Executive Chef Country Club

WILLIAM HICKS, CEC

**** ***** **** ** ******** Heights VA · 540-***-****

********@*******.***

PROFESSIONAL OBJECTIVE

As a professional chef of 15+ years I continue to further my culinary knowledge through as many resources as possible in my profession in order to develop the highest standard in culinary and leadership skills.

WORK HISTORY

Executive Chef March 2024 – Present

Willow Oaks Country Club – Richmond, VA

• 2 restaurants and banquet facility

• Develop and facilitate $3+ Million operating budget for food and beverage department including chemical and dry goods for clubhouse

• Oversee the scheduling and daily operation of 4 salary chefs, 20 cooks and 6 stewards

• Manage inventory and purchasing

Executive Chef May 2019 – March 2024

Grandfather Golf and Country Club - Linville, NC

• 4 restaurants, pastry shop and banquet facility

• Develop and facilitate $3+ Million operating budget for food and beverage department including chemical and dry goods for clubhouse

• Oversee the scheduling and daily operation of 6 salary chefs, 30 cooks and 6 stewards

• Manage inventory and purchasing

Chef de Cuisine Dec 2013 – Apr 2019

Ollie’s, The Country Club of Virginia - Richmond, VA

• Implemented a change resulting in over 90% of our items to be made in-house

• Facilitated all ordering and inventory

• Responsible for all menu development and execution

• Successfully maintains food cost to desired percentage

• Wrote and executed outlet budgets

Casino Level Chef de Cuisine Jul 2011 – June 2013

The Greenbrier Hotel and Resort - White Sulphur Springs WV 2

As Casino Chef I was responsible for Drapers Café, Café Carleton, 12 Oaks, and Infusions

-Drapers: High volume southern themed

-Café Carleton: Upscale bistro

-12 Oaks: Bar and Lounge

-Infusions: Fine dining Asian cuisine

• Oversaw 3 supervisors and 20 cooks

• Wrote and managed seasonal menus for all 4 outlets

• Managed annual labor budgets and food cost

• Actively represented the culinary teams in the Greenbrier safety committee

• Under my supervision all casino level outlets lowered food cost and labor while increasing check averages

Banquet Sous Chef/Tournant Dec 2008 – Nov 2009

The Waldorf Astoria/ Hilton, Bonnet Creek - Orlando, FL 150,000 total sq ft of versatile function space

Banquet Cook Dec 2008 – Nov 2009

The Broadmoor Resort - Colorado Springs, CO

120,000 total sq ft available function space

EDUCATION

Johnson & Wales University, Charlotte, NC

A.A.S. Culinary Arts, Magna Cum Laude – Dec 2008

ACHIEVEMENTS

• Boy Scouts of America, Eagle Scout, Oct 2003

• Alcohol ServSafe

• ServSafe Certified (current)

• The National Registry of Food Safety Professionals

• Food Safety Manager

• Certified Executive Chef (CEC), ACF

• Certified Dining Room Professional

• Deans List 07-09

• CPR and AED Certified, American Safety and Health Institute

• Diversity Training, New River Community College

3

REFERENCES

Zack Platek 828-***-****

Former GM

Grandfather Golf and Country Club

Keith Armstrong 914-***-****

General Manager

The Greenwich Country Club

Darren Molnar 407-***-****

Executive Chef

Buena Vista Hilton

Micheal Reed 704-***-****

Assistant GM

Grandfather Golf and Country Club

Kyle Krieger 239-***-****

Executive Chef/Owner

Le Cochon D’or

Jeremy Gibboney 814-***-****

Executive Sous Chef

Waldorf / Hilton bonnet Creek

Andrew Haapala 804-***-****

Executive Sous Chef

The Country Club of VA

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