Steffen Goltz

Chef de Cuisine with a track record of rapid advancement in high-end, high-volume fine dining. Skilled in food and labor cost management, menu engineering, vendor relationship building, and developing kitchen teams. Known for operational discipline, a strong sense of urgency, and a commitment to mentorship and continuous improvement.

Chef de Cuisine at GRACE (2022 – Present)

• Collaborate with the Executive Chef and Sous Chefs to develop cost-effective, high-quality menu items aligned with seasonal ingredients and restaurant standards.
• Monitor food and labor costs daily, adjusting prep, ordering, and staffing plans to meet financial targets.
• Review monthly P&L statements to identify variances, improve profitability, and guide operational decisions.
• Build and maintain relationships with purveyors, securing competitive pricing and consistent product availability.
• Lead hiring, onboarding, and coaching of kitchen staff; implement performance improvement strategies and progressive discipline as needed.
• Mentor cooks to improve technical skill, consistency, and readiness for advancement.
• Implement kitchen systems that improve efficiency, reduce waste, and support smooth high-volume service.
• Support menu engineering by evaluating ingredient costs, yield, labor, and plating requirements for profitability.
• Nominated at the CultureMap Tastemaker Awards for Rising Star Chef 2025.

Sous Chef at GRACE (2021 – 2022)

• Assisted in daily kitchen operations, prep oversight, and line execution during high-volume fine dining service.
• Contributed to seasonal menu transitions while maintaining food-cost targets.
• Supported labor-optimization efforts that reduced overtime and improved station coverage.

Line Cook at GRACE (2020 – 2021)

• Executed high-volume fine dining service with consistency and attention to quality standards.
• Developed vendor relationships that improved ingredient consistency and reduced purchasing variability.

Line Cook at Provender Hall / Clay Pigeon Food & Drink

• Executed seasonal dishes and scratch-made components in a high-demand environment.
• Built technical skills in butchery, grilling, sauces, and station management.

Line Cook at The Capital Grille

• Supported consistent execution of premium steakhouse standards during high-volume service.
• Gained foundational experience in upscale hospitality, prep efficiency, and quality control.