Steven Zaccone Email & Phone Number

Brookfield, Wisconsin, United States

Executive Chef:-Menu Development: Crafting innovative and appealing menus for all dining outlets.-Kitchen Management: Leading and managing a team of culinary professionals.-Food Quality Control: Ensuring high standards of food quality, taste, and presentation.-Safety and Sanitation: Implementing food safety protocols and maintaining a clean kitchen environment.-Inventory and Cost Control: Managing food inventory levels and controlling costs to optimize profitability.-Collaboration: Working closely with other departments to coordinate menus and events.-Creativity and Innovation: Introducing new dishes and culinary techniques to enhance the dining experience.-Guest Satisfaction: Focusing on delivering exceptional dining experiences that exceed guest expectations.Food and Beverage Director:-Comprehensive Program Development: Creating cohesive food and beverage programs that cater to guest preferences.-Restaurant and Bar Operations: Overseeing all aspects of restaurant and bar operations, including staffing and service.-Inventory and Cost Management: Managing inventory levels and controlling costs to maximize profitability.-Promotion and Event Planning: Developing innovative promotions and events to attract guests and drive sales.-Team Leadership: Fostering a culture of teamwork, excellence, and guest service among staff.-Collaboration with Culinary Team: Working closely with the culinary team to ensure food offerings complement beverage programs.-Guest Satisfaction: Prioritizing guest satisfaction and delivering memorable dining experiences.

West Allis, Wisconsin, United States

-Overseeing daily operations of restaurant and hotel kitchen and ensuring the quality of food items.-Hire and train staff.-Plan and direct food prepaction.-Scheduling and menu planning.-Controlling labor cost and budgeting.-Inventor control and food costing.-Designing new recipes and selecting plate presentation.-Performing administrative tasks, taking stock of food and equipment supplies, and doing purchases orders.-Obtaining feedback on food and services quality, and handling customer problems and complaints.-Ordering food and inventory.

Milwaukee, Wisconsin, United States

-Supervise daily and resposability of all back of house kitchen staff,-Assist with inventory control and food costing.-Controlling labor cost and scheduling.-Hire and train new staff members on new menu items.-Maintain kitchen to meet or exceed Health Department standards for cleanliness, food handling and sanitation.-Budgeting for food cost and paper supplies.

Mukwonago, Wisconsin, United States

-Coordinate and direct all food preparation for production team.-Track, record and mantain inventory stock, including food, beverages and kitchen supples.-Delegate and Manage daily task to prep cooks.-Oversee repairs of kitchen appliances.-Direct, design and plating/presentation of all dishes.-Hire and train new prep cook staff members-Mantain kitchen to meet or exceed Health Department standards for cleanliness, food handling and sanitation.

Milwaukee, Wisconsin, United States

-Supervise daily duties and responsibilities of all back house kitchen staff.-Assist with inventory control and food costing.-Controlling labor cost and scheduling.-Hire and train new staff members on new menu items.-Maintain kitchen to meet or exceed Heath Department standards for cleanliness, food handling and sanitation.

Milwaukee, Wisconsin, United States

-Perform daily prep for dietary needs, organization and upkeep for the line.-Prep, cook ingredients according to standardized recipe cards.-Responsible for quality of food prepared and served.-Responsible for performing opening, closing and deep cleaning duties.-Maintain kitchen to meet or exceed Health Department Standards for cleanliness, food handling and sanitation.

Pewaukee, Wisconsin, United States

-Perform daily prep for dietary needs, organization and upkeep for the line.-Prep, cook ingredients according to standardized recipe cards.-Prepared and maintained inventory records; restock items throughout day.-Maintain kitchen to meet or exceed Health Department Standards for cleanliness, food handling and sanitation.

Bachelor'S Degree, Culinary Arts And Fsm

Associate'S Degree, Science In Culinary

Certificate, Culinary Arts