Steven Wolff
Anaheim,CA
Summary
Dynamic Executive Sous Chef with proven expertise in kitchen management, menu development, and cost control. Specializes in delivering high-quality culinary experiences and tailoring menus to diverse dietary needs.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Colette's Events And Catering Extraordinaire
Fullerton, CA
12.2022 - Current
- Coordinated all aspects of daily event production, maintaining high standards of quality and efficiency.
- Oversaw food cost management, achieving a target of 22% including disposables.
- Oversaw labor cost management, achieving a reduction to 25%.
- Assisted executive chef in crafting and pricing seasonal and custom menus to align with customer preferences and seasonal ingredients.
- Directed large-scale events for 300 attendees, featuring customized action stations and plated courses.
- Conducted tastings and client consultations to accurately address client needs and desires.
- Designed and implemented custom menus tailored to guests with dietary restrictions.
Kitchen Manager
Pitfire Artisan Pizza
Costa Mesa, CA
06.2021 - 11.2022
- Achieved a well-functioning kitchen environment through effective management of operations.
- Delivered comprehensive training and preparation processes, ensuring adherence to temperature and sanitation standards.
- Controlled back-of-house labor to 8% and food costs to 20%, successfully maintaining budgetary limits.
- Facilitated interviews for back-of-house roles and provided consistent coaching to enhance safety practices and product quality.
- Streamlined production processes, including ordering, training, labor management, seasonal menu rollouts, and service execution.
Head Chef
Taylor Made Cuisine
Irvine, CA
10.2019 - 08.2021
- Directed culinary operations
- Led the preparation of weekly meal plans for 150+ clients and managing catering events for up to 250 attendees.
- Innovated and developed recipes for diverse dietary needs, including keto, candida, low FODMAP, paleo, vegan, and gluten-free.
- Supervised and mentored kitchen staff, overseeing weekly preparations, inventory management, and prep list creation for meal plans and events.
- Partnered with clients to craft bespoke dinner menus for both large-scale and intimate on-site events.
Jr. Sous Chef
Colette's Events And Catering Extraordinaire
Fullerton, CA
10.2015 - 10.2019
- Directed meal preparation and cooking for catering services accommodating up to 600 attendees.
- Focused on high-quality sauces and dressings to enhance menu offerings.
- Oversaw all kitchen operations, ensuring adherence to quality standards.
- Managed and trained prep team and cooks for optimal performance.
- Controlled kitchen inventory and ordering processes. Innovated seasonal and permanent menu items.
- Designed tasting menus tailored for special events.
Education
High School Diploma -
Don Antionio Luho Highschool
Chino, CA06.2007
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Food presentation
- Waste reduction
- Special event catering
- Cost control
- Food pairing
- Recipe creation
- Menu pricing
- Culinary techniques
- Forecasting and planning
- Safe food handling
Accomplishments
- Reduced food costs by 5% by sourcing and securing new disposables and protein supplier.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 15.
Certification
- Certified ServSafve Manager
Timeline
Executive Sous Chef
Colette's Events And Catering Extraordinaire
12.2022 - Current
Kitchen Manager
Pitfire Artisan Pizza
06.2021 - 11.2022
Head Chef
Taylor Made Cuisine
10.2019 - 08.2021
Jr. Sous Chef
Colette's Events And Catering Extraordinaire
10.2015 - 10.2019
High School Diploma -
Don Antionio Luho Highschool