Michael R. Willwerth
Boylston,MA
Summary
Skilled processing supervisor with strong focus on operational efficiency and team collaboration. Proven ability to ensure quality control, manage workflows, and adapt to changing needs. Adept at problem-solving, implementing process improvements, and fostering productive work environment. Trusted for reliability and results-driven approach. I am an experienced business manager. I have managed for large corporations, and local owned high volume seafood/Sushi restaurants, to James Beard award winning restaurants. I have learned to take care of the bottom line and eliminate waste of product, and productivity. I share my passion for perfection with my employees to inspire and propagate a positive atmosphere where high quality is the goal. Experienced with managing processing operations, ensuring smooth and efficient workflows. Utilizes team leadership and process improvement techniques to drive productivity. Track record of maintaining high safety and quality standards.
Overview
24
24
years of professional experience
Work History
Processing Supervisor
PharmaCann
11.2021 - Current
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen SOP to comply with regulations.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Developed kitchen staff through training, and setting high standards
- Worked to implement over 12 new products to our dispensary.
- Followed food safety practices and sanitation guidelines.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Maintained high personal grooming standards and uniform presentation.
- Promoted safe working practices to maintain compliance with established policies and procedures.
- Created production schedules to effectively fulfill production plans and meet process goals.
- Fostered safe and clean work environment by educating and directing team on control points, equipment and resources.
- Scheduled products, prepared items for sale and submitted samples for analysis to facilitate quality assurance process.
- Analyzed and compiled production data to continuously optimize processes.
- Ensured timely completion of all projects by monitoring progress and adjusting resources as needed.
Executive Chef Manager
CORPORATE CHEFS
05.2013 - 03.2020
- Responsibilities include Supervision of daily food service operations, guest relations, daily cash out, creating menus, ordering and receiving, P&L entries, inventory, scheduling, time management, staffing, sanitation, and training.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Increased guest satisfaction scores through personalized service and attention to detail in both front-of-house and back-of-house operations.
EXECUTIVE CHEF
SKIPJACKS
03.2006 - 04.2013
- Manager for 30 Employees. Responsibilities include Directing culinary operations, Line checks, Expo, Creating specials, Setting pars, Ordering and receiving, P&L entries, Inventory, Staffing, Sanitation, Training, Board of advisors for Tri-county Vocational School
Rounds Cook / Assistant Pastry Chef
OLEANA
08.2001 - 04.2005
- Worked all line positions and expo at this James Beard award winning Restaurant
- Assistant to Pastry Chef
- All aspects of prep, Meat and Fish portioning
- Ordering and receiving.
- Worked closely with the executive chef on menu development, incorporating seasonal ingredients for fresh offerings.
- Enhanced kitchen efficiency by consistently preparing high-quality dishes in a timely manner.
- Demonstrated adaptability by quickly learning new techniques or recipes when required, showcasing culinary versatility as a rounds cook.
Education
Associate of Science - Culinary Arts
NEWBURY COLLEGE
Brookline, MA01.1998
Skills
- I have worked in Fine Dining Restaurants, high volume Catering, Bakeries, and Hotels In twenty five years of working in foodservice, I have accumulated a wide range of skills to utilize What I have learned is that leadership is the most valuable skill for managing any team at the highest potential
- Workload prioritization
- Strong work ethic
- Staff Supervision
- Workflow Planning
- Staff Training and Development
- Kitchen Equipment Operation and Maintenance
- Performance Improvement
- Multitasking and Organization
- Process Improvement
- Problem-Solving
- Budget Management
- Cost Controls
- Attention to Detail
- Positive Reinforcement Techniques
References
ANDREW WILKINSON, SEAFOOD MARKETING MANAGER, SYSCO, BOSTON, (617) 872-4660, Wilkinson.Andrew@boston.sysco.com PETER DOWD, GENERAL MANAGER, SKIPJACKS, (508) 543-2200, pdowd@skipjacks.com
Timeline
Processing Supervisor
PharmaCann
11.2021 - Current
Executive Chef Manager
CORPORATE CHEFS
05.2013 - 03.2020
EXECUTIVE CHEF
SKIPJACKS
03.2006 - 04.2013
Rounds Cook / Assistant Pastry Chef
OLEANA
08.2001 - 04.2005
Associate of Science - Culinary Arts
NEWBURY COLLEGE
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