Richard Adams
Silver Spring,MD
Summary
Innovative Sous Chef with a knack for enhancing kitchen productivity and efficiency through effective task management. Possess specialized skills in inventory control, menu development, and food safety compliance. Excel in leadership, communication, and problem-solving to deliver exceptional dining experiences.
Overview
31
31
years of professional experience
1
1
Certification
Work History
Sous Chef
The Market Basket
Alexandria, VA
08.2025 - Current
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed new recipes to enhance menu offerings and seasonal specials.
- Trained junior chefs in cooking techniques and kitchen safety practices.
- Coordinated with front-of-house staff to ensure smooth service operations.
- Created a positive work environment by encouraging teamwork among staff members.
Executive Chef
SODEXO
Washington, DC
08.2004 - 08.2025
- Roles: Chef Manager, Production Manager, and Director of Facilities
- Successful chef driving culinary operations with varied annual budgets from $500K to 2 million.
- Awarded highest catering sales in local region from years 2005-2007.
- Catering Experience from small plated events to large 1500+ banquet events.
- Creative Menu Planner & execution with experience with ordering, inventory, production