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Manager Management

Atlanta, GA, 30043
August 11, 2012

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William Zachary Potts

*** ****** **** ****** • Lawrenceville, GA 30043 • 678/628/5834 •

OBJECTIVE: To obtain a position that will enhance and challenge my skills


*/*7-Present Chef Manager Eurest Dining Services at Federal Home Loan Bank

Management of multimillion dollar food service operation for 400 people breakfast & lunch

On site catering for upper level management board of directors and employee parties

Management of team of 8, menus, buffets, lunch & dinner for Federal Home Loan Bank

Daily inventory of all items and client meetings

Community involvement Caterings for Midtown Assistance, YWCA, Urban League, League of Women Voters

Daily record keeping all cash handling procedures and invoicing for catering events

Q&A for Steritech & Fulton County Board of Health

3/06 – 9/07 Sous Chef, Garde Manger, Chateau Élan

Management of all breakfast, lunch and dinner cold commissary; including buffets

Responsible for all plate-ups of salads and desserts, as well as all cold items for multi million dollar banquet facility

Direct supervision of 15+ employees, including scheduling, and reviews.

Daily creation of menus for all buffets, banquets and VIP clients

7/03 - 3/06 Restaurant/Kitchen Manager, Versailles Restaurant, Chateau Élan

Management of food products for breakfast & lunch menus

Daily creation of extensive menu (30 items per day) for lunch and breakfast buffets

Ordering/requisition of all food items required for menus

Supervision of 10 person prep team

Preparation of lunch and breakfast buffets

Responsible for all breakfast and lunch banquets for Chateau élan.(100-500 people)

8/02 - 7/03 Les Clos (Fine Dining Restaurant), Chateau Élan

Prepared cold and hot menu selections for the Chateau’s premier fine dining restaurant

Skilled in preparation of entire 7 course French menu

7/01 - 7/02 Head Line Cook, Café Élan, Chateau Élan

Preparation of a la Carte items for up to 200 guests per day

Daily inventory of items for complete menu

Creation of sauces and culinary duties

5/02 – present Professional Independent Caterer

Weddings and rehearsal dinners, Social events (i.e. Rome Historic Preservation Society Annual Fundraiser) Seasonal Holiday Parties (Hallloween theme party, etc) for up to 200 people

2/01 - 7/01 Banquet Chef, Dalton Country Club, Dalton, Georgia

Creation of all sauces, entrees, and side items for buffets and banquets ranging in size from 100-500

Requisition of all food items for banquets and functions

Assisted in creation of ice sculptures

8/00 - 2/01 Banquet/Prep Chef, Cohutta Lodge, Fort Mountain, Georgia

Preparation of a variety of food items for 3-meal-a-day private lodge dining facilities

Planning and production of special events (up to 360 people)

Inventory, management and ordering of food supplies

1/00 - 7/00 Culinary Technician, Provino’s Restaurant, Rome, Georgia

Complete preparation of food items based on menus and production schedules

Monitored inventory stock for re-supply

Assisted in management of kitchen staff

1/98 - 12/99 Food Service Specialist, United States Army, Suwon, South Korea

Managed meal preparation and preparatory staff (including special dietary requirements)

Prepared menus and meals daily for staff of 500

Received and ordered food supplies for staff of ADA Dining Facility

Assembled, disassembled, serviced and maintained MKT (mobile kitchen trailer)


40 hour Kitchen Sanitation Certification Course, 40 hour Manager Training Class, Field Sanitation, AIT 10 week Culinary Training Course, Ft. Lee, VIRGINIA, ASI Food Safety Certification, Human Resources Training

Awards and Recognitions:

Chateau Élan Employee of the month, April, 2003

Chateau Élan Employee of the year nominee, 2003

Icelandic Seafood Southeast Seafood Contest Winner Best Dish

Southeast Account of the Year Eurest 2007

EDUCATION: 5/97 - Graduate - Rome High School

References available upon request

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