William Bareis
307 Meat Company
Nashville,TN
1
Certification
9
years of professional experience
Food Service Worker that is experienced with large-scale food preparation, recipe factoring, and equipment use across smoker, meat grinder and stuffer, flat top, fryer, and fire pizza oven stations. Contributes to smooth production by learning the most efficient and effective workflow allowing for timely completion of tasks.
Work History
Value Added Supervisor
4 Years 1 Month- Oversaw daily operations, ensuring compliance with HACCP inspected safety standards.
- Implemented process improvements that enhanced workflow efficiency and effectiveness.
- Trained and mentored new employees on best practices and operational procedures.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Collaborated with management to develop strategies for operational excellence and team cohesion.
- Coordinated inventory management to optimize stock levels and reduce waste.
- Mentored junior staff members in their career development, sharing knowledge from years of experience in the field.
- Participated in AAMP (American Association of Meat Processors) American Cured Meat Championships (ACMC)
Meat Lab Internship Program
11 Months- Prepared various meat cuts with attention to freshness and presentation.
- Acquired skills quickly, adapting to new processes such as meat cutting and operation of processing equipment.
- Operated meat cutting machinery while maintaining safety and quality protocols.
- Motivated individual with a strong sense of accountability.
- Assisted in high-pressure environments to achieve team goals.
- Collaborated effectively with team members and worked independently to meet project objectives.
- Dedicated to ongoing learning and improvement in all tasks.
- Focused on precision and detail while completing projects.
Chef, Management and Server Roles
5 Months- Worked all kitchen positions (chef, baker, pastry, kitchen manager, serving, front of house, cleaning and sanitation)
- Created workflow diagrams and
- Solved cooking and service problems.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
Student Worker
2 Months- Leaned institutional food preparation techniques
- Experience with standard recipe development and factoring
- Leaned institutional food preparation techniques
Volunteer Assistant to Chef
2 Months- Learned large scale food preparation techniques
- Experience with institutional food preparation
- Discovered how kitchens function during service
Education
Bachelor of Science - Culinary Food Science, Minor in Meat Science
Skills
Kitchen operations
Food safety & sanitation
Recipe development
Inventory control
Large scale production
HACCP compliance
Allergen management
ServSafe certification
Workflow management
Menu planning
Service coordination
Culinary supervision
Certification
Serv Safe Certification
Accomplishments
-AAMP 2022 Grand Champion in Restructured jerky
-AAMP 2022 Reserve Champion in Flavored/Specialty Cured Meat Category
Timeline
Value Added Supervisor
307 Meat Company
06.2022 - 07.2026Read More
Meat Lab Internship Program
Iowa State Meat Lab
06.2021 - 05.2022Read More
Chef, Management and Server Roles
Joan Bice Underwood Tearoom- Iowa State University
01.2021 - 06.2021Read More
Student Worker
Iowa State Dinning
01.2020 - 03.2020Read More
Volunteer Assistant to Chef
MacNeal Hospital Kitchen
03.2017 - 05.2017Read More
Iowa State University
Bachelor of Science from Culinary Food Science, Minor in Meat Science
Read More