Sous Chef Executive
Resume:
Phillip Hess
Executive Sous Chef
Floyds Knobs, IN 47119
********@*******.***
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Senior Sous Chef
Norton HealthCare-Louisville, KY
February 2024 to Present
Oversee a staff of 22 employees in a 605 bed regional referral care facility along with service to a 106 bed Nortons Children's Hospital. In charge of daily operations of all aspects of the kitchen from patient services to retail Cafe that is open 24/7. Place daily orders and work a station on a regular basis. Executive Sous Chef
St. Francis Retreat Center-Floyds Knobs, IN
November 2023 to Present
I am in charge of preparing dinner for up to 140 retreat clients and 14 Franciscan Friars. I supervise a small staff. Also in charge of menu planning and purchasing. Associate Manager
TBD Foods/ Golden Corral-Clarksville, IN
September 2022 to Present
I am in charge of running the kitchen full time and the entire restaurant during certain shifts. Have a staff of 75-80 . I do inventory, ordering and P&L. Scheduling. Sous Chef/Kitchen Manager
Sodexo Live @ Cardinal Stadium-Louisville, KY
August 2019 to September 2022
In charge of a staff of 15-30 at a 60,000 seat football stadium. I oversee all food preparation for 80 upscale suites and concessions. I also participate in the Team Feeding program for the football team in the off season. Which consist of Breakfast and Lunch for average of 200 ppl with a 1.5 hour turn around. Executive Chef/Kitchen Manager
Union 15 Craft Pizza and Beer House-Louisville, KY June 2020 to September 2021
Was furloughed during covid and worked here until I went back to Sodexo Live. In charge of all aspects of the kitchen. From menu design, P&L
Schedule HR. 200 seat restaurant with about 30 employees. Head Chef
Little Sisters of The Poor @ The St. Joshephs Home-Louisville, KY March 2016 to August 2019
• Responsible for assisting the Director of Dining Services
• Assist in the recruitment, interviewing and selection of dietary personnel
• Schedule department work hours (including vacations and holiday schedules), staffing, work assignments, etc. to expedite work
• Delegate administrative authority, responsibility and accountability to other dining services personnel
• Assist in staff development, safety and sanitation procedures, equipment and supply functions
• Assist the Infection Control Coordinator, serve as Manager on Duty in the absence of the Director of Dining Services
• Visit residents periodically and evaluate the quality of meals served, likes and dislikes and ensure that they are offered a nourishing snack at bedtime
Garde Manager
Masterson's Food and Drink LLC
2012 to 2016
Responsible for all Cold prep, appetizers, salads, sandwiches, fruit and/or cheese trays
• Inventory and purchasing of all food on the cold side
• Coached kitchen staff on prep and execution of BEO's
• Direct supervision of 5 employees
• Made sure that all food for parties went out on time and to their correct location
• Assist in staff development, safety and sanitation procedures, equipment and supply functions CULINARY SUPERVISOR/CHEF OF TRIFECTA CAFÉ
LEVY RESTAURANTS AT CHURCHILL DOWNS-Louisville, KY 2007 to 2012
• Managed FOH and BOH.
• Maintained constant contact with the client and the Executive Chef to ensure proper menus were prepared to the clients needs.
• Managed the catering operations for small to medium size functions
• In charge of all client and employee dining services Education
Associate's degree in Culinary Arts
Sullivan University-Louisville, KY
August 1983 to May 1985
Skills
• Guest Services
• Bartending
• Knife skills
• Team development
• Banquet Experience (10+ years)
• Hospitality
• Leadership (10+ years)
• POS (10+ years)
• Catering
• Schedule management
• Food service
• Food service management
• Cost control
• Restaurant experience
• Recruiting
• Cash register
• Leadership
• Chef (10+ years)
• Fine dining experience
• Employee Dining Catered events Large batch production (10+ years)
• Merchandising
• Interviewing
• Menu planning
• Teaching
• Hospital experience
• Organizational skills
• POS
• Food safety
• Pricing (10+ years)
• Menu Planning (10+ years)
• Baking
• Cleaning Experience (10+ years)
• Inventory Control (10+ years)
• Purchasing
• Kitchen experience
• Customer service
• Computer skills
• Infection Control Training (10+ years)
• Budgeting
• Food Safety (10+ years)
• Microsoft Office
• Culinary experience
• HACCP
• Supervising Experience (10+ years)
• Supervising experience
• Chef
• Forklift
• Financial acumen
• Sales
• Nutrition
• Food handling
• Time management
• Quick service & fast food restaurant
• Serving
• Guest services
• KITCHEN (10+ years)
• Restaurant Management (10+ years)
• Kitchen Management Experience (10+ years)
• Restaurant management
• Sanitation
• Cost management
• Purchasing (10+ years)
• Team management
• Food preparation
• Pricing
• Profit & Loss (10+ years)
• Employee Orientation (10+ years)
• Recruiting (10+ years)
• Meal Preparation (10+ years)
• Meat Cutting (10+ years)
• Bartending (3 years)
• Catering (10+ years)
• Management
• Culinary Experience (10+ years)
• Cooking
• Profit & loss
• Restaurant Experience (10+ years)
• Conflict management
• Food Production (10+ years)
• Animal restraint
• Food Preparation (10+ years)
• Microsoft Word (5 years)
• Animal handling
• Communication skills
• English
• Dietary department experience
• Cash handling
• Kitchen management
• Inventory control
Certifications and Licenses
Food Handler Certification
ServSafe Manager
December 2019 to December 2025
Additional Information
Areas of Expertise
• Employee Dining
• Catered events
• Large batch production
Contact this candidate