Executive Human Resources
Resume:
Lee Williams, Executive Chef
Bixby, OK 74008
*******.******@*********.***
OBJECTIVE
To obtain a full-time position providing in-house facility or hospital
menus, catering menus, special events and executive presentations.
STRENGTHS
> Proven ability to produce quality meals under pressure,
without sacrificing quality
> Preparing healthy and diverse menus
> Auditing food budget labor costs
> Designing food for presentation, without compromising taste
HONORS
> Has won numerous Chef Competitions
> Voted Who's Who in Culinary Arts
> Personally knew Emeril when he lived in Fall River, Rhode
Island
EMPLOYMENT
2009 -2011 Executive Chef/Catering Coordinator
Muskogee Community Hospital/Eco Caf in Muskogee, OK
- Coordinate, organize and prepare food for hospital,
off site contract locations, and catering venues,
prepare weekly hospital and catering menus, supervise
all kitchen and catering staff, monitor meal needs
for the doctor's lounge.
2006 - 2008 Food Production Manager/Executive Chef
Sparks Regional Medical Center in Fort Smith, AR -
Coordinated, organized, and prepared food for
multiple outlets, ensured all food was at its highest
level, prepared a healthy and diverse menu, audited
food budget/ labor costs, designed food for
presentation & taste, monitored meal needs for the
doctor's lounge, created and implemented a 5 star
menu for banquets and high end fund raisers,
demonstrated on live TV to promote the hospital food
and forthcoming hospital changes.
1998 - 2004 Executive Chef
Seaman's Inn in Mystie, CT - Managed and supervised
front and back of the house, implemented a new
training program for all culinary staff, organized
and prepared dinners, banquets, and all special
parties, maintained food/labor cost, held weekly
meetings with staff, created new quarterly menus for
each season.
1988 - 1998 Executive Corporate Chef
Donrey Media Group in Las Vegas, NV - Supervised all
culinary staff, created dinners/banquet menus,
maintained food/labor costs, created new menus for
the company for all its restraints, held weekly
meetings to discuss company policies, implemented new
training program for staff to increased profits.
1977 - 1988 Banquet Chef
Caesar's Palace in Las Vegas, NV - Prepared banquet
menus, coordinated special meals for hotel headliners
& special guests, implemented staff training,
projected food/labor cost, held meetings with staff
for their input.
Lee Williams
4647 East 144 Place
Bixby, OK 74008
*******.******@*********.***
References:
Mrs. Jodie Long
Former President of Human Resources at Donrey Media Group
Work: 417-***-****
Cell: 417-***-****
E-mail: *************@*****.***
Mr. Ken Segars
Director of Food and Nutrition
Sparks Regional Medical Center
Work: 770-***-****
Cell: 678-***-****
Mrs. Linda L. Johnson
Director of Food and Nutrition at Muskogee Community Hospital
Work: 620-***-****
Cell: 620-***-****
E-mail: *****@*************.***
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