William Jones
Durham
Summary
With a proven track record at Franklinville Diner, I excel in kitchen workflow management and fostering team collaboration. My expertise spans recipe development to allergen management, significantly enhancing food safety and presentation. Achievements include mentoring staff and innovating operations, contributing to a notable increase in kitchen efficiency and customer satisfaction.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with American cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Forward-thinking professional offering more than 14 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven time management skills.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Head Cook
Franklinville Diner
10.2018 - 11.2024
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Food Truck Operator
The Rockin' Grill
09.2016 - 09.2018
- Planned daily menus and prepped food for service.
- Assisted food prep and assembly on line and served 300 customers per day.
- Trained food truck employees to follow established safety and hygiene standards.
- Accepted orders and packed food for takeout and delivery.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored expenditures and identified areas to maximize budget and minimize costs.
Line Cook
Ruby Tuesday
02.2012 - 08.2016
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared and cooked meals according to recipes and customer specifications.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Monitored food quality and presentation to maintain high standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Line Cook
Forest Oaks Country Club
01.2011 - 01.2012
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Monitored food quality and presentation to maintain high standards.
Education
High School Diploma -
The Crenshaw School
OrlandoSkills
- Kitchen workflow management
- Cleaning and sanitation
- Cooking
- Meal scheduling
- Food spoilage prevention
- Recipe development
- Food safety procedures
- Allergen management
- Food presentation
- Kitchen sanitation management
- Restaurant operations
- Kitchen operations management
Certification
Serve Safe Certified - 3/4/2020-3/4/2025
Timeline
Head Cook
Franklinville Diner
10.2018 - 11.2024
Food Truck Operator
The Rockin' Grill
09.2016 - 09.2018
Line Cook
Ruby Tuesday
02.2012 - 08.2016
Line Cook
Forest Oaks Country Club
01.2011 - 01.2012
High School Diploma -
The Crenshaw School
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