William Lehmann IV
St Louis,MO
Summary
Innovative culinary professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing high standards and a keen eye for detail and presentation. Creatively builds exciting dishes to satisfy discerning customers.
Overview
17
17
years of professional experience
Work History
Executive Chef
Gourmet To Go
St. Louis, MO
04.2024 - Current
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Tracked sales figures for each dish served in order to identify popular items.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Performed financial analysis and recommended effective methods to cut costs.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Executive Sous Chef
Draftkings at Casino Queen
East St. Louis, IL
09.2022 - 04.2024
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored quality, presentation and quantities of plated food across line.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Implemented and maintained excellent service to achieve guest satisfaction.
Pastry Chef/Baker
La Bonne Bouchee
Creve Coeur, MO
06.2018 - 01.2023
- Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
- Followed recipes to create cake, cookies and various other pastry products.
- Developed special menu items to improve business offerings.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created allergy-free breads, pastries and cakes according to individual customer requirements.
Front of House Manager/Bartender/Server
Cafe Piazza
St Louis, MO
08.2017 - 08.2018
- Greeted customers, answered questions and recommended specials to increase profits.
- Operated POS terminals to input orders, split bills and calculate totals.
- Developed rapport with guests and assisted in generating repeat business by providing exceptional customer service.
- Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations.
- Completed opening and closing checklists to facilitate smooth restaurant operations.
- Tallied credit card receipts and cash sales to close drawer at and of shift then making the deposit into the safe on premises.
Sauté Chef/Chef De Tournant
Saint Louis Club
Clayton, MO
11.2015 - 02.2018
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Created exquisite plate presentations to incorporate flavor and color variety to appeal to patrons' palates.
- Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
- Customized orders to account for customers' unique preferences and dietary requirements.
- Controlled risk of food-borne infection by consistently following sanitary requirements.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
Lead Line Cook
One 19 North Tapas and Wine Bar
Kirkwood, MO
10.2014 - 09.2015
- Kept stations stocked and ready for use to maximize productivity.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up and performed initial prep work for soups, sauces and salads.
- Cooked multiple orders simultaneously during busy periods.
Bar Cook
Oakville Sports Pub
Oakville, MO
10.2013 - 10.2014
- Set up and performed initial prep work for soups, sauces and salads.
- Grilled and deep fried various foods from meats to potatoes.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
Lead Line Cook
San Marcos Brewery
San Marcos, CA
07.2013 - 09.2013
- Kept stations stocked and ready for use to maximize productivity.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Sauté Chef
The Henry at The Cosmopolitan of Las Vegas
Las Vegas, NV
04.2013 - 07.2013
- Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
- Followed recipes closely to prepare delicious meals in line with restaurants' reputation.
- Used slower times to clean kitchen surfaces and equipment and restock supplies.
- Controlled risk of food-borne infection by consistently following sanitary requirements.
- Kept costs low by minimizing spoilage with proper stock rotation and storage.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Performed workstation prep prior to shift start.
Line Cook
One 19 North Tapas and Wine Bar
Kirkwood , MO
03.2012 - 03.2013
- Kept stations stocked and ready for use to maximize productivity.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Cooked multiple orders simultaneously during busy periods.
Apprentice Chef/Chef De Partie
Saint Louis Club
Clayton, MO
02.2008 - 02.2012
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Safely operated kitchen equipment including industrial size mixers, combination ovens, and other electronic kitchen appliances.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Checked dates on food to maintain proper rotation, discarding expired items.
- Worked with head chef to master cutting and preparation techniques.
- Assisted Executive chef by preparing traditional French dishes for special menus or banquets.
- Learned all stations of a professional working kitchen during my apprenticeship.
Education
Apprenticeship Under Executive Chef Pierre Chambrin - Culinary Arts
Saint Louis Club
Clayton, MO02.2013
High School Diploma -
Saint Mary’s Highschool
St Louis, MO05.2006
Some College (No Degree) - Culinary Arts
Saint Louis Community College
St Louis, MOSkills
- Dessert preparation
- Restaurant experience
- Catering understanding
- Recipe creation
- Customer service
- Pastries expertise
- Excellent math skills
Timeline
Executive Chef
Gourmet To Go
04.2024 - Current
Executive Sous Chef
Draftkings at Casino Queen
09.2022 - 04.2024
Pastry Chef/Baker
La Bonne Bouchee
06.2018 - 01.2023
Front of House Manager/Bartender/Server
Cafe Piazza
08.2017 - 08.2018
Sauté Chef/Chef De Tournant
Saint Louis Club
11.2015 - 02.2018
Lead Line Cook
One 19 North Tapas and Wine Bar
10.2014 - 09.2015
Bar Cook
Oakville Sports Pub
10.2013 - 10.2014
Lead Line Cook
San Marcos Brewery
07.2013 - 09.2013
Sauté Chef
The Henry at The Cosmopolitan of Las Vegas
04.2013 - 07.2013
Line Cook
One 19 North Tapas and Wine Bar
03.2012 - 03.2013
Apprentice Chef/Chef De Partie
Saint Louis Club
02.2008 - 02.2012
Apprenticeship Under Executive Chef Pierre Chambrin - Culinary Arts
Saint Louis Club
High School Diploma -
Saint Mary’s Highschool
Some College (No Degree) - Culinary Arts
Saint Louis Community College
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