Steven Babler
Sous Chef at Ameristar Casino Resort and Spa
Saint Charles, MO
A position within a successful company that requires exceptional communication skills, work ethic, enthusiasm, for success that offers financial rewards and opportunities for long term growth based upon performance.
Work Experience
Sous Chef
November 2010 to Present
Responsibilities included: Develop and lead all specialty room kitchen team members in order to prepare, cook and present food according to Ameristar standard recipes in order to cerate quality food products. Assisting Room Chef in the development and leading of all venue specific room kitchen team members and Sous Chefs in order to prepare, cook and present food according to Ameristar standard recipes in order to cerate quality food products. Assign in detail specific duties to all employees under supervision for efficient operation of kitchen. Train and supervise kitchen staff in the proper preparation of menu items. Ensure proper receiving storage, and rotation of food products. Adhere to control procedures for food cost and quality.
November 2010- Current
Sous Chef - Production & Main Kitchen/ Landmark Buffet
February 2009 to Present
Responsibilities included: Develop and lead all venue specific room kitchen team members in order to prepare, cook and present food according to Ameristar standard recipes in order to create quality food products. Assign in detail specific duties to all employees under supervision for efficient operation of kitchen. Train and supervise kitchen staff in the proper preparation of menu items. Ensure proper receiving storage, and rotation of food products. Adhere to control procedures for food cost and quality.
Sous Chef
September 2008 to 2010
- Responsibilities included direct supervision of entire kitchen staff through food preparation and service, maintaining food cost and labor control, creation of weekly specialty menus.
During which time I reported directly to the Executive Chef and General Manager. Other duties included monitoring and assistance with the service staff.
Sunset Hills Country Club
Lead Breakfast Cook- Daily responsibilities included Daily mise en place and preparation for ala carte and banquet services. Daily mise en place included sauce preparation, meat and fish fabrication. Responsible for organization and cleaning of coolers and storage areas, set-up of buffet lines and completion of BEO's
Lead Cook - Hired
2007 to 2008
on as extern during my education at C.I.A. after completion of my education I was taken on full time. During my two years at the Fox theatre I was responsible for daily preparation for ala carte service as well as banquet, and buffet services. Also responsible for managing safe food handling conditions and provided leadership towards subordinate cooks.
2007 - 2008
2006-2007
2004-2006
Education
Associates of Occupational in Culinary Arts
2003 to 2005
