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Bradley De Voe

Executive Chef Manager at Belmont Village Senior Living

Intro Book

Seasoned executive chef and manager with 26 years of experience in food service and culinary management.

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Location

Poway, California, United States, US

Skills

Cooking
Food
Customer Service
Time Management
Catering
Menu Development
Restaurants
Culinary Skills
Management
Budgets
Fine Dining
Show all

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Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$120.0

Hourly Rate

How This Rate is Calculated

Okay, let’s tackle this. So Bradley has 26 years of experience in food service, which is a significant amount. He’s worked in various roles, including executive chef and sous chef, which are high-level positions. He’s also worked in the US Navy, which adds to his experience. Education-wise, he has a Bachelor’s degree from The Arts Institute of California - San Diego, which is a reputable institution. Considering his experience, education, and skills, I would estimate his hourly rate to be around $120. This is lower than what I would expect for someone with his level of experience in a high-end restaurant or a top-tier culinary management role, but it’s still a reasonable estimate for someone with his background in food service and management.

Bio

Generated by

Topline AI

Bradley De Voe is a seasoned executive chef and manager with 26 years of experience in food service, culinary management, and customer service. He has held various roles, including Executive Chef, Sous Chef, and Baker, and has worked in the US Navy and in the private sector. He holds a Bachelor's degree in Restaurant, Culinary, and Catering Management/Manager from The Arts Institute of California - San Diego.

Experience

Belmont Village Senior Living
- United States
- Executive Chef Manager
  - Apr 2015 - Present
  - United States
Sweet Cheeks Baking Company
- 4564 Alvarado Canyon Road, San Diego California
- Baker
  - Mar 2012 - Jun 2013
  - 4564 Alvarado Canyon Road, San Diego California
  Bake quick breads, cakes, pies, cookies ie pastries.Deliveries
Twisted Vine Bistro
- Sous Chef
  - Mar 2011 - Feb 2012
US Navy
- World wide
- Executive Chef
  - Dec 1984 - Dec 2010
  - World wide
  26 years food service experience.Requisition, procurement and warehousing of food suppliesCookBakerGalley Captain or Chef de JourFood Service InstructorSanitation Instructor Leading Culinary Specialist or Executive Chef

Education

2010 - 2013

The Arts Institute of California - San Diego
Bachelor's degree, Restaurant, Culinary, and Catering Management/Manager

2010 - 2013

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Food and Beverages”

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Bradley De Voe

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100 Credits For FREE

$120.0

Hourly Rate