Jeff Williams
Goodbelly Sandwich Shop
Louisville,KY
1
Language
17
years of professional experience
Culinary Professional experienced in creating exceptional dining experiences and managing high-volume kitchens. Delivered innovative menu development and streamlined kitchen operations through collaboration and adaptability. Focused on enhancing culinary skills while building long-term relationships within reputable organizations.
Work History
Executive Chef/Owner
5 Years 5 Months- Developed diverse menu options for restaurant
- Managed food and labor costs while overseeing P&L to ensure financial health of establishment
- Yearly Budget and Forecasting
- Ensured compliance with health regulations to maintain top rating
- Conducted quality checks and managed waste to minimize loss
Executive Chef
1 Year 3 Months- Managed kitchen staff of 10 to 15 employees, ensuring efficient operations and high-quality service
- Managed food cost and inventory to optimize profitability
- Created and developed menu offerings to enhance customer satisfaction and drive sales
Chef Instructor/Resident Chef
2 Years- Developed innovative recipes for menu offerings
- Conducted savory and pastry classes, fostering culinary skills and creativity in participants
- Managed purchasing and inventory to ensure high-quality ingredients and efficient resource allocation
- Coordinated staff schedules for optimal workflow
Lead Line Cook
1 Year 9 Months- Prepared farm-to-table ingredients for seasonal menu
- Crafted charcuterie from whole muscle pork and beef for appetizers
- Sauté, Operated wood fire grill for cooking, and pantry
Executive Sous Chef/Executive Chef
2 Years 1 Month- Monitored staff of ten or more to maintain quality control standards
- Coordinated and managed events for 50 to 300 attendees
- Monitoring Staff of Ten or More to Ensure Quality Control
- Monitoring Waste to Meet Food Cost Objective
- Monthly Inventory, Food Cost and Labor Cost
- Managed monthly inventory and analyzed food and labor costs to optimize budget adherence
Sous Chef
3 Years 1 Month- Prepared and stored farm-to-table products, ensuring freshness and quality
- Working Sauté, Pantry, and Dessert Stations
- Butchering of Beef, Poultry, Pork, Game and Fish
- Created daily and weekly menus, aligning with seasonal ingredients and customer preferences
- Pickling and Fermention
- Managed kitchen and restaurant operations in absence of executive chef, maintaining workflow and service standards
- Food Cost and Labor Tracking
- Monitoring of Profit and Loss
Skills
Menu development
Recipe development
Food safety
Inventory control
Operational efficiency
Menu planning
Catering and events
Staff development
Team leadership
Talent development
Event management
ServSafe certification
ACTIVITIES
Cook at farm to table Korean restaurant Kimbap Café Preparing dinner for party of fifty or more at Blue Martini Christmas party [2005] Farm to Fork 2013 Taravita Wine Festival 2015 Charity food competition for the American Heart Association [2009] Fire in the Triangle 2012, 2013, 2014 Cook at farm to table Korean restaurant Kimbap Café Preparing dinner for party of fifty or more at Blue Martini Christmas party [2005] Farm to Fork 2013 Taravita Wine Festival 2015 Charity food competition for the American Heart Association [2009] Fire in the Triangle 2012, 2013, 2014
RELEVANT COURSE WORK
- Basic Culinary 101 Wake Tech Community College 2001.
- Servsafe certification
- Three years experience in sports bar setting
- Four years experience in delicatessen including cooking breakfast service, catering, and waiting on customers
- Four years experience in country club setting MacGregor Downs Country Club(Cary NC)
- Executive Chef Blue Martini (Raleigh NC)
- Microsoft Excel, Microsoft Word
- Executive Chef Belle (Cary NC)
- Catering of up to 500
Languages
Spanish
Limited Working
Timeline
Executive Chef/Owner
Goodbelly Sandwich Shop
03.2021 - CurrentRead More
Executive Chef
City Kitchen
06.2018 - 09.2019Read More
Chef Instructor/Resident Chef
Sur La Table
06.2016 - 06.2018Read More
Lead Line Cook
Mandolin
09.2014 - 06.2016Read More
Executive Sous Chef/Executive Chef
Millennium Hotel
08.2012 - 09.2014Read More
Sous Chef
Zely and Ritz
07.2009 - 08.2012Read More