Executive Chef Cost Control

William D. Cantafio

Executive Chef Innovation Menu Development

Ashburn VA *******.**********@*****.*** 856-***-**** www.linkedin.com/in/william-cantafio-649b67300

Professional Summary

In-depth knowledge of the marketplace and the competitor landscape to significantly increase revenue and operational efficiency. Solid organizational, communication and team building skills. Adept at conveying complex menu concepts in a simple and compelling manner.

Maintaining high levels of sanitation, cleanliness and resolving various issues in a timely manner. Taking direction from superiors while supervising personnel, providing team leadership, motivation, and development. Creating food menus or programs that are innovative with current trends and food cost, to maximize revenues.

Professional Experience

Culinary Director Thompson Hospitality Oct. 2023 – April. 2024

Responible for daily kitchen operations for 12 restaurant concepts. Menu development and pricing, food cost control of all brands. Labor control costs, streamlining cooking process for ease of execution, brand marketing of food concepts, kitchen labor cost control, training of all executive chefs. Photoshoots for all upcoming menus. Developing all kitchen training SOPs for Wise Tail Training platform.

Executive Chef Bartaco Jan. 2020 – Oct. 2023

Responsible for day-to-day operations of high-volume kitchen, daily orders of produce and grocery, setting pars, order guides, training staff, hiring, coaching.

Executive Chef Fabio Viviani Hospitality Group Oct. 2013 – Dec. 2019

Multi-unit Chef responsibilities. In charge of US Foods weekly ordering and produce ordering from multiple vendors weekly. Working on theoretical food costs projections, monitoring food and labor costs. Training of new kitchen hires on all cooking techniques and company policies. Creating weekly and daily specials, menu costing, creating company SOP’s. Menu development and recipes for multiple dining concepts.

Executive Chef Flemings Prime Steakhouse Aug. 2011 - Sept. 2013

Handling all the daily order needs of restaurant, hiring and training of all back-of-house employees. Weekly scheduling and budgeting of overtime hours. Daily production and night prep lists. Working in all the positions on the main line during dinner. Controlling food and labor cost. Weekly inventory control. Menu development and recipe adherence with Regional Executive Chef. Creating custom menus for private dining experiences.

Sr. Kitchen Manager The Cheesecake Factory Jun. 2005 - Jul. 2011

Managed a kitchen staff of 60 people in the preparation of over 360+ menu items in a high-volume restaurant concept. Wrote daily and nightly prep list. Monitored the cleanliness of restaurant equipment and kitchen areas. Wrote weekly schedules for production team members and dishwashers.

Education

Bachelor of Arts in Criminal Justice

Point Park University

2004

U.S. Army Reserve

February 1998 to March 2003

U.S. Army Active

June 1993 to February 1998

Skills & Certifications

Kitchen Management

Training and Development

Time Management

Inventory Control

Menu Development

Food Cost Control

SERV- SAFE

Mar. 2024 – Feb. 2028

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