CHEF
William Swartz
Edgewater Wesley Life
PORTTOWNSEND,WA
1
Certification
36
Years of experience
Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.
Work History
Chef
3 Years 10 Months- Managed a 10-person kitchen team while ensuring consistent quality and service standards.
- Designed 50+ seasonal menu items aimed at improving guest satisfaction and increasing repeat orders.
- Coordinated and managed 16-person kitchen team, upholding consistent quality and service standards.
- Created seasonal menus consistent with cucina-style Italian cuisine and ingredient availability.
- coordinated kitchen workflow to ensure consistent ticket timing and uphold service standards.
Executive Chef
13 Years 10 Months- oversaw kitchen operations, aligning menu execution with quality standards and guest expectations.
- designed seasonal menu items balancing creativity ingredient availability and food cost control.
- Streamlined inventory ordering to minimize waste by enforcing accurate par levels and storage practices.
- Coordinated meal preparation aligned with customer requests to deliver excellent food quality and maximize customer satisfaction.
- Reviewed kitchen equipment and appliances regularly to verify proper maintenance and schedule timely replacement, maintaining optimal operational efficiency.
- Requisitioned food and developed standardized production recipes to deliver consistent quality.
Executive Sous Chef
18 Years 3 Months- Refined prep processes to enhance kitchen speed and productivity by 20%.
- Developed kitchen staff capabilities through training and mentoring in modern culinary techniques and plating standards for skill development.
- Decreased annual food waste via enhanced inventory control and optimized portioning systems.
- Coordinated culinary team performance by allocating stations and ensuring efficient workflow across high-volume service.
- oversee daily kitchen operations, ensuring consistent food quality, timing, and presentation standards.
Education
Master of Science - Hospitality Management
Skills
Culinary arts
Chilled food preparation expertise
Cooking methods expertise
Sauce formulation
Flavor pairing
Recipe creation
Menu creation strategies
Menu design
Engaging menu presentation skills
Vegetarian cuisine
Plating techniques
Implementation of food safety protocols
Regulatory adherence in food production
Sanitation standards
Sanitation procedures
Resource allocation optimization
Inventory management
Proficient in cutting techniques
Knife skills
Catering services
Streamlined team collaboration
Proficient in leading teams
Hygiene management
Active listening skills
Service delivery
Hygiene management
Accomplishments
- Led team to “Best New Restaurant” award, boosting brand recognition.
- Increased customer satisfaction by 30% through service and menu improvements.
Certification
- Certified Executive Chef - American Culinary Federation
- Food Safety Manager - ServSafe
Iowa Governors Award
I Sponsored A Bosnian Family in 1992
Timeline
Chef
Edgewater Wesley Life
06.2020 - 04.2024Read More
Executive Chef
Mousse Cafe
08.2006 - 06.2020Read More
Executive Sous Chef
Des Moines Golf & Country Club
05.1988 - 08.2006Read More
Des Moines Area Community College
Master of Science from Hospitality Management
Read More