William ‘Sean’ O'Hara
New Orleans
Summary
Creative, commanding Chef, thoughtful and engaging manager with mentoring skillset. Entrepreneurial in spirit possessing a wide range of functional abilities gained through working chef career and more.
Prolific work in menu development and modification, recipe specs and formats, nutritional and portion control, prioritizing placement and marketing via sales tracking and operational feedback.
Catering and banquet specialist with decades of functions produced and completed to guest delight and within budget. Cuisines of the world researched and presented. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Savvy in mechanicals and equipment; troubleshooting systems and scheduling repairs or maintenance.
Overall a cost-effective leader driven by measurable goals; financial, behavioral, and humanitarian. Challenge brings the A game.
Certified Dietary Manager, Certified Food Protection Professional May 2023.
Certified Executive Chef, American Culinary Federation 1999-2011.
Overview
32
32
years of professional experience
Work History
Executive Chef 2, Morrison Healthcare
LCMC Health Touro Infirmary
2024.07 - Current
- Coordinated employee schedules and developed staff teams to boost productivity.
- Streamlined kitchen operations with effective inventory management and cost controls.
Executive Chef 2, Sodexo
Tulane Lakeside Hospital
2022.05 - 2024.06
- Oversaw business operations, inventory control and customer service for retail cafeteria and patient tray-line.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Catering Chef
New Orleans City Park Improvement Association
2019.09 - 2021.01
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Lead Cook
Aramark, University Of New Orleans UNOeats
2018.08 - 2019.05
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Supervised line cooks to monitor food safety and order accuracy.
Lead Mill Operator, Baker
Bellegarde Bakery
2015.05 - 2016.10
- Initialized and maintained whole-grain milling operation
- Gained expertise in multiple areas of mill operations, allowing for seamless transitions between roles when needed due to absences or personnel changes.
Food Service Manager
University Of Saint Mary, Aramark
2013.11 - 2013.12
- Effectively bridged labor gap for interim period acting as Manager on Duty.
- Maintained compliance with company policies and procedures for food safety, sanitation and quality, ensuring efficient use of facilities in accordance with HACCP guidelines.
Licensed Massage Therapist
Belladonna Day Spa, Et Al
2007.07 - 2013.09
- Maintained client treatment records and designed long-term care programs for return customers.
- Provided safe, effective and appropriate massage therapy techniques during customer appointments.
Externship Coordinator
Le Cordon Bleu College Of Culinary Arts, Miami
2005.08 - 2006.06
- Maintained detailed documentation for scheduling systems, resume database and internship agreement forms.
- Counseled students regarding educational issues such as course and program selection, class scheduling and registration and career planning.
Food & Beverage Manager
Officer's/Enlisted Clubs, 325th SVCS, TAFB
2003.06 - 2005.07
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Interacted with customers to address kitchen-related complaints and praise as needed.
Chef/Owner/Operator
Sassafras Cafe
1999.03 - 2003.06
- Managed day-to-day business operations, including accounting, finance, HR, marketing and public relations.
- Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
Executive Chef
Runaway Island Restaurant
1993.03 - 1998.08
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Education
Associate of Arts - Journalism, Print
Gulf Coast State College
Panama City, FL05.1997
Associate of Science - Culinary Management/Professional Chef
Gulf Coast State College
Panama City, FL05.1992
Skills
- Recipes and menu planning
- Performance assessments
- Workflow Optimization
- Budgeting and Cost Control
- Team Leadership
- Equipment operation and care
- Staff Management
- Vendor relations
- Process improvements
- Payroll and scheduling
- Food inventories
- Advanced culinary techniques
Lagniappe
Screen Actors Guild eligibility gained for role in Back Roads, a 2018 Tribeca Film Festival entry
Timeline
Executive Chef 2, Morrison Healthcare
LCMC Health Touro Infirmary
2024.07 - Current
Executive Chef 2, Sodexo
Tulane Lakeside Hospital
2022.05 - 2024.06
Catering Chef
New Orleans City Park Improvement Association
2019.09 - 2021.01
Lead Cook
Aramark, University Of New Orleans UNOeats
2018.08 - 2019.05
Lead Mill Operator, Baker
Bellegarde Bakery
2015.05 - 2016.10
Food Service Manager
University Of Saint Mary, Aramark
2013.11 - 2013.12
Licensed Massage Therapist
Belladonna Day Spa, Et Al
2007.07 - 2013.09
Externship Coordinator
Le Cordon Bleu College Of Culinary Arts, Miami
2005.08 - 2006.06
Food & Beverage Manager
Officer's/Enlisted Clubs, 325th SVCS, TAFB
2003.06 - 2005.07
Chef/Owner/Operator
Sassafras Cafe
1999.03 - 2003.06
Executive Chef
Runaway Island Restaurant
1993.03 - 1998.08
Associate of Arts - Journalism, Print
Gulf Coast State College
Associate of Science - Culinary Management/Professional Chef
Gulf Coast State College