Jeremy Bush
Sault Ste. Marie,MI
Summary
Dynamic Sous Chef with proven skills in food preparation, menu planning, and staff training. Committed to maintaining food safety compliance and fostering a collaborative kitchen environment.
Overview
1
1
Certification
20
20
years of professional experience
Work History
Sous Chef
Elior North America
Sault Ste. Marie, Michigan
07.2026 - Current
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supported menu planning and recipe development with head chef.
- Trained new kitchen staff on cooking techniques and safety practices.
- Coordinated with kitchen staff to ensure timely meal service during events.
- Assisted in food preparation and cooking for large-scale events to ensure quality service.
- Monitored inventory levels and ordered supplies to prevent shortages.
- Followed food safety guidelines to ensure safe meal preparation.
- Cultivated a collaborative atmosphere to improve productivity. by encouraging teamwork among staff members.
Sous Chef
Sodexo USA
Sault Ste. Marie, Michigan
05.2023 - 07.2026
- Modified recipes to meet dietary restrictions and ensure guest safety.
- Managed kitchen employee scheduling to optimize coverage and minimize labor costs.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Tracked inventory levels to maintain sufficient supply and prevent shortages.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Complied with all health department regulations regarding proper food handling methods.
- Performed weekly inspections of all equipment for safety compliance.
Assistant Store Manager
SUBWAY®Restaurants
Gaylord, Michigan
01.2021 - 09.2022
- Assisted in managing daily store operations and customer service standards.
- Coordinated inventory management and product ordering to maintain stock levels.
- Trained and mentored new team members on procedures and best practices.
- Monitored employee performance and provided constructive feedback regularly.
- Ensured compliance with food safety regulations and health standards consistently.
Deckhand
United States Navy, Boatswain's Mate
San Diego, California
09.2006 - 03.2008
- Fastened handling lines and moorings to prevent boats, barges and equipment from drifting away.
- Operated deck machinery and equipment during vessel operations.
- Maintained and repaired deck surfaces to ensure safety and functionality.
- Collaborated with crew members to execute daily maintenance tasks effectively.
- Managed inventory of deck supplies, ensuring availability for operations.
- Maintained a clean deck area through daily sweeping and scrubbing of surfaces.
Education
Some College (No Degree) - Surgical Nursing
South Western Community College
San Diego, CASkills
- Culinary execution
- Menu planning
- Menu development
- Food preparation
- Food safety regulations
- Inventory management
- Kitchen operations
- Staff training
- Culinary training
- Time management
- Problem solving
- Team collaboration
Certification
- Serv Safe
- AllerTrain
Timeline
Sous Chef
Elior North America
07.2026 - Current
Sous Chef
Sodexo USA
05.2023 - 07.2026
Assistant Store Manager
SUBWAY®Restaurants
01.2021 - 09.2022
Deckhand
United States Navy, Boatswain's Mate
09.2006 - 03.2008
Some College (No Degree) - Surgical Nursing
South Western Community College