Sous Chef Executive

Dustin W. Hoffman

*** * **********

Addison, Il *0101

Cellular 224-***-****

Work Experience

Factor_ Burr Ridge, IL

Executive Sous Chef November 2021- Current

Oversaw the PM culinary team for over two years without an Executive Chef on shift. Developed multiple Sous Chefs and leads. Assisted in maintaining the highest rating per facility in the company. Assisted growing the volume from 250k plates per week to over 400k per week. Built a strong relationships within the facility in each department that help us work together efficiently.

Brett Anthony Foods Elk Grove Village, IL

Executive Sous Chef/ PM Facility Manager July 2012- November 2021 Oversaw a staff of up to a hundred people from multiple different backgrounds. In charge of executing massive runs of fresh and frozen food products nightly. Overseeing multiple departments: kitchen, maintenance, packing and sanitation. Responsibilities include but not limited to: Working closely with the purchaser to insure the product is available for production runs, maintaining staff morale and productivity, monitoring paperwork for all production, being able to fill in on any short handed station, defuse any employee conflict that might arise, building and equipment maintenance ect. Whole Foods Market MidWest Kitchen Palatine, IL

Associate Team Leader October 2008- July 2012

Responsible for overseeing mass production of food items for the Prepared foods, specialty, meat, seafood and bakery departments for all MidWest Whole Foods stores. Developed new recipes and translated them into mass production. Took daily inventory of product on-hand and dispersed recipes to all stations using ChefTec. Keeping track of logs that ensure food quality and safety.

Wild Blueberry Café Ogunquit, ME

Sous Chef May 2008- September 2008

Responsible for overseeing, preparing and cooking all meat starches and vegetables for dinner service. Assisting the Executive Chef in ordering, receiving and organizing all food items. Assisted the Chef in menu planning and creating daily specials. Exmoor Country Club Highland Park, IL

Line Cook/ Banquet Cook March 2006- October 2007

Worked at Pantry and Sauté stations in a medium volume kitchen servicing two dining rooms. Successfully assisted the Executive Chef and Sous Chefs in producing high-end banquets, buffets and special member events. Butchered meats and fish and was responsible for stock and sauce making.

Onwentsia Club Lake Forest, IL

Line Cook May 2003– January 2006

Worked Grill station for ala Carte and assisted the Executive Chef with production and plate up of numerous banquets and large upscale events. During the summer months worked the Grill and Pantry stations in an exterior dining facility. Other Qualifications

Occupational Spanish, ServSafe certification

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