William Spinner Email & Phone Number

Burbank, California, United States

Directed social media campaigns that increased social shares and engagement. Responsible for increasing followers and generating engaging social media posts daily. Sourced images, created designs, and wrote captions for posts.

Culver City, California, United States

As an Executive Sous Chef at a local modern Italian restaurant, I was responsible for overseeing and managing all aspects of kitchen operations, with a particular focus on ensuring that our kitchen was operating in compliance with Covid protocols required by the state of California. My key responsibilities included:Menu development: I worked with the head chef to develop new menu items, experimenting with new recipes and ingredients to create exciting and innovative dishes that reflected our modern Italian cuisine.Kitchen management: I managed the daily operations of the kitchen, ensuring that all kitchen equipment was properly maintained and that food safety and hygiene standards were adhered to at all times. I also supervised a team of kitchen staff, providing guidance and support to ensure that they had the necessary skills and knowledge to carry out their tasks effectively.Recipe development: I was responsible for developing new recipes and refining existing ones, ensuring that all dishes were of the highest quality and met customer expectations.Inventory management: I was responsible for managing the kitchen's inventory and ordering supplies as needed to ensure that we had everything we needed to prepare and serve our dishes.Cost control: I was responsible for controlling food and labor costs, ensuring that the kitchen was operating efficiently and effectively.Quality control: I was dedicated to maintaining the highest standards of quality and service, and I was always looking for ways to improve our kitchen operations and provide an exceptional dining experience for our customers.Covid Compliance: I was responsible for ensuring that our kitchen was operating in compliance with all Covid protocols required by the state of California, including implementing social distancing measures, providing personal protective equipment to kitchen staff, and regularly sanitizing all kitchen surfaces and equipment.

Glendale, California, United States

As a Sous Chef at The San Fernando, I was responsible for establishing new menu items and mentoring a young line cook and in a fast-paced, high-volume kitchen. This was the beginning of the pandemic so there were many new protocols to adhere to. My key responsibilities included:Mentorship: I was responsible for training and mentoring young line cook, helping them to develop their technical and leadership skills. I provided guidance and support to ensure that they had the knowledge and confidence to succeed in their role.Establishing new menu items: I was responsible for working with the head chef to establish new menu items, experimenting with new recipes and ingredients to create exciting and innovative dishes.Covid Compliance: I was responsible for ensuring that our kitchen operated and complied with California Covid rules and parameters, including social distancing measures, regularly sanitizing equipment and surfaces.Managing kitchen operations: I oversaw the daily operations of the kitchen, ensuring that all kitchen equipment was properly maintained and that food safety and hygiene standards were adhered to at all times.Maintaining high standards: I was dedicated to maintaining the highest standards of quality and service, and I was always looking for ways to improve our kitchen operations and provide an exceptional dining experience for our customers.My role as a Sous Chef required a combination of technical skills, leadership, and a passion for food and cooking. I was proud to contribute to the success of the kitchen and the satisfaction of our customers.

Los Angeles County, California, United States

As a Lead Line Cook at Brennans, I was responsible for managing and supervising the kitchen operations in a fast-paced and high-pressure environment. My key responsibilities included:Preparing a variety of dishes: I was in charge of preparing and cooking a range of dishes, ensuring that all dishes were of the highest quality and met customer expectations.Managing kitchen operations: I oversaw the daily operations of the kitchen, including food preparation, cooking, and plating. I also ensured that all kitchen equipment was properly maintained and that food safety and hygiene standards were adhered to at all times.Supervising a team: I managed and trained a team of kitchen staff, ensuring that they were knowledgeable about all aspects of kitchen operations and had the necessary skills to carry out their tasks effectively.Managing inventory: I was responsible for managing the kitchen's inventory and ordering supplies as needed to ensure that we had everything we needed to prepare and serve our dishes.Maintaining high standards: I was dedicated to maintaining the highest standards of quality and service, and I was always looking for ways to improve our kitchen operations and provide an exceptional dining experience for our customers.Overall, while I was at my role at Brennans, it required a combination of technical skills, leadership, and attention to detail, and I was proud to contribute to the success of the kitchen and the satisfaction of our customers.