Available to hire
I am Sharif Ball, a seasoned hospitality and culinary operations professional with over a decade of experience leading restaurants and retail teams. I excel at managing high-volume food service, menu and recipe development, HACCP compliance, inventory control, staff training, and guest relations. I thrive in collaborative environments where quality, creativity and efficiency are valued equally, and I’m always ready to learn new skills and take on challenging projects.
Beyond the kitchen, I enjoy applying design thinking to operate more efficiently and to craft engaging consumer experiences—whether that’s through compelling menus, catering concepts, or visually driven brand assets. I’m seeking a forward-thinking company that prizes excellence and teamwork, and where my diverse background in operations, culinary arts, and design can contribute to sustained growth and innovation.
Experience Level
Intermediate
Intermediate
Language
English
Fluent
German
Advanced
Work Experience
Pastry Chef/Sous Chef at Compass Group USA /Florida Fresh Dining/Palm & Pine Catering
March 1, 2025 - January 1, 2026Managed large-volume cooking operations, including menu and recipe development, procurement, baking, advanced pastry techniques, chocolate production, inventory control, and staff training.
Culinary Director / Kitchen Manager at Crybabys / Baby Js / Afternoon
March 1, 2023 - February 1, 2025Led culinary direction across multiple concepts; oversaw menu and recipe development, staff recruitment and training, inventory management, event catering, and maintenance of high quality standards in a fast-paced environment.
Owner / Chief of Operations at Spellbound Kookies
July 1, 2020 - PresentOwned and operated a baking business; designed recipes, oversaw production, handled graphic and website design, and managed accounting and operations.
Cafe Manager / Executive Chef / Senior Management at Hilltop House Inc
March 1, 2019 - March 1, 2023Managed cafe operations, wrote menus and recipes, oversaw hiring, customer service, inventory, mentoring, and kitchen/cafe management; contributed to long-term planning and systems design.
Private Contractor (Social Media Consultant) at Lionbridge SME
August 1, 2018 - August 1, 2019Provided social media strategy and content support for clients, leveraging culinary and hospitality expertise to enhance brand presence.
Server at Brimstone Woodfire Grill
October 1, 2017 - July 1, 2018Customer service focus with wine pairings, leadership support, labor systems optimization, and sales contributions.
General Manager / Assistant Manager / Head Chef at Cowgirl Creamery Cheese Shop & Sidekick
September 1, 2016 - October 1, 2017Wrote cheese-related recipes, trained staff on sanitation, hiring, payroll, scheduling, inventory, and established sanitation routines.
Dairy Production Consultant at Naked Cow Dairy
May 1, 2018 - August 1, 2018Dairy production consultant focusing on cheese making processes and production efficiency.
Head Cheese Maker / Production Manager at Beecher’s Handmade Cheese
December 1, 2013 - April 1, 2016Cheese making, hiring, payroll, scheduling, HACCP planning, inventory, shipping, traceability, and site operations.
Chef de Partie / Prep Cook at Central Cinema
October 1, 2013 - August 1, 2014Worked across stations in a busy kitchen; prep, plating, and execution of menu items for theater-style service.
Catering Cook / Prep Cook at Culinary Artistry
August 1, 2013 - November 1, 2013Prepared catering menus, event-specific dishes, and supports kitchen operations for bookable events.
Line Cook at Dick's Kitchen
January 1, 2013 - October 1, 2013Line cook with focus on timing, coordination of stations, and menu execution.
Executive Chef / Assistant Manager at Leapforce, Inc.
January 1, 2012 - December 31, 2013Designed recipes for main menu and special events; trained staff to prepare most items from scratch; managed inventory and scheduling.
Culinary Leadership at Boca Fiesta Gainesville
January 1, 2011 - December 31, 2012Executive chef/leadership role delivering menu development, staff hiring, scheduling, and inventory management for restaurant operations.
Catering Manager at Boca Fiesta Gainesville
January 1, 2010 - December 31, 2011Designed and executed catering menus for events up to 150 attendees; coordinated staff and logistics.
Cheesemaker / Farm Hand at Siskiyou Crest Goat Dairy
January 1, 2010 - December 31, 2010Hand-made artisan cheeses (chevre, cheddar, mozzarella, feta, etc.); farm chores and goat care.
Line Cook at Comune Accanto
January 1, 2009 - December 31, 2010High-end Italian cuisine; open kitchen environment with guest interaction.
Pastry Tech at Papa Haydn
January 1, 2009 - December 31, 2009Plated high-end desserts in a high-volume setting; customer service and orders.
Line Cook at Gustavs PDX
January 1, 2009 - December 31, 2009Line cook focusing on German-inspired dishes for breakfast, lunch, and dinner.
Line Cook at Greens Restaurant
January 1, 2009 - December 31, 2009Line cook preparing vegetarian cuisine for brunch and dinner; open kitchen setting.
Line Cook at 706 Gainesville
January 1, 2008 - December 31, 2009Line cook supporting brunch and dinner service; multi-station involvement.
Line Cook at Bistro 1245 Gainesville
January 1, 2008 - December 31, 2009Line cook supporting brunch and dinner service; multiple stations.
Education
Qualifications
HACCP Certification
January 11, 2030 - January 14, 2026Knowledge of Hygiene Regulations
January 11, 2030 - January 14, 2026Industry Experience
Travel & Hospitality, Manufacturing, Professional Services, Retail, Other
Experience Level
Intermediate
Intermediate
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