William Auger
Putnam,CT
Summary
Dynamic culinary leader with extensive experience at The Crossings, excelling in menu development and inventory management. Proven track record in enhancing food quality and presentation while fostering teamwork and creativity. Skilled in food safety compliance and staff training, consistently delivering exceptional dining experiences and reducing waste through innovative practices. Productive Kitchen Manager focused on high-quality, cost-effective ingredients and providing speedy, quality service. Customer-oriented leader with high level of stamina and excellent relationship-building capabilities. Versed in employee scheduling, inventory management and crew leadership.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Lead Kitchen Manager
The Crossings
Putnam, USA
05.2024 - 01.2026
- Led kitchen operations, ensuring adherence to food safety and sanitation standards.
- Managed inventory levels, reducing waste through efficient stock rotation practices.
- Developed and implemented menu items, enhancing culinary offerings based on seasonal ingredients.
- Trained and mentored kitchen staff, improving team performance and cooking techniques.
- Streamlined kitchen workflows, increasing efficiency during peak service hours.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Oversaw food preparation processes, maintaining consistency in quality and presentation.
- Conducted regular inspections of equipment, ensuring maintenance for optimal performance.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining areas.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items, and sanitizing equipment to adhere to health department standards.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Developed and managed over 100 meals and appetizers a day.
Executive Sous Chef
Compass/Woodstock Academy
Woodstock, USA
08.2021 - 05.2024
- Supervised kitchen operations, ensuring adherence to food safety standards and quality control.
- Developed and implemented seasonal menu offerings, enhancing culinary variety and guest satisfaction.
- Trained and mentored junior kitchen staff, improving skill sets and fostering teamwork.
- Collaborated with the executive chef on inventory management, optimizing food costs, and reducing waste.
- Led kitchen staff in preparation of high-volume meals during special events, ensuring efficiency and quality.
- Evaluated vendor relationships, negotiating contracts to secure quality ingredients at competitive prices.
- Conducted regular performance evaluations for kitchen team members, identifying areas for professional growth and development.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Implemented effective safety protocols, which resulted in a consistently clean and hazard-free kitchen environment.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and prepared different cultural meals at least 2 to 3 times a month.
Assistant Manager
Mj's Raw Bar & Grille
New Bern, USA
05.2012 - 01.2018
- Supervised daily operations, ensuring high-quality service and customer satisfaction.
- Coordinated staff schedules, optimizing team efficiency and coverage during peak hours.
- Trained and mentored new employees on operational procedures and customer service standards.
- Analyzed inventory levels, implementing strategies to reduce waste and improve supply management.
- Resolved customer complaints effectively, fostering positive relationships and loyalty.
- Led team meetings to communicate goals, share feedback, and promote a collaborative work environment.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
- Managed at least 100 meals a day.
Education
High School Diploma -
Jones Senior High
Trenton, NC06.2011
Skills
- Scheduling staff
- Kitchen operations
- Sanitation standards
- Food presentation
- creativity and innovation
- Food safety compliance
- Menu development
- Recipe creation
- Budgeting and cost control
- Food allergy awareness
- Food safety
- Inventory management
- Staff training
- Culinary creativity
- Vendor negotiation
- Time management
- Communication skills
Certification
Serve Safe
Languages
English, Native or Bilingual
Timeline
Lead Kitchen Manager
The Crossings
05.2024 - 01.2026
Executive Sous Chef
Compass/Woodstock Academy
08.2021 - 05.2024
Assistant Manager
Mj's Raw Bar & Grille
05.2012 - 01.2018
High School Diploma -
Jones Senior High