Steven Frank

• Prepared high-quality dishes following standardized recipes and presentation guidelines.
• Coordinated kitchen operations during peak hours to ensure smooth service flow.
• Trained new kitchen staff on food safety standards and cooking techniques.
• Managed inventory levels and ordered supplies to maintain kitchen efficiency.
• Supervised line cooks to ensure timely food preparation and quality control.
• Collaborated with management to develop seasonal menu items reflecting current trends.

Developed innovative menus through research and development of new dishes.

Conducted PMIX analysis and menu costing to enhance profitability.

Opened multiple properties, including Ricki's, Halves & Wholes, Mondrian Café, and Bakehouse.

• Oversaw kitchen operations ensuring compliance with safety and sanitation standards.
• Developed seasonal menus focusing on local ingredients and culinary trends.
• Collaborated with front-of-house teams to ensure seamless service delivery.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Trained new staff by demonstrating mastery of all food stations and operations.
• Managed food costs while maintaining high standards of cleanliness and organization.
• Oversaw budgeting and staffing to optimize restaurant performance.

• Prepared high-quality dishes following standardized recipes and presentation guidelines.
• Managed inventory levels and ordered supplies to maintain kitchen efficiency.
• Assisted in budgeting for kitchen supplies while minimizing waste and costs.
• Implemented sanitation protocols to maintain a clean and safe kitchen environment.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Monitored inventory levels to ensure adequate supplies on hand.
• Complied with all health department regulations regarding proper food handling methods.
• Assisted in menu development and recipe testing.