William Shores
Matteson,IL
Summary
Derives deep satisfaction from using the kitchen as a creative space and is eager to continue mastering emerging culinary trends while contributing to a team that values artistic presentation and boldly flavored dishes that captivate both the eyes and the palate.
Overview
22
22
years of professional experience
2
2
Certifications
Work History
Traveling Chef
Culinary Agency
Chicago, Illinois
07.2023 - Current
- Planned, organized, and managed food preparation for events with up to 500 guests.
- Catered meals for private parties, corporate functions, and other special occasions.
- Collaborated with event coordinators to tailor culinary offerings to client preferences.
- Prepared diverse menus for various client events across multiple locations.
- Created innovative cuisine by utilizing an array of flavors from various cultures.
- Adapted recipes to accommodate dietary restrictions and preferences.
- Provided attentive customer service during events to enhance client satisfaction.
- Coordinated front-of-house and back-of-house staff to ensure smooth event operations.
- Managed inventory of ingredients and supplies for seamless operations.
- Ensured compliance with health codes, sanitation regulations, and safety standards.
Sous Chef
University of Chicago College
Chicago, Illinois
03.2018 - 06.2023
- Coordinated with vendors to source fresh, local ingredients, enhancing menu quality.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Prepared diverse menus for university events and dining services.
- Assisted in developing seasonal recipes aligned with dietary needs.
- Trained junior kitchen staff on various cooking techniques and best practices.
- Monitored food quality and presentation for all served dishes.
- Managed inventory and organized storage of food supplies to support kitchen operations.
- Organized kitchen workflow to optimize efficiency during peak hours.
- Collaborated with kitchen staff to uphold food safety standards and ensure compliance.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Chef
Camellia at Deerwood, Assisted Living Facility
Jacksonville, FL
01.2013 - 02.2015
- Led daily kitchen operations, optimizing team performance, production flow, and compliance with food safety regulations.
- Oversaw and contributed to all phases of food preparation and production, ensuring quality, consistency, and timely service delivery.
- Planned menus and sourced a wide variety of ingredients and beverages, ensuring balanced offerings and efficient production.
- Maintained elite hospitality standards, performing duties in accordance with white-glove, five-star service protocols.
- Monitored inventory and reduced waste to maintain food costs within budget guidelines.
- Sustained a clean, organized, and hazard-free workspace through consistent adherence to sanitation standards.
- Coordinated and supported execution of special events and holiday functions for prestigious living community, ensuring seamless operations.
Line Cook
Taste Food Studio
Jacksonville, US
01.2013 - 01.2015
- Prepared ingredients following restaurant recipes and standards.
- Operated kitchen equipment to cook and assemble dishes, ensuring quality and consistency.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed food safety protocols to uphold hygiene standards consistently.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Managed multiple tasks simultaneously, maintaining organization and speed in a fast-paced kitchen.
- Collaborated with team members to coordinate meal service, enhancing overall workflow.
- Communicated effectively with other staff members regarding orders and menu changes.
Culinary Specilaist
United States Navy
08.2004 - 08.2012
- Coordinated menu planning and food ordering to enhance forecasting accuracy and streamline meal production.
- Oversaw daily galley and dining facility operations to ensure efficient, high-quality meal service for all personnel
- Delivered VIP-level food service for the Commanding Officer and assisted with the coordination of culinary support for official Change of Command ceremonies.
- Executed high-level hospitality and catering services for official receptions, contributing to flawless event execution and command representation.
- Maintained subsistence inventories through effective storeroom management practices.
- Maintained accurate financial transactions using Navy's Food Management System (FSM) to uphold inventory and budget compliance.
Education
Bachelor of Arts - Culinary Management
Art Institute of Jacksonville
Jacksonville, FL06-2016
Skills
- Food preparation
- Food safety compliance
- Menu planning
- Quality control
- Catering management
- Inventory management
- Cost control
- Time management
- Leadership skills
- Effective communication
- Cleaning and sanitizing
- Food presentation
Certification
SERV Safe Certification- March 20, 2022
Personal Information
- Title: Sous Chef
Military Service
US, US Navy, E4, 08/01/04, 08/01/12, Menu management and ordering the quantities and types of food items necessary for quantity food preparation., Operating kitchen and dining facilities., Maintaining subsistence inventories using storeroom management procedures., Maintaining financial records with the use of computer software applications., Serving as personal food service specialists in Commanding Officer's and Admiral's messes., Operating and managing shipboard living quarters and shore based hotel-type quarters., Providing hospitality and catering services during official command receptions., Navy Achievement medal for meritorious service, Honorable Discharge
Timeline
Traveling Chef
Culinary Agency
07.2023 - Current
Sous Chef
University of Chicago College
03.2018 - 06.2023
Chef
Camellia at Deerwood, Assisted Living Facility
01.2013 - 02.2015
Line Cook
Taste Food Studio
01.2013 - 01.2015
Culinary Specilaist
United States Navy
08.2004 - 08.2012
Bachelor of Arts - Culinary Management
Art Institute of Jacksonville