John Williams
Gallatin,TN
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
18
18
years of professional experience
Work History
Operation Director,culinary
TN Grasslands
11.2023 - 05.2024
- Complete oversight of two premium country clubs including total renovation of flagship club with total restaurant and kitchen design
- Oversight of all F&B outlets operations including seasonal menus creation, development and deployment
- On hand training focusing on staff development, food programs and building relationships with client
- Spearheaded innovative approaches to resource allocation and strategic planning.
- Leveraged professional networks and industry knowledge to strengthen client relationships.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
Regional Executive Chef
Sodexo Noram
04.2018 - 11.2023
- Corporate level: menu development and deployment team consisting of 10 chefs across America, menu creation and delivery for all universities in North America.
- On site level Oversight of $50+ million dollar accounts across states
- Manage and direct on any given day upwards of 100 employees
- Developed daily menus for dining hall, including using local and sustainable vendors to developed
- Developed annual budgets and work closely with Unit DM to ensure all budgets including plate cost and monthly budgeted food cost are met
- Fully trained on all Sodexo programs and platforms
Executive Chef
Bluegrass Yacht And Country Club
04.2015 - 11.2017
- Responsible for all food and beverage operation for 3+million$ a year operation, including banquet and ala cart operation, menu development for both banquet and ala cart dining
- Proficient in buying product
- Oversee 18-25 employees
- Maintained budgeted food cost as well as labor budget, and over all expenses
- Clear knowledge of p&l knowledge of whole animal butchery and cured meats
- Maintained a score of 100 on all health inspections
Executive Chef
Nashville City Club
07.2010 - 05.2015
- Responsible for all operation precederies for ala cart dining and banquet events
- Accomplishments
- Maintained a 6.5% labor cost as well as a 33% Cogs
- Quarterly changing menu focusing on from scratch, local ingredients
- Started up a successful small outlett business through company
Banquet Chef
Hutton Hotel
01.2009 - 12.2010
- Collaborated with department staff to prepare food items in accordance with recipes and standards for events
- Directed presentation and portioning of food for banquet functions
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards
- Managed production of food for catered corporate and private events
- Prepared meals with up to 5 courses for events with 5,000+ guests
- Annual revenue over 5m
- Oversight of up to 20 employees
- Labor and food cost management
Executive Chef
Fairvue Country Club
03.2006 - 12.2009
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Annual revenue over 3m
- Maintained budgeted food cost as well as labor
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures
- Trained kitchen workers on culinary techniques
- Promoted to Area Executive Chef For Grover TN Region and SVP Dorer Region
- As Area Executive Chef I oversee 29 Accounts totaling $80M annual revenue
- Selected by CPD as the host University for 2020 Presidential Debate, Planned ( over 100hrs of meetings) and executed over 300 events over the course of 4 days, lead a team of 45 total chef including multiple chefs from other regions
- Presented multiple RFP'S for new accounts winning 3 units over the course of 2 years
- Opened multiple in house restaurants at 3 different universities from construction design, menu development and overall build out and opening
Education
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Gaylord Opryland University
06.2005
Skills
- Employee Training and Development
- Development
- Recipe Development
- Team Leadership
- Hiring
- Equipment Maintenance
- Coaching and Mentoring
- Banquets and Catering
- Training
- Food Safety
- Purchasing Management
- Operations Management
- Food and Beverage Pairing
- Menu Development
- Delegating Work
- Budgeting and Cost Control
- Workflow Optimization
- Forecasting and Planning
- Regulatory Compliance
Timeline
Operation Director,culinary
TN Grasslands
11.2023 - 05.2024
Regional Executive Chef
Sodexo Noram
04.2018 - 11.2023
Executive Chef
Bluegrass Yacht And Country Club
04.2015 - 11.2017
Executive Chef
Nashville City Club
07.2010 - 05.2015
Banquet Chef
Hutton Hotel
01.2009 - 12.2010
Executive Chef
Fairvue Country Club
03.2006 - 12.2009
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Gaylord Opryland University
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