Job Search Status
Open to workDesired start date: Immediately
Open To Work
Curtis Windom III
San Antonio,TX
Work Preference
Summary
Culinary Leader skilled in enhancing performance and driving satisfaction through effective kitchen operations management and cost control. Increased profitability by training and motivating teams to achieve high private club standards while ensuring a safe and compliant work environment.
Overview
22
22
years of professional experience
Work History
Executive Sous Chef
Petroleum of San Antonio
San Antonio, Texas
01.2022 - Current
- Managed kitchen operations to enhance profitability, control costs, and maintain quality standards.
- Oversaw food and labor costs in alignment with high private club standards.
- Motivated kitchen staff through effective training and discipline to uphold operational excellence.
- Maintain a safe and healthy environment by enforcing standards and procedures.
- Conducted nightly sanitation checks to ensure compliance with health regulations.
Sous Chef
Sheraton Gunter Hotel
San Antonio, Texas
01.2015 - Current
- Managed and motivated kitchen staff through staffing, training, discipline, and scheduling, ensuring adherence to service and productivity standards.
- Oversaw kitchen operations to ensure profitability, control costs, and maintain quality control standards.
- Manage and motivate kitchen staff through quality staffing, training, discipline, and scheduling to ensure adherence to all service and productivity standards.
- Monitored food and labor expenses to control costs, consistently meeting or exceeding company standards.
Executive Chef
Dog and Bee Public House
Beeville, Texas
01.2011 - 12.2014
- Ensured safe and healthy work environment through enforcement of standards and procedures.
- Coached and motivated staff while addressing development opportunities to enhance team skills.
- Organized and stored food ingredients in designated areas to ensure easy access and freshness. and general supplies.
- Coached and motivated staff while addressing development opportunities.
- Monitored food and labor expenses regularly to maintain budget compliance. by monitoring food and labor expenses, exceeding company standards.
Rover
The Argyle Club
San Antonio, Texas
01.2010 - 12.2011
- Rotated through kitchen stations to ensure consistent service delivery.
- Maintained production line efficiency and upheld high food quality standards.
- Motivated crew during all shifts to ensure team members were ready, steady, and positive.
- Ensured kitchen equipment sanitation and safety standards are met daily.
- Encouraged team members to maintain a positive and productive work environment during shifts. during shifts to foster a ready and positive work environment.
Sous Chef
Maggiano’s Little Italy
San Antonio, Texas
01.2008 - 12.2009
- Guided crew to ensure proper execution of kitchen tasks.
- Managed food inventory to ensure freshness and quality. and labor costs to meet company expectations.
- Achieved sanitation standards consistently, including Maggiano’s SAFE program.
- Assisted at various kitchen stations to support team efficiency. of kitchen to maintain regular consistency.
Sous Chef
Red Stone American Grill
Minnetonka, Minnesota
01.2007 - 12.2008
Executive Chef
Hilton Garden Inn
Bloomington, Minnesota
01.2005 - 12.2007
Education
Associate of Applied Science Degree - Culinary Arts
Le Cordon Bleu
Brown CollegeSkills
- Culinary Management
- Quality Assurance
- Cost control
- Operational Excellence
- Production Management
- Strategic planning
- Training
- Team Building
- Adaptability
- Quality assurance
- Team building
- Supply chain logistics
- Staff training
- Conflict resolution
- Leadership skills
- Effective communication
- Purchasing
- Vendor relations
- Problem and complaint resolution
- Dietary restrictions
- Recipe management
- Restaurant operations
- Allergy awareness
- Sanitation standards
- Waste reduction
- Special event catering
- Inventory control
- Performance assessments
- Fine-dining expertise
- BOH operations
- Workflow optimization
- Budgeting and cost control
- ServSafe certification
- Forecasting and planning
- Delegating work
- Kitchen staff management
- Strong work ethic
- Hiring, training, and development
- Fine dining
- Safe food handling
- Performance improvement
Volunteer Experience
- Cystic Fibrosis and Wild Game Dinner
- Liver Foundation and Taste of Minnesota
- Ronald McDonald House Charities
Prior Experience
- Cystic Fibrosis and Wild Game Dinner
- Liver Foundation and Taste of Minnesota
- Ronald McDonald House Charities
Timeline
Executive Sous Chef
Petroleum of San Antonio
01.2022 - Current
Sous Chef
Sheraton Gunter Hotel
01.2015 - Current
Executive Chef
Dog and Bee Public House
01.2011 - 12.2014
Rover
The Argyle Club
01.2010 - 12.2011
Sous Chef
Maggiano’s Little Italy
01.2008 - 12.2009
Sous Chef
Red Stone American Grill
01.2007 - 12.2008
Executive Chef
Hilton Garden Inn
01.2005 - 12.2007
Associate of Applied Science Degree - Culinary Arts
Le Cordon Bleu