Adam Moore

Sous Chef

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Work Experience
  • Sous Chef
    Postcard Inn St. Pete BeachSaint Pete Beach, FL, US
    Aug. 2013 to Sep. 2016 (3 years and 1 month)

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    Role & Tasks:

    -Lead day-to-day operations of all cooks in three outlets throughout the hotel property (three meal a la carte, Quick Service Restaurant Snack Shack, Banquet Department)
    +Generating approximately $2.5 million a year in revenue ($1.2MM a la carte, $1.3MM banquets)
    -Supervised banquet planning, preparation, and service
    -Managed inventory and procurement for kitchen and bar ingredients and supplies
    -Trained and mentored staff on proper preparation, production, and necessary skills
    -Created new menu options and assisted in menu merchandising
    -Oversaw quality control and sanitation safety checks

  • Line Cook
    HorseshoeHudson, MA, US
    Sep. 2010 to Jun. 2012 (1 year and 9 months)

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    Role & Tasks:

    -Head line cook on sauté station
    -Flexed into fry station when needed
    -Worked appetizers station, salad, and sandwich station
    -Prep and sanitation

  • Line Cook
    Stow Acres Country Club
    Mar. 2008 to Jun. 2010 (2 years and 3 months)

    See Details

    Role & Tasks:

    -Outdoor/indoor grilling station
    -Catering and events
    -Managed salad and cold food station

  • Line Cook
    Roche Bros.Acton, MA, US
    Jun. 2007 to Jun. 2008 (1 year)

    See Details

    Role & Tasks:

    -Leader of the hot foods preparation and service team
    -Created hot food specials
    -Managed salad bar, rotisserie station, fry station and grill

  • Culinary Arts
    Culinary Institute of the Pacific at Kapi’olani College
    Sep. 2003 to May. 2006

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    Associate Degree in Culinary Arts Degree

    Dean's List

Advanced Knife Handling

Off-site Event Management

On-site Special Events


Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance



Family Meal


Fish Cookery

Sauce Development

Fish butchery



Food Budgeting

Servesafe Certified

Food Cost Optimization

Show Piece Work


Food Safety Knowledge

Food Styling

Staff education / motivation


Sushi Making

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Bread making

Ability To Lift 40+ Lbs

Beer Knowledge


List Creation

Menu development

Conflict Resolution

Customer service

Event Management / Organization

Experience in a High Volume Environment

Food Preparation Knowledge

Food Safety Knowledge


Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Social Media

Food Safety Knowledge

Staff Education / Motivation

Vendor Management



Microsoft Office

Certifications & Courses
Organizations & Volunteer Activity
  • Boy Scouts of America
    Volunteer • Jan. 1993 to Dec. 2003
Traveling, Farmers Market, Hiking, Exploring new cuisines
English Fluent
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