Veteran Head Chef and Kitchen Manager

William Lighty

Veneziano’s

Columbia, SC ***** +1-803-***-**** *.*********@*****.***

Willing to relocate to: South Carolina

Work Experience

Head chef

Upper Crust South Carolina

August 2025 to Present

Head chef for USC college farat house.Oversee the day-to-day activities of a company or organization to ensure the efficient and effective functioning of its processes and systems. This includes tasks such as managing production and supply chains, ensuring quality control, tracking performance metrics, analyzing and improving processes, and managing resources, with the goal of increasing efficiency, reducing costs, and improving customer satisfaction. Cook 2

Envision Food Services Columbia, SC

October 2022 to Present

Cooking for the US Army and also baking from scratch and the cleanliness of the kitchen both shifts breakfast and lunch and dinner.

Truck Driver

Saluda trucking company Saluda, SC

January 2021 to Present

Delivery mail in a box truck also pick it up US postal equipment. Corporate chef

SOUTHERN FOOD SERVICE

February 2020 to Present

Making breakfast and preparing entrees for lunch as well as prepping meals. Amazon Delivery Driver

Amazon Columbia, SC

November 2019 to Present

Delivering food and also packages for Amazon.

Cook

Marriott Hotel Columbia, SC

April 2019 to Present

• Prepped ingredients

• Prepared meals from scratch

• Operated grill

• Basic kitchen serving duties

• Maintained health and sanitation standards

• Diligently washed and sanitized all equipment and surfaces

• Supervised kitchen staff

Kitchen Manager/Head Chef

110 Grill Restaurant Columbia, SC

January 2018 to Present

Cooking Baking creating menu ordering supplies also sanitizer and maintenance of kitchen. Cook

Spring Valley Country Club Columbia, SC

January 2018 to Present

Prepare, season, and cook a wide range of foods. • Check the freshness of food and ingredients before cooking •Weigh, measure, and mix ingredients according to recipes •Bake, roast, grill, broil, or fry meats, fish, vegetables, and other foods • Clean work area

Cook Supervisor

Lexington Correctional Facility - Lexington, SC

Supervision of inmates while handling kitchen tasks including sanitation of work area, establishing menus along with food preparation that involves restricted dietetic needs and transportation throughout the facility. Other responsibilities include weekly order of kitchen supplies. Give instructions to inmates on how to bake fresh baked goods. Line Cook Italian restaurant

Venezia's Italian restaurant Lexington, SC

March 2025 to September 2025

• Daily food perp

• Dough maker

• Sanitation

• Cook, line worker

Cook

Blue Harbor Senior Living Columbia, SC

January 2018 to June 2019

Prepare, season, and cook a wide range of foods. • Check the freshness of food and ingredients before cooking •Weigh, measure, and mix ingredients according to recipes •Bake, roast, grill, broil, or fry meats, fish, vegetables, and other foods • Clean work area

Cook

Red Lobsters Columbia, SC

April 2016 to February 2017

Cooking seafood as well as working in the pantry.

Cook

Red Lobsters New York, NY

June 2016 to June 2016

to June 2016 to August 2018

Cooking and Baking soul food.

Line Cook

Olive Garden Columbia, SC

September 2014 to June 2016

•Assist to gather all required supplies to prepare menu for services and assist to prepare all meats, seafood and vegetable for all special functions.•Coordinate with various staff members to accompany appropriate garnishes for all assign stations and assist to serve menu according to required portion and presentations.•Ensure efficient use of all preparation equipments according to manufacturer instructions and maintain safety in all food handling processes.•Manage all soil food preparation utensils and return to appropriate area and store all leftovers efficiently and inform executive chef of all expected shortages.•Maintain all storage areas and ensure neat and clean area at all times and perform all cleaning services at end of shift and complete all cleaning duties as per weekly schedule.•Maintain safe condition in kitchen and ensure adherence to guidelines and maintain personal cleanliness at all times.•Prepare all food items for all meals for restaurant and catering functions and ensure adherence to safety guidelines and manage all food cost and ensure optimal quality for same.•Maintain quality of all issues for kitchen and restaurant at all times. Cook

Olive Garden Columbia, SC

January 2015 to May 2016

Responsibilities

Prep for night crew, cut and broil meats, prepare apps, unload truck, sanitize stations. Accomplishments

Trainer

Skills Used

Butcher, broiler, fry Cook, upkeep of machinery.

Line Cook

Olive Garden Baldwin, NY

March 2015 to September 2015

Prepare, season, and cook a wide range of foods. • Check the freshness of food and ingredients before cooking •Weigh, measure, and mix ingredients according to recipes •Bake, roast, grill, broil, or fry meats, fish, vegetables, and other foods • Clean work area

Installer

Perfered Furniture Services

June 2013 to March 2015

Hagerstown, NY •Installing and erecting modular and off modular office furniture components.• Duties also include pulling product from warehouse stock.

Bakery Associate

FRESH MARKET Columbia, SC

January 2012 to May 2013

Roll, knead, cut, and shape dough to form sweet rolls, pie crusts, tarts, cookies, and other products. • Decorate baked goods such as cakes and pastries. • Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.

