William Burke
Solon
Summary
Culinary professional prepared for leadership in dynamic kitchen environments, with focus on excellence in food quality and service. Extensive experience in supervising kitchen operations and mentoring staff. Reliable team collaborator with commitment to achieving high standards and adapting to changing needs. Expertise in menu development and inventory management.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Chef Manager
Guckenheimer
06.2021 - Current
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Pitched in to work line during busy periods or in place of sick employees.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
Chef/Founder
Revival Social Dinner
01.2017 - 01.2023
- Organized and hosted culinary events around the Northeast Ohio area to raise funding and awareness for local non-profits and charitable organizations.
- Operated on a tight budget to maximize donation without sacrificing quality
- Created positive environments for open discussion of current issues within the confines of dining events.
- Worked with local purveyors to receive donations used for each event
- Collaborated with local chefs and producers to create one of a kind dining events.
Executive Sous Chef
Smokecraft BBQ
03.2020 - 09.2020
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- 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.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
Chef
Field & Main
01.2020 - 03.2020
- Time cut short due to Covid
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Worked with local farmers to produce daily menus for their excess crops
- Developed daily 5 course tasting menus along with paired wines
Executive Chef
Sodexo
01.2019 - 01.2020
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
Associate of Arts - Philosophy And English
Dalton State College
Dalton, Ga05-2021
Skills
- Food safety and sanitation
- Strategic thinking
- Food safety
- Waste reduction
- Culinary expertise
- Supply ordering
- Food quality
- Ingredient knowledge
- Entrepreneurial and innovative
- Client engagement
- Effective communications
- Inventory control
Certification
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
Timeline
Chef Manager
Guckenheimer
06.2021 - Current
Executive Sous Chef
Smokecraft BBQ
03.2020 - 09.2020
Chef
Field & Main
01.2020 - 03.2020
Executive Chef
Sodexo
01.2019 - 01.2020
Chef/Founder
Revival Social Dinner
01.2017 - 01.2023
Associate of Arts - Philosophy And English
Dalton State College
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