Scott Simpson Email & Phone Number

My position has me overseeing a staff of 50+, in 5 restaurants, within one outlet. As a Sous Chef, I help to manage a Food and Beverage establishment that generates $16+ million in revenue a year. I take a lot of pride and joy in developing/overseeing the training process for all new hires. My goals are to always maintain a consistent Food Cost Budget, while providing the highest level of guest service, and leading my team to success every night of every week.

My skills as a cook really flourished in my position as a Sushi Cook. I was able to create new and exciting cuisine while providing a world class dining experience. Standing behind the sushi bar, getting to know each of my guests face-to-face, really allowed me to develop excellent guest relations. Having the opportunity to interact with my guest's allowed me to create a lasting impression that kept them coming back on a regular basis.

My Culinary Utility position allowed me to sharpen my skills in butchery, cold food preparations, food art and Banquet Operations. This is where I developed my passion for food presentation and quality.

Associate Of Science (A.S.), Culinary Arts/Chef Training

Associate Of Science (A.S.), Manufacturing Engineering