William Gray Email & Phone Number

Boca Raton, Florida, United States

Manage daily food production and kitchen operations for this healthy meal delivery service providing 3000 meals per week followingspecial dietary guidelines. Areas of accountability encompass menu planning, cost controls/budgets, quality assurance, inventorycontrol/management, sustainability initiatives, food production standards/controls, purchasing.

Delray Beach, FL

Proactively recruited to return and oversee all pre-opening functions for a new restaurant.» Participated in the design of the new kitchen, developed the menu and created daily specials. » Developed training manuals and employee handbooks with standard operating policies/procedures for back-of-the-house staff. » Advised with all purchasing and food cost.

Boynton Beach, FL

Opening Chef for a high volume, waterfront establishment with 400 seats generating annual revenues of $8MM. Accountabilities included product preparation; cooking and presentation; daily menu/specials; production; ordering/receiving; creating new dishes; inventory control; insuring food quality; guest services; and special events. Oversaw a kitchen staff.

Lourdes Noreen Mckeen Residence | West Palm Beach, FL

Recruited back to lead all culinary operations for an up-scale continuing care Assisted Living Facility (ALF), with 350 residents in a multi outlet food service environment (restaurant/retail/catering environment). Oversaw food production and quality, forecasting, food cost management, purchasing, inventory, HAACP regulations and labor management concepts..

Delray Beach, FL

Responsible for all aspects of food service for an on-site Bistro and supported the main dining room at a platinum rated country club. Accountabilities included devising daily menus, preparing a variety of fresh baked goods, plate presentation, inventory control, purchasing, and staff management. Reported directly to 4-time James Beard Award nominee.

NCCI | Boca Raton, FL

Hired as Executive chef for a flagship account providing foodservice for a high-end corporate café, on-site conference center, and YMCA daycare facility providing 1600 meals per day. Accountable for execution of the entire culinary function for the dining room and catering operation including product preparation; cooking and presentation; daily.

Boynton Beach, FL

Part of the team to oversee execution of kitchen operations for this 300-seat casual-fine dining seafood restaurant. Responsibilities encompassed product preparation; menu planning/pricing; production; creating new dishes; inventory control; banquet operations; insuring food quality; employee management/training; guest services; sanitation & safety; and.

Fort Lauderdale, FL

Responsible for overseeing all aspects of food and beverage operations for this 75’ private/charter yacht with a crew of 12 and guests up to 50 traveling extensively throughout the Caribbean. Conducted all purchasing of food, liquor and supplies for week long dive trips. Developed weekly menus including sustainable menus to accommodate special dietary.