Blue
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