Manager Staff

William Wallen

*** *. ********** ***. *****: 484-***-****

Clifton Heights, PA 19018 abgg2w@r.postjobfree.com

Summary:

Certified Kitchen Manager with more than 20 years of professional experience in a variety of different types and styles of restaurants. Expertise working in high volume and fast paced restaurants. Highly skilled with proven ability to produce quality menu items under tight deadlines.

Accomplishments:

Mayor Michael Nutter's Inaugural Ball, Virgin Airlines launch at Philadelphia Int'l Airport (Sir Richard Branson)

Experience:

Chickie’s and Pete’s November 2010-Present

Kitchen Manager Philadelphia, PA

Assisted with the launch of 2 locations, slated to open a 3rd in Summer 2012. Cook and develop off site and on site catering. Supervise kitchen staff of 40 people. Accountable for all staff training and development. Responsible for operating a food cost of 30% and labor cost of 11%.

TKE fraternity October 2011- Present

Kitchen manager Drexel University (Philadelphia PA)

Responsible for all menu design and implementation for 55 students, 3 meals per day. Must operate within a budget. Responsible for hiring and firing staff.

Bobby's Burger Palace/ Bobby Flay May 2010-November 2010

Kitchen Manager Philadelphia, PA

Managed food and produce receiving process with 100% accuracy. Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down. Accountable for all staff development, budgeting and supply ordering. Consistently stayed under monthly controllable expense budget. Drove food costs down by 33% by effectively improving inventory procedures and reducing spoilage levels.

Marathon Grill February 2009-March 2010

Executive Sous Chef Philadelphia, PA

In charge of food production for six locations. Order food and supplies for the commissary. Helped six sous chefs write schedules and train staff. Was in charge of keeping food and labor cost within budget. Developed menus for catering and special events. Oversaw the set up and running of events.

City Tavern/ Concepts by Staib July 2008-May 2009

Executive Sous Chef Philadelphia, PA

In charge of production, a la carte, and banquets. Helped set up for chef’s television program. Assisted with the receiving process with 100% accuracy. Trained kitchen staff on proper use of equipment, food handling, and portion sizing. Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down.

99 Restaurant and Pub January 2006-March 2008

Kitchen Manager Deptford, NJ

Duties included keeping food and labor cost in the allowed gap. Hired and trained all new staff members. Set up all ordering and par levels. Oversaw 14 cooks and 2 Sous Chefs as part of overall back of the house operations in a 2.5 million a year operation in food sales.

Education and Training

Restaurant School, Philadelphia PA

Associates Degree in Chef Training

Certificates: Safe Serv

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