Steve Davis

Act as a coalition of network partners to serve as advisors to Harvesters. Provide practical input and feedback on Harvesters’ plans to strengthen network capacity. Serve as the connection point between the agency network and Harvesters. Help ensure that Harvesters’ work is not insulated from, but rather, informed by and integrated with the needs of the network.

Lead and direct, hire, train, mentor, and discipline staffs in cold food department, commissary kitchen, banquet kitchen, and restaurant kitchen. Supervise food preparation for banquets from 2-4000 people in over 100,000 sq. ft. of meeting space, both on and off property. Prepare foods for 2 restaurants, associate dining room, bar outlet,in room dining, multiple kiosk outlets, menu planning, client consultations, and event planning.

Managed daily operations of the kitchen, food and labor cost controls, supervised and trained kitchen personnel, ordered and purchased food, maintained HACCP guidelines, interacted with clients and family members.

Day to day responsibilities of running the kitchen. Menu planning and development, food purchasing, hiring, training, and firing of kitchen personnel, food cost controls, catering events.

Sous Chef for the Holiday Inn Hotel, and Executive Chef for the Executive Boardroom for owning company Crown American Realty.

Worked under the tutelage of the Executive Chef in order to master all stations and their responsibilities while completing a 3 yr Chef Apprenticeship program accredited by the American Culinary Federation.