Jonathan Williams
Walnut Creek,CA
Summary
Culinary operations leader with over 20 years managing food service across various sectors. Successfully coordinated large-scale meal programs and catering operations exceeding $1 million in annual sales. Focus on vendor relationships, budget management, and maintaining high-quality service in fast-paced environments.
Overview
25
25
years of professional experience
Work History
Head Chef
Bentley School
Lafayette, USA
01.2025 - Current
- Direct daily food service operations for a private school, overseeing breakfast, lunch, catering, and special events.
- Deliver consistent, high-quality meal service for students, faculty, and guests.
- Develop menus while accommodating food allergies and dietary restrictions.
- Manage purchasing, inventory, vendor relationships, and food cost controls.
- Maintain compliance with health department regulations and food safety standards.
- Supervise and train kitchen staff while promoting a collaborative work environment.
- Coordinate with school administrators and faculty to support campus events and special functions.
- Track purchasing, inventory, and operational expenses to ensure efficient budget management.
Executive Chef / Operations Manager
Le Bon Temps Restaurants
Orinda, USA
02.2015 - Current
- Led operations for the Orinda School District Food Program for four years, managing daily meal service for more than 500 guests and coordinating staffing, purchasing, and logistics.
- Managed culinary operations across multiple food service locations, ensuring consistent quality and operational efficiency.
- Managed a catering operation generating more than $1 million in annual sales.
- Successfully operated a mobile food truck business while maintaining high customer satisfaction.
- Oversee purchasing, vendor negotiations, inventory management, budgeting, and cost controls.
- Built long-term vendor partnerships, enhancing pricing, product quality, and reliability.
- Recruit, train, schedule, and supervise kitchen personnel.
- Maintain food safety and sanitation compliance while enforcing company standards.
- Collaborated with front-of-house teams to create exceptional customer experiences.
Kitchen Supervisor
Sierra Club
Norden, USA
01.2014 - 12.2014
- Oversaw kitchen operations for high-volume dining programs serving up to 140 guests, ensuring efficient workflow and timely service.
- Maintained high standards of food quality, safety, and sanitation.
- Created seasonal menus featuring local ingredients, enhancing guest experience and supporting local agriculture.
- Collaborated with suppliers to enhance product quality while effectively managing costs.
- Reduced food waste through improved inventory management and purchasing.
Owner
The Carry Out Cafe
Londonderry, USA
01.2011 - 12.2014
- Owned and managed all aspects of restaurant operations.
- Directed purchasing, budgeting, financial reporting, staffing, scheduling, and customer service to ensure operational efficiency.
- Developed marketing initiatives that boosted sales and enhanced customer retention.
- Built and led high-performing team, achieving high guest satisfaction ratings.
- Negotiated supplier contracts to reduce food and operating costs.
Restaurant Supervisor
99 Restaurant & Pub
Manchester, USA
01.2006 - 12.2011
- Managed staff scheduling, hiring, coaching, and performance to maintain a motivated and efficient team.
- Supervised front-of-house and back-of-house operations to ensure seamless service delivery.
- Improved operational efficiency through staff development and process improvements.
- Oversaw inventory control and food quality standards to uphold consistency in product delivery.
Sales Representative / Delivery Specialist
Boston Globe
Derry, USA
01.2002 - 12.2006
- Increased sales by fostering strong customer relationships and delivering exceptional service.
- Developed partnerships with local businesses, driving subscription sales growth.
- Expanded distribution routes, enhancing delivery speed and reliability.
Education
Fire Science Coursework -
NHTI – Concord’s Community College
Concord, NHSkills
- Culinary management
- Culinary Operations Leadership
- Food safety compliance
- Vendor relations
- Purchasing & Procurement
- Budget management
- Inventory Management
- Staff Recruitment
- Talent Acquisition
- Staff Scheduling
- Training
- Team Leadership
- Event management
- Customer Service
- Process Improvement
- Microsoft Excel
- Microsoft Office
- Problem Solving
- Time Management
- Verbal Communication
- Written Communication
Timeline
Head Chef
Bentley School
01.2025 - Current
Executive Chef / Operations Manager
Le Bon Temps Restaurants
02.2015 - Current
Kitchen Supervisor
Sierra Club
01.2014 - 12.2014
Owner
The Carry Out Cafe
01.2011 - 12.2014
Restaurant Supervisor
99 Restaurant & Pub
01.2006 - 12.2011
Sales Representative / Delivery Specialist
Boston Globe
01.2002 - 12.2006
Fire Science Coursework -
NHTI – Concord’s Community College