Steve Grindley Resume:

Highly energetic individual who is driven by the demands presented within the Catering and Food Service Industry.  Interested in exploring career opportunities, which provide a creative and challenging environment where my organizational, communications skills and creative abilities can be utilized effectively.

Core Strengths

Attention to Detail Organized and Efficient
Proficient Time Management Skills
Effective communication skills

Meets Deadlines On-site Co-ordination
Artistic Presentation Innovative Dessert Creations

Professional Experience

EPICUREAN CATERING GROUP, Centennial, Co, 2009 – 2015

Catering by Design catering company , Denver, Co , 2014-2015

Back captain and manager ( Over seeing all back of house staff off site, from house party’s to very high end events)

Off site chef for party’s from 20 to 2,000 served

Wood fired pizza chef

Here are resent events:

Winter X games 2014

Lexus grand opening ( 2014 icon Award )

Western Fantasy 2010-2013

Eric and Jessie Decker wedding ( filmed on TV )

20015 World Skiing Championship Vail, CO

COMMAND PERFOMANCE CATERING,    Moorpark, CA   2001-2009 

Executive Pastry Chef

Set-up and created the Baking Program

Ordering

Menu Development – Desserts 

Senior Off-Site Chef

Lead and organize staff.

Set-up banquets, back-of-house and buffets.

Party co-ordination – from a 20pp Private Party to 1000pp

Career Highlights

The Ronald Reagan Funeral (700+pp),   2004

Republican Party Presidential Debate,   2008

Airbus Grand Opening,   2007

Hogan Family Foundation Charity Events,   (x2)

Cheryl Crow (private birthday party)

Courtney Cox-Arquette (private parties)

Port Hueneme Naval Base Annual Seabee Ball (1100+pp),   2004-2008

Culinary Service for Dignitaries

BURGANDY CREEK CATERING,    Thousand Oaks    2001-2001

Head Chef

Ordering

Party Set-up.

GREAT GRIANS BREAD COMPANY,    Temecula, CA   1999 -2001   

Head Baker

In charge of ensuring all bread and pastries were completed in a timely manner and quality maintained.

Milled wheat 3 (three) times weekly.

Hand-made more than 100 loaves daily; including Hula Bread.

Responsible for creating the Daily Special Bread.

HIDDEN VALLEY GOLF COURSE,    Norco, CA   1997- 1999

Held various positions ranging from Line Cook, Banquet Chef and Sous Chef

Responsible for the coordination of the Omelet Bar every Sunday.

EPICURIAN CATERING,    Englewood, CO   1997

Back Captain

Responsible for Set-up

Loading trucks

Executive Business Delivery

FRENCH BAKERY,     Anaheim, CA   1996

Baker

Position responsibilities included the making croissants and brioche daily for the major hotels, which included the Marriott, Hilton, Double Tree and Disneyland Hotel. 

Miscellaneous

California Culinary Academy,    San Francisco, CA   1995

Degree of Associates of Occupational Studies in Culinary Arts

References
Kirk Memoli, CEO

Command Performance Catering      

Danny Margolis, Vice President

Command Performance Catering      

Trever Fitspatrick, Manager of Sales and Marketing

Command Performance Catering      

Chef Bob Gitre

Corp Chef of Epicurean Catering Company