Steven Frank Jones, CEC
10909 NW 29th Place
Sunrise, FL 33322
(561) 214 1308
Career Highlights
A PERFECT PACKAGE PERSONAL CHEF SERVICE, Sunrise, FL
10/2004- Present
Owner and operator of a personal chef service in South Florida. I have been built
clientele and obtained my goal of a successful personal chef business and high end
catering operation.
LOST TREE CLUB, North Palm Beach, FL
10/2004 - 4/2007
Sous Chef
Hired to work directly with the Executive Chef as a right hand to build a team and create
a world class dining room, which our membership demands as a nationally acclaimed
platinum country club. Managed and coordinated all areas of kitchen brigade for ala
carte dinner service in main clubhouse. Coordinated weekly cookouts for membership at
Beach house club dining room. Worked directly with Executive Chef and Executive Sous
Chef in heavy volume catering operation. Catered private dinners for members at their
homes inside Lost Tree Village.
CREWS INN, Harrison Township, MI
1/98 - 9/2004
Executive Chef
Manage and coordinate the kitchen staff, purchasing activities, labor and food cost
control, staffing, menu planning/development. Provided organizational skills and
expertise to increase effectiveness and efficiency of kitchen operations.
Brought in to apply creativity and culinary talents, to successfully redirect business to
first class waterfront fine dining restaurant.
Achieved Michigan Department of Labor approval and registration of Crews Inn as
nationally registered Apprentice Program as established by U.S. Secretary of Labor.
Initiated numerous wine tasting dinners in conjunction with well established wineries.
PREMIER CATERING inside WYANDOTTE YACHT CLUB, Wyandotte, MI
10/1996 - 1/1998
Executive Chef / Owner
Exercised overall management responsibility for food operations of private club dining
room and banquet/catering service. Handled all scheduling, ordering, recipe
development, menu creation, daily food preparation and contract negotiations with clients
and club. Developed all breakfast, lunch and dinner menus, exclusively for member of
Wyandotte Yacht Club. Created banquet menus for inside and outside full service
catering. Standardized all recipes for all food preparation.
Produced garde manager centerpieces such as ice carvings, cheese castles, and vegetable
bouquets for special events and champagne brunches.
MAC & RAYS RESTAURANT and BANQUET CENTER, Harrison Township, MI
9/95 - 9/96
General Manager
Managed all food and beverage operations of 535 seat fine dining restaurant and night
club,
providing expertise to assure achievement of corporate goals. Directed all staffing and
guest relations, cost control, oversaw sanitation and maintenance activities. Trained all
servers in beverage and wine sales. Worked closely with Executive Chef and Director of
operations
relative to menu planning and promotional strategies.
Successfully managed a multi-million dollar operation which ranked as one of the “Top
5” in the State of Michigan for food and beverage sales.
Lowered labor costs to maximize profits.
Liquor sales were the highest for any free standing restaurant in the state of Michigan,
1995. Maintained a $250,000 wine inventory consisting of 600 wines which received an
award of excellence by The Wine Spectator.
Restaurant awarded Detroit Monthly Magazine “Best Restaurant in Detroit Metro Area.”
RADISSON HOTEL GRAND RAPIDS, Grand Rapids, MI
8/94 - 9/95
Director of Food and Beverage / Executive Chef
Responsible for all food and beverage operations of facility consisting of 90 seat fine
dining restaurant, 60 seat lounge, 600 seat banquet facility, retail grocery and deli outlet.
Created all recipes, designed new menus and trained all staff members during transition
from casual to fine dining. Minimized food, beverage and labor costs to maximize profit
margins. Assumed Executive Chef position along with Food and Beverage
responsibilities. Conceived and coordinated successful marketing and promotional ideas.
SIA’S RESTAURANT, Grand Rapids, MI
10/89 - 7/94
Executive Chef / Vice President
Exercised profit and loss responsibility managing an independent restaurant. Involved in
all aspects of management, administration, financial, purchasing, cost control,
purchasing, recipe and menu development, staffing, customer relations and
advertising/promotions.
Consistently generated sales increases at high profit margins.
Implemented successful cost conscious training program.
Designed, developed and introduced business building new menu items.
HOLIDAY INN, Grand Rapids, MI
11/88 - 9/89
Executive Chef
Applied culinary skills and creative talents to managing food service operations of a full
service hotel. Hired, trained, counseled, motivated and managed kitchen staff, monitored
and controlled food and labor costs, created imaginative menu offerings for guest
satisfaction. Oversaw restaurant, banquets and room service.
Increased sales and profit margins through imaginative food presentation, strict
inventory and quality control.
MARRIOTT HOTELS, Grand Rapids, MI / Ft. Wayne, IN
(Owned by Azars, Inc.)
1985 - 10/87 / 10/87 - 10/88
Sous Chef / Executive Chef
Applied culinary skills and creative talents to managing food service operations of a full
service hotel. Hired, trained, counseled, motivated and managed kitchen staff, monitored
and controlled food and labor costs, created imaginative menu offerings for guest
satisfaction. Oversaw restaurant, banquets and room service.
Increased sales and profit margins through imaginative food presentation, strict
inventory and quality control. Upgraded banquet presentations through creation of fruit
and vegetable carvings and other garde manger. Designed, created and displayed ice
carvings as a regular feature.
Education
FLUSHING HIGH SCHOOL , Flushing MI.
Graduate, 1979
CULINARY INSTITUTE of AMERICA, Hyde Park, NY
Graduate, 1984
Honors
Disciples d’ Escoffier Society , Florida Chapter Founding Member 2011
ACF Central Region Chef of the Year Finalist, 2003
Blue Water Chef’s Association, President Elect, 2004
Blue Water Chef’s Association " Chef of the Year, 2002
Blue Water Chef’s Association " Professionalism Award, 2000, 2002,
2004 Chair, Apprenticeship & Certification " Blue Water Chef’s Association
Featured in several publications and access TV programs, including AAA Michigan
Living, Detroit “Hour” Magazine, Michigan Meeting and Events and “Who’s In the
Kitchen.”