John Williams
Crestline,CA
Summary
Trained and mentored high-performing kitchen teams, ensuring strict adherence to food safety protocols and fostering a collaborative environment.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Morrison Living
Phoenix
04.2023 - 03.2026
- Oversaw operations of three distinct restaurants within a shared kitchen, including Bistro for casual dining and Buckwalds Steakhouse for upscale lunch and dinner services, alongside Elaines for fine dining.
- Supported the executive chef in managing daily kitchen workflows, ensuring streamlined operations and compliance with quality standards.
- Partnered with the culinary team to innovate menu items by leveraging seasonal ingredients and contemporary food trends.
- Directed inventory management of kitchen supplies and ingredients, optimizing stock levels and achieving a 15% reduction in waste.
- Mentored junior chefs in culinary techniques, plating, and food safety regulations to enhance team skill levels.
- Supervised a team of 6 line cooks during peak dinner services, ensuring consistency in food preparation and presentation standards.
- Enforced cleanliness and organization in the kitchen, adhering to sanitation protocols and executing regular inspections.
- Established partnerships with seven suppliers to guarantee timely delivery of fresh produce, meats, and seafood essential for operations.
- Created standardized recipes for various dishes to ensure quality consistency across all restaurant locations.
- Designed customized menus for private events that catered to client preferences, considering dietary restrictions and allergies.
- Facilitated collaboration between kitchen and front-of-house staff to promote seamless communication during service hours.
- Conducted taste testing sessions for prepared dishes to confirm that flavor profiles met customer expectations prior to service.
- Executed cost-reduction strategies through portion control initiatives without compromising quality or guest satisfaction.
- Aided in the management of labor costs by developing optimized staffing schedules based on anticipated business volume.
- Collaborated closely with the executive chef to explore new culinary techniques and potential equipment upgrades for operational efficiency.
- Ensured adherence to health department regulations regarding food handling practices consistently throughout operations.
- Formulated and instituted a tracking system for food costs that resulted in a 15% reduction in overall expenses.
- Facilitated regular staff meetings to disseminate updates, address concerns, and encourage collaboration within the kitchen.
- Managed multiple cooking stations during busy service periods, guaranteeing timely dish preparation while upholding quality standards.
Kitchen Manager
Cold Beers & Cheeseburgers (Square One Concepts)
Phoenix
01.2022 - 01.2023
- Supervised daily kitchen operations for a high-volume environment, ensuring effective workflow and prompt food preparation.
- Managed a team of 10 kitchen personnel, delivering training, coaching, and performance assessments to enhance productivity.
- Evaluated inventory levels frequently to refine ingredient ordering procedures, achieving a 5% reduction in costs.
- Implemented safety protocols while maintaining adherence to health regulations, ensuring a clean and safe kitchen environment.
- Developed weekly staffing schedules based on anticipated business demands to optimize labor efficiency.
- Conducted routine equipment inspections to pinpoint maintenance requirements, reducing downtime caused by equipment failures.
- Worked collaboratively with front-of-house staff to promote efficient communication between kitchen and dining areas during service.
- Mitigated food waste through strategic production planning that led to an 8% decrease in overall food costs.
- Trained all kitchen staff in proper allergen handling procedures to ensure guest safety and compliance.
- Enhanced kitchen operational efficiency by introducing a new organizational system for ingredients and supplies.
Banquet Cook
Sheraton
Phoenix
07.2021 - 12.2021
- Executed preparation and execution of diverse dishes adhering to established recipes and quality standards.
- Maintained a clean and organized workstation, ensuring compliance with stringent food safety regulations.
- Operated kitchen equipment, including grills, ovens, fryers, and slicers, ensuring peak performance and safety.
- Followed accurate food handling procedures, including correct storage, labeling, and product rotation to minimize waste.
- Assisted in training newcomers on culinary techniques, recipe adherence, and safety protocols.
- Collaborated effectively with culinary team members to ensure seamless operations during peak service times.
- Demonstrated expertise in various cooking techniques, including grilling, sautéing, and baking.
- Adhered to standardized recipes while adjusting flavors as necessary to meet dietary preferences.
- Ensured all dishes met presentation benchmarks prior to serving customers.
