Sous Chef
A sous-chef de cuisine is a chef who is "the second in command in a kitchen; the person ranking next after the executive chef." Consequently, the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef. Occupation type: Profession Names: Sous-chef Fields of employment: Cooking Activity sectors: Cooking People also search for: Chef de partie, Clerk, Manager,
Sous Chef List of Employees There's an exhaustive list of past and present employees! Get comprehensive information on the number of employees at Sous Chef. You can filter them based on skills, years of employment, job, education, department, and prior employment.
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19 Sous Chef employees in database. Find out everything there's to know about Sous Chef employees. We offer you a great deal of unbiased information from the internal database, personal records, and many other details that might be of interest to you.
Sous Chef Employees
Hinsdale Golf Club February 2001 - January 2013
Rhapsody Restaurant October 1999 - January 2001
University Club of Chicago June 1995 - June 1999
Sous Chef October 1994 - June 1995
The Peabody Orlando October 1991 - March 1994
The Ritz-Carlton Hotel Company LLC March 1988 - October 1991
Skills
Culinary Skills, Organizational..., Pastry, Garde Manger, Restaurants, Club, Hotel Culinary, Food & Beverage, Team Leadership, Team Building, Professional Experience, Professional Mentoring, Hotels
Education
The French Pastry School 2013 — 2013
Currently enrolled, L'Art de la Patisserie
The Greenbrier Hotel 1985 — 1986
Completed Culinary Apprenticeship Program, Certificate, All Culinary Arts
Michigan State University 1979 — 1983
Bachelor of Arts (BA), Hotel Restaurant Institutional Management
Restaurant Associates November 2013 - Present
Restaurant Associates March 2012 - November 2013
Restaurant Associates September 2008 - March 2012
Restaurant Associates June 2005 - September 2008
Sodexho June 2003 - June 2005
Sodexho at Foley & Hoag L.L.P January 2001 - January 2003
Blue Hill Restaurant Corporation January 2000 - January 2001
Sous Chef January 1998 - January 1999
Skills
Menu Development, Restaurants, Hospitality, Catering, Food & Beverage, Sanitation, Food Service, Culinary Skills, Budgets, Fine Dining, Purchasing, Food, Banquets, Food Safety, Restaurant Management, Cooking, Food Industry, Training, Wine, Forecasting, Hospitality Management
Education
The Culinary Institute of America 1996 — 1998
Associates, Culinary Arts
Nathan's Nutrition February 2014 - Present
California Dietetics Association October 2013 - Present
Bay Area Dietetics Association June 2013 - July 2014
Buddy's Bites and Brews September 2013 - January 2014
Department of Veterans Affairs February 2013 - August 2013
Ritz-Carlton San Francisco October 2007 - December 2012
Gimanelli's April 2006 - October 2007
Sous Chef October 2006 - November 2006
Skills
Microsoft Office, Nutrition Consulting, Menu Development, Cuisine, Culinary, Cooking, Catering, Word, Excel, Hospitality, PowerPoint, Food Writing, Restaurants, Hotels, Scheduling, Outlook, Inventory Management, Food & Beverage, Spanish, Taste, Writing, Typing, Food, Food Quality, Restaurant Management, Culinary Skills
Education
San Francisco State University 2012 — 2014
Bachelor of Applied Science (BASc), Dietetics
Las Positas College 2008 — 2012
AA, Science and Mathematics
Le Cordon Bleu 2006 — 2007
Associate, Culinary arts
Salitos April 2013 - Present
Napa Valley Burger Company February 2012 - April 2013
Georges nightclub March 2011 - September 2012
Grace Catering August 2011 - March 2012
YCI Charters May 2011 - February 2012
Sous Chef September 2002 - April 2011
Bonavita Coffee and Tea June 2000 - August 2002
