Experienced culinary specialist with a successful history in fast-paced kitchen settings. Collaborative team player adept at adapting to evolving demands, ensuring seamless and efficient operations. Demonstrates expertise in menu planning, food preparation, and quality control. Recognized for consistently surpassing expectations and delivering exceptional results.
Hi, I’m
Timothy Stewart
Seaside,OR
Summary
Overview
28
years of professional experience
1
Certification
Work History
Surfsand Resort
EX Sous Chef
05.2024 - 09.2024
Job overview
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Pickeled Fish
Executive Chef
05.2024 - 06.2024
Job overview
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
Virtue Of The Pointe
Dietary Technician
11.2021 - 03.2024
Job overview
- Trained new Dietary Technicians on operational procedures, ensuring consistent quality across the team
- Enhanced patient satisfaction by creating and implementing individualized meal plans according to dietary restrictions and preferences
- Enhanced patient satisfaction by creating and implementing individualized meal plans according to dietary restrictions and preferences.
- Performed meal assessments regularly through patient interviews, enabling continuous menu improvements based on user preferences.
- Streamlined kitchen operations for increased efficiency by working closely with dietitians, chefs, and other food service staff.
Astoria Pointe & Rosebriar
Executive Chef
11.2012 - 07.2018
Job overview
- Developed and implemented menus for multiple restaurants, catering events, and private parties
- Created daily specials based on seasonal ingredients and customer feedback
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met
- Supervised the selection, training, scheduling, and performance of kitchen personnel
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times
- Ensured compliance with health department regulations by implementing proper sanitation procedures
- Participated in industry conferences and culinary competitions as a representative of the restaurant
Shilo Inns
Sous Chef
01.2009 - 11.2012
Job overview
- Ensured food preparation and the presentation met high standards of quality and sanitation
- Assisted in menu development and recipe testing
- Coordinated ordering, receiving, storage, and distribution of food items
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management
- Developed daily specials utilizing seasonal ingredients
- Trained new hires in proper cooking techniques and recipes
- Maintained accurate records for cost analysis purposes
- Collaborated with the Executive Chef to create innovative dishes for special events
- Contributed to the successful execution of catered events from start to finish
Gallice Resort
Station Chef
01.2006 - 12.2009
Job overview
- Prepared breakfast entrees, such as omelets, waffles, pancakes, eggs and French toast according to customer requests
- Cleaned and sanitized work areas and equipment throughout the shift
- Greeted customers in a friendly manner while taking orders or making recommendations
- Coordinated food preparation with other kitchen staff to ensure timely service of meals
- Assisted in the stocking of ingredients and supplies needed for daily operations
- Followed recipes accurately to prepare menu items for guests according to established guidelines
- Adhered to health department regulations regarding sanitation procedures
- Ensured all dishes were properly plated before being served to customers
- Communicated effectively with managers and fellow employees about orders and production needs
Abraham Contracting (Grey Back)
Wildland Firefighter
06.1999 - 01.2008
Job overview
- FFT1, FFT2, FAL2, FAL3, M.I.S.T
- Minimal impact suppression techniques, Faller, cutting fire line, using hand tools, axes, McLeod's, Pulaski's, shovels, mark3 pumps, setting chokers for helicopter crew, Squad boss
- Enhanced wildfire containment by coordinating and executing strategic fireline construction
- Established water supplies, connected hoses and directed water onto fires
- Collaborated with interagency partners to share resources, knowledge, and strategies for more effective wildfire response
- Bolstered crew cohesion through strong communication skills, fostering a supportive team environment
- Evaluated areas after containing fires to identify and suppress hot spots
Herbs Outback nightclub
Breakfast Cook / Bouncer
01.1997 - 08.1999
Job overview
- Prepared and cooked breakfast foods such as eggs, bacon, pancakes, French toast, omelets, waffles and other items according to recipes
- Cleaned and sanitized work areas, equipment and utensils
- Stocked food supplies in the kitchen
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
Education
Rouge Community CollegeGrants Pass, OR
Fire Science from Wildland Firefighter, Wildland/Forest Firefighting And Investigation
10.1998
University Overview
FAL3, FAL2, -FALLER
FFT2, FFT1, - FIREFIGHTER
M.I.S.T= minimal impact suppression techniques
Hidden Valley High
High School Diploma
06.1998
University Overview
M.I.G welding, A.R.C welding
Skills
- Forklift cert
- MIST
- ARC welding
- Team Leadership
- Food Safety
- Inventory Management
- Kitchen leadership
- Tig welding
- Mig welding
- FFT2
- FAL3
- Target Acquisition
- Operations
- Budget Management
- Emergency Response Procedures
- Scheduling And Planning
Certification
oregon restaurant & lodging association
oregon food handler certification # 212585
( E) Foodcard
food handlers card #ORFC-2351205
Timeline
EX Sous Chef
Surfsand Resort
05.2024 - 09.2024
Executive Chef
Pickeled Fish
05.2024 - 06.2024
Dietary Technician
Virtue Of The Pointe
11.2021 - 03.2024
Executive Chef
Astoria Pointe & Rosebriar
11.2012 - 07.2018
Sous Chef
Shilo Inns
01.2009 - 11.2012
Station Chef
Gallice Resort
01.2006 - 12.2009
Wildland Firefighter
Abraham Contracting (Grey Back)
06.1999 - 01.2008
Breakfast Cook / Bouncer
Herbs Outback nightclub
01.1997 - 08.1999
Hidden Valley High
High School Diploma
oregon restaurant & lodging association
oregon food handler certification # 212585
( E) Foodcard
food handlers card #ORFC-2351205
Rouge Community College
Fire Science from Wildland Firefighter, Wildland/Forest Firefighting And Investigation
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