Cannon Beach, Oregon, United States
Chef Jack Stevenson I’m motivated and possess outstanding culinary skills at the Mobil Five Star level, and ability to energize and drive teams, to advance and improve the entire culinary operation. My passion for food and the culinary arts at the high level you understand runs deep and true. Being highly focused and extremely detail oriented, I use a systematic approach to problem solving at all levels. I consider myself a dynamic individual with a wonderful personality. With over 20 years working in various outlets of the food service industry, I have a proven track record for organizational, leadership, team and management skills as well as costs, relationships, building business and execution of food and service in restaurants, fine dining, extensive catering large-scale events, quick serve and grab-n-go outlets.
• Responsible for menu creation, organization and implementation of new restaurant openings for Silicon Valley campuses. (Over 30 new restaurants) • Hired and managed new teams of executive chefs. • Directed production and organization of high profile events for top corporate CEO’s. • Extensive experience with “Googlers”. (Google Campus) • Responsible for the continued development and maintenance of 40-60 restaurant units in Northern California • Annual revenue $60-$70 million. • Worked with staff to maintain food and labor costs. • Assisted Chefs in developing culinary staff in areas of flavor profiles, proper cooking techniques, production, organization as well time management skills and food/ labor cost initiatives. • Introduced new concept initiatives. • Assisted with the implementation of organic foods with local and sustainable resources within our restaurants. • Coordinated and direct culinary staff in catering events for up to 5000 guests • Developed menus, recipes and conducted cooking demonstrations
• Annual Revenue of $5 million. • Created menus for cafes and coffee lounges. • Oversaw all kitchen and food operations. • Hired and trained staff. • Directed the culinary crew in the food production for 1100 guests per day in an upscale corporate dinning environment. • Completely reorganized culinary staff in the area of focus, production organization, culinary knowledge and cooking technique as well as high-level flavor profiles, attitude and working relationships.
• Developed menu to feature understated elegant contemporary California cuisine with subtle Asian flare and influence • Awarded the AAA Four Diamond Award for Cuisine and Service Excellence • Orchestrated inventive cuisine with emphasis on natural flavors, organics and inspired plate presentations. • Achieved and exceeded financial goals. • Staff guidance, schedules, oversees purchasing as well as daily operations to include: Room Service, The Lounge, Silks Restaurant and catering events. • Created new menus for Silks Restaurant, Silks Lounge and Room Service. • Hired and developed a new culinary team. Introduced recipe development and execution.
• Annual food and beverage revenue exceeded $80 Million. • Responsible for the development and maintenance of innovative cuisine in 17 venues • Venues include: Northern Italian, South West, California Cuisine, and Don Shula’s Steak House. • Partnered with the Sales Team on FAM trips and site inspections and tastings. • Managed and directed 145 Culinarians, 22 Sous Chefs and 3 Complex Chefs. • Consistently maintained complex food cost between 22.8 % - 24.5%. • Supervised and prepared catering events for up to 10,000 guests. • Created and implemented ongoing externship program with numerous Culinary Academies.
• Developed and implemented the new department of Specialty Banquets. • Presented restaurant style cuisine for high profile and VIP events for up to 1500 guests. • Annual Banquet Food and Beverage Revenue exceeded $45 Million. • Introduced computerized recipe development program and specialty produce, new products and culinary techniques to my Staff. • Orchestrated t the new implementation of upscale cuisine and creative plate designs for catering events • Personal Chef for such notable groups as: Confrérie de la Chaine de Rôtisseurs. (3 years) Professional Convention Management Association, and Starwood Hotels & Resorts World Conference.
• Directed production of Annual Banquet Revenue of $6 Million. • Comprehensive recipe development with emphasis on regional themes. • Created and produced food for events exceeding 2,000 persons. • Orchestrated extensive off premise-catered events for up to 750 persons. • Additional responsibilities included: Garde Manger, The Patio, Lounge Outlet Kitchens, Room Service