Food Service Customer

WILLIAM GRIESER

Halethorpe *****

443-***-**** - *.*******@*****.***

Professional Summary

Skillful and dedicated Food Service Manager/Chef with extensive experience in customer service, staff development, planning and meeting operational and financial goals of the unit. Demonstrates the capacity to provide mid management support for executive-level catering including scheduling meetings, coordinating menus, set up, preparation, and effectively managing needs for executive clientele.

Skills

Food Service Management

Customer Service

Staff Development

Planning

Meeting Operational Goals

Meeting Financial Goals

Menu Coordination

Leadership

Event planning proficiency

Inventory Management

Food Safety

Catering consultation

Work History

08/2022 to Current

CHEF

Uppercrust Food Service

Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.

Planned menus, ordered supplies and managed kitchen staff.

Kept up to date with current culinary trends, as well as health and safety regulations.

Maintained a clean work environment by adhering to sanitation policies and procedures.

Adhered to budget guidelines when purchasing ingredients and equipment.

Monitored quality, presentation and quantities of plated food across line.

03/2021 to 06/2022

Catering Manager/Chef

Northrop Grumman

Developed new catering guidelines along with new menu selections and production lists

Managed on and off-site deliveries 8 buildings ordering, staff development on catering setup, break downs

Managing needs of Executive level clients.

06/2019

Executive Chef/FSD

Collins Aerospace

Responsible for operational and financial goals of the upscale café and catering

Development international menu selections with new menu weekly

Lead staff development on catering setup, break down, along with off-site events Upscale, high-volume production

Managed production, ordering and payroll systems.

08/2010 to 06/2019

Food Service Manager/Executive Chef

St. Mary's University-Lorien Unidine

Accountable for operational and financial management, menu cycle planning, sanitation and client and customer relations

Inventory development, scheduling, ordering, staff /coaching and all aspects of catering department including menu, set up, planning ordering and production.

01/2004 to 01/2011

Chef / Food Service Director

New Executive Office of the President Eurest

Coordinated and directed all administrative and operational goals of the upscale unit, accountable for implementing production systems, menu planning and cost cutting goals

Assist with operational procedures/food production at two cafés on the campus

Cross training of staff, purchasing, HACCP, catering menu for high level offices and security.

Chef /Catering Manager

Rite-Aid Distribution Center

Responsible for opening new account, support operational goals and staff development

Planned and executed all catering for 25 – 1300 people

Managed three shifts of food service.

01/2001 to 01/2004

Chef/ Food Service Manager

Gonzaga College High School Sage Dining

Leader for feeding 1000 students and 125 faculties along with providing an extensive catering service on and off campus

On school budget Mother & Father club catering

Menu development

HACCP, staff training and policies

Provided a high level of catering for staff, parents, and student functions

Participated on an architectural team to design new facility.

01/1995 to 01/2001

Food Service Manager

Guest Services, GAO

Responsible for daily feeding of 2200 employees along with catering business related events

Opened new state of art facility that was corporate show account

Directed day-to-day operations and was accountable for purchasing, menu development, catering, staff training and production.

Chef -Event Manager

CIA

Responsible for food production, catering, menu planning for 5500 employees along with all internal and external catering (involving high level offices and security), staff training and policies for $5M café

Supervised multi station units and convenience store operations.

Education

Culinary Arts degree

Johnson & Wales University - Providence, RI

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