Eric Stein Email & Phone Number

Greater New York City Area

Complete responsibility for a high-volume kitchen, with extensive catering activities that achieves more than 4.8 million dollars in yearly sales. Ensure that all kitchen staff always performed to the highest of culinary standards. Developed and maintained positive working relationships with all kitchen team members to reach business objectives. Ensured that all safety and sanitation policies are upheld.Accomplishments:Responsible for the hiring and training of all staff including forty kitchen workers (cooks, prep staff, runners, panini station manager’s salad makers as well as grab and go’s) Created and implemented catering menu for specific cuisinesKosher Style, Classic Italian and Traditional AmericanSet up commissary kitchen and streamlined kitchen operations to Supply products for all off-premise catering, ensuring profitability and future growthWrote standard operating procedures for the kitchen Established cohesive operations between front and back of house Organized and standardized all purchasing and receiving inventory procedures Lowered food costs by 5% and labor costs by 3%

Tenton N.J.

Total responsibility for the overall operations of the back of house and kitchen area, including all aspects of profit and loss. Hired staff, purchased food and stock. Ensured that all staff were trained on proper food preparation and kitchen safety techniques. Exceptionally strong multitasking abilities. Planned and served over 400 dinner covers a day. Managed a staff of over 70 workers

Queens, Ny

Busy kitchen of an Argentinean Style steak house which served more than 300 covers in an evening Responsibilities included but were not limited to:• Planning and directing food preparation• Managing kitchen staff. • Training and scheduling. • Expediting.• Quality Control

Boston Massachusetts Area

Busy kitchen on former military base. Served more than 120 dinner meals, a day as well as staff lunches and on site catering Including profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation. Responsible for the proper execution and operation of the kitchen department, including all hiring/training of assistant kitchen managers and hourly team. Provided hands on assistance as required. Including but not limited to:• All Sauces• Pasta and Rice Dishes• Roasts and Fish• Soups• Brunch Fare• Scratch baked pastries cookies and or cakes as requested.