Summary
Overview
Work History
Education
Skills
Timeline
Generic

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
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
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, FL
10-1998

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

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