Paradise Foods January 1999 - May 2000
Skills
Aloha, Micros, Serve safe, Food & Beverage, Customer Service, Customer Satisfaction, POS, Cashiering, Management, Bartending, Hospitality, Catering, Craft Cocktails, Mixology
Education
College of Marin
General Education and Business Management
Levy Restaurants April 2012 - Present
Sous Chef March 2010 - January 2012
Bottega Louie June 2008 - November 2009
Bread and Butter September 2006 - May 2008
Homestyle Chef Inc January 2006 - May 2008
Red Dahlia February 2005 - December 2005
Green Dolphin Street, Sous Chef October 2003 - January 2005
Ohba August 2002 - September 2003
Traxx Tavern & Grill July 2001 - July 2002
Grace April 1998 - July 2001
Education
California Culinary Academy 1992 — 1993
Associate's degree, Culinary Arts/Chef Training
California Culinary Academy 1992 — 1993
Degree of Associate, Occupational Studies of Culinary Arts
Bourbon Street Barrel Room August 2014 - Present
Zydeco Bistro October 2010 - Present
The Galaxy Restuarant September 2000 - September 2010
Cavey's Restaurants October 1998 - August 2000
The Hartford Club October 1997 - October 1998
Cavey's January 1995 - October 1997
Sous Chef May 1996 - September 1996
Andreas Restaurant August 1993 - December 1994
Louisiana Army National Guard May 1984 - December 1994
Hotel Intercontinental New Orleans September 1991 - August 1993
Skills
Chef, Catering, Restaurants, Italian, Ingredients, French, Consultant, Cajun, Creole, German, Public Relations, Food Preparation, Food & Beverage, Food, Food Industry, Food Service, Cuisine, Seafood, Banquets, Wine, Recipes, Food Quality, Hospitality Industry, Labor Control, New Restaurant Openings, Menu Engineering, Food Safety, Menu Development, Gourmet, Hospitality, Hospitality Management, Italian cuisine, Restaurant Management, Butchery, Pastry, Menu Costing, Fine Dining, Recipe Testing, Craft Beer
Education
The University of Akron 2002 — 2004
Instructions M.S
Culinary Arts, Delgado Community College 1990 — 1994
Associates;
Southeastern Louisiana University 1986 — 1990
BA
Louisiana State University 1985 — 1986
Civil Engineering
Sysco February 2013 - Present
JAC'S March 2011 - Present
Jac's Pack February 2011 - Present
Dowling College February 2011 - Present
Dowling College January 2010 - Present
Lessing's Inc. Headquarters January 2002 - Present
Lessings Inc. December 2001 - September 2011
Dowling College August 2007 - June 2011
West Sayville Country Club April 2006 - August 2007
Sous Chef June 2005 - April 2006
Skills
Budgets, Event Management, Event Planning, Fundraising, Microsoft Excel, Public Speaking, Training, Customer Satisfaction, Nonprofits, Inventory Management, Human Resources, Research, Sales, Food
Education
Dowling College 2008 — 2009
MBA, Business Management
WEST CHESTER UNIVERSITY
Bachelor of Science, Business Management
DOWLING COLLEGEDecember 2009
Master of Business Administration, Business Management
Common Crow March 2013 - April 2015
Sous Chef April 2006 - October 2008
Isla Boutique September 2003 - November 2005
City of Boston Credit Union September 1980 - April 1988
Education
Suffolk University
Associate's degree, Counseling Psychology
Poco Wine + Cocktail Room July 2013 - Present
GOurmetfoods, June 2010 - June 2013
Black Angus January 2010 - June 2010
Sous Chef January 2007 - January 2010
My Greek September 2008 - March 2009
U.S. Army December 1994 - December 2005
Brooks Ranch March 1996 - November 1999
Skills
