WILLIAM GRIESER
Halethorpe
Summary
Skillful and dedicated Food Service Manager/Chef with extensive experience in customer service, staff development, planning and meeting operational and financial goals of the unit. Demonstrates the capacity to provide mid management support for executive-level catering including scheduling meetings, coordinating menus, set up, preparation, and effectively managing needs for executive clientele.
Overview
29
29
years of professional experience
Work History
CHEF
Uppercrust Food Service
08.2022 - Current
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Planned menus, ordered supplies and managed kitchen staff.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Monitored quality, presentation and quantities of plated food across line.
Catering Manager/Chef
Northrop Grumman
03.2021 - 06.2022
- Developed new catering guidelines along with new menu selections and production lists
- Managed on and off-site deliveries 8 buildings ordering, staff development on catering setup, break downs
- Managing needs of Executive level clients.
Executive Chef/FSD
Collins Aerospace
06.2019
- Responsible for operational and financial goals of the upscale café and catering
- Development international menu selections with new menu weekly
- Lead staff development on catering setup, break down, along with off-site events Upscale, high-volume production
- Managed production, ordering and payroll systems.
Food Service Manager/Executive Chef
St. Mary’s University-Lorien Unidine
08.2010 - 06.2019
- Accountable for operational and financial management, menu cycle planning, sanitation and client and customer relations
- Inventory development, scheduling, ordering, staff /coaching and all aspects of catering department including menu, set up, planning ordering and production.
Chef / Food Service Director
New Executive Office of the President Eurest
01.2004 - 01.2011
- Coordinated and directed all administrative and operational goals of the upscale unit, accountable for implementing production systems, menu planning and cost cutting goals
- Assist with operational procedures/food production at two cafés on the campus
- Cross training of staff, purchasing, HACCP, catering menu for high level offices and security.
Chef /Catering Manager
Rite-Aid Distribution Center
- Responsible for opening new account, support operational goals and staff development
- Planned and executed all catering for 25 – 1300 people
- Managed three shifts of food service.
Chef/ Food Service Manager
Gonzaga College High School Sage Dining
01.2001 - 01.2004
- Leader for feeding 1000 students and 125 faculties along with providing an extensive catering service on and off campus
- On school budget Mother & Father club catering
- Menu development
- HACCP, staff training and policies
- Provided a high level of catering for staff, parents, and student functions
- Participated on an architectural team to design new facility.
Food Service Manager
Guest Services, GAO
01.1995 - 01.2001
- Responsible for daily feeding of 2200 employees along with catering business related events
- Opened new state of art facility that was corporate show account
- Directed day-to-day operations and was accountable for purchasing, menu development, catering, staff training and production.
Chef -Event Manager
CIA
- Responsible for food production, catering, menu planning for 5500 employees along with all internal and external catering (involving high level offices and security), staff training and policies for $5M café
- Supervised multi station units and convenience store operations.
Education
Culinary Arts degree -
Johnson & Wales University
Providence, RISkills
- Food Service Management
- Customer Service
- Staff Development
- Planning
- Meeting Operational Goals
- Meeting Financial Goals
- Menu Coordination
- Leadership
- Event planning proficiency
- Inventory Management
- Food Safety
- Catering consultation
Timeline
CHEF
Uppercrust Food Service
08.2022 - Current
Catering Manager/Chef
Northrop Grumman
03.2021 - 06.2022
Executive Chef/FSD
Collins Aerospace
06.2019
Food Service Manager/Executive Chef
St. Mary’s University-Lorien Unidine
08.2010 - 06.2019
Chef / Food Service Director
New Executive Office of the President Eurest
01.2004 - 01.2011
Chef/ Food Service Manager
Gonzaga College High School Sage Dining
01.2001 - 01.2004
Food Service Manager
Guest Services, GAO
01.1995 - 01.2001
Chef /Catering Manager
Rite-Aid Distribution Center
Chef -Event Manager
CIA
Culinary Arts degree -
Johnson & Wales University
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