WILLIAM MCMACKIN
Rohnert Park
Summary
Experienced with kitchen operations, food preparation, and maintaining high culinary standards. Utilizes leadership skills to manage kitchen staff and ensure consistency in service. Track record of handling high-pressure situations while maintaining positive and productive kitchen environment.
Overview
11
11
years of professional experience
Work History
Lead Line Cook
Stone Brewing
10.2021 - 06.2025
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
Food Service Specialist
United States Marine Corps
09.2017 - 09.2021
- Replenished food items to keep adequate stocks for food preparation demands.
- Served food to customers, maintained guest satisfaction, and addressed customers' needs.
- Stored food in full compliance with food safety policies and procedures.
- Prepped and cut vegetables and meat for use in entrees.
- Dismantled and cleaned deli equipment to maintain sanitary workspace and prevent contamination.
- Completed daily opening, closing and shift change tasks to keep the kitchen clean and efficient.
- Obtained certification in food safety and sanitation and consistently complied with regulations.
- Monitored food production quality and supervised other kitchen staff.
- Weighed and measured ingredients to match the recipe's formula and achieve the desired consistency.
- Followed procedures for slicing, weighing, and labeling products for sale.
- Worked under close supervision to handle tasks such as cleaning and slicing produce, slicing cold meats, and making garnish and salads.
Shift Leader
Chick-Fil-A
01.2014 - 08.2017
- Prepared reports detailing shift activities to keep management looped in on shift operations.
- Guided staff in absence of direct supervisors.
- Managed operations during shift, with total awareness of activities of employees and customers.
- Implemented solutions or resolved credit issues with customers.
- Motivated team to deliver quality service while promoting energetic and collaborative environment.
- Delegated tasks, communicated expectations, and directed others' work to improve performance.
- Supervised staff, including development of team leaders to improve team management.
- Performed facility checks to verify cleanliness and client safety.
- Improved the performance of individual team members by motivating and training each person.
- Developed employees to improve their knowledge bases, increase team value and improve leadership potential.
Education
High School Diploma -
San Pasqual High School
Escondido, CA06.2013
No Degree - Basic Food Service Specialist
Marine Corps Culinary Arts
Fort Lee, VA06-2018
Skills
- Proper food handling techniques
- Grilling techniques
- Training management
- Work delegation
- Plates presentation
- Highly motivated
- Food safety knowledge
- Culinary production
- Maintaining hygienic work environments
- Proficient knife handling
- Ingredient preparation
Timeline
Lead Line Cook
Stone Brewing
10.2021 - 06.2025
Food Service Specialist
United States Marine Corps
09.2017 - 09.2021
Shift Leader
Chick-Fil-A
01.2014 - 08.2017
High School Diploma -
San Pasqual High School
No Degree - Basic Food Service Specialist
Marine Corps Culinary Arts
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