William Phillips
Zephyrhills,FL
Summary
Dynamic Chef with extensive experience in the fine dining and hospitality sectors. Demonstrated ability to boost efficiency and customer satisfaction through strategic menu planning and effective supplier negotiations. Skilled in leading teams to exceed health standards while consistently delivering high-quality dining experiences.
Overview
1
1
Certification
20
20
years of professional experience
Work History
Food Service Operations Supervisor
Advent Health
Dade City, Florida
12.2025 - Current
- Managed inventory and procured food supplies and equipment to maintain operational readiness.
- Implemented strategies to optimize efficiency in the kitchen operations process flow.
- Implemented sanitation standards to ensure compliance with health regulations and brand expectations adhering and exceeding patient safety guidelines.
- Planned menus with dietary specialists to enhance patient satisfaction and ensure safety.
- Coordinated daily communications with leadership team for seamless transitions between meal services and shifts.
- Resolved patient complaints promptly to enhance satisfaction. in a timely manner while adhering to company policies.
Food Buyer
Seminole Hard Rock Hotel & Casino
11.2023 - Current
- Reduced procurement costs through strategic sourcing, and effective negotiations.
- Established long-term supplier relationships with local purveyors to ensure quality products and competitive pricing.
- Developed strong relationships with local purveyors to secure favorable pricing terms and conditions for the company''s benefit.
- Met weekly with Chefs and FOH management on property to better understand needs and determine purchasing requirements.
- Oversaw purchasing team operations to ensure effective workflow and collaboration.
- Maintained daily inventory records and conducted temperature checks.
- Maintained daily department operations including item rotation, department cleanliness and labor analysis.
Bakery Manager
Sprouts Farmers Market
11.2022 - 11.2023
- Managed daily bakery operations, ensuring company expectations and standards are met or exceeded.
- Trained and supervised team members in baking techniques and food safety standards.
- Established scheduling practices for 13 team members, including 8 cooks, 2 supervisors, and 3 dishwashers, optimizing workflow and meeting brand labor analysis.
- Implemented cost-control measures that reduced waste and improved profitability through efficient interdepartmental transfers.
- Maintained inventory levels by coordinating with purveyors for timely and accurate deliveries.
- Arranged bakery displays to showcase baked goods, cakes, and pies using brand standards, enhancing visual appeal and driving product sales.
Chef De Cuisine
Seminole Hard Rock Hotel & Casino, Tampa
09.2019 - 11.2023
- Supervised 15-person team producing over 2000 plates daily, maintaining high standards of food quality and presentation.
- Scheduled and supervised upwards of 60 BOH Team members including line cooks, prep cooks, and stewards.
- Executed menus and recipes across multiple venues for Seminole Hard Rock, ensuring consistency and quality.
- Oversaw preparation of innovative recipes for Hard Rock Cafe, contributing to its status as a multimillion-dollar venue.
- Implemented successful cross-marketing strategies such as food & wine pairings and brand brunches.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas meeting HRC and NSF Standard Operating Procedures.
Executive Chef
Heirloom Hospitality
01.2019 - 10.2019
- Developed daily menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique utilizing and engaging with local purveyors.
- Developed kitchen staff through training, disciplinary action, and performance reviews, exceeding expectations and standards set by Heirloom Hospitality.
- Generated employee schedules and work assignments, determining appropriate compensation rates for over 35 team members including line cooks, prep cooks, meat prep, stewards, and food runners.
- Provided consistent daily service to enhance guest dining experiences. for over 1000 guests on weekdays and 1500 on weekends.
Sous Chef
Starr Restaurant Group - Steak 954
11.2017 - 12.2018
- Executed intimate daily services of 300-500 guests utilizing 4-5 man line, leading labor results, at time, around 27%.
- Planned and directed high-volume food preparation in Fast-Paced Fine Dining Steakhouse.
- Executed line checks and conducted daily pre-shift meetings to enhance team members' culinary skills.
- Mentored kitchen staff, preparing them for demanding roles in Steven Starr's multimillion-dollar venues.
- Trained new team members on culinary techniques, improving kitchen workflows by actively working alongside them.
- Actively worked stations to support our end cause, and maintain that team member to leader relationship.
Sous Chef
Seminole Hard Rock Hotel & Casino, Tampa
12.2011 - 12.2018
- Created menus utilizing waste of onsite Butcher Department, alongside local purveyors bringing in freshest ingredients, maintaining property leading 34% food cost.
- Managed 8 culinary personnel to deliver high-quality service for 400 customers.
- Scheduled 36 BOH team members, including line cooks, prep cooks, butchers, and stewards, to ensure smooth kitchen operations.
- Developed daily specials focused on utilizing food waste, promoting sustainability and creativity in the kitchen., ensuring all products are used and maximum value is achieved.
- Oversaw scheduling, inventory management, and supply ordering, ensuring kitchen remained fully stocked.
Line Cook - Lead
Seminole Hard Rock Hotel & Casino, Tampa
07.2006 - 10.2011
- Prepared high-quality dishes in fast-paced kitchen environment, ensuring consistency and exceeding company set standards.
- Operated kitchen equipment, including grills, fryers, and ovens, while ensuring safety and sanitation standards at each station.
- Developed and implemented BOH line station procedures for new Steakhouse brand concept within company.
- Contributed to menu development and successful rollout of Steakhouse brand.
- Trained opening staff on operations for new Steakhouse brand.
- Assisted with Boh/Foh onboarding and training of Team Members for new Steakhouse brand.
Education
Associate of Science - Restaurant & Culinary Management
The Art Institute Of Tampa
Tampa, FLSkills
- HACCP compliance
- Food safety standards
- Operational efficiency
- Meal preparation and planning
- Recipe development
- Equipment management
- Team leadership and collaboration
- Customer support
Certification
- Servsafe Food Protection Manager 2026
Timeline
Food Service Operations Supervisor
Advent Health
12.2025 - Current
Food Buyer
Seminole Hard Rock Hotel & Casino
11.2023 - Current
Bakery Manager
Sprouts Farmers Market
11.2022 - 11.2023
Chef De Cuisine
Seminole Hard Rock Hotel & Casino, Tampa
09.2019 - 11.2023
Executive Chef
Heirloom Hospitality
01.2019 - 10.2019
Sous Chef
Starr Restaurant Group - Steak 954
11.2017 - 12.2018
Sous Chef
Seminole Hard Rock Hotel & Casino, Tampa
12.2011 - 12.2018
Line Cook - Lead
Seminole Hard Rock Hotel & Casino, Tampa
07.2006 - 10.2011
Associate of Science - Restaurant & Culinary Management
The Art Institute Of Tampa