Steven S. Email & Phone Number

Jacksonville, Florida, United States

Responsible for overseeing and optimizing the entire production process of fresh foods and perishable items. Includes strategic planning, efficient execution, and seamless coordination to ensure the availability of high-quality, fresh products for customers while minimizing waste and maintaining profitability. This role involves:Demand Forecasting: Utilizing historical data, market trends, and customer preferences to accurately predict the demand for various fresh products, ensuring that sufficient quantities are prepared to meet customer needs.Inventory Management: Managing inventory levels of fresh products, monitoring expiration dates, and minimizing wastage by implementing efficient rotation strategies and timely clearance of items nearing expiry.Production Scheduling: Developing and implementing production schedules that align with demand forecasts, considering factors such as peak shopping hours, seasonal variations, and promotional activities.Quality Control: Implementing stringent quality control measures to guarantee the freshness, taste, and safety of all fresh products, adhering to food safety regulations and industry standards.Process Improvement: Continuously evaluating and enhancing production processes to maximize efficiency, minimize waste, and streamline operations, thereby optimizing resource utilization.Communication: Collaborating closely with various departments such as deli, bakery, meat, seafood and produce as well as the IT team to share insights, gather feedback, and align production goals with overall business strategies.Adaptation to Trends: Keeping abreast of evolving culinary trends, consumer preferences, and market dynamics to introduce innovative fresh products and capitalize on emerging opportunities.Regulatory Compliance: Ensuring strict compliance with health and safety regulations, sanitation standards, and industry guidelines to uphold the store's reputation for high-quality, safe products.

Jacksonville, Florida Area

In my role at Southeastern Grocers, I am responsible for a range of key tasks. These include providing support to the product development and quality control team, overseeing training initiatives for new programs at the store level, and dedicating approximately 80% of my time to visiting various stores for training and new program implementation. By being actively engaged in store operations, I am able to closely observe food flow, manage time and temperature controls, and ensure adherence to standards. This approach contributes significantly to optimizing labor efficiency, managing food costs, and maintaining consistent program execution.A significant part of my daily responsibilities involves conducting sensory evaluations and formulating recipes during panel tastings. Beyond simply focusing on the product's appearance and taste, I place a strong emphasis on the overall customer experience that our brands provide.Among the tasks I handle are:Collaborating with vendors to develop new products and refine existing formulations.Creating innovative recipes.Conducting qualitative descriptive analyses (QDA) and just-about-right (JAR) analyses.Providing on-site support to deli and bakery teams at the store level, ensuring proper execution of programs and specifications.Developing comprehensive Product Information Sheets.Delivering sensory taste training.Conducting tests to refine product formulations.Preparing submissions for awards.Participating in local TV segments to enhance brand visibility.Generating fresh concepts and ideas for private label food products.Overseeing operations and maintaining standards in the test kitchen.Organizing vendor meetings for product testing in the kitchen.Contributing to the successful launch of new stores across the Southern US.My role underscores a commitment to continuous improvement, innovation, and the creation of memorable customer experiences across all our brands.

This position plays a pivotal role in curating and optimizing the presentation and availability of fresh products to enhance the shopping experience and drive sales. This role involves strategic planning, creative execution, and effective collaboration to ensure that the store's fresh departments are visually appealing, well-stocked, and aligned with customer preferences and market trends. Product Placement and Layout: Strategically arranging fresh products to optimize store traffic flow, increase customer engagement, and maximize the visibility of high-margin items.Visual Presentation: Overseeing the artistic arrangement of fresh products, using color, texture, and creative displays to entice customers and create an inviting shopping environment.Seasonal Planning: Planning and executing seasonal and holiday-themed displays to highlight relevant products, capitalize on festive occasions, and align with customers' changing preferences.Inventory Management: Collaborating closely with inventory teams to ensure optimal stock levels of fresh products, preventing shortages or overstock situations while minimizing wastage.Promotional Campaigns: Developing and executing promotional campaigns for fresh items, such as bundling offers, special pricing, and loyalty programs, to stimulate sales and customer loyalty.Supplier Relationships: Working closely with suppliers to source high-quality fresh products, and maintain consistent inventory levels to meet customer demand.Cross-Functional Collaboration: Collaborating with various departments, including marketing, operations, and procurement, to align merchandising strategies with overall business goals.Staff Management: Leading and training store teams to ensure effective execution of visual displays, product rotation, and maintenance of hygiene and cleanliness standards.

St. Johns County, Florida, United States

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Tampa/St. Petersburg, Florida Area

In my role as the Menu Development Chef at Air Culinaire, I spearheaded our company's adoption of cutting-edge culinary trends, positioning us as pioneers in private aviation catering. Through ongoing research and innovation, I identified novel ideas and creative packaging solutions to elevate our offerings. I orchestrated the creation of menu specifications, food photography and editing to ensure top-notch presentation. Collaborating closely with clients, I guided the development of menus that aligned with their preferences and budget considerations.Driving technological advancement, I transformed our specification process into an interactive website, enhancing accessibility and user experience. Beyond the digital realm, I ventured nationwide, showcasing my culinary expertise at major events such as the Super Bowl and the 2017 Inauguration. My influence extended to the corporate sphere as well—I contributed to the conception of new products at the US Foods headquarters in Chicago, contributing to both global and regional menus.Translating concepts into reality, I played a pivotal role in training client services teams worldwide, including prominent companies like Flexjet, Flight Options, Sentient Jet, Air X, NetJets, XO Jet, and FedEx. This comprehensive approach ensured that the meticulously designed menu items were expertly executed and presented consistently across diverse locations. Through these initiatives, I propelled Air Culinaire to the forefront of the private aviation catering industry, blending innovation, precision, and global reach.

Tampa/St. Petersburg, Florida Area

As the Director of Dining services i was responsible for over 22 employees including 5 supervisors and an assistant manager. The building housed 170 residents that required 3 meals a day including in-between snacks and events. I was responsible for all aspects of kitchen operations.

Tampa/St. Petersburg, Florida Area

I started as a sous chef in 2010 and quickly became the Executive chef in 2011. I was responsible for all kitchen operations for over 155 residents. I became one of the well known chefs in the company by winning countless awards for cleanliness and residents satisfaction. I traveled to 18 states to open new buildings and to help struggling chefs. This company was a huge stepping stone for my career progression and taught me everything from budgeting to marketing.

Tampa, Florida

Ruskin, Florida

Tampa/St. Petersburg, Florida Area

Bachelor Of Business Administration - Bba, Business Administration And Management, General

Associate'S Degree, Food And Beverage Management

Activities and Societies: Habitat For Humanity, Escoffier Society.