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 GRAINS 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