Jonathan Wills

Experience

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  Caffe Gelato

  Jan 2003 - May 2004

  Line Chef

  ~~~Responsible for food production in an upscale Mediterranean restaurant~~~Quality food production of hot food during night hours and sandwiches during am shifts~~~Managerial duties on Sunday Brunch shifts

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  ARAMARK

  Feb 2004 - May 2004

  Fellowship

  Aramark Fellowship scholorship at the University of Delaware. Responsible for daily operations of training kitchen at the university and expanding the teachings of the executive chef.

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  Marriott International

  Jul 2004 - Aug 2012

  As the sous chef, I worked in 2 different kitchens during the 18 months in this position. I started as the hot kitchen sous chef. My responsibilities included ordering and executing hot food for all catered functions in the resort. I was responsible for over 20 cooks and stewards and coordinated with event managers and banquet staff for functions ranging from 10 to 2600 people.I was also the garde manger sous chef during this time. I was responsible for writing production and completing orders for the entire grade manager department that executed food for all catered functions as well as all of the restaurant outlets for the entire resort. Show less

  • Executive Sous Chef

    Apr 2011 - Aug 2012

  • Executive Sous Chef

    Nov 2009 - Apr 2011

  • Sr. Banquet Chef

    Oct 2008 - Nov 2009

  • Sous Chef

    Apr 2007 - Oct 2008

  • Banquet Chef

    Jun 2005 - Apr 2007

  • Assistant Sous Chef

    Jul 2004 - Jun 2005
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  Marriott Hotels

  Aug 2012 - Aug 2014

  Executive Chef

  Responsible for:Cost and labor controlsassociate engagementPurchasing and checkbook maintenanceP&L maintenanceculinary operations for restaurant, catering, bar and lounge and room serviceHACCP and sanitation controlsStewarding and dish room control

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  Fox Restaurant Concepts

  Dec 2014 - Dec 2015

  Executive Chef

  Restaurant opening Executive Chef. Responsible for all culinary operations at a from scratch daily Italian restaurant.Successfully opened on March 3rd, 2015Beat sales budget the 1st 3 months

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  Hilton Hotels & Resorts

  Jan 2016 - Nov 2017

  Executive Chef of Main Kitchen

  Responsible for the culinary operations of 7 restaurants in the Hilton Anatole hotel including Media Grill & Bar, Counter Offer, Gossip Bar, Terrace Café, Team Member dining room, In Room Dining, and Executive Lounge.

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  Central Market

  Nov 2017 - now

  Multi-location Executive Chef. Responsible for 150+ partners and $33+ million in food sales annually. Cross unit management of a diverse workforce.

  • Senior Executive Chef

    Jun 2022 - now

  • Executive Chef

    Nov 2017 - now