Stephen Morin
Pittsburgh
Summary
Hardworking culinary professional with practical approach to creating exceptional dishes and managing kitchen operations efficiently.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Supervisor
The Abbey on Butler Street
08.2025 - 06.2026
- Supervised daily lunch operations, ensuring compliance with safety protocols and quality standards.
- Trained team members on operational procedures and proper recipe and plating complience
- Implemented process improvements to enhance workflow efficiency and productivity.
VENUE CHEF
Best Beverage Catering
05.2017 - 08.2025
- Maintained high levels of cleanliness and organization within the kitchen environment.
- Created lists for kitchen personnel for daily food preparation tasks.
- Instructed new staff in proper food preparation, food storage and use of kitchen equipment and utensils.
- Adapted quickly when presented with changes in orders or unexpected requests from customers.
- Planned and prepared menus for a variety of events, utilizing seasonal ingredients and catering to dietary restrictions.
SOUS CHEF
Sodexo
04.2013 - 04.2017
- Created cost effective menu items while maintaining quality standards.
- Monitored inventory levels to ensure sufficient supplies were available for daily operations.
- Developed recipes that were creative, innovative and visually appealing.
EXECUTIVE SOUS CHEF
Walnut Grill
03.2011 - 04.2013
- Sourced fresh produce from local farmers markets when possible to meet sustainability goals.
- Assisted Executive Chef in leading team meetings focused on identifying areas of improvement within the kitchen environment.
- Collaborated with Executive Chef on recipe development projects that incorporated seasonal flavors into existing menus.
SOUS CHEF
Aramark
04.2007 - 03.2011
- Trained employees on proper sanitation techniques and cross-contamination prevention methods.
- Ensured compliance with all health codes and safety regulations while overseeing the cleanliness of the kitchen area.
- Displayed proficiency in cost control procedures, ordering practices, and inventory systems.
Education
CULINARY ARTS - CULINARY ARTS
Johnson and Wales University
Charleston, SC12-1994
Skills
- Customer service
- Cooking techniques
- Time management
- Knife skills
- Food safety and sanitation
- Training and mentoring
- Inventory control
Certification
Servsafe Certified Manager
Timeline
Supervisor
The Abbey on Butler Street
08.2025 - 06.2026
VENUE CHEF
Best Beverage Catering
05.2017 - 08.2025
SOUS CHEF
Sodexo
04.2013 - 04.2017
EXECUTIVE SOUS CHEF
Walnut Grill
03.2011 - 04.2013
SOUS CHEF
Aramark
04.2007 - 03.2011
CULINARY ARTS - CULINARY ARTS
Johnson and Wales University