Kenneth Williams

Executive Chef

Location 15h@2xLos Angeles, CA

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Work Experience
  • Executive Chef

    Table Moutain Casino
    Jan. 2015 to Present (2 years and 4 months)

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    Role & Tasks:

    Responsible for developing and guiding a culinary team of (8) Sous Chefs
    and (120) associates, including Stewarding operations
    Brought in to develop new menu concepts for the buffet and to modernize the Cafe menu.
    Brought in to Create and Execute new banquet, catering menus along with
    improving off-site catering operations.
    Administered and introduced cost containment measures to insure more
    profitable food and beverage operations
    $15 million food and beverage revenues

  • Executive Chef

    Dec. 2013 to Jan. 2015 (1 year and 1 month)

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    Role & Tasks:

    AAA Four Diamond
    Directed 6 full service profit centers including a 525 seat international
    cuisine buffet, AAA Four Diamond, Wine Spectator Award winning Prime
    Seafood and Steak House.
    Played a key role in the develoement and supervision of all hot, cold and pastry departments.
    310 Beautiful Luxury appointed rooms and suites
    Staff of 270 cooks, bakers, and stewards, 8 Chef de Cuisines, 12 Sous
    Chefs, Executive Pastry Chef, Executive Steward
    $35 million in food and beverage revenues

  • Regional Executive Chef

    Compass Group North America
    Jun. 2009 to Jan. 2013 (3 years and 7 months)

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    Role & Tasks:

    A key player responsible for all administrative and technical duties to include food cost, labor costs controls system wide.
    Provided support, training and orientated new hire executive chefs to Compass/Morrison culinary standards
    Responsible for a 16 account system to meet food cost and sanitation
    benchmarks
    350 direct and indirect staffing system wide including stewarding operations
    Assisted Corporate Executive Chefs with every aspect of strategic menu
    planning and opening planning

  • Lead a culinary staff

    Pearl River Resort and Casino
    Jul. 2007 to Jun. 2009 (1 year and 11 months)

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    Role & Tasks:

    of 190 direct reports to include 18 Chef de Cuisines,
    Executive Pastry Chef, 20 Sous Chefs, Executive Steward
    1600 room hotel casino food and beverage operation to include 8 award
    wining restaurants, Geyser Falls Water Park, and Golf Digests top 100 Golf
    Course, Dancing Rabbit, to include a 500 seat international cuisine buffet,
    DiRona award wining prime steak house.
    $45 million in food and beverage revenues
    Cook Chill high Volume expertise
    Designed and implemented creative menus using local farm to table
    concepts

  • Executive Banquet Chef

    Harrah's Grand Casino
    Mar. 2004 to Jul. 2007 (3 years and 4 months)

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    Role & Tasks:

    AAA Four Diamond
    Played a key role in daily operations of the largest convention center in the mid-south generating food and beverage revenues of $18 million dollars
    1000 rooms and suites
    Assisted the Culinary Director with all aspects of casino food and beverage
    service
    Prepared and executed elaborate banquets for up to 5,000 guests and executed VIP off site catering
    Hired and trained a staff of 100 ( Banquet Chef, Garde Manger, Stewarding

  • Opening responsibility for hiring, training, and administered a staff 4 sous

    Bellagio Resort Casino
    Jan. 1997 to Mar. 2004 (7 years and 1 month)

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    Role & Tasks:

    Las Vegas, Nevada January 1997 - March 2004
    AAA Five Diamond /Forbes Five Star
    Opening responsibility for hiring, training, and administered a staff 4 sous
    chefs, 65 cooks for room service
    Generated $16 Million in food and beverage revenues
    2,400-3,000 covers daily
    Extensive expertise in planning, design and expedition of a 24hr. cutting
    edge Room Service menu
    VIP airline catering menus for hotel guest flying casino jets

  • Sous Chef

    Four Season Hotel Corp
    Apr. 1994 to Jan. 1997 (2 years and 9 months)

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    Role & Tasks:

    AAA Five Diamond/ Mobile Five Diamond
    Promoted through the ranks as entremitere, poissionaire, saucier, and production pantry cook.
    Performed and executed the position of sous chef, rotated and trained in each culinary department
    Developed a working understanding of pastry production, banquets, and five
    star ala carte sevice
    Garde Manger production experience

Education
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