- Monitored food stock levels during shifts to guarantee sufficient supply for upcoming meal services.
- Communicated with servers regarding special requests or modifications in food preparation.
- Participated in daily line checks prior to service to ensure all stations were appropriately stocked.
Cook II
Adero Scottsdale Resort
Fountain Hills
03.2021 - 07.2021
- Prepared and created a variety of dishes, including appetizers, entrees, and desserts, maintaining consistent quality and taste.
- Accurately followed recipes to ensure the quality of food produced remained uniform.
- Maintained a sanitized and organized work area, adhering to sanitation guidelines.
- Followed portion control standards meticulously to minimize waste and effectively manage costs.
- Safely and efficiently operated kitchen equipment such as grills, ovens, fryers, and slicers.
- Ensured food items were stored correctly at appropriate temperatures to maintain quality.
- Supported the training of new cooks on culinary techniques, safety standards, and menu knowledge.
- Thrived in a fast-paced environment, performing well under pressure during peak kitchen hours.
- Communicated effectively with servers regarding special requests or dietary needs to enhance guest dining experiences.
- Achieved consistently high customer satisfaction scores through meticulous attention to detail in food preparation.
Executive Chef
Embassy Suites by Hilton
Amarillo
03.2018 - 03.2021
- Directed a team of 15 culinary professionals in designing and executing innovative menus, resulting in a 45% increase in customer satisfaction.
- Developed and instituted cost-effective strategies to optimize food purchasing, successfully reducing costs by 10% while ensuring high quality.
- Collaborated with suppliers to source fresh, seasonal ingredients, guaranteeing dish quality and presentation excellence.
- Oversaw all kitchen operations, including food preparation techniques and plating presentation to consistently deliver exceptional dining experiences.
- Controlled inventory levels through effective portion control measures and waste reduction practices.
- Mentored junior chefs in culinary techniques, menu development, and adherence to health and safety regulations.
- Ensured a clean and organized kitchen environment in accordance with sanitation protocols for compliance with health regulations.
- Collaborated with the restaurant management team to create seasonal menus that highlighted local ingredients in response to customer preferences.
- Executed routine inspections of food storage areas to preserve freshness standards and prevent spoilage or contamination.
- Partnered closely with front-of-house staff to synchronize timing of courses for optimal guest experiences during busy services.
- Participated in industry events such as culinary competitions or charity dinners to showcase skills, expand professional networks, and stay updated on culinary trends.
- Managed all aspects of catering events, from menu planning and ingredient sourcing to event execution, ensuring overall guest satisfaction.
Kitchen Manager
Craig HomeCare
Amarillo
05.2016 - 02.2018
- Assigned and monitored cleaning tasks, ensuring adherence to sanitation protocols.
- Trained new hires, ensuring food quality met specific dietary requirements for residents.
- Assisted the director of food and beverage in delegating tasks effectively to the kitchen crew.
Education
GED - undefined
Pomona Adult and Career Education
Pomona06-2008
Skills
- Financial management
- Schedule management
- Food safety sanitizing procedures
- Banquet chef experience
- Menu planning
- Restaurant Management (10 years)
- Hospitality
- Serv safe
- Advanced knife skills
- Restaurant Experience (10 years)
- Cooking (10 years)
- Profit & Loss (10 years)
- Microsoft Word
- Kitchen staff training
- Food preparation
- Fine dining experience
- Events management
- Quality control
- Managing hospitality teams
- Casual dining experience
- Time Management (10 years)
- Food Safety (10 years)
Certification
- Driver's License
- ServSafe
- Food Safety Certification
- Food Handler Certification
- Non-CDL Class C
LANGUAGES
Spanish
Bilingual - Intermediate
Timeline
Executive Sous Chef
Morrison Living
04.2023 - 03.2026
Kitchen Manager
Cold Beers & Cheeseburgers (Square One Concepts)
01.2022 - 01.2023
Banquet Cook
Sheraton
07.2021 - 12.2021
Cook II
Adero Scottsdale Resort
03.2021 - 07.2021
Executive Chef
Embassy Suites by Hilton
03.2018 - 03.2021
Kitchen Manager
Craig HomeCare
05.2016 - 02.2018
GED - undefined
Pomona Adult and Career Education