• Check the quality of raw materials to ensure that standards and specifications are met. • Set oven temperatures and place items into hot ovens for baking. • Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary. •

Observe color of products being baked, and adjust oven temperatures, humidity, and conveyor speeds accordingly. • Combine measured ingredients in bowls of mixing, blending, or cooking machinery. • Place dough in pans, molds, or on sheets, and bake in production ovens or on grills. • Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes. Order and receive supplies and equipment Head Chef

CLARION HOTEL Columbia, SC

March 2011 to March 2012

Inspect supplies, equipment, and work areas to ensure conformance to established standards. • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. • Check the quality of raw and cooked food products to ensure that standards are met. • Order or requisition food and other supplies needed to ensure efficient operation.

• Determine how food should be presented, and create decorative food displays. • Check the quantity and quality of received products. • Prepare and cook foods of all types, either on a regular basis or for special guests or functions. • Meet with sales representatives in order to negotiate prices and order supplies. Nutritionist Associate / Cook

LEXINGTON MEDICAL CENTER West Columbia, SC

November 2010 to February 2011

Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. • Apportion and serve food to facility residents, employees, or patrons.

• Wash pots, pans, dishes, utensils, and other cooking equipment. • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation. • Clean, cut, and cook meat, fish, or poultry.

• Bake breads, rolls, and other pastries.

Cook

HOLIDAY INN AND SUITES West Columbia, SC

February 2010 to November 2010

Regulate temperature of ovens, broilers, grills, and roasters. • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. • Substitute for or assist other cooks during emergencies or rush periods. • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. • Bake, roast, broil, and steam meats, fish, vegetables, and other foods. • Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. • Season and cook food according to recipes or personal judgment and experience. • Portion, arrange, and garnish food, and serve food to waiters or patrons. Pastry Chef

MARIA'S BAKERY Staten Island, NY

February 2002 to January 2006

Operate slicing and wrapping machines. • Check the quality of raw materials to ensure that standards and specifications are met. • Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions. • Prepare and maintain inventory and production records. • Direct and coordinate bakery deliveries. • Develop new recipes for baked goods. • Roll, knead, cut, and shape dough to form sweet rolls, pie crusts, tarts, cookies, and other products. • Order and receive supplies and equipment. • Set oven temperatures and place items into hot ovens for baking. • Decorate baked goods such as cakes and pastries. • Place dough in pans, molds, or on sheets, and bake in production ovens or on grills. • Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes. • Measure and weigh flour and other ingredients to prepare batters, dough, fillings, and icings, using scales and graduated containers.

• Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.

Head Chef

CITY SOUL New York, NY

January 1993 to January 2002

Check the quantity and quality of received products. • Supervise and coordinate activities of cooks and workers engaged in food preparation. • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. • Meet with sales representatives in order to negotiate prices and order supplies. • Check the quality of raw and cooked food products to ensure that standards are met. •

Order or requisition food and other supplies needed to ensure efficient operation. • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. • Determine how food should be presented, and create decorative food displays. • Recruit and hire staff, including cooks and other kitchen workers. • Inspect supplies, equipment, and work areas to ensure conformance to established standards. • Monitor sanitation practices to ensure that employees follow standards and regulations. • Arrange for equipment purchases and repairs. • Determine production schedules and staff requirements necessary to ensure timely delivery of services. Education

Curriculum (Diploma)

Park West HS New York, NY

June 1983

Skills

Computer literacy Food supply stocking Catering Crew management Teamwork Food safety sanitizing procedures Staff training Delivery driver experience Receiving shipments Interpersonal communication Macaron preparation Restaurant management Driving Manual transmission Staff development Quality assurance within food and beverage industry Team development Head chef experience Pastry chef experience Bussing Managing teams as a chef Fine dining experience State healthcare regulations Casual dining experience Italian cuisine Kitchen Management Experience Interviewing Team management Mobile devices Confit cooking technique Kitchen manager experience Strategic management Practicing as a culinary professional Dietary department experience Food safety management Customer relationship building Chef de cuisine experience Hospitality management Attention to detail Meal Preparation Quick service & fast food restaurant Shift management Barcode scanners for deliveries Food management Baking Food safety Braising Line cook experience Leadership Cost control Restaurant experience Culinary experience - Culinary experience (More than 20 years) Transportation safety regulations Communication skills Time management Working in the culinary industry Food service Sanitation procedures Vendor relationship building Quality control Fast Food Operations management Kitchen organization Client communication Simple food item preparation Sous chef experience Training Forecasting Pallet jack Asian cuisine Manager Logistics management First aid FIFO Team leadership Inventory management American cuisine Stock rotation Culinary arts instruction - Culinary arts instruction experience (More than 20 years) Customer service Culinary Warehouse experience Food industry Box Truck Experience Food service management Food preparation Flat-top griddles Maintaining an organized workspace Kitchen experience Decision making Moving Writing skills Customer support Grill Computer operation Knife skills Basic math Managing hospitality teams Italian Food handling Box truck Pre-cooking preparation Meat Cutting Kitchen stations Food sanitation practices Quality improvement Safety standards in production Organizational skills Food hygiene Menu planning Cooking Experience Cooking Food service inventory management Kitchen management Cook experience Food service health code compliance

Languages

English

Certifications and Licenses

Driver's License

ServSafe

Non-CDL Class C

Additional Information

Authorized to work in the US for any employer

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