Chef Nathaniel Williams Email & Phone Number

Sheraton Suites Philadelphia Airport

B&F and Outlet Dining*Operate and maintain the Avendra operating system and the numerous well known vendors within their existing network *Source locally owned and operated vendors as well as reputable vendors to maximize profit and elevate food quality *Established a new from scratch menu for the property's outlet - Signature by Vector*GSS scores increased significantly for F&B Department, *Sourced and coordinated the procurement of profitable vendors/purveyors to maximize profit without sacrificing the food quality*Executed Coordinated several Banquets, the Sheratons Thanksgiving 2023 and Christmas 2023 Buffet *Elevated the lucrative and typically busy breakfast service, in areas of food quality, food consistentency, upgrades breakfast buffet options, and established a increased demand leading to profit*Lead property as the F&B Department Head to turn a profit for this Sheraton property after about roughly 2 fiscal years with the redevelopment of a menu made from scratch, *Developed and coordinated the execution of Weekly Staff Menus, *Coordinated, sourced and purchased upgrades for new kitchen production equipment, *Updated the inventory system into current year/month after a 5 year lapse)*Coordinate B&F retail operations and mandate guest satisfaction, and engagement to increase profitably.BEO's & Banquets*Assisted in the planning and execution of all events, ensuring they meet client expectations.*Coordinated with clients to understand their event requirements.*Banquet/Catering Sales Department in process of redeveloping new Banquet Menus for the property*Lead the culinary team to ensure delivery of the menu consistent with Marriott Banquet Department Standards *Prepared and managed budgets for each event with a "particular knack" for filing accurate data, BEO's, Prime Banquet Execution Worksheets, event photos, and video for future reference and analysis *Supervise event staff and tracking key performance metrics.

Dulles International Airport (Iad)

*Full culinary management of all food service operations from Carrabba's, District Chophouse, Devils Backbone, Burgundy and Gold Club) (NFL Washington Commanders branded lounge) to include inventory, ordering and receiving.*Participate in MOD responsibilities at all full-service outlets.*Assist and Coordinate successful day to day operations of all outlets with each designated GM of outlets.*Manage a total crew of all outlets FOH/BOH of about 125+ hourly employees.*Exceptional FOH Management skills.*Manages cost controls and controls expenditures for the accounts.*Plan, supervise, delegate task in execution of all menus.*Estimated projections from prior fiscal sales volume of food consumption purchase and manage inventory.*Rolled out new culinary programs pursuant with marketing and corporate branded objectives.*Head Culinary leader modeling competencies and behaviors in which support company values.*Attend Corporate Branded/Franchised Meetings with Franchise Reps.*Read, respond, to all emails, telephone calls, and troubleshoot issues on a daily basis as well as read, respond to any customer/guests complaints.*Expedite at all outlets as needed.*Recruit, Hire, Train, conduct performance reviews for new/existing Culinary Crew Members.*Perform Manager Self Audits in compliance with County Health Department and National NSF Standards.*Log and Chart HAACP, Cooking, and Reheating.

Cafe Americano

*Restaurant/Café open 24hrs, located in the 4 Star luxury hotel casino, Caesars Palace Las Vegas.*Help maintain Ranked amongst Top 30 independent restaurants in the US, with a sales vol. of $20+ Mil. (2018 Restaurant Business Magazine)Restaurant serves on average 1500+ covers per day as a 24 hr operation.*Was in charge of overseeing approximately 100 "union" employees, 65 BoH and 35 BOH. Train all new hires BOH staff, including new hire Sous Chefs.*Maintain a strict food cost of (20%) and labor cost with "union" employees of (42%).*Responsible for the proper inventory control procedures, writing prep lists, organizing the overall kitchen, and setting the standards for service, and issue the BOH staff their tasks for the day and follow up to ensure the work was done correctly.*Expedite during the busy rushes and maintain proper check times, & and ensure the food is going out properly cooked, seasoned, portioned, and plated, before being sent out.*Assist in receiving the daily deliveries, and checking product daily for bad product, as well as checking the prices and costs to ensure I know what things cost, where it comes from, and to develop my own working relationship with purveyors.*Daily temperature checks of equipment, with proper call in procedures to hotels engineering department for expedited service.*Assign according to the schedule, who works what station, takes breaks when, and calculate according to business needs who gets cut off the clock first.*Administer "fair and just" diciplinary action as needed whether "verbally" or via "documented write ups".*Maintain strict hotel policy according to the restaurants sanitation procedures with the Clark County Health Department and assist to keep a straight “A” letter grade.

