Chef Wm Raney
Executive Chef and Culinary Instructor
Hire this person
Send a job offer directly to this candidate
About
Executive Chef
Culinary Instructor
Experience
William Joseph Raney
7321 Longstreet Drive, Raleigh, NC 27615
EXPERIENCE
Chef Genji Sushi / Hana Group, Raleigh, NC 2023-present
- Prepare and present sushi, sashimi, nigiri, and various Japanese cuisine.
- Ensure that all proper food safety, hygiene, and sanitation standards are met.
- Cultivate solid relationships with vendors to guarantee the highest quality of inventory.
- Educate customers on daily specials, menu items, and all ingredients used in preparation.
- Personal Dietary Chef / Contactless Meal Prep Service
- Accommodate all nutritional requests ie: gluten-free, paleo, vegan, lactose intolerant, allergen.
- Caterer for multi-course wine dinners, intimate weddings, cocktail parties, corporate luncheons.
- Culinary Instructor for in-home cooking classes.
- Created menus for a grill room, fine dining room, and two banquet rooms.
- Set up control systems to assure quality and portion consistency.
- Tracked numbers daily to improve labor and food costs.
- Developed, trained, and maintained a polished culinary workforce.
- Promoted professional work habits to ensure an environment of respect, integrity, and teamwork.
- Monitored financial stability on an ongoing basis by minimizing operating budgets.
- Ensured sanitation standards complied with local regulations; Maintained impeccable cleanliness and organization of the kitchen.
- Instructor for four classes: Restaurant and Cooking Skills, Baking and Pastry Skills, ServSafe Certification, Foodservice Hospitality.
- Structured educational material for classes in accordance with the American Culinary Federation syllabus guidelines.
- Monitored instructional lecture and lab credit hours required for graduation.
- Mentored aspiring chefs to practice proper work ethics and professional kitchen skills.
- Specialized in fresh seafood, world cuisine, desserts, and off premise catering.
- Staffed, trained, and supervised the front and back of the house, ensuring a quality product and stellar service.
- Resident Chef for local Nassau Vineyard's wine tastings, weddings, art openings.
- Restaurant and Catering events received accolades from the Washington Post.
- Staffed, trained, developed, and monitored a kitchen personnel of twenty.
- Controlled food costs by establishing portion yields and pricing formulae.
- Developed an accurate inventory management system.
- Properly trained staff on portion control; Minimized waste with standardized recipes.
- Created menus for two grill rooms, formal dining room, and three banquet rooms.
Baltimore International Culinary Arts Institute, Baltimore, MD
Associates of Arts: Culinary Arts, Restaurant Cooking/Baking and Pastry Skills;
Dean's List
Wake Technical Community College, Raleigh, NC
- Annual Benchmarking Project: Researched, compared, and contrasted ACF accredited programs in the United States; Interviewed department heads and instructors with similar culinary programs.
- Professional Development Training, 30 hours/year: Reviewed various teaching styles, techniques, culinary trends, psychology in the classroom to enhance instructional skills.
- ServSafe Instructor/Registered Proctor: Received certification from the National Restaurant Association to instruct students on HACCP principles and proper food handling procedures.
Trained under Food Stylist, Anne-Marie Leyden; Designed food based on composition, color, texture, contrast, and theme, for motion picture sets, advertising, and food packaging.
Fellowship Apprenticeship, Baltimore International Culinary Arts Institute, Baltimore, MD
Awarded a competitive Work/Study Fellowship upon receiving Dean's List status at graduation. Apprenticed under culinary educators, while teaching and mentoring new students.
Education
EDUCATION / TRAINING
Baltimore International Culinary Arts Institute, Baltimore, MD
Associates of Arts: Culinary Arts, Restaurant Cooking/Baking and Pastry Skills;
Dean's List
Wake Technical Community College, Raleigh, NC
- Annual Benchmarking Project: Researched, compared, and contrasted ACF accredited programs in the United States; Interviewed department heads and instructors with similar culinary programs.
- Professional Development Training, 30 hours/year: Reviewed various teaching styles, techniques, culinary trends, psychology in the classroom to enhance instructional skills.
- ServSafe Instructor/Registered Proctor: Received certification from the National Restaurant Association to instruct students on HACCP principles and proper food handling procedures.
Trained under Food Stylist, Anne-Marie Leyden; Designed food based on composition, color, texture, contrast, and theme, for motion picture sets, advertising, and food packaging.
Fellowship Apprenticeship, Baltimore International Culinary Arts Institute, Baltimore, MD
Awarded a competitive Work/Study Fellowship upon receiving Dean's List status at graduation. Apprenticed under culinary educators, while teaching and mentoring new students.
