Shawn Morvak
Tempe
Summary
Top culinary professional with extensive kitchen management experience. Key strengths include strong work ethic, diverse background in culinary concepts, and managing a high volume kitchen. Other experiences include inventory management, training, scheduling, point of sales systems, and various others. Strong computer background including Microsoft Office programs.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Sous Chef
Sexy Roman
Scottsdale, AZ
04.2025 - Current
- Supervised kitchen operations, ensuring adherence to food safety and sanitation standards.
- Trained and mentored junior kitchen staff on culinary techniques and menu execution.
- Collaborated with management to develop innovative seasonal menu offerings aligned with brand vision.
- Streamlined food preparation processes, enhancing efficiency and reducing waste in high-volume service.
- Coordinated inventory management, optimizing stock levels and minimizing food costs through effective ordering practices.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Executive Sous Chef
STK Steakhouse
Scottsdale, AZ
10.2022 - 09.2024
- Was hired as a broiler cook, 1 month promoted to sous chef and then 1 year later was promoted to Executive Sous Chef.
- Manipulated recipes to work for the restaurant
- Wrote weekly schedules for the entire kitchen staff including the chefs schedule.
- Ordering from Sysco, Willie Itule, Pacific Seafood, ect...
- Set ordering pars with an expected 10% growth in sales per week.
- Writing prep lists for the prep team. Updating prep lists as menu changes came into effect and established pars for said prep lists.
- Microsoft Excel, word, outlook
- Running high volume shifts up to but not limited to 1000 covers and 150k in sales for a day!!
Line Chef
Bourbon and Bones
Gilbert, AZ
04.2021 - 10.2022
- Currently the lead broiler
- Grill steaks such as Tomahawks, Bone in Ribeyes and New Yorks, boneless New Yorks, Filet Mignon, lamb racks, etc..
- Have knowledge of butcher cuts
- Spent a couple of months as a butcher in a butcher shop as well as some butchery here.
- Bandsaw knowledge of cutting steaks.
- Take great pride in the quality of food that is served.
Line Chef
The Henry
Arizona
07.2018 - 04.2021
- 100% from scratch Kitchen
- Run the wood fired grill up to 700 covers solo.
- Prep the station and set the second shift up for success.
- Also know the sandwich station as well as pantry and some prep.
- Quick learner and I love to know as much as possible
- No heat lamps, so communication is key to make the line run efficient
BOH Lead
Maggiano’s Little Italy
Scottsdale, AZ
10.2014 - 07.2018
- Learned entire line with no formal training in 6 months.
- Lead Coordinator.
- Closing chef when no Chef is on duty
- Inventory and food cost knowledge
- Certified in all stations.
- Lead Banquet Chef
- Lead BOH Trainer
- Lead BOH Teammate
- BOH Lead Trainer
Line Cook
Applebees
Gilbert, AZ
09.2012 - 02.2017
- Learned the entire line in less than two weeks.
- Participated in weekly inventory.
- Excelled in cooking steaks from rare to well done.
- Prep cook three days a week.
- Opened and closed kitchen.
Chef
Bar Louie
Tempe, AZ
09.2012 - 10.2013
- Opened up the store as one of four key employees and by the end of the first month I was the only key employee.
- Learned the entire line in less than two weeks.
- Been writing the BOH schedule for the past 6 months as well as doing the produce orders, Sysco orders, Ed Don orders, and the weekly inventory and numbers and daily inventories as well.
- Lead trainer in the BOH, new employees only trained with other BOH members if I was unavailable to train.
- Very knowledgeable in cooking procedures and making plates look perfect every time in a busy environment.
- Cooked in business from 20,000 a week in sales to $250,000 a week in sales
Chef
Cadillac Ranch
Tempe, AZ
10.2011 - 08.2012
- Solely responsible for running the kitchen
- Excelled in meat cutting including such meats as sirloins(with a fat cap and without), Ribeye steak, NY Strip steak, and Filet Mignon.
- Had a hand in writing and implementing new recipes for a menu rollout this past spring
- Wrote a prep program to be able to show what we needed to prep for any given day
- Hired/fired employees
- Trained any new employees and continued to train the current staff.