Phoenix

*Temp Agency work I had held while in AZ.*Worked various work orders at AAA Four and Five Diamond Luxury Hotels within the Phoenix/Scottsdale region,*Event Catering', 'High-Volume Service Management', or 'Sports Event Culinary Management' in Game Day Suites Specialist' or in Game Day Culinary Operations'. *Hospital operations F&B/Culinary Management

Paradise Valley, Az

 Deal with blueprints of the facility and follow all coding needed to have updated electrical, plumbing, exhaust, refrigeration, flooring, and extinguisher needs in order to meet local and state mandates. Took over an existing $100K a year sales a projection and design a new steakhouse menu, which took the sales projection to $3Mil+.  With a from scratch menu I reduced the food cost to 20% from a 45-48%. Reduced the projected labor cost from 35% to 20 – 22%. Menu developer and designer (From Scratch Steakhouse); is Head of the Culinary Department. Create a “sustainable “ concept with regards of waste and what goes into our earth, and continuously controls product waste and maintains proper par levels of all kitchen items. Source and order all inventory/equipment needed in order to have a actual approved commercial kitchen. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. Interview and hire new personnel according to set standards. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports, audits, and P&L solely responsible. Recruited staff, and set rate of pay and job duties, plus set payroll and records. P&L and Audit responsible. Review sales and food cost daily; resolve any discrepancies with the Controller. Ensure that excess items are utilized efficiently. Set and demonstrate complete knowledge of and ensure associate compliance with all culinary department policies and procedures. Ensures all stations are set up according to standards and maintained throughout the shift with 100% accuracy. Establish the day's priorities and assign production and preparation tasks for staff to execute.

Greater New York City Area

*$10+ Million in Food Sales, Soho House is a ‘Top Rated” Private Club hosts to A List Celebs and Pro Athletes.*Top rated global "private club" network top ranked by Forbes, and Conde Naste'. 4 & 5 Star Ratings.*Worked closely with acclaimed and highly notarized chefs with high attributes from Michelin Rated Restaurants and bi weekly events in conjunction with the James Beard House NYC, and The Food TV Network, as well as Food & Wine magazine.*Assist in overseeing the culinary operations and staff size of about 75 employees within the hotel at all F&B outlets, In Room Dining, and Banquets.*Lead daily a kitchen crew of around 25 for service of 400+ covers per night, including another 600 cover for Breakfast and Lunch.*Maintain a food cost range of 24-27% and a labor cost range of 23% - 30%, amongst the 75+/- staff size.*Assist in overseeing the budget of the culinary department and maintain P&L's. Responsible for various clerical duties regarding staff and kitchen operations, i.e. ordering, recipe costing, cost controls, scheduling, inventory, mis en place, production, and temp log checklists. Assists Executive Chef in monitoring overtime, staff motivation. Monitor waste and over production, as well as utilize leftovers, ensures proper rotation and quality control.Quickly learn how to set up, stock, maintain, work through services, and change over or breakdown and clean each station, in order to know how to train new staff.Master all recipes, keep accurate notes of changes, and relay to staff, as well as "lead" the crew daily in pre shift meetings to discuss assignments and any issues or new food details. This included the FOH staff as well.Assist Executive Chef and Chef Team in training of new employees to help them achieve higher status.Delegate work assignments, station assignments, and assist in cooking of food items, supervise staff, coordinating with Executive Chef on proper cooking and times.

