Summary
Overview
Work History
Education
Skills
Certification
Kitchenmanagementprofile - Experience
Timeline
Generic

Trinity Steffensen

Ogden,Utah

Summary

  • A classically French trained Chef offering a combination of kitchen management, hospitality, food and culinary equipment sales, and gourmet expertise. Kitchen Management Profile:
  • Professional chef with Le Cordon Bleu training; skilled in classical techniques and modern cooking styles. Experience in preparation of wide range of menus for domestic and international palates.
  • Knowledge of appropriate preparation, seasoning, and cooking of appetizers, salads, soups, proteins, sides and desserts, taking into account nutrition, plate cost and seasonality. Strong proficiencies in dining room and back of the house management.
  • Hands-on experience with food inventories and cost controls. Resourceful and adaptable in rapidly changing kitchen and dining room operations. Key Strengths: Business Operations and Resource Management. Recipe and Menu Development. Food, Labor, and Cost Controls. Baked Goods & Pastries. Purchasing and Inventory Management; P&L Accountability. Catering and High-volume Production. Food Safety, Hygiene, & Sanitation. Culinary Equipment and food sales.
  • Server Safe Certificate
  • Utah DABC: Alcohol Manager-Trainer Certificate
  • Master Food Persevere Certificate

Respectful and friendly professional with dynamic problem solving and customer service talents. Smart Sales Coordinator driving business opportunities with consistent follow up and positive engagement. Experience creating internal systems designed to mitigate losses and resolve issues quickly while maximizing customer satisfaction. Deadline-minded Sales Coordinator with knack for establishing lucrative relationships with customers. Highly focused on delivering excellent service and support in busy settings. Experience developing and executing strategies designed to maximize profitability.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Sales Coordinator

US Foods
Ogden, UT
04.2023 - Current
  • e Sales Coordinator will drive results as the first point of contact for assigned Territory Managers and Customers through Team selling, administrative support, and resolving questions/requests/issues in a timely manner utilizing detailed knowledge of US Foods products, systems, and tools. Serve as the primary liaison between Customers, Territory Managers, District Sales Managers and Product Sales Support Administrator (PSSA) as well as but not limited to Operations, Credit & Transportation. Engage in regular phone conversations with customers, including taking orders, resolving issues, and opportunistically selling. Review orders placed through US Foods Online to ensure accuracy / completeness, contacting customers with suitable substitutes as necessary. Provide administrative support to Territory Managers and District Sales Managers, as needed. Escalate issues to appropriate parties, as necessary, to ensure appropriate responses.

Executive Chef

Emigration Cafe
Salt Lake City, UT
04.2022 - 10.2022
  • Created the opening menu, hired staff, created online marketing campaigns, trained new employees, created policies and procedures.

Culinary Instructor

Davis Technical College
Kaysville, Utah
09.2021 - 03.2022
  • Projected strong technical skills in classical and contemporary cuisine
  • Promoted a positive and interactive learning environment with academic lectures and hands-on learning to culinary students.

Food and Beverage Manager

Boondocks' Food and Fun
03.2020 - 06.2021
  • Provided leadership in the food & beverage operation
  • Implemented menus for all food & beverage operations
  • Hired, trained, and supervised kitchen staff.

Executive Chef

Hotel RL Salt Lake City
Salt Lake City, UT
10.2019 - 03.2020
  • Managed, trained, supervised, developed, disciplined, and counseled associates in the Kitchen
  • Coordinated activities and directed training of Chefs, Cooks, and service personnel.

Education

Associates of Applied Science in Culinary Arts -

Le Cordon Bleu
01.2007

Skills

  • Kitchen Management
  • Classical techniques and modern cooking styles
  • Preparation of wide range of menus
  • Dining room and back of the house management
  • Food inventories and cost controls
  • Resourceful and adaptable in rapidly changing kitchen and dining room operations
  • Business Operations and Resource Management
  • Recipe and Menu Development
  • Food, Labor, and Cost Controls
  • Baked Goods & Pastries
  • Purchasing and Inventory Management; P&L Accountability
  • Catering and High-volume Production
  • Food Safety, Hygiene, & Sanitation
  • Culinary Equipment and food sales

Certification

  • Server Safe Certificate
  • Utah DABC: Alcohol Manager-Trainer Certificate
  • Master Food Persevere Certificate

Kitchenmanagementprofile - Experience

  • Professional chef with Le Cordon Bleu training; skilled in classical techniques and modern cooking styles. Experience in preparation of wide range of menus for domestic and international palates.
  • Knowledge of appropriate preparation, seasoning, and cooking of appetizers, salads, soups, proteins, sides and desserts, taking into account nutrition, plate cost and seasonality. Strong proficiencies in dining room and back of the house management.
  • Hands-on experience with food inventories and cost controls. Resourceful and adaptable in rapidly changing kitchen and dining room operations.

Timeline

Sales Coordinator

US Foods
04.2023 - Current

Executive Chef

Emigration Cafe
04.2022 - 10.2022

Culinary Instructor

Davis Technical College
09.2021 - 03.2022

Food and Beverage Manager

Boondocks' Food and Fun
03.2020 - 06.2021

Executive Chef

Hotel RL Salt Lake City
10.2019 - 03.2020

Associates of Applied Science in Culinary Arts -

Le Cordon Bleu
Trinity Steffensen