**** ******** ****

Newport News, Virginia *****

Cell: 828-***-****

adx6hu@r.postjobfree.com

William W. Konyok

Hiring Manager,

I am writing to express my interest in your Director of Nutrition position. I am an experienced culinary professional with a strong creative flair. I believe I have the talent and ability to exceed the expectations of your clients and guests.

My abilities range from coordinating and executing catering and special events of any size to handling an upscale a la carte establishment, in addition to expertly cutting and controlling food costs, resulting in higher profits for the Food and Beverage segment of the establishment. For over twenty years, I have been a working Executive Chef in a range of environments including high-end catering, gourmet stores with take-out, a la carte restaurants, private golf clubs and management specialists providing food, nutrition, and dining services to the healthcare and senior living industries.

My experience includes training of kitchen assistants, line cooks, and catering wait staff. My depth of knowledge is vast and I hope you find my credentials of the quality you are seeking. I look forward to meeting you, so we can meet and review your needs and my experience. Thank you for your time and consideration.

Sincerely Yours,

William W. Konyok

2015 Stanford Lane

Newport News, Virginia 23608

Cell: 828-***-****

adx6hu@r.postjobfree.com

William W. Konyok

OBJECTIVE

To obtain a position with an organization that allows me the opportunity to use my vast culinary experience, depth of abilities, and personal drive for excellence in a professional manner.

EDUCATION

-Collier County Technical Institute: Culinary Arts & Associates Degree - Naples, Florida

-Apprenticeship & French Trained as a Saucier Chef at J. P.’s Restaurant and Lounge - Naples, Florida

-ServSafe Food Safety Certified

-Active member of ACF for 20 + years

-Expert Sommelier

-Expert of pairing fine wines & gourmet foods

-Still actively cater upscale events as “Mountain Chef” PROFESSIONAL EXPERIENCE

Morrison/Compass Group, Rappahannock General Hospital February 2023 - Present 101 Harris Rd.

Kilmarnock, VA

Director of Food & Nutrition/Executive Chef

-Oversee daily production of patient meals and retail cafeteria. Responsible for all inventory and culinary ordering for food preparation; interviewing, hiring and scheduling all kitchen staff

-Responsible for paying all food and nutritional bills for the client, including daily cash deposits Morrison/Compass Group, Maryview Medical Center Hospital February 2022 - February 2023 3636 High St.

Portsmouth, VA

Executive Chef

-Oversees daily operations of food production and plans regular and modified menus

-Responsible for hiring and training new kitchen staff

-Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas

-Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed

-Complies with federal, state and local health and sanitation and regulations and department sanitation procedures

Morrison/Compass Group, Blue Ridge Regional Hospital February 2021 - February 2022 125 Hospital Dr.

Spruce Pine, North Carolina

Director of Food & Nutrition/Executive Chef

-Oversee daily production of patient meals and retail cafeteria. Responsible for all inventory and culinary ordering for food preparation; interviewing, hiring and scheduling all kitchen staff

-Responsible for paying all food and nutritional bills for the client, including daily cash deposits

-Increased the patient satisfaction survey score from 47% and now leading the North Carolina division 97% in quality of food

Mountain Chef Bistro, Restaurant and Catering March 2018 – February 2021 109 West Main St.

Burnsville, North Carolina

Executive Chef/Owner

-Responsible for daily production and control of food cost. Responsible for individualized menu planning, off premise catering including weddings, birthday, anniversaries, and holiday events

-In partnership with local Compassionate Care of North Western, North Carolina hospice

-Involved heavily with the Taste of Blue Ridge; partnership of children Chef's Market / Caterer May 2013 - October 2017

900 Conference Drive

Goodlettsville, Tennessee

Executive Chef- voted Nashville’s number one caterer since 2011

-Responsible for daily production and control of food cost up to 7 million dollars

-Head of off premise catering company, ordering, inventory, hiring and scheduling of employees, and create the daily lunch and dinner specials for the restaurant

-Responsible for training and managing kitchen personnel and supervise/coordinate all related culinary activities

-Select and develop recipes; standardize production recipes to ensure consistent quality

-Establish presentation techniques and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen

-Oversee all catering events and also offer culinary instruction and/or demonstrate culinary techniques to wait staff of 300, directly supervises three executive Sous Chef and 25 kitchen personnel Morrison/Compass Group February 2010 -January 2012 Skyline Medical Center

3441 Dickerson Pike

Nashville, Tennessee

TouchPoint/Compass Group January 2012 - May 2013

Middle Tennessee Medical

Center Parkway

Murfreesboro, Tennessee

Executive Chef - Taste of Madison; first place: “BEST ENTRÉE” (Morrison) Converted a state of the art kitchen to a center for excellence (TouchPoint)

-Oversees kitchen operation while maintaining a safe and sanitary work environment for the staff

-Prepares or directs preparation of meals in accordance with corporate programs and guidelines

-Plan regular menus and modified diets according to healthcare care guidelines

-Prepares or directs preparation of all food by the kitchen staff. Follows standardized recipes, portioning and presentation standards

-Completes and utilizes daily production worksheets and waste log sheets. Taste completed meals to ensure quality

-Conducts daily meetings with production team members

-Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Morrison and regulatory standards

-Maintain inventory of food and non-food supplies to stay within established guidelines while ensuring that necessary product is available when needed

-Makes all decisions regarding utilization of leftover food preparations

-Complies with federal, state, sanitation regulations, and department sanitation procedures as evidenced through third-party audits

-Follows HACCP and department policy procedures

-Visit patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay Hawk Pointe Golf Club June 2006 - July 2009

294 Route 31 S.

Washington, New Jersey

Executive Chef -Taste of Hunterdon; First place

-Semi-private golf club

-Employed by Kemper Sports to innovate and re-create a golf club in the making including a 30,000 square foot clubhouse and successfully launching extensive member social programming

-100 seat a la carte dining room, 300 seat banquet operation and several non-traditional programs

-Responsible for directing culinary staff, all food production including purchasing and inventories

-Responsible for all menu creation for a la carte and banquets along with private golf outings. -Key achievements include: Food and Beverage revenues of $1.3 million in second year of operation with strong margins, introduction of several revenue producing programs/products that drive member usage:

“Family on the Run” and “Hawk Pointe Gourmet.”

-Key Catering Clients include: M&M Mars, BASF, Hackettstown Regional Medical Center, Hunterdon Red Cross, NJPGA, Warren Hospital and various organizations Monterey Gourmet Shops June 1996 - June 2006

167 Morristown Road

Bernardsville, New Jersey

Executive Chef

-Located in the pristine Bernardsville area, Monterey Gourmet has a reputation for providing the finest gourmet products and services in the area

-Directed the staff for their high-end gourmet shop and eatery along with the Culinary Staff for their off- site catering division

-Monterey Gourmet shop also served as a choice for lunch to 100+ people during the week and catering take-out partner on the weekends. Directed and executed off-site catering events a year Key Clients included: Somerset Hospital Fundraising events – Steeplechase Races ($200K+ sales for one-day event), Ben Hogan Memorial at PGA Championship

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