Springfield, Va

 Assist in overseeing the Banquet Kitchen operations within the hotel. Assist in overseeing the budget of the culinary department and maintain P&L's. Responsible for various clerical duties regarding staff and kitchen operations, i.e. ordering, B.E.O.’s, recipe costing, cost controls, scheduling, inventory, mis en place, production, and temp log checklists. Assist Executive Chef in monitoring overtime, staff motivation. Monitors waste and over production, as well as utilize leftovers, ensures proper rotation and quality control. 80% Kitchen Management and 20% Office Management, as well as mandatory training classes/workshops in management with the Hilton University courses which were taken online. Lead a crew of 25 – 40 employees during the execution of banquet functions of up to 600 people. Assist the Catering Sales department with the acquisition of new clients for Banquet functions by executing all “Tastings” for potential clients to decide what their menu shall be. Assist in overseeing Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment and compliance with company policies. Assist Executive Chef in monitoring training of new employees to help them achieve higher status. Responsible for service of menu - Supervise and assist in plate up, coordinates with Executive Chef on service. Conduct daily culinary team meetings, to delegate station assignments, and checks each stations food items. Delegate work assignments, station assignments, and assist in cooking of food items, supervise staff, coordinating with Executive Chef on proper cooking and times. Checks food items and analyze and address areas of concern and define needs for improvement.

Washington D.C. Metro Area

 Top ranked Private Club, as well as a “Platinum Club of America” (#19 City Clubs)  Gives hosts to membership functions for Presidents, Foreign Diplomats (Rulers), Senators, Congressmen, and various heads of virtually every law enforcement agency i.e. (FBI, Homeland, CIA, and NSA) Lead a Banquet support staff of up to 20 people, depending on the banquet size, which would range up to 350 guests. When in downtime from Banquets, I would work all stations in the Main Kitchen, which handled the food production for the two outlets as well as In Room Dining. Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas. Take inventory, coordinates with the Executive Chef on order and preparation of food items. Delegate work assignments, station assignments, and assist in cooking of food items, supervise staff, coordinating with Executive Chef on proper cooking and times. Checks food items and analyze and address areas of concern and define needs for improvement. Responsible for service of menu - Supervise and assist in plate up, coordinates with Executive Chef on service. Conduct daily culinary team meetings, to delegate station assignments, and checks each stations food items. Assist Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.

Washington D.C. Metro Area

 $3 Million in Food Sales, Who’s Cookin’ Caterers is ranked as the largest corporate caterer within the DC area. I was the first person there M-F arriving at 04:30 AM, to open up the facility and get the work flow started for the business. Assist in overseeing the budget of the culinary department and maintain P&L's. Responsible for various clerical duties regarding staff and kitchen operations, i.e. ordering, recipe costing, cost controls, scheduling, inventory, mis en place, production, and temp log checklists. Assist the Director of Operations in monitoring overtime, staff motivation. Monitor waste and over production, as well as utilize leftovers, ensures proper rotation and quality control. Assist in overseeing the culinary operations within the caterer leading a crew of up to 50+ people including the delivery drivers. Assist in overseeing Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and compliance with company policies. Delegate work assignments, station assignments, and assist in cooking of food items, supervise staff, coordinating with Executive Chef on proper cooking and times. Checks food items and analyze and address areas of concern and define needs for improvement. Assist Executive Chef in monitoring training of new employees to help them achieve higher status. Responsible for production of catering menu - Supervise and assists in plate up, coordinates with Executive Chef on service. Conduct daily culinary team meetings, to delegate station assignments, and checks each stations food items. Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas. Take inventory, coordinates with the Executive Chef on order and preparation of food items. Assist Executive Chef in monitoring and enforcing Company and Departmental safety

Arlington, Va (Ballston)