- Did all food inventories and food ordering for the restaurant
- Excelled in labor cost, food cost and COGS(Cost of Goods Sold)
Sous Chef
Rainforest Cafe
Tempe, AZ
07.2008 - 08.2011
- Supervised a staff 30 - 40 employees
- During season times I am used to doing 100,000 to 150,000 in sales per week
- Have extensive knowledge in the inventory process and how to problem-solve in instances that are great variances
- Wrote employee schedule for the past two and a half years
- Point of Sales system background and knowledge in Aloha systems
- Extensive knowledge of ordering procedures such as Sysco, produce, Edward Don ordering
- Trained new kitchen staff
- Experience in writing and implementing prep lists
- Ran the entire kitchen for a period of 3 months when the Executive chef was absent
- Cooked many different areas such as fried food, steaks, fish, pastas, salads, and pizzas
Chef
Lonestar Steakhouse and Saloon
Phoenix, AZ
01.2007 - 07.2008
- Solely responsible for running the kitchen
- Was placed at 4 different locations
- Had the best food cost in the district
- Excelled in meat cutting including such meats as sirloins(with a fat cap and without), Ribeyes, NY Strips, and Filets
- Wrote a program using Microsoft Excel to be able to calculate the yield from each steak type as well as calculate the amount of money lost on the table
- Wrote a prep program to be able to show what we needed to prep for any given day
- Hired/fired employees
- Trained any new employees and continued to train the current staff.
- Trained the employee who took my position when I left one location to go to another
- Did all food inventories and food ordering for the restaurant
Sous Chef
Black Angus Steakhouse
Mesa, AZ
09.2003 - 01.2007
- Worked my way up to Sous Chef from an expediter in a matter of 2 years.
- Took part in all aspects of the inventory procedure
- Have knowledge in the point of sale system, Micros
- Did all ordering for MBM foods and produce
- Input inventory into the system and researching any variance whether they be positive growth or negative growth
- Have extensive experience in meat cutting from NY strips, Ribeyes, Filets and Sirloins, and in prepping Prime ribs
- Excelled in steak cooking from rare to well done and everything else in between.
- Followed all recipes and specifications in accordance with company policy
Education
Associates - Computer Software Applications and Programming
ITT Technical Institute
Tempe, AZ09.2005
High school diploma - undefined
Red Mountain High School
Mesa, AZ05.2000
Skills
- Computer Skills (10 years)
- Visual Basic (1 year)
- Micros (10 years)
- Data Entry (3 years)
- 10 Key (10 years)
- Internet (10 years)
- Aloha POS (5 years)
- Banquet Experience (2 years)
- Labor Cost Analysis (10 years)
- Culinary Experience (10 years)
- Microsoft Office (Word, Excel, PowerPoint, Access) (10 years)
- Kitchen Management Experience
- POS
- Supervising Experience
- Kitchen Experience
- Profit & Loss
- Produce Experience
- Forecasting
- Meat Cutting
- Inventory Control
- Cooking
- OpenTable
- Management
- Purchasing
- Kitchen leadership
- Food safety
- Safe food handling
- Food presentation
- Food preparation
- Kitchen organization
- Knife skills
- Employee scheduling
- Portion control
- Ordering and requisitions
Certification
- ServSafe
- August 2024 to August 2029
- Manager ServSafe
Timeline
Sous Chef
Sexy Roman
04.2025 - Current
Executive Sous Chef
STK Steakhouse
10.2022 - 09.2024
Line Chef
Bourbon and Bones
04.2021 - 10.2022
Line Chef
The Henry
07.2018 - 04.2021
BOH Lead
Maggiano’s Little Italy
10.2014 - 07.2018
Line Cook
Applebees
09.2012 - 02.2017
Chef
Bar Louie
09.2012 - 10.2013
Chef
Cadillac Ranch
10.2011 - 08.2012
Sous Chef
Rainforest Cafe
07.2008 - 08.2011
Chef
Lonestar Steakhouse and Saloon
01.2007 - 07.2008
Sous Chef
Black Angus Steakhouse
09.2003 - 01.2007
High school diploma - undefined
Red Mountain High School
Associates - Computer Software Applications and Programming
ITT Technical Institute