Micah Willix
ST PETERSBURG
Summary
Dynamic culinary leader with a proven track record at Sixty Vines, excelling in menu development and team management. Expert in food safety standards and ingredient sourcing, I fostered a collaborative environment that enhanced employee retention and elevated guest experiences through innovative food and beverage programs.
Overview
6
6
years of professional experience
Work History
Sr. Director Of Culinary
Sixty Vines
Dallas, TX
03.2020 - Current
- Directed culinary operations, ensuring adherence to quality standards and safety regulations.
- Developed and implemented innovative menu concepts based on market trends and customer preferences.
- Managed inventory procurement, optimizing costs while maintaining high-quality ingredient standards.
- Trained and mentored kitchen staff, enhancing team performance and fostering a collaborative environment.
- Oversaw compliance with health codes, conducting regular inspections to ensure kitchen safety protocols were met.
- Established vendor relationships, negotiating contracts that improved supply chain efficiency and product quality.
- Monitored food preparation processes to ensure adherence to standardized recipes and presentation guidelines for a consistent dining experience across all outlets.
- Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
Director of Food and Beverage
Museum of American Arts and Craft
St. Petersburg, FL
03.2019 - 06.2020
- Developed innovative food and beverage programs to enhance guest experiences.
- Streamlined operations through effective inventory management and supplier negotiations.
- Oversaw compliance with health and safety regulations, maintaining high standards of quality assurance.
Education
Associate of Arts - Culinary
Johnson & Wales University
Miami, FL10-1998
Skills
- Team-oriented leadership
- Team management
- Strategic policy planning
- Workforce development initiatives
- Policy implementation
- Budget management
- Contract and vendor management
- Employee development
- Menu development
- Food safety standards
- Recipe creation
- Ingredient sourcing
- Food trend awareness
- Culinary techniques
Timeline
Sr. Director Of Culinary
Sixty Vines
03.2020 - Current
Director of Food and Beverage
Museum of American Arts and Craft
03.2019 - 06.2020
Associate of Arts - Culinary
Johnson & Wales University