 Concept of a Java Friendly Café with a From Scratch menu. Just about $1.5 Million in sales. Hired as the Sous Chef who opened the business daily at 06:00 AM and developed the day’s game plan and started the work flow of the day. Learned roughly 20 different types of coffee/espresso styles. ILLY Branded. Was promoted into the Executive Chef position by the owners after the departure of our Executive Chef. Overseeing the budget of the culinary department and maintain P&L's. Responsible for various clerical duties regarding staff and kitchen operations, i.e. ordering, recipe costing, cost controls, scheduling, inventory, mis en place, production, and temp log checklists. Assists Executive Chef in monitoring overtime, staff motivation. Monitor waste and over production, as well as utilize leftovers, ensures proper rotation and quality control. Oversee Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training. Monitor training of new employees to help them achieve and grasp their positions. Delegate work assignments, station assignments, and assist in cooking of food items, supervise staff, and mandate proper cooking and times. Checks food items and analyze and address areas of concern and define needs for improvement. Monitor and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable

Alexandria, Va

 AAA 3 Diamond property in picturesque Old Town Alexandria, VA nears the waterfront with 178 suites, roughly 12,000 sq. ft. of event space, and $3+ Million in F&B sales. Assist in overseeing the culinary operations within the hotel at all F&B outlets, In Room Dining, and Banquets. Lead a staff of up to 50 people from within the Outlets, In Room and Banquet Departments. Events of up to 600+ guests. Assist in overseeing the budget of the culinary department and maintain P&L's. Responsible for various clerical duties regarding staff and kitchen operations, i.e. ordering, recipe costing, cost controls, scheduling, inventory, mis en place, production, HCAAP, and temp log checklists. Assists Executive Chef in monitoring overtime, staff motivation. Monitors waste and over production, as well as utilize leftovers, ensures proper rotation and quality control. Delegate work assignments, station assignments, and assist in cooking of food items, supervise staff, coordinating with Executive Chef on proper cooking and times. Checks food items and analyze and address areas of concern and define needs for improvement. Responsible for production of menu - Supervise and assist in plate up, coordinates with Executive Chef on service. Conduct daily culinary team meetings, to delegate station assignments, and checks each stations food items. Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas. Take inventory, coordinate with the Executive Chef on order and preparation of food items. Assist Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.

Tyson'S Corner, Va

 AAA 3 Diamond property located within the Business Park of the wealthy Tysons Corner area, across from a High End shopping mall. Boasts 316 rooms, and 2 dining outlets, In Room Dining within and for the 229 room Courtyard Marriot adjacent to the hotel, plus banquets. One place I worked extremely long hours trying to earn my title as Sous Chef/KM. I originally was hired as a line cook. Assist in overseeing the culinary operations within the hotel at all F&B outlets, In Room Dining, and Banquets. Assist in overseeing the budget of the culinary department and maintain P&L's. Responsible for various clerical duties regarding staff and kitchen operations, i.e. ordering, recipe costing, cost controls, scheduling, inventory, mis en place, production, and temp log checklists. Assists Executive Chef in monitoring overtime, staff motivation. Monitors waste and over production, as well as utilize leftovers, ensures proper rotation and quality control. Create menu specials, and assist with the new menu rollout for the outlets.  Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas. Take inventory, coordinate with the Executive Chef on order and preparation of food items. Delegate work assignments, station assignments, and assist in cooking of food items, supervise staff, coordinating with Executive Chef on proper cooking and times. Checks food items and analyze and address areas of concern and define needs for improvement. Responsible for production of menu - Supervise and assist in plate up, coordinates with Executive Chef on service. Conduct daily culinary team meetings, to delegate station assignments, and checks each stations food items. Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas. Take inventory, coordinate with the Executive Chef on order and preparation of food items.

Bachelor Of Science - Bs, Hotel And Lodging Management

Activities and Societies: Chef and Child, ACF - Chef De Cuisine Certification 2019Work related - more specialized training venture.

Associate'S Of Occupation Degree, Hospitality/Restaurant Management, 3.88 Gpa

Transferred with a top 1% class ranking to Johnson and Wales' Hotel and Lodging Bachelor's Degree Concentration. Constant name on the 4.0.

Associate Of Arts - Aa, Culinary Arts/Chef Training