Hoyt Willard
Pontotoc,MS
Summary
Professional culinary expert seeking to obtain a challenging position broadening my workforce experience, with proven track record in delivering high-quality, personalized dining experiences. Strong focus on creating innovative menus, sourcing fresh ingredients, and maintaining impeccable kitchen environment. Known for exceptional team collaboration and adaptability to changing needs, ensuring seamless service and client satisfaction. Skilled in various cooking techniques, presentation, and dietary customization.
Overview
9
9
years of professional experience
Work History
Private chef
Campus Cooks
2020.09 - 2022.06
- Private chef
- Maintained a fully operational kitchen solo providing a menu twice daily for 70 plus students, while also performing daily task including cleaning duties, ordering, coordinating culinary influenced events and initiating multiple weekly meetings with clients and co-workers.
Kitchen Manager
Skyhigh Brewery
2018.02 - 2020.03
- Kitchen Manager
- Oversaw all back of house operations, including hiring, firing, labor control, waste control, scheduling, menu creation and weekly specials, daily logs for H.A.A.C.P, expediting peak business hours.
Executive Chef
Sidecar Bistro
2017.06 - 2017.12
- Executive Chef
- Oversaw back of the house operations which included hiring, labor control, ordering, waste control, scheduling and menu creation
Sous Chef
Aqua
2015.10 - 2016.12
- Sous Chef
- Managed food service, plan the menu, schedules, ordering, hiring and training back of the house staff. Created specials while using local farmer market ingredients.
PM Sous Chef
Corvallis Country Club
2016.02 - 2016.10
- PM Sous Chef
- Create and oversee the dinner service while maintaining high food quality. Organizing and producing food for events and wine dinners
Executive Chef / FOH Manager
BrewBQ
2013.03 - 2015.10
- Executive Chef / FOH Manager
- Managed food service, schedules hiring, interviewing, ordering product, and creating new menus. Organized and managed all off premise catering events and functions
Education
Western Culinary Institute Le Cordon Bleu - Culinary Arts
Western Culinary Institute Le Cordon Bleu
Portland, OR2007-10
Skills
- Consistently working to high standards, with knowledge of health and safety, different styles of cooking, and understanding temp controls as well as food labeling Striving to achieve personal goals and objectives with strong and effective leadership drive
- Vast knowledge of modern cooking techniques and equipment
- Very quick and efficient, while maintaining cleanliness and holding a professionalism attitude
Timeline
Private chef
Campus Cooks
2020.09 - 2022.06
Kitchen Manager
Skyhigh Brewery
2018.02 - 2020.03
Executive Chef
Sidecar Bistro
2017.06 - 2017.12
PM Sous Chef
Corvallis Country Club
2016.02 - 2016.10
Sous Chef
Aqua
2015.10 - 2016.12
Executive Chef / FOH Manager
BrewBQ
2013.03 - 2015.10
Western Culinary Institute Le Cordon Bleu - Culinary Arts
Western Culinary Institute Le Cordon Bleu