Stephen Clyburn / Owner - Steboo Catering Charleston, SC 29412 [email protected] 8434425919

To secure long term employment in the low country of South Carolina in the and beverage field as a member of a successfull management team with opportunity for career growth in the hospitality industry. Willing to relocate: Anywhere Authorized to work in the US for any employer

Work Experience

Chef/ Owner Steboo Catering - Blowing Rock, NC April 2011 to Present Oversee all aspects of in home and on location catered events for ten to five hundred people. Train and manage staff to provide the finest and services utilizing fresh local products when available.

Executive Chef Glidewells on Main - Blowing Rock, NC October 2009 to March 2011 Manage all operational aspects, budget writing, purchasing, hiring, and financials of an independently owned 150 seat restaurant that served and dinner daily. The restaurant, with annual revenue of 1.3 million dollars, served casual light fare as well as fine dining, new American . Booked, billed, and orchestrated all catered events for up to 80 people.

Director of Food and Beverage Operations Tweetsie Railroad - Blowing Rock, NC March 2008 to March 2010 Oversee staff of thirty to forty employees to operate nine food outlets for a historical based theme park with an attendance of two to eight thousand people per day. Plan all catered events from start to finish for groups of 25 to 600.

Executive Chef/Director of Food and Beverage Hound Ears Club - Blowing Rock, NC April 2006 to January 2008 Direct all aspects and operations of a one million dollar food and beverage operation that includes; fine dining for 30 to 100 people, casual dining for 40 to 80 people, 50 seat ala carte short order facility, all member functions, as well as outside weddings and banquets. Contact person from start to finish on all catered events that includes; on and off premise catering, menu planning, event set-up and break down, creation and distribution of client contracts and internal banquet event orders and billing of all events.

Executive Chef The Carolina Yacht Club - Charleston, SC March 2001 to March 2006 Oversee all aspects of culinary operations and some beverage operations for a multi-outlet Platinum Private Yacht Club with one thousand members. Maintain the highest quality levels of food and service for three dining rooms in the main clubhouse, a forty-five-seat diner on the waterfront and two banquet facilities catering up to nine hundred guests. Job duties include: Purchasing of all food, equipment, beverages, and expendable supplies. Designing and renovation of two working . Hiring and training of twenty to twenty-five cook staff with three sous chefs. Menu engineering consisting of southern comfort foods, new American fine dining and regional light fare.

Executive Sous Chef - (AAA-four diamond/Mobile The Colonial Williamsburg Inn - Williamsburg, VA March 1999 to February 2001 -four star) Primary objective: to maintain the highest culinary standards by giving precise attention to detail, using the freshest ingredients of the highest quality. To achieve service excellence through planning accordingly, practicing correct preparation methods and outstanding presentation of food. Job duties include: Train and motivate a management team of six with a line staff of forty-three. Team building, goal setting, and implementation of all culinary programs. Demonstrate knowledge of all techniques and procedures with special attention to sanitation. Initiate planning and coordination of all special events and banquets. Writing of all menus and concepts. Ensure correct purchasing process and food cost controls are adhered to. Maintain control of and stewarding payroll and scheduling. Quarterly performance review of sous chefs, purchasing manager and executive steward. Maintain excellent work ethic and professional attitude, constantly building a constructive working rapport with other departments.

Executive Chef - All administrative duties The Terrace at Beachside Commons - Amelia Island, FL March 1998 to February 1999 to include purchasing, food costs, labor costs, scheduling, and menu planning. As a working chef, involvement with the service operation was a daily commitment. Oversaw the construction and opening of the restaurant. Designed kitchen, bar and wine cellar.

Cook I/Roundsman/Fine Dining Sous Chef - (AAA-five diamond/Mobile The Ritz-Carlton - Amelia Island, FL July 1995 to February 1998 Amelia Island, Amelia Island, FL July 1995 - February 1998 www.ritzcarlton.com Cook I/Roundsman/Fine Dining Sous Chef - (AAA-five diamond/Mobile-four star). Transferred from Atlanta to work Garde-Manger and Banquet Hot Food for short period. Progressed to The Grill, a fine dining restaurant in the Hotel and one of two Five-Diamond establishments in the State of Florida. Duties require instilling hotel philosophies and basic cooking skills within the culinary department, hiring, administrative duties, certification of new employees, purchasing responsibilities, scheduling, menu writing, and actively working each station on the line.

Cook I - Trainer/Garde-Manger Sous Chef The Ritz-Carlton, Buckhead - Atlanta, GA December 1993 to July 1995 AAA-fivediamond/Mobile-four star). Overview included planning, preparing, setting up, and providing quality service in all areas of cold food production to include cold line specials, displays, presentations of cheese, fruits, salads, dressings, compotes, , sandwiches, and desserts in accordance with standards and specifications. Direct, train, and monitor performance of cooks.

Education

Associate