Stephen Mccarthy Email & Phone Number

Hingham, Ma

My responsibilities extend from receiving, stocking and doing a monthly inventory, to cooking and plating food at events. Writing prep lists, prepping of food, packing food and equipment on trucks, unloading at the event site and setting up, and occasionally driving the work truck or van are some of my challenges before the events even start. From there it goes to coordinating with the timeline of the event and execution.

East Bridgewater, Ma

I started as a fry cook and worked my way up. As a sous chef I did everything in the kitchen: opening, closing, cooking, cleaning, receiving, inventory management, running the line and expediting food, prep, food running, and even customer interactions. Menu development and employee training also fell under my umbrella of responsibility.

Weymouth, Ma

I worked the line in a small 50 seat bistro while in college. My first real experience in a sole proprietor/small business and learned more about the business side of a restaurant. No more than 2 guys on the line on the busiest nights. Prepping, cooking, cleaning, and some menu development were my main responsibilities