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, vendor relations, sanitation, and safety.Hire, train, and manage a staff of 100.➢ Develop new recipes and menus catering to Paleo, Keto, Vegan, Lean & Mean and Traditional diets that have increased sales by15% YOY. Provide nutritionally superior meals utilizing only the freshest ingredients.➢ Establish systems and procedures for the ordering, receiving, storing, preparing, and packaging of food to maintain low food costs.➢ Maintain a high quality of employee performance through constant monitoring, feedback, and coaching.➢ Consistently maintain/exceed company standards in product quality, production, customer satisfaction, as well as account retentionand growth goals.

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 control to ensure maximum profitability.

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 of over 30 staff members. » Assisted during a $1.5MM renovation project with new kitchen setup, purchasing, and new menu rollouts.» Built a team of new sous chefs and line cooks. Mentored and coached them to ensure consistency and quality. » Optimized scheduling to maximize efficiency while maintaining budgets and quality standards.» Broke all company sales records for FY2018 in restaurant and catering revenues. Improved sales 47% from $6MM to over $8MM.

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. Hired, trained, and managed a staff of 30.» Implemented and standardized all culinary systems and procedures including Catering, Retail menus, production, puree standardization, food management sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.» Worked with multiple vendors on procurement items. Responsible for purchasing and financial and inventory audits.» Improved catering and banquet services; created menus based on client needs; and implemented innovative and fresh ideas in retail, catering and resident services.» Excellent leadership and communication skills with the ability to maintain the highest of standards and implemented company policies. Engaged daily with employees, residents and clients to produce amazing Customer Service outcomes.

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 Executive Chef. Planned and executed high end banquets for up to 700 guests while meeting strict deadlines maintaining/exceeding and member expectations. » Created nightly specials including fish of the day, entrée of the day, pizza of the day, spread of the day, and soup of the moment.» Trained and developed seasonal international and fulltime staff. Inspected completed projects and workstations for procedure and ingredient quality, as well as, overall workmanship, to ensure that established standards and health regulations were met.» Consistently maintained highly profitable operation and delivered high quality unique, innovative cuisine. » Increased sales by 35% through innovative improvements to food quality, improving the flavor profiles of dishes and improving ticket times.

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 menu/specials; production; purchasing; inventory control; quality control; guest services; special events; and budgets. Hired and managed a staff of 15.» Developed daily specials to meet the culturally diverse needs of a strong following of clientele with emphasis on the highest quality of food and service, sustainability initiatives, seamlessly integrating seasonal and regional influences. » Effectively managed multiple priorities, mentored and delegated to a team including prep cooks, line cooks and sous chefs.» Executed high end catering for meetings and events of up to 800 guests incorporating creative menus and promotional programs.» Partnered with Fresh Point Produce (Sysco) to coordinate customer service and cross promotional programs including pop up events; smoothie bar events; and cooking demonstrations to promote the sale of fresh produce.» Consistently maintained a very profitable F&B operation through effective implementation of budget controls and strategic purchasing.

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 cost control & budgeting. » Executed new concepts including creating daily specials to meet the culturally diverse needs of a strong following of local clientele.» Responsible for executing private parties of up to 100 guests including ala carte and banquet settings.» Instituted a new and improved cleaning and sanitation schedule dramatically increasing cleanliness.» Instrumental in the implementation of dinner and lunch menu while exceeding guest expectations.

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 requests for private, and exclusive clientele.