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Kevin Gibbons

Executive Chef at Chartwells Higher Education Dining Services

Intro Book

Seasoned executive chef with experience in fine dining and food service management.

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Location

Central Falls, Rhode Island, United States, US

Skills

Culinary Skills
Menu Development
Catering
Food
Fine Dining
Food And Beverage
Restaurants
Chef
Microsoft Word
Microsoft Excel
Sanitation
Show all

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Rate

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

$75.0

Hourly Rate

How This Rate is Calculated

Based on the skills and experience listed, I've estimated Kevin's rate to be around $75 per hour. This is a relatively low estimate considering his experience and education. Typically, executive chefs with similar experience and education can charge higher rates, around $100-$150 per hour. However, taking into account his current role and location, I've adjusted the estimate downward. Additionally, his skills in Microsoft Word and Excel are not directly related to his culinary experience, which may impact his earning potential.

Bio

Generated by

Topline AI

Kevin Gibbons is a seasoned executive chef with 11+ years of experience in the food industry, having worked in various high-end restaurants and institutions, including Chartwells (Higher Education Division), University of Massachusetts, Dartmouth, and Massachusetts Eye and Ear Infirmary. He holds a Bachelor of Science degree in Food Service Management from Johnson & Wales University.

Experience

Chartwells Higher Education Dining Services
- Executive Chef
Chartwells (Higher Education Division)
- University of Massachusetts, Dartmouth
- Executive Chef
  - Jan 2013 - Present
  - University of Massachusetts, Dartmouth
University of Massachusetts, Dartmouth
- Board Operations Chef
  - Aug 2011 - Dec 2012
  Executive sous chef / Board operations chef
Corporate Chefs Inc.
- Executive Chef
  - May 2003 - Aug 2011
Massachusetts Eye and Ear Infirmary
- Rounds Chef
  - May 1999 - May 2003
  Leading medical and teaching hospital providing quality food, nutrition and education to patients.
No. 9 Park Group
- No.9 Park
- Rounds chef
  - Sep 1998 - May 2002
  - No.9 Park
  Restaurant menu features an artful blend of regionally-inspired Italian and French dishes with an emphasis on simplicity and flavor. Chef/Owner Barbara Lynch, "James Beard Award", "Best Chef in Northeast" acclaimed both locally and nationally.
Foxboro Terminals
- Operations Manager
  - Nov 1979 - May 1999
  Nationally recognized leader in the fields of distribution, transportation, freight logistics and software solutions and supply chain services.

Education

1997 - 2002

Johnson & Wales University
Bachelor of Science, Food Service Management

1997 - 2002
1997 - 1999

Johnson and Wales University
Associate, Applied Science, Culinary Arts

1997 - 1999

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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Kevin Gibbons

Refer a Friend to Get
100 Credits For FREE

$75.0

Hourly Rate