Kevin Williams
Jacksonville,FL
Summary
Innovative Chef with extensive experience in kitchen operations, menu development, and team leadership. Expertise in creating diverse dishes while upholding rigorous food safety and quality standards. Proven success in enhancing kitchen efficiency and dining experiences through strong leadership and culinary skills.
Overview
1
1
Certification
1
1
year of post-secondary education
6
6
years of professional experience
Work History
Assistant Sous Chef
Timiquana country club
Jacksonville, FL
05.2024 - Current
- Instructed kitchen staff on cooking methods, portion sizes, garnishing, and food presentation to enhance dish quality.
- Supervised kitchen staff, scheduling shifts and assigning tasks to maintain smooth kitchen operations.
- Trained new kitchen personnel on job duties and responsibilities to ensure seamless integration into the team.
- Implemented standard operating procedures for efficient kitchen workflow and safety compliance.
- Participated in menu planning meetings with other chefs.
Kitchen Manager
Biscottis
Jacksonville, FL
05.2020 - 05.2025
- Maintained inventory levels and ordered supplies as needed for service readiness.
- Trained new team members on kitchen procedures and safety protocols.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Oversaw food preparation processes to maintain quality and consistency standards.
Education
Culinary Arts - Plant Based Chef
Auguste Escoffier School of Culinary Arts
Boulder, CO 09.2024 - 11.2025
Skills
- Recipe Execution & Plating: Standardized recipe adherence, plate presentation consistency, and high-volume output
- Sanitation & Compliance: HACCP guidelines, food safety standards, and cleanliness enforcement
- Inventory & Cost Control: Stock rotation (FIFO method), waste reduction, and supply ordering
- Prep Management: Mise en place organization, station setup, and workflow coordination
- Team Supervision: Line oversight, staff mentoring, and delegating tasks during service
- High-Pressure Operations
- Communication: Liaison between the executive chef, line cooks, and front-of-house staff
- Adaptability: Stepping in for the head chef or covering any station when short-staffed
Certification
- FOOD PROTECTION MANAGER
Timeline
Culinary Arts - Plant Based Chef
Auguste Escoffier School of Culinary Arts
09.2024 - 11.2025
Assistant Sous Chef
Timiquana country club
05.2024 - Current
Kitchen Manager
Biscottis
05.2020 - 05.2025