Summary
Overview
Work History
Education
Skills
Timeline
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Raymond Wilcox

Wentzville,MO

Summary

Seasoned manager with a proven track record of building and leading high-performing teams, seeking a leadership position where I can contribute to strategic planning and execution. Results-driven professional seeking an engaging position with a dynamic company that offers immediate challenges, significant responsibility, and opportunities for career growth. Known for meticulous attention to detail and a proven track record in creating delicious dishes. Committed to delivering top-notch customer service and excelling in high-pressure environments while maintaining a calm demeanor. Adheres to strict food handling regulations and procedures to ensure safety. A tech-savvy innovator with hands-on experience in emerging technologies and a strong passion for continuous improvement. Skilled at identifying opportunities for technological enhancements and implementing effective solutions. Proficient in leveraging new tools and methods to solve problems and increase productivity. Thrives in fast-paced environments and drives technological advancements.

Overview

15
15
years of professional experience

Work History

Entree Chef/Kitchen Prep Cook

Gourmet To Go Corp Catering
11.2022 - Current
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Implemented food cost and waste reduction initiatives to save money.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Trained and supervised cooking staff to expertly meet daily needs.

Executive Chef/Kitchen Manager

Aramark
03.2021 - 02.2022
  • Oversee all culinary operations and kitchen management.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Motivated staff to perform at peak efficiency and quality.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

Entrée Chef

Elite Cuisine
01.2020 - 03.2020
  • Duties include fresh food prep, creating the daily breakfast and lunch menus, running a hot and cold food line, preparing entrees as customers order
  • Sales and customer support.
  • Implemented food cost and waste reduction initiatives to save money.
  • Collaborated with staff members to create meals for large banquets.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.

Recipe Developer

Dierbergs Markets, Inc Central Kitchen
07.2019 - 12.2019
  • Mass production of all recipes
  • Measuring out ingredients for mass mixes.
  • Accurately measured and blended materials according to specifications.
  • Checked newly mixed products for safety, accuracy and regulatory adherence.
  • Moved over 100 pounds of materials between job sites daily.
  • Organized and detail-oriented with a strong work ethic
  • Completed required paperwork accurately, ensuring proper documentation of work activities and batch information for future reference or audits.
  • Collaborated with cross-functional teams to ensure seamless integration of new features.

Volunteer

Epworth Drop In Center
03.2017 - 09.2019
  • Participated in volunteer orientations and training sessions to learn about organizational changes and mission updates.
  • Facilitated community outreach to expand participation and support.
  • Represented organization positively and professionally while providing community with much-needed services.

Facility Manager & Head Cook

Llywelyns Group
01.2012 - 06.2019
  • Duties include managing the day to day activities of the facility, food production and oversee large batch recipes, inventory, employee training, directing work and managing a crew of four, rewarding and disciplining employees, resolving complaints, proficient in food cost and waste
  • Sauté
  • Conducted inspections of facility grounds, external structure, systems and equipment.
  • Supervised staff of 4 in day-to-day activities.
  • Oversaw building automation system and monitored HVAC, security and audio-visual systems, maintaining functionality of equipment.
  • Created and implemented operational policies, processes and procedures to keep facilities running smoothly.
  • Developed and oversaw budgets for facilities and worked within cost restraints.
  • Managed security and access control by overseeing surveillance camera, alarm and card access systems for facility safety and security.
  • Held classes to teach staff facility procedures.
  • Evaluated facility operations and personnel for safety and health regulations compliance.
  • Ordered, maintained and distributed supplies and inventory.
  • Prepared reports and schedules with accuracy.

Prep Cook

Aramark Food
01.2010 - 01.2012
  • Duties include fresh food prep, running the Sauté grill preparing entrees as customers order.
  • Planned menus to estimate food and labor costs, ordering accurate quantities of ingredients and supplies.
  • Addressed and resolved customer complaints to increase trust and satisfaction.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Adjusted recipes based on ingredient availability or customer request.
  • Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.

Education

Associate of Applied Science - Data Analytics

Coursera
Saint Louis, MO
04.2024

Associate of Arts - Restaurant And Food Services Management

L Ecole Culinaire
Lake Saint Louis, MO
02.2012

Electrical Equipment Installation And Repair

West County Tech High School
Lake Saint Louis, MO
01.1999

High School Diploma -

Riverview Gardens Sr. High School
St Louis, MO
01.1999

Skills

  • Reliable and autonomous
  • Adapt quickly to processes
  • Systematic approach to tasks
  • Talented & determined individual who accomplishes results
  • Serve Safe Certification
  • HAACP Knowledge
  • POS knowledgeable/ Microsoft Office
  • Authorized to work in US for any employer
  • Facilities Management
  • Food Production
  • Culinary Experience
  • Culinary operations management
  • Banquet Experience
  • Profit and loss analysis
  • Project Management
  • Efficient scheduling practices
  • Strategic prioritization
  • Dietary Restrictions
  • Food service
  • Financial planning
  • Inventory Control
  • Food Safety
  • Leadership
  • Strategic Planning
  • Labor Cost Analysis
  • Pricing
  • Purchasing
  • Menu Planning
  • Quality assurance management
  • Cost analysis
  • Management
  • Warehouse experience
  • Efficient route management skills
  • Certified in food safety

Timeline

Entree Chef/Kitchen Prep Cook

Gourmet To Go Corp Catering
11.2022 - Current

Executive Chef/Kitchen Manager

Aramark
03.2021 - 02.2022

Entrée Chef

Elite Cuisine
01.2020 - 03.2020

Recipe Developer

Dierbergs Markets, Inc Central Kitchen
07.2019 - 12.2019

Volunteer

Epworth Drop In Center
03.2017 - 09.2019

Facility Manager & Head Cook

Llywelyns Group
01.2012 - 06.2019

Prep Cook

Aramark Food
01.2010 - 01.2012

Associate of Applied Science - Data Analytics

Coursera

Associate of Arts - Restaurant And Food Services Management

L Ecole Culinaire

Electrical Equipment Installation And Repair

West County Tech High School

High School Diploma -

Riverview Gardens Sr. High School