Cameron Williams
Pensacola,FL
Summary
Dynamic culinary leader with expertise in team management, menu development, and cost control. Proven ability to enhance guest satisfaction and streamline kitchen operations.
Overview
13
13
years of professional experience
Work History
Director of Culinary Operations
Summer Vista Assisted Living Facility
Pensacola, Florida
03.2025 - Current
- Created menus aligned with residents' dietary needs, increasing overall satisfaction.
- Oversaw kitchen staff schedules and daily operations to support consistent service delivery.
- Ensured compliance with health and safety regulations to maintain standards.
- Streamlined food inventory management and supply orders to ensure uninterrupted service.
- Supervised food preparation processes to ensure quality control standards were met.
- Managed the ordering process from vendors and distributors ensuring timely delivery of products at best prices available.
- Fostered positive relationships with residents through meal interactions.
Executive Sous Chef
Legends Global Entertainment
Plano, Texas
10.2023 - 11.2024
- Led culinary team in timely meal preparation and presentation, enhancing overall dining experience.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Oversaw kitchen operations for high-volume events and daily service, ensuring smooth execution and guest satisfaction.
- Facilitated staff meetings to address menu changes, operational updates, and customer feedback, fostering team alignment and quality improvements.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
Executive Sous Chef
Iron Resturant
Pensacola, Florida
04.2021 - 08.2023
- Led culinary team in timely meal preparation and presentation, ensuring adherence to service standards.
- Developed seasonal menus focusing on local ingredients and culinary trends.
- Collaborated with Executive Chef to innovate recipes while preserving traditional favorites, enhancing menu diversity.
- Implemented quality control measures to maintain high culinary standards.
- Managed food supply ordering, inventory maintenance, and resource budgeting to optimize kitchen operations.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Trained new employees in food safety and sanitation regulations.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
Executive Sous Chef
Cypress Resturant
Pensacola, Florida
02.2018 - 11.2019
- Supervised culinary team to ensure efficient meal preparation and high-quality presentation.
- Implemented quality control measures to maintain high culinary standards.
- Collaborated with management to enhance kitchen workflows and optimize inventory processes.
- Assisted in budgeting and cost control to maintain financial efficiency for kitchen supplies and labor.
Sous Chef
Toulouse Resturant
Plano, Texas
05.2017 - 01.2018
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Supervised kitchen staff to enhance food preparation and service flow.
- Monitored cooking processes to ensure quality and consistency of dishes.
- Collaborated with front-of-house staff for timely meal service coordination.
- Managed inventory levels and ordered supplies to optimize kitchen operations.
- Monitored inventory levels to ensure adequate supplies on hand.
- Fostered teamwork among staff to cultivate a positive work environment.
- Complied with all health department regulations regarding proper food handling methods.
Sous Chef
Perrys Steakhouse & Grille
Plano, Texas
07.2013 - 02.2017
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Supervised kitchen staff to optimize food preparation and service flow.
- Trained new chefs on cooking techniques and restaurant standards.
- Monitored cooking processes to ensure quality and consistency of dishes.
- Collaborated with front-of-house staff to ensure timely meal service delivery.
- Managed inventory and ordered supplies to ensure consistent kitchen operations.
- Monitored inventory levels to ensure adequate supplies on hand.
- Complied with all health department regulations regarding proper food handling methods.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu
San Francisco, CA05-2007
Some College (No Degree) - Hotel, Motel, And Restaurant Management
City College of San Francisco
San Francisco, CASkills
- Culinary skills
- Menu development
- Recipe creation
- Food presentation
- Quality control procedures
- Food safety compliance
- Kitchen operations management
- Cost control
- Kitchen management
- Team leadership
- Problem solving
- Critical thinking
- Effective communication
Timeline
Director of Culinary Operations
Summer Vista Assisted Living Facility
03.2025 - Current
Executive Sous Chef
Legends Global Entertainment
10.2023 - 11.2024
Executive Sous Chef
Iron Resturant
04.2021 - 08.2023
Executive Sous Chef
Cypress Resturant
02.2018 - 11.2019
Sous Chef
Toulouse Resturant
05.2017 - 01.2018
Sous Chef
Perrys Steakhouse & Grille
07.2013 - 02.2017
Associate of Arts - Culinary Arts
Le Cordon Bleu
Some College (No Degree) - Hotel, Motel, And Restaurant Management
City College of San Francisco