Chef Wm Raney

Executive Chef

Culinary Instructor 

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.

Chef/Proprietor    Chef William Culinary Services LLC, Raleigh, NC   2020-2023

• 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. 

Executive Chef    The Pineville Club, Clayton, NC   2015-2020

• 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.

Culinary Arts Instructor    Wake Technical Community College, Raleigh, NC   2010-2014

• 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.

Chef de Cuisine/Owner   A Taste of Heaven Cafe & Catering, Lewes Beach, DE   1995-2009

• 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.

Executive Chef   Rehoboth Beach Yacht & Country Club, Rehoboth Beach, DE   1992-1995

• 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.  

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.

Food Styling Apprenticeship, Pittsburgh, PA 

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 / 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.

Food Styling Apprenticeship, Pittsburgh, PA 

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.