Stephen Kelley Email & Phone Number

New York, United States

New York City Metropolitan Area

Processed payroll for Eleven Madison Park, Made Nice and The NoMad Las VegasGenerated and distributed Daily Sales and Revenue reports to investors and managersPrepared cash and check deposits daily Reconciled revenue received from all prepaid online reservations Organized and processed invoices in Great Plains to generate Accounts Payables checks to vendors in a timely manner Reconciled General Ledger Accounts to ensure reporting accuracy Created Weekly Labor Analysis spreadsheets in Excel for our Chef de Cuisine and General Managers to assist in improving the overall efficiency and productivity of the Kitchen and Dining Room TeamsCompleted new-hire onboarding, as well as, personnel file organization and I-9 filing

New York, New York

Developed an understanding of hospitality while operating at the highest level Trained new employees and helped create training schedule to better prepare new employeesHelped open a successful pop-up restaurant in East Hampton over the summer Gained a great understanding of restaurant operations regarding both the kitchen and dining room

Greater New York City Area

Directed and ensured quality of food while maintaining the highest level of serviceFurthered knowledge of all things pertaining to food and beverage operations Led and trained the team of food-runners to achieve success within the restaurantEstablished a comprehensive understanding of fine-dining in New York CityAdvanced the current costing and inventory system for the beer program

Menomonie, Wisconsin

Designed and developed menus based on ingredients local to western WisconsinSourced all menu ingredients and items locally Planned and executed banquets and events ranging from 30 to more than 100 peopleFacilitated extremely high-quality standards while maintaining an effective food cost

Menomonie, Wisconsin

Responsible for canning, kegging, and bottling beers produced in the brewery for commercial sales. Integral in creating a positive guest experience for those visiting the brewery for tours.

Eau Claire, Wisconsin Area

Daily pasta preparation. Meat and Fish fabrication. Recipe testing and developing. Creating appropriate wine and beer pairings for various menu items and specials. Improved knife skills while working to prepare various kitchen stations for service. Expedited and and assisted in plating meals for banquets. Expedited kitchen orders and flow on particularly busy nights.

Greater Minneapolis-St. Paul Area

Worked in the Market side and assisted customers with purchases. Gained experience in meat and fish fabrication. Rotated through Garde Manger, and Pastry.Obtained a strong understanding of local ingredients and post-harvest physiology and care.

Rotated through Saute, Grill, and Pastry positions. Worked as a cook in both the restaurant side of the operation and banquet side.

Bachelors Of Science, Hotel, Restaurant, And Tourism Management, Senior

Activities and Societies: Introduction to Wine and Spirits Teaching Assistant

Associate'S Degree, Culinary Arts/Chef Training

Activities and Societies: Charcuterie Club, S.A.C.E. (Students for Advanced Culinary Experience), Slow Foods Member,