Steven V.

Hanlon
24355 S. Arranmore Way, Frankfort, IL 60423
(815)302-5233
s.hanlon@my.chic.edu

Professional Maggiano’s Little Italy (Chicago, IL) Sept. 2009-

Experience Present
Saucier
 Memorized and produced 25+ sauces, soups, and braised items
 Responsible for properly cooling, labeling, storing and rotating sauces
 Maintained cleanliness of station and equipment including tilt braiser,
steamers, and burners
 Fired items in the steamers per chef request for hot line and banquets
 Heated sauces and soups for the hot line
 Produced upwards of 250 gallons of sauce per day

Stoney Point Grill (New Lenox, IL) Feb. 2009-

Sept. 2009
Line Cook
 Managed back of house operations during chef absence
 Ran sauté and grill stations
 Performed purchasing for this Northwood’s themed restaurant
 Counted and recorded inventory
 Prepped for lunch and dinner service
o Butchered beef tenderloin, strip steak, and ribeye
o Filleted salmon, halibut, mahi, walleye, and lake perch
o Seared and braised short ribs
o Cooked soups, sauces, and prepared dressings
o Produced and assembled cakes, cookies, bread pudding
and pastry cream
Red Light Restaurant (Chicago, IL) March
2008-Feb.
2009
Line Cook
 Worked 3 of 4 stations on the hot line including grill, sauté, and fry for
upwards of 325 guest per night in an open kitchen
 Enhanced skills grilling ribeye, flank, and hangar steaks
 Seared bay scallops, rack of lamb, pork chops, airline chicken and
vegetables for service
 Prepped for various private partied up to 65 people
 Prepped stations by cutting vegetables, searing different proteins, and
cooking rice and noodles
The Cooking and Hospitality Institute of Chicago Chicago, IL
Education &  Graduated in May ‘09 with A.A.S in LeCordon Bleu Culinary Arts
Qualifications  More than 3 years experience in Fine Dining and high volume restaurants

References & Supporting Documentation Furnished Upon Request