Ray Williams
Oxford,NC
Summary
Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Culinary Director
The Durham Food Hall
02.2019 - Current
- Overseen the daily operations of 3 different concepts within a shared commerical space. Everything Bagels, Napoli Durham Pizzeria & Gelateria, Corner Yaki.
- Created & costed the menus for all 3 concepts.
- Motivated all team members to maintain high standards of food preparation and efficiency for all 3 concepts
- Catered events with the halls event spaces.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Purchased food and cultivated strong relationships with local producers/growers
Sous Chef
The Durham Hotel
06.2016 - 01.2020
- Worked with James Beard Finalist Chef Andrea Resuing
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef De Cuisine
Strip T's Restaurant
11.2013 - 05.2016
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created menus and designed corresponding recipes with James Beard Semifinalist Chef Tim Maslow
- Maintained well-organized mise en place to keep work consistent.
- Hired, managed, and trained kitchen staff.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Created recipes and prepared advanced dishes.
Education
Associate of Arts - Culinary Arts
Johnson & Wales University - Charlotte
Charlotte, NC05.2009
Skills
- Facilities Planning
- Proper Storage Procedures
- Performance Strategies
- Cooking and Baking
- Menu Development
- Restaurant Operation
- Culinary Trends
- High-Volume Environments
- Pricing Strategies
- Complex Problem-Solving
- Food Safety and Sanitation
- Collaborative Relationships
Certification
ServSafe Manager
Timeline
Culinary Director
The Durham Food Hall
02.2019 - Current
Sous Chef
The Durham Hotel
06.2016 - 01.2020
Chef De Cuisine
Strip T's Restaurant
11.2013 - 05.2016
Associate of Arts - Culinary Arts
Johnson & Wales University - Charlotte