Menu Development, Menu Design, Food and Beverage Cost..., Inventory Control, Scheduling, Food Safety, Food Service, Food Science, Labor Control, Baking, Excel, Order Processing, Organizing, Food & Beverage, Meat Fabricating, Portion Control, Sanitation, Public Speaking, Delegation, Team Motivator, Managing Employees, Meeting Deadlines, Forecasting, Problem Solving, Cost Reduction..., Managing Convlicts, Flexible Working, Dependable, Team Building, Catering, Food, Culinary Skills, Restaurant Management, Hospitality Management, Restaurants, Cooking, Purchasing, Cuisine, Culinary Education, Chef, Recipes, Hiring, Recipe Testing, Menu Costing, Food Cost Management, Italian cuisine, Sauces, Culinary Management, Chocolate, Food Preparation
Education
South Seattle Community College 2010 — 2012
Bachelors of Applied Science, Hospitality Management
Clover Park Technical College 2008 — 2010
Associate of Arts, Culinary Arts
De Anza College 1996 — 1998
Associates of Science, Paralegal
Performance Food Group June 2004 - Present
Performance Food Group June 2004 - Present
2004 March 2000 - Present
Mexicali Grille March 2000 - June 2004
Sous Chef December 1996 - December 1999
Skills
Restaurants, Food, Menu Development, Food Service, Culinary, Food & Beverage, Restaurant Management, P&L, Food Safety, Purchasing, Territory, New Business Development, Profit, Account Management, Hospitality, Sales Operations
Education
Economics University of Georgia 2002 — 2004
Associate, Business
The University of Georgia 2001 — 2004
A.B. Economics, Economics
Truett McConnell College 2000 — 2002
Associate of Business
Truett McConnell College 2000 — 2001
Associates, Business
Kennesaw State University 1996 — 1998
Core Studies
Kennesaw State University 1996 — 1997
High School Diploma
George Walton Comprehensive High School 1992 — 1996
General Diploma
Shop Rite June 2013 - Present
DeCicco's Markets October 2010 - May 2013
Harry Wils & Company July 2008 - August 2010
Wils & Company July 2008 - August 2010
Sodexo April 2006 - June 2008
Sodexo Corporate Services April 2006 - June 2008
Millbrook Distribution Services December 2004 - April 2006
Sous Chef August 2003 - November 2004
Marriott International July 1997 - November 2004
Marriott International July 1997 - November 2004
Skills
Food, Menu Development, Restaurants, Banquets, Ingredients, Food Service, Food & Beverage, Hospitality, Catering, Hotels, Hospitality Management, Culinary Skills, Inventory Management, Hospitality Industry, Food Industry, Food Safety, Fine Dining, Sanitation, Cooking, Culinary Management, Culinary Education, Customer Service, Recipes, Chef, Food Preparation, Gourmet, Restaurant Management, HACCP, Retail, Purchasing, Sales, ServSafe, Serve Safe Certified, Customer Satisfaction, Food Quality
Education
Johnson & Wales University 1993 — 1997
BS Culinary Arts, Culinary Arts
Piora Restaurant December 2013 - Present
Rusty Mackerel May 2013 - December 2013
The Cleveland January 2013 - April 2013
David Burke Townhouse October 2012 - December 2012
Sous Chef January 2012 - December 2012
The Waverly Inn August 2012 - October 2012
Fatty Fish August 2010 - February 2012
Ma Peche July 2011 - July 2011
Skills
Culinary Skills, Restaurant Management, Butchery, Menu Development, Asian Cuisine, Event Planning, Event Management, Nonprofits, Sous Vide, Menu Costing, Social Media, Cooking, French Cuisine, Chef
Education
School of Visual Arts 2009 — 2009
Computer Art
Auburn University 2004 — 2008
Bachelor of Science (B.S.), Geography, 3.0
ISA Albuquerque May 2007 - January 2010
Woodmark Uptown November 2006 - May 2007
Sandia Resort & Casino 2004 - 2006
Blue Plate Special June 2004 - October 2004
Yale Club NYC 2002 - 2004
Sous Chef October 2001 - July 2002
ARAMARK 2000 - 2001
Winstead Group Catering Inc October 1998 - July 2000
Saucier, Tentation, Potel Catering January 1995 - May 1997
A Matter of Taste Inc June 1991 - July 1994
Skills
Menu Development, Banquets, Chef, Cuisine, Culinary Skills, Restaurant Management, Food, Cooking
Education
The Culinary Institute of America 1993 — 1995
Associates, Culinary
The University of New Mexico 1987 — 1991
University Studies, Art, English
sodexo healthcare January 2014 - Present
sodexo health care April 2012 - January 2014
Private Party September 2009 - April 2012
CROWN plaza tampa westshore December 2008 - September 2009
HILTON RIVERSIDE HOTEL August 2006 - December 2008
TUTWILER December 2003 - March 2006
Sous Chef WYNDHAM MIAMI AIRPORT December 2002 - December 2003
WYNDHAM BILLERICA HOTEL August 2001 - December 2002
Sous Chef January 2000 - August 2001
Skills
Budgeting, Inventory Management, Customer Service, Team Building, Public Speaking, Serv Safe Ceritfied, Adult,Child & Infant CPR, Time And Stress..., Opening experience, Menu Development, Menu Design, Menu Creation, Interviewing, New Hire Training, Kitchen Design, Hotels, Scheduling, Purchasing, Budgets, Interviews, Process Scheduler, Banquets, Management, Cuisine, Hospitality Management, Restaurants, Food, Culinary Skills, Food Service, Fine Dining, Food & Beverage, Catering, Hospitality, Restaurant Management, Hygiene, Hiring, Training, Cooking, Hotel Management, Hospitality Industry, Customer Satisfaction, Food Preparation, Sanitation, Pre-opening, Resorts, Front Office, ServSafe, Culinary Management, Meeting Planning, Cost Control
Education
Bunker Hill Community College 1995 — 1997
Associate of Arts and Sciences (A.A.S.), Culinary Science/Culinology
Weis Markets January 2008 - Present
Domino's Present February 2004 - Present
Sous Chef January 1997 - January 2003
Advanced Culinary January 1991 - January 1997
Woodloch Pines Resort January 1988 - January 1991
Maple City Restaurant January 1984 - June 1988
Maple City Restaurant January 1984 - January 1988
Skills
Inventory Management, Cooking, Customer Service, Time Management, Restaurants
Education
UNIVERSITY OF PHOENIX ONLINE 2006 — 2010
Bachelor of Science, Information Technology
University of Phoenix 2006 — 2010
BSIT, Information Technology
Sullivan County Community College 1989 — 1991
A.S.S, Hotel Technology and
The Pampered Palate Personal Chef and Catering C February 2006 - Present
Sous Chef March 2003 - February 2006
Education
Johnson and Wales University 2001 — 2003
Associates, Culinary Arts
Sous chef January 2007 - December 2010
MG construction January 1991 - January 2002
Education
Le Cordon Bleu College of Culinary Arts-Austin 2011 — 2012
Associates degree, Culinary Arts
Le Cordon Bleu Collage of Culinary Arts
Associate of Applied Science, Culinary Arts
Onyx Consulting October 2012 - Present
Applied Card Systems April 2008 - October 2012
Sous-Chef May 2004 - May 2008
POET May 2002 - May 2003
Penguin Computing February 2001 - October 2001
SuSE Inc April 2000 - February 2001
TRW February 1997 - March 2000
Epoch Networks August 1996 - February 1997
Skills
Windows Server, Linux System..., Active Directory, Learns Quickly, Microsoft SQL Server, MySQL, Fiserv, Latitude, Apache, DNS, Strong Troubleshooting, Adaptable, TCP/IP, DHCP, LDAP, OCS Inventory, X86, x64..., Data Storage..., Customer Service..., Team leadership
Education
Carnegie Mellon University 1991 — 1992
Chemical Engineering
California Culinary Academy
Associate's of Culinary Arts, 2003
University of Delaware
Sous Chef January 2013 - December 2014
Dolce Hotels & Resorts June 2010 - April 2012
Skills
Banquets, Menu Development, Fine Dining, Catering, Restaurants, Food & Beverage, Culinary Skills, Hospitality Management, Cuisine, Cooking, Food Service, Restaurant Management, Hotels, Food, Recipes
Education
French Culinary Institute 2009 — 2010
Classic Culinary Arts, Classic Culinary Arts