Winston J. Thomas Jr

Throughout my career, I have built my reputation around great food, strong leadership, accountability, consistency, and developing teams that take pride in what they produce. I bring a combination of hands-on culinary ability, operational knowledge, creativity, and team leadership to every kitchen I represent. I am looking for an organization where I can contribute my experience while continuing to grow as a chef and leader.

Executive Chef - Prohibition River Restaurant - Nyack, New York

• Daily kitchen operations
• Menu and special development
• Food costing and COGS
• Inventory and purchasing
• Vendor relationships
• Scheduling
• Food safety
• DOH compliance
• Kitchen procedures and training standards

Culinary Team Member - The Olde Mill Inn - New Jersey

Helped execute weddings and special events for 100–300 guests as part of a culinary team of approximately 15.

• Executed weddings and special events for 100–300 guests
• Worked as part of culinary team of approximately 15

Founder and Executive Chef - In The Zone Catering

(2015)

• Menu development
• Client service
• Food costing
• Presentation
• Business operations