Summary
Overview
Work History
Education
Skills
Certification
Timeline
Hi, I’m

Timothy Stewart

Seaside,OR
Timothy Stewart

Summary

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.

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 College
Grants 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
Timothy Stewart