Marcus Williams Email & Phone Number

-Work in a fast paced high volume fine dining restaurant (Herons is one of only 41 Forbes Five-Star restaurants in the world)-Prepare standardized recipes and cooked to order meals with a keen attention to detail, meeting health department and restaurant/ hotel standards as well as Forbes Five-Star and AAA Five Diamond standards-Effectively prioritize workload and manage time while maintaining a clean work environment, understanding the importance of mise en place in order to successfully run service and prepare for subsequent services-Adhere to customer needs by modifying menu items for allergies and dietary restrictions in a timely manner without disrupting the flow of service-Help with onboarding of prospective employees by assisting them with their stage and once hired training new team members-Attend and provide input at quarterly culinary meetings, seasonal menu meetings and daily staff line ups/ line inspections outside of service-Unload and organize daily food orders placed by the Sous Chef-Take and pass timed written and practical exams every six months as given by the Executive Chef, Chef de Cuisine and Sous Chefs to demonstrate skill, knowledge and progress (test also includes creating a dish from scratch for tasing by the Executive Chef)-Understand current food trends and cooking methods involving classical and modern cooking techniques as well as international cuisine-Worked with special guest Michelin 3 star Chef Curtis Duffy on a dinner service plating canape’ and desserts

Holly Springs

-Worked in a fast paced high volume restaurant preparing cooked to order meals meeting health department and restaurant standards-Ordered and accounted for weekly food inventory-Collaborated with restaurant owner and management to design and put into place food prep procedures that helped minimize food cost and cut waste while streamlining culinary productivity-Was responsible for keeping the food prep area and dry storage/ walk in clean and organized-Attended weekly management meetings to ensure kitchen standards were met and exceeded

Holly Springs

-Managed a team of 12 people in a fast paced high volume restaurant, in charge of kitchen staffing and creating the kitchen shift schedules and weekly cleaning/ outwork schedules-Worked with restaurant owner to create new dishes for seasonal menus and trained culinary staff to execute those menus with a continued dedication to quality and integrity of the food-Responsible for creating and executing weekly food features-Tasked with leading the team during dinner, lunch and brunch services (call station, expo and occasionally front of house)-Led team meetings with kitchen staff-Ordered and accounted for weekly food and kitchen supply inventory-Was responsible for managing restaurant during Wake county health inspection