Thomas Winton
Preston
Summary
Dynamic culinary professional with wide-ranging culinary experience in various settings. Produces quality meals while adhering to safety and sanitation guidelines. Possesses excellent organization and time management skills for smooth kitchen operation.
Overview
1
1
Certification
28
28
years of professional experience
Work History
Pantry /Kitchen Prep Cook
Great Wolf Lodge
Mashantucket, CT
10.2025 - Current
- Prepared ingredients for daily menu items, ensuring freshness and quality standards.
- Assisted in maintaining kitchen cleanliness, adhering to safety and sanitation procedures.
- Supported chefs in food preparation tasks, efficiently following established recipes.
- Organized and stocked kitchen supplies, optimizing workflow during peak service hour
Private Caterer
Myself
Preston City, CT
06.2000 - Current
- Developed customized catering menus based on client preferences and dietary restrictions.
- Coordinated logistics for events, ensuring timely delivery and setup of food service stations.
- Trained and supervised staff on food preparation techniques and sanitation standards.
- Established relationships with local vendors to secure quality ingredients at competitive prices.
- Provided friendly, courteous service to create memorable moments for guests.
- Cleaned and organized kitchen stations to promote team efficiency.
- Delivered outstanding customer service throughout the entire event planning process, resulting in repeat business from satisfied clients.
- Replenished banquet stations and verified food temperatures and cleanliness of service areas.
Correctional Food Service Supervisor 3
State of CT Dept. of Corrections
Uncasville, CT
11.2004 - 01.2025
- Lead and oversee food service operations in a correctional facility. Foster positive relationships with staff, external vendors.
- Supervised daily food service operations to ensure compliance with health and safety standards and strict safety protocols.
- Meticulously managed inventory, budgets and staff schedules. Ensure precise adherence to state regulations and institutional policies in all food service activities.
- Monitored inventory levels and ordered supplies to maintain adequate stock.
- Conducted regular evaluations of staff performance to ensure adherence to policies.
- Coordinate interdepartmental efforts to address to dietary restrictions and special needs inmates.
- Closely monitored food safety procedures ensuring consistent adherence to HACCP guidelines, preventing foodborne illnesses.
Sous Chef
Jasper White's Summer Shack
Mohegan Sun Casino
09.2001 - 09.2004
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Implemented food safety protocols, maintaining compliance with HACCP, health regulations.
- Trained and mentored junior chefs, enhancing team performance and skill levels.
- Streamlined inventory management processes, reducing waste and improving cost efficiency.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
Kitchen Supervisor
The Spa at Norwich Inn
Norwich, CT
01.1999 - 09.2001
- Monitored food presentation standards, ensuring consistency with restaurant branding guidelines.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
- Prepared meals for banquet functions, accommodating dietary restrictions as needed.
- Directed food preparation and cooking activities to meet health and safety standards.
Education
Associate of Arts - Culinary
Johnson & Wales University
Providence, RI06-1999
Skills
- Cleanliness
- Ingredient preparation
- Organization
- Sanitation practices
- Recipe execution
- Attention to detail
- Teamwork and collaboration
- Quick-learning
- Dependable and reliable
- Time management
Certification
Serve Safe Certification ( Manager - QFO )
# 2669599 exp. date 12/29
Timeline
Pantry /Kitchen Prep Cook
Great Wolf Lodge
10.2025 - Current
Correctional Food Service Supervisor 3
State of CT Dept. of Corrections
11.2004 - 01.2025
Sous Chef
Jasper White's Summer Shack
09.2001 - 09.2004
Private Caterer
Myself
06.2000 - Current
Kitchen Supervisor
The Spa at Norwich Inn
01.1999 - 09.2001
Associate of Arts - Culinary
Johnson & Wales University