Ari Stern

Executive Sous Chef

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Work Experience
  • Executive Sous Chef

    M&T bank stadium
    Feb. 2016 to Present (8 months)

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    Role & Tasks:

    Responsible for 25 million in catering annually. Managing a staff 75 cooks, 4 sous chefs and temp workers. Menu development, cost control based on budget. Work closely with general manager to develop marketing plan, create new opportunities for success in established Baltimore caterer.

  • Culinary arts and restaurant management
    new york restaurant school
    May. 1999 to Sep. 2001

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    Batchlor of arts Degree • GPA: 3.89

Certifications & Courses
  • Safe serve Maryland
    safe serve
    May. 2016 to May. 2020
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