Rick Ade

Executive Chef at Hootch and Banter
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Contact Information
us****@****om
(386) 825-5501
Location
US

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Credentials

  • ServSafe Food Handler
    City of Rockville

Experience

  • Hootch and Banter
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Executive Chef
      • Dec 2022 - Present

  • Lettuce Entertain You Restaurants
    • United States
    • Restaurants
    • 700 & Above Employee
    • Chef
      • Aug 2020 - Dec 2022

  • Brewer's Alley
    • Executive Sous Chef
      • Jan 2018 - Jul 2020

      Maintained and managed a staff of 40 people plus 4 Sous Chefs. Expedited services of over 800+ guests after a recent expansion of the restaurant in a high volume setting. Created menu items, daily & holiday specials menus. Helped with administrative duties including but not limited too writing schedules and ordering. Executed banquets following company specs and recipes. Implemented quick execution for menu items to turn tables quicker. Annual sales of 6 million. Maintained and managed a staff of 40 people plus 4 Sous Chefs. Expedited services of over 800+ guests after a recent expansion of the restaurant in a high volume setting. Created menu items, daily & holiday specials menus. Helped with administrative duties including but not limited too writing schedules and ordering. Executed banquets following company specs and recipes. Implemented quick execution for menu items to turn tables quicker. Annual sales of 6 million.

  • Firebirds Wood Fired Grill
    • United States
    • Restaurants
    • 700 & Above Employee
    • Executive Chef
      • Sep 2016 - Jan 2018

      Learned corporate specs, Hot Schedules, Inventory Express, recipes and meat cutting procedures thru a 10 week long extensive training process which involved both the front and back of the house. Maintained a food cost of 32 percent or lower which was the corporate goal set for the store. Learned corporate specs, Hot Schedules, Inventory Express, recipes and meat cutting procedures thru a 10 week long extensive training process which involved both the front and back of the house. Maintained a food cost of 32 percent or lower which was the corporate goal set for the store.

  • Reina Modern Latin Bistro
    • United States
    • Executive Chef
      • Jan 2016 - Sep 2016

  • Brewer's Alley
    • United States
    • Executive Sous Chef
      • Aug 2013 - Jan 2016

  • Acacia Fusion Bistro
    • United States
    • Co executive chef
      • Jun 2012 - Aug 2013

  • Banana Tree Grill
    • US Virgin Islands
    • Sous Chef
      • Jan 2011 - Jun 2012

Education

  • Three Rivers Community College - Company
    Associate's degree, Restaurant management
    2004 - 2006

Community

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