Topline | Tim Wilson

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Tim Wilson

Executive Chef at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Sheration La Jolla Hotel</span>

Intro Book

Seasoned hospitality executive with 32 years of experience in hotel management and culinary arts.

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Location

Poway, California, United States, US

Languages

English -
Spanish -

Skills

Speak Fluent Spanish As A Second Language
Sheraton Hotel Management Yes I Can Training Pr...
Banquets
Catering
Restaurants
Hotels
Food
Food Quality
Dinners
Breakfast
Management
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Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$75.0

Hourly Rate

How This Rate is Calculated

Okay, let’s tackle this. So Tim Wilson has 32 years of experience in the hospitality industry, which is a long time. His experience as an Executive Chef, Sous Chef, and Hotel Manager suggests he has a broad range of skills. However, his role is now more focused on hotel management, which might not be as high-paying as some other roles in the industry. Considering his experience and skills, I would estimate his hourly rate to be around $75, which is a relatively low rate compared to other hospitality professionals. This is because his role is more focused on management rather than culinary arts, and he is not in a high-demand location. However, this is just an estimate, and the actual rate could be higher or lower depending on various factors.

Bio

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Topline AI

Tim Wilson is a seasoned hospitality executive with 32 years of experience in hotel management, culinary arts, and food service operations. He has expertise in menu planning, cost control, safety management, and human resource management. Wilson has worked in various roles, including Executive Chef, Sous Chef, and Hotel Manager, and has a strong background in food quality, catering, and banquets.

Experience

Sheration La Jolla Hotel
- 3299 Holiday Court
- Executive Chef
  - Jun 1992 - Present
  - 3299 Holiday Court
  Regularly Plan and Implement new menu concepts for Breakfast, Lunch, Dinner, and Banquet menus.Perform all purchasing and receiving duties.Perform all Human Resource duties, which include Hiring and Record keeping of the kitchen staff.Establish operational budgets for a 1.8 million dollar food de...
Humphrey's Half Moon Inn & Suites
- Shelter Island
- Sous Chef
  - 1985 - 1992
  - Shelter Island
  Supervised and coordinated all elements leading to the successful execution of Humphrey’s concert packages and back stage catering operations.Developed with Executive Chef the design and implementation of Breakfast, Lunch, Dinner, and Banquet menus.Developed and executed training programs, which ...
Great Pacific Hotels
- San Diego, CA
- Dana Inn, Executive Hotel, La Jolla Village Inn
  - Jan 1978 - Jan 1985
  - San Diego, CA
  Assisted in the reorganization and opening of numerous food service operations.Worked all line positions in kitchen including sauté, broiler, and pantry.Participated in numerous culinary competitions including the “Taste of San Diego”.Supervised a profitable off site catering operation.

Education

1972 - 1975

San Diego Mesa College

1972 - 1975

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Hospitality”

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Tim Wilson

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$75.0

Hourly Rate