William Scarangella
Jackson,New Jersey
Summary
Dynamic culinary professional with a proven track record in crafting exceptional dining experiences and managing high-volume kitchens. Skilled in developing innovative menus and ensuring seamless kitchen operations, consistently elevating service standards. Recognized for a collaborative approach and adaptability in fast-paced environments, delivering high-quality results under pressure. Passionate about leadership and mentorship, fostering talent within teams to drive culinary excellence.
Overview
36
36
years of professional experience
1
1
Certification
Work History
Executive Chef
FLIK Independent School Dining
02.2025 - Current
- Oversee the Dining Services Program for Students, Staff & Catering
- Oversee all Ordering, Inventory, MyFi Budget, Production & Plumsense Temperature Recordings
- Train Staff to Ensure HACCP & Allergen Awareness Compliance
- Oversee Catering Invoicing, POS System for Snack Shop & Summer Camp Program
- Oversee All Scheduling, Menu creations & Allergen Awareness
Executive Chef of Food & Nutrition Services
Robert Wood Johnson University Hospital
Somerset, NJ
11.2023 - 01.2025
- Oversees Day to Day Culinary Operations & Production of Patient Meals, 2 Cafes & Catering
- Controls all of hospital’s rigid HACCP and Food Safety Practices.
- Oversees all Practices to Stay within Budget for Purchasing and Payroll
- Plan all Menus including for all Special Events- Control Inventory & Ordering
Director & Executive Chef of Catering/Executive Chef of Retail Dining
Chartwells HE/Gourmet Dining at Rider University
Lawrenceville, NJ
07.2022 - 07.2023
- Oversee all aspects of campus catering including client relations and planning of all front/back of the hose operations. Manage catering budget of $800,000+
- Oversee all culinary aspects of retail dining: HACCP and production documentation, staff hiring, associate evaluations. Responsibilities include a Pub, five retail stations, and 2 satellite on-campus operations
- Reporting directly to Director of Operations and District Manager
- Oversee safety trainings/practices as mandated by company/DOH policies
- Work closely with Auxiliary Services/VP to ensure satisfaction
Executive Chef/Director of Food Service
Marymount School of New York
New York, NY
08.2002 - 08.2022
- Oversee all aspects of Food Service on 3 Campus Sites, including Fundraiser Cocktail Receptions, Dinners and Of-Premises Receptions & Dinners
- Responsible for Managing a Food Service & Catering budget of $1,800,000
- Manage Food & Beverage costs within Responsible Budget
- Employ Knowledge to Suggest Ways to Offset Always Rising Expenses & Department Budget Spending
- Utilize Sustainability Practices when ordering
- Oversee Hourly Staff & Special Event Wait Staff Payrolls
- Duties include All Menu Planning, Food & Beverage Ordering and Purchases
Executive Chef of Café & Executive Dining
Sodexo at AXA Financial
New York, NY
05.1998 - 08.2002
- Kitchen Management of Cafe & Executive Dining Staffs
- Partnered with General Manager to meeting Client's Budget Demands
- Create Breakfast & Lunch Menu Cycle for Cafe and Executive Dining Rooms as well as for Board of Directors' Dinners & Receptions
Sous Chef of Executive Dining Kitchen
Sodexo at AXA Financial
New York, NY
07.1996 - 05.1998
- Assist Executive Chef in Menu Planning & Overseeing Daily Kitchen Operations
- Work Line with Executive Chef during Service. Manage Garde Manger Station & Workers
- Report Inventory to Executive Chef & Assist with Ordering and Payroll
Line Cook
Windows on the World
New York, NY
07.1996 - 05.1998
- Work Line during dinner service in Main Kitchen
- Cook Menu Items for Special Events/Banquets
- Work Line in The Greatest Bar on Earth, when requested
Sous Chef
Marcellus Berry Restaurant at American Express/Financial Center
New York
02.1994 - 06.1995
- Work with Executive Chef on menu planning & daily specials ideas
- Work line during service
Student Extern/Line Cook
Executive Dining at 1 Chase Manhattan Plaza
New York
07.1993 - 12.1994
- Assist in the Preparation of Baked Goods & Homemade Stocks
- Work on the Production & Service during Banquet Events
- Prepare Items for Breakfast & Lunch Service
- Promoted to Working Line with Executive Sous Chef during Service & Banquet Room
Prep/Line Cook
Roma Nuova Ristorante
Brooklyn, NY
09.1990 - 05.1994
- Prepare Items for Saute & Garde Manger Stations
- Work Line during Dinner Service and Private Parties
- Assist Sous Chef with Maintaining Inventory and Daily Special Ideas
Education
Degree with Honors - Culinary Arts & Restaurant Management
New York Restaurant School
New York, NY06-1995
Skills
- Comprehensive knowledge of all the aspects of culinary arts & management
- Possess advanced cooking skills and techniques
- Extensive knowledge of safety and sanitation guidelines & procedures
- Great team leader, teacher & mentor
- ServSafe Manager, Allergen Awareness & FARECheck Certifications
Certification
ServSafe Manager, Allergen Awareness & FARECheck Allergen Certifications
Timeline
Executive Chef
FLIK Independent School Dining
02.2025 - Current
Executive Chef of Food & Nutrition Services
Robert Wood Johnson University Hospital
11.2023 - 01.2025
Director & Executive Chef of Catering/Executive Chef of Retail Dining
Chartwells HE/Gourmet Dining at Rider University
07.2022 - 07.2023
Executive Chef/Director of Food Service
Marymount School of New York
08.2002 - 08.2022
Executive Chef of Café & Executive Dining
Sodexo at AXA Financial
05.1998 - 08.2002
Sous Chef of Executive Dining Kitchen
Sodexo at AXA Financial
07.1996 - 05.1998
Line Cook
Windows on the World
07.1996 - 05.1998
Sous Chef
Marcellus Berry Restaurant at American Express/Financial Center
02.1994 - 06.1995
Student Extern/Line Cook
Executive Dining at 1 Chase Manhattan Plaza
07.1993 - 12.1994
Prep/Line Cook
Roma Nuova Ristorante
09.1990 - 05.1994
Degree with Honors - Culinary Arts & Restaurant Management
New York Restaurant School