Summary
Overview
Work History
Education
Skills
Affiliations
Certification
Timeline
Generic

Tracy Stevenson

Florissant,Missouri

Summary

Food-loving individual known for remaining composed and calm under extreme pressure. Team leader supervises kitchen teams in high-stress restaurant environments. Dedicated to innovative dishes and efficient kitchen management.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Executive Chef Manager

OL'Henry's
Berkeley, Missouri
06.2021 - Current
  • 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.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.

Assistant Manager of Operations

Buffalo Wild Wings
Tinley Park, IL
09.2020 - 06.2021
  • Ensured compliance with all food safety regulations and sanitation standards.
  • Supervised and trained staff in customer service, food handling, and safety protocols.
  • Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
  • Resolved customer complaints in a professional manner to maintain positive relationships with guests.
  • Maintained detailed records of sales transactions and daily shift reports.

Lead Line Cook

The Last Hotel
Saint Louis, Missouri
01.2019 - 09.2020
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Planned work schedules for staff members based on customer demand and budget constraints.

Chef Assistant

The Chocolate Pig
Saint Louis, Missouri
10.2017 - 08.2019
  • Assisted Chef in preparing ingredients for various dishes.
  • Cleaned and organized kitchen equipment, appliances, and utensils.
  • Maintained cleanliness of work areas throughout shift.
  • Followed recipes to prepare sauces, soups, entrees, desserts, and other food items.
  • Monitored temperatures of ovens and grills to ensure proper cooking times were observed.
  • Organized walk-in coolers and freezers according to FIFO principles.
  • Communicated with wait staff regarding special orders or dietary restrictions.

Banquet Cook

Marriott
Saint Louis, Missouri
05.2011 - 01.2017
  • Prepared food items according to recipes and menus, ensuring proper presentation, portioning and temperature.
  • Coordinated with banquet staff to ensure accurate timing for delivery of hot entrees to guests' tables.
  • Plated dishes according to restaurant's specifications prior to serving them to guests at banquets or events.
  • Communicated effectively with banquet staff regarding orders placed by guests during events.

Education

GED -

St. Louis Job Corps
St Louis, MO
05-1991

Skills

  • Sanitation Standards
  • Recipe creation
  • Food presentation
  • Culinary techniques

Affiliations

  • Love creative art and poery

Certification

  • ServSafe 2022 to 2027
  • Mixology

Timeline

Executive Chef Manager

OL'Henry's
06.2021 - Current

Assistant Manager of Operations

Buffalo Wild Wings
09.2020 - 06.2021

Lead Line Cook

The Last Hotel
01.2019 - 09.2020

Chef Assistant

The Chocolate Pig
10.2017 - 08.2019

Banquet Cook

Marriott
05.2011 - 01.2017

GED -

St. Louis Job Corps

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Tracy Stevenson