Stephanie’s Resume
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Location: Mashpee, MA, USA
School: Johnson and Wales
Major: Culinary Arts

Stephanie’s Resume

116 Main St. Mashpee, MA

Professional Profile

Strong record of streamlining operations and improving service while preserving the highest levels of quality.
Natural ability to create enthusiastic, productive working environments with customer-oriented professionals.
Remarkable knowledge of catering service, specialty restaurants and resorts with over 20 years in the field.
Uncommon ability to be flexible under strict time frames. In-depth ability to interpret and work within pre-established budgets.
Very professional, dependable and great team leadership skills

Professional Background

Food Service Manager- December 2018-Present
Global Partners LLC Plymouth, MA

Managed entire food service team for new launch of Alltown Fresh brand first location
Followed company procedures and training for all staff.
Responsible for all ordering and local vendors
Execution of all food daily
Chef/Manager- February 2018-November 2018
Cape Cod Coffee Mashpee Ma

Creation of new menus along with all policies and procedures for new restaurant opening
Blueprint of restaurant kitchen design and equipment
Managed staff of all three locations
Implementation and installation of new bar at Barnstable airport at Cape cod coffee
Responsible for all ordering at all locations

Executive Chef- April 2017-October 2017-seasonal
Swan River Seafoods, Dennisport MA
Creation of new seasonal menu and recipe development for 350 seat restaurant
Hired and trained new staff for season
Worked alongside with owners to determine food costs and labor costs
Ordered and maintained monthly inventory
Daily execution of large banquets including wedding receptions and rehearsal dinners

Executive Chef/General Manager- April 2010-March 2017

Quicks Hole LLC, Quicks Hole Tavern & Quicks Hole Taqueria Woods Hole MA.

Maintained all aspects of food service including food costs, preparation and inventory
Managed daily restaurant operations of both restaurants
Maintained labor cost of 30% in season
Responsible for menus, employee hiring, payroll budgeting
Created budget projections for each upcoming year with owner.
Promoted local, sustainable farm to table movement
Maintained low food cost of 29% at Taqueria and 32% for the Tavern
Created zero waste and garbage free program using composting and recycling.

Pastry Chef - June 2009- November 2009

The Stonehouse Inn, 1854 Restaurant and Pietra, Little Compton RI.

Daily production of scratch pastries and desserts for both restaurants, banquets, and weddings
Creation of daily specials for breakfast.
Responsible for ordering and daily specials

Sous Chef -January 2009-May 2009

Martinelli’s Bistro, Warwick, RI .
Menu creation and pricing for breakfast and daily execution.
Responsible for daily execution of fresh pizzas, sandwiches and salads

Sous Chef - August 2007-December 2008

Napa Valley Grille, Providence Rhode Island. August 2007- October 2008.

Menu development for each season and special wine dinners
Managed staff of ten
Assisted in maintaining a food cost of 30%
Responsible for daily ordering and monthly food inventory

Member Dining Sous Chef/ Banquet Sous Chef - January 2007-July 2007

Kirkbrae Country Club, Lincoln, Rhode Island.

Assisted with new menu ideas and whole front line changes along with the banquet department
Managed daily operations of kitchen and ordering procedures
Assisted in food costs and labor management
Staff training and development

Executive Chef - May 2006 - December 2006

The Sail Loft Tavern, Portsmouth, RI.

Managed staff of 20
Creation of the whole menu for the grand opening
Designed new kitchen layout
Implementation of food costs and budgets
Designed catering party menu’s as well as private parties

Lead Line Cook / Saucier -September 2004- April 2006
The Scottsdale Fairmont Princess, La Hacienda, Scottsdale, AZ.

Mastered all stations in the kitchen
Assisted Chef in maintaining training procedures for new hires and culinary externs
Responsible for over 15 sauces daily for upscale Mexican cuisine

Line Supervisor/Sous Chef - January 2004-September 2004
The Scottsdale Fairmont Princess, The Grill at the TPC, Scottsdale AZ.

Responsible for creation and execution of daily specials(avg.150-lunch.180-dinner)
Trained and supervised a staff of 12
Took over as Sous Chef while Chef de Cuisine was away ( 5 months)

Lead Line Cook - October 2002-December 2003

The Westin Kierland Resort and Spa, Nellie Cashman’s Restaurant, Scottsdale AZ

Part of opening kitchen team
Assisted in creation of station set-up lists and recipe development.
In span of two months moved through all stations in a’ la carte kitchen

Hyatt Regency Resort and Spa Newport, RI September 1997- July 2002

Banquet Supervisor March 2000-June 2001

PM Supervisor June 2001- July 2002

Line Cook/ Pantry. August 1997-March 2000


Johnson and Wales University- Providence, Rhode Island
Associates of Applied Science, Culinary Arts. 1999
CCRI- Newport, Rhode Island
Computer and Business Management, Jan. 2009-April 2009

Certificates and Additional Training

2006 Best Young Chef Chaine De Rotisseur Competition, Scottsdale AZ- Awarded 2nd Place
2013 Hosted a James Beard Event with Cal Petternal from Chez Panisse, CA at Quicks Hole in Woods Hole
Assisted in all events for the Phoenix Open, Scottsdale AZ- 2004 - 2006
Volunteer- Taste of the Nation- Providence, Rhode Island-1997-2001
Volunteer- American Culinary Federation Chef of the Year Dinner Newport RI-2000
Hyatt Regency Philadelphia- Sent on task force for 6 months for grand opening 2001

Chef, cook,