South Tech Culinary Alumnus Excels at Oaklawn
Cooking 75,000 pounds of corned beef in 54 days may sound daunting to some, but not Will Green. The 2013 South Tech Culinary Arts graduate recently became the Executive Sous Chef of Oaklawn Jockey Club in Hot Springs, Arkansas and prepping for the racing season is just one of his many duties in this exciting and demanding job.
In his new role, Green supervises 8 dining rooms, 7 kitchens, and 29 concession stands in support of Oaklawn’s operations. In addition to hosting racing season, Oaklawn is a year-round racing and gaming entertainment complex with a casino, gaming rooms, private dining and parties, and special marketing events. Executive Sous Chef’s report directly to the Executive Chef and supervise all aspects of dining. They manage staff, place food and beverage orders, plan menus, and ensure all health and safety standards are met. Green is prepared, as he has been training for this responsibility since he was in high school.
After graduation from South Tech, Green studied at the Culinary Institute of America in Hyde Park, New York. His training there included a select internship at Walt Disney World’s Five Diamond Award winning restaurant, Victoria & Albert’s in the Grand Floridian Resort. “My Disney experience was incredible! I learned so much more than I could have ever hoped! I really learned a lot of discipline and a lot of great skills and techniques while I was there,” said Green. He also met my wife, Lauren, while interning and they returned to the resort to marry last year.
After graduating from college, Green returned to St. Louis and worked for Truffles in Ladue, but transferred to Oaklawn in June of 2015 to be closer to his fiancé. Green started as a Kitchen Manager for Oaklawn’s main production kitchen and quickly rose through the ranks.
Green loves the challenges of his job and appreciates that everyday he has something new to manage. “I am very fortunate to get to work with an amazing team. I work under an amazing Executive Chef who is an encyclopedia of knowledge. He has taught me so much about leading a staff and managing a large number of people,” said Green. He credits the “awesome team of supervisors that work under us” for keeping the operation running smoothly.
Green appreciates the generous company that has allowed him to embrace such a demanding and critical role early in his career. “I’m very fortunate to work for an incredible company for a great family that fosters an environment for career growth and learning,” he said.
Learn more about the great opportunities in South Tech’s Culinary Arts major here: http://southtechnical.org/programs/