This document is a resume for Stephen J. Rafferty. It outlines his objective to utilize his skills and experiences to operate and manage a high-quality and cost-effective food and beverage department. It then lists his qualifications such as menu development, staff training, cost control, and food safety certification. Finally, it provides a detailed employment history working in various roles such as executive chef, sous chef, line cook, and chef instructor spanning from 1979 to present.

1. Stephen J. Rafferty
C.E.C.
3507 Roanoke Dr.
Cedar Park, TX 78613
Hm./Cell (512) 6577107
raff2126253@gmail.com
OBJECTIVE:
To utilize my skills and experiences, to operate & manage a high
quality cost effective Food & Beverage department, kitchen & /or
restaurant. Expanding my knowledge to stay up to date, with the
trends & new innovative products. To pass on the knowledge I have
learned to those who want to expand themselves.
QUALIFICATIONS
Immediate transferable skills. Menu development, staff training, cost
control, labor control, servsafe food safety proctor, scheduling of staff
up to 100 employees. Purchasing & inventory control of all products
meats, poultry, fish, dry goods, chemicals and paper products plus
equipment, flatware etc…running a multi -unit property, kitchen
design for flow. Equipment maintenance.
.
EDUCATION/CERTIFICATIONS
1984-1986 AOS, Culinary Institute of America, Hyde Park N.Y.
1975-1979 Regents Diploma, Albany High School, Albany N.Y.
2002/07/12/16 Certificate of completion. Hospitality nutrition.
Culinary Academy of Austin. Austin Texas
2002 Certificate of completion. Hospitality supervision.
Culinary Academy of Austin. Austin Texas
2002/07/12/15 ServSafe Certificate & National Proctor induction for
ServSafe
instruction.
2004 Certificate of completion. Food safety, Texas Beef Council.
Beef symposium.
2003/08/13/16 ACF / CEC certified
2005 Certificate of completion. Beef education Texas Beef Council
2006 Certified ACF Examiner
2007 Chef liaison for the ACF in Italy

2. 2008 Chef examiner for ACF on Royal Caribbean Cruise Line
2009 Certificate of completion: Level I Sommelier from The
International Wine Guild
2016 Awarded Membership into The Disciples of Escoffier.
EMPLOYMENT
2010 - Present
Executive Chef Instructor, Escoffier School of Culinary Arts
Austin Texas
Curriculum development, Instruction of the Culinary arts.
Training Staff & Students on Culinary History, Sanitation, Mise
en place , stocks , soups , sauces , Garde manger , Cooking
Techniques, Menu and recipe development / costing and
profitability, quality control, baking & what is expected of them in
a real restaurant.
2009 - 2010
Chef Consultant / Round Rock Café
Organizing & training lunch staff, developing new menu ideas
for the
owner in his concepts vision. Then planning on starting a
dinner menu soon after.
2002 – 2019
Executive Chef Instructor, Culinary Academy of Austin,
Austin Texas
Curriculum development, Instruction of the Culinary arts.
Training Staff & Students on Culinary History, Sanitation, Mise
en place , stocks , soups , sauces , Garde manger , Cooking
Techniques, Menu and recipe development / costing and
profitability, quality control, baking & what is expected of them in
a real restaurant.
2009 - 2010
Chef Consultant / Round Rock Café
Organizing & training lunch staff, developing new menu ideas
for the
owner in his concepts vision. Then planning on starting a
dinner menu soon after.
2005 - 2010 Catering Chef / Owner Yellow Submarine Foods
Work with clients on theme, venue, & menus for their events.
Then purchase, cook, serve, clean up at each event.
2005-2007 R & D Chef, Sun Mountain Foods, Manor Texas
I joined the Sun Mountain Foods Family as their in house R & D
Chef. I work on marinades, sauces, & salsas that different clients

3. would like to place their label on & distribute in local &
nationwide markets
2005-2006 Chef Consultant, Canyon of the Eagles Resort, Burnet
Texas
Cheeves Brothers Steak house Temple Texas Work with Executive
Chef, General Manager, & staff members to improve sanitation,
food quality, menu & staff productivity over the course of their
slow season to better prepare them for the busy season.
1995-2002 Executive Chef, The Oasis Restaurant (American, Tex Mex)
Austin Texas
Hired to turn the restaurant in a new direction. (Food Quality, &
Profitability) Developed new menus for each season, Main
restaurant two remote kitchens, remote buffet, our banquet
facilities, a Tex-Mex Sunday Brunch for the main dinning
crowd, and a special Mother’s Day and Easter Champagne
Brunch. Overseeing the ordering, production, the daily par
sheets made out by the opening sous chef, scheduling a staff
from 25 to 90 employees to match with the seasonal business.
while maintaining food cost, labor cost, and sanitation.
Development & implementation of new kitchen with new menus
to change with the seasons.
1994-1995 P.M. Chef, The Beverly Pavilion Hotel (Organic) Beverly
Hills Cal.
Worked directly with the chef to implement menu changes to
introduce a flavorful organic dining experience. Maintained food
and labor cost. Overseeing all kitchen preparation and service.
1991-1994 Sous Chef, Sofitel Ma Maison (California / French) Beverly
Hills Cal.
Working with the chef doing scheduling, menu development, and
implementation. Overseeing preparation & service of breakfast,
lunch, dinner, banquets, Sunday brunch, Specials and the
employee café. Ordering of meats, seafood, produce, dry goods
1989-1991 Sous Chef, Hyatt LAX Hotel (Classical American) Los
Angeles Cal.
Opening and closing of the main kitchen, consisting of a specialty
restaurant, coffee garden and garde manger. Preparation of
sauces, soups, meats, fish, specials and banquets from twenty to
eight hundred people.

4. 1987-1989 Sous Chef, Portifino Inn. (Mexican / Italian) Hermosa
Beach Cal.
Opened and closed the kitchen prepared soups, sauces, daily
specials. Over seeing one main kitchen (dinner only) and a café
that ran all day.
1987 Sous Chef, Catalina Grill (California Italian) Redondo Beach
Cal.
Opening the restaurant, checking par levels , delegate food prep ,
prepare soups , sauces and specials.
1986-1987 Sous Chef, Ed Debevics (50’s café) Torrance Cal
Opened and closed restaurant, set up par levels, staff scheduling
and
preparation of all soups and sauces.
1985-1986 Line Cook, Charley Weaver’s (Home Style cooking) Albany
New York.
Weekends during school. General preparation, set up and service
of all aspects of the restaurant.
1985 Externship, Pop’s Restaurant (Italian Northern) Scottsdale
Arizona
Worked an externship through school. A six-month program,
which
Included dishwashing, cold prep station, hot prep station,
pantry, then
the hot line apps, sauté back sauté, broiler/board, then working
side
by side with the chef going over Ordering scheduling, quality
control,
maintenance, and anything else the chef would do in a day’s
activities.
1984 First Cook, De Bella’s Restaurant (Italian Southern) Rotterdam
New York
Weekends during school .General preparation , set up and
service of all
aspects of the restaurant.
1979-1984 Line Cook, The Italian American Community Center
(Italian Southern)
Albany New York
Worked the line, apps, sauté, fry, broiler. whatever was
needed.

5. REFERENCES:
Kristopher Jacobs, Chef / Owner Brasserie 1895- Houston
Tx
713-2832195
Natalie Dautreive, Chef/Gardener - Austin Tx
617-9476240
Brian Krellenstein, Chef Top Golf - San Antonio Tx
512-7750553