Summary
Overview
Work History
Education
Skills
Certification
Timeline
Awards
Generic

Charles Williams

Binghamton,NY

Summary

A Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens ready to take his career to the next level. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and driving operational goals through organization and effective planning.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Campus Executive Chef

Binghamton University
06.2021 - Current
  • Head Culinarian for all campus operations to include resident, retail, athletics, and catering services with a combined annual sales volume of $40 million dollars
  • Primary responsibilities include managing a team of 7 chef managers, a purchasing office, and roughly 600 hourly associates, overseeing campus food safety policy, implementing new concepts and stations, along with long term planning for university renovations and new operations, managing a retail based resident dining program that includes cycle menus and rotating platforms, managing overall campus food budget, and driving impacts related to budget opportunities, inventory oversight, weekly client meetings, overseeing purchasing and procurement for the entire operation, managing culinary standards such a portion control, garnish and presentation standards, batch cooking, and technique
  • Also works with 29 members of a management team to include HR, marketing, finance, dietary, IT, as well as operations
  • I also manage our internal recipe database on campus (Food Trak), overseeing all pre and post meal data input, recipe builds, inventory management, and product specifications
  • As part of my role, I was also the Director of food and beverage for a senior PGA tour tournament hosted in Endicott NY, the Dick's Sporting Goods Open
  • The tournament had a total sales volume exceeding $375,000 for 1 week of services, and I plan and oversee all hospitality operations for the tournament

Retail/ Catering Operations Executive Chef

Binghamton University
03.2019 - 06.2021
    • Head culinarian for $8 million in annual sales volume in combined units with an overall campus volume near $40 million annually
    • Duties include managing local, national, and company brands, as well as developing in-house concepts, presidential level catering service and events, ensuring company safety policy compliance, inventory management, oversight of 100 plus union full time employees, staff culinary training, including culinary manager training
    • Proficient in company platforms such as Kronos, FMS, TMC, and E-Vision as well as financial responsibilities, and regularly takes part in client planning meetings and interaction

Catering Executive Chef

Binghamton University
09.2015 - 03.2019
    • Head culinarian for $2.5 million catering operation
    • Duties include oversight of union full time work force, staff culinary training, purchasing, and receiving, inventory management, Sodexo safety programs, scheduling, recipe development, forecasting and compliance, hands on food production, HACCP compliance, presidential level events
    • Head culinarian for annual PGA tour pro am draw party and NCAA Division 1 basketball arena operations

Chef Manager

Binghamton University
05.2010 - 09.2015
  • Head culinarian for a retail based resident hall serving 3000 plus meals a day
  • Duties include oversight of 60 plus full-time union employees as well as a large student work force, staff culinary training, purchasing and receiving, inventory management, Sodexo safety programs, scheduling, recipe forecasting and compliance, hands on food production, HACCP compliance, and student interaction

Chef Manager

American Food and Vending
10.2007 - 04.2010
    • Duties include food purchasing, inventory, recipe development, staff training, cash handling, kitchen safety and cleanliness oversight
    • During my time with A.F.V., I worked at numerous accounts including an AHL hockey arena as a hospitality suites chef, a wedding and event venue as a catering chef, and a B&I cafeteria style account
    • I also participated in numerous account openings while traveling

Education

Regents High School Diploma -

Susquehanna Valley High School
01.2002

Skills

  • Menu development
  • Strategic planning
  • Strong financial acumen
  • Culinary training
  • Recruiting and developing chefs
  • Innovative thinking
  • Food safety
  • Cost control
  • Strong work ethic
  • Team leadership
  • Kitchen management
  • Operations management
  • Vendor relationship management
  • Dietary restrictions
  • Food plating and presentation
  • Recipe creation
  • Forecasting and planning
  • Workflow optimization
  • Recipe management
  • Ingredients selection
  • Decision-making
  • Verbal and written communication
  • Business operations oversight
  • Project management
  • Team collaboration
  • Hiring, training, and development
  • Coaching and mentoring
  • Creative thinking
  • Attention to detail

Certification

  • American Culinary Federation Certified Executive Chef (CEC), 01/12/28
  • American Culinary Federation Certified Culinary Administrator (CCA), 12/21/28
  • ServSafe Proctor Certified, 08/01/17
  • ServSafe Manager Certified, 09/01/17
  • Allertrain Certified, 01/01/17
  • CEC
  • CCA

Timeline

Campus Executive Chef

Binghamton University
06.2021 - Current

Retail/ Catering Operations Executive Chef

Binghamton University
03.2019 - 06.2021

Catering Executive Chef

Binghamton University
09.2015 - 03.2019

Chef Manager

Binghamton University
05.2010 - 09.2015

Chef Manager

American Food and Vending
10.2007 - 04.2010

Regents High School Diploma -

Susquehanna Valley High School

Awards

2024 Spirit of Sodexo NorAm Gold Winner for Spirit of Progress

2016 Named Hinman fellow by Collegiate Professor Al Vos. Only member of dining services to ever be named fellow on Binghamton campus.

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Charles Williams