William Simmons
Richmond
Summary
Culinary arts graduate with extensive experience in food service management and a commitment to safety and quality. Successfully implemented operational procedures that increased productivity and ensured compliance with safety standards. Adept at collaborating with teams to enhance workflow and maintain high-quality food preparation.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Smokehouse Line Lead
Conagra Brands
Macomb
02.2023 - Current
- Implemented new cleaning and operation procedures to increase safety, production, and quality of goods
- Coordinated with quality assurance teams to ensure products met all required standards.
- Coordinated with management to resolve workflow issues, enhancing team responsiveness and productivity.
- Implemented best practices for equipment maintenance and troubleshooting.
- Collaborated with departments to improve communication and operational efficiency across the production line.
- Trained new team members on safety procedures and equipment use.
Sous Chef/Line Cook
Camille's by the Green
Casco
03.2021 - 11.2022
- Placed orders and managed inventory for restaurant operations.
- Rotated stock and organized storage to maintain freshness.
- Developed specials and coordinated large-volume catering events.
- Established and upheld a cleaning schedule for all stations.
- Assisted in training new employees across various stations.
- Prepared for parties, including weddings and banquets, alongside daily prep tasks.
Prep cook/Line cook
T's Roadhouse
Columbus
05.2019 - 11.2020
- Placed produce orders to ensure kitchen availability of fresh ingredients.
- Prepared fruits, vegetables, meats, poultry, and seafood for cooking or serving.
- Assisted cooks and kitchen staff by providing necessary items for efficient operations.
- Created special dressings and sauces for salads and sandwiches.
- Trained employees on different stations to maintain safety and product consistency
- Expedited orders to maintain quality and minimize wait times in service.
Garde Manger
Filippa's
Shelby Township
03.2018 - 12.2019
- Prepared relishes and hors d'oeuvres for special events
- Prepare platters and trays of fruits and meats
- Butcher and dress animals, fowl, or shellfish
- Baked a variety of breads, rolls, cakes, and pastries in a commercial kitchen
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs
- Estimated food consumption and requisitioned supplies, ensuring optimal inventory levels for service
- Planned and priced menu items based on ingredient costs and market trends, optimizing profitability and menu appeal
Education
Associate in Applied Science (A.A.S) - Culinary Arts
MACOMB COMMUNITY COLLEGE
Clinton Township, MI05-2020
Skills
- Food service management
- Menu Planning
- Cost Control
- Sanitation
- HACCP certification
- ServSafe
- Inventory Management
- Business Operations
- CPR certification
- Hospitality management
- Microsoft Excel
- Document control
Certification
- ServSafe Certified
- Tips Certified
- Allergens
Timeline
Smokehouse Line Lead
Conagra Brands
02.2023 - Current
Sous Chef/Line Cook
Camille's by the Green
03.2021 - 11.2022
Prep cook/Line cook
T's Roadhouse
05.2019 - 11.2020
Garde Manger
Filippa's
03.2018 - 12.2019
Associate in Applied Science (A.A.S) - Culinary Arts
MACOMB COMMUNITY COLLEGE