Sous Chef Assisted Living
Resume:
Olivier Brien
El Cajon CA 92021
*****.*******@******.***
Qualifications
With 30 years of experience in the hospitality industry, I have held various roles, including catering, grill, sauté, pastry, and sous chef, as well as server for 7 years. Currently, I am a Chef Supervisor at a hospital and have extensive managerial experience in five-star hotels, independent, and corporate restaurants.
Key accomplishments:
•Designed full-service menus, including fine dining, low-carb, low-sodium, and low-fat options.
•Opened multiple restaurants internationally (France, Switzerland, London, and the U.S.).
•Versatile knowledge in global cuisines and dietary needs.
•Proven ability to lead diverse teams and maintain exceptional standards of quality and service.
Professional Experience
Scripps Mercy Hospital — San Diego, CA
Food Supervisor (October 2017 – Present)
Manage a 100-person kitchen staff, directly supervising 45 team members.
Oversee hiring, training, development, and disciplinary actions.
Lead operations for production, ordering, sanitation (adhering to California health regulations), cafeteria, and catering.
Spearheaded the transition from tray-line service to a room-service delivery system across all Scripps locations for enhanced patient satisfaction.
Renaissance Village Assisted Living — Murrieta, CA
Director of Dining Services (October 2016 – October 2017)
Opened and set up kitchen operations for a 230-room assisted living facility and a 58-room memory care unit.
Hired and trained all FOH and BOH staff, developed task guidelines, and enforced Title 21 regulations.
Created a sustainable 6-week rotating menu and implemented GPO purchasing.
HealthSouth Hospital — Middletown, DE
Food and Nutrition Director (December 2009 – July 2016)
Directed all food service operations for a 100-bed hospital.
Managed staff hiring, training, and performance.
•Designed daily cafeteria specials and supervised POS system management and EOD reconciliations.
Chester County Hospital — West Chester, PA
Nutrition Supervisor (January 2007 – December 2009)
Supervised kitchen and cafeteria operations for a 254-bed complex.
Maintained accuracy in patient diets and meal deliveries.
Managed food ordering, staff coordination, and daily operations.
LMHS Health Park — Ft. Myers, FL
Lead Cook/Storeroom Supervisor (November 2003 – December 2006)
Advanced from Cook to Lead Cook/Storeroom, overseeing all food orders and vendor relations.
Conducted opening/closing duties and EOD cash reconciliation.
Primavera Pizza Kitchen — Ardmore, PA
Sous Chef (November 2000 – January 2002)
Led daily kitchen operations, created specials, and managed inventory and scheduling.
The Savoy Hotel — London, England
Sous Chef (May 1998 – September 2000)
Supervised Garde Manger, butchery, and cold fish operations for fine dining and banquet services and managed an 8-person team in the hotel’s premier restaurant.
Restaurant Start-Ups — England
Sous Chef/Consultant (1995 – 1998)
Opened three restaurants from concept to grand opening.
Designed menus, sourced suppliers, ordered kitchen wares, and trained all staff, including senior management.
Education and Certifications
ServSafe Manager Certification (2020)
Certificate of Basic Food Hygiene — Maidstone, Kent, England (1996)
Professional Culinary Certifications — Hotel School, Vernet Les Bains, France (1988–1991)
CAP (Classical Cuisine), BEP, and CEP certifications.
Highest CAP grade in Southwest France
Awards and Recognitions
Outstanding Service Award (2015) — Chester County Intermediate Unit: Recognized for implementing new programs and supporting youth with special needs.
MVP Award (2002–2003) — The Melting Pot: Twice honored as Employee of the Month; first in the country to receive perfect score.
Certificate of Professional Practice (for cooking in the army)
Letter of Felicitation from the Lieutenant Colonel for good organizational skills and for being a good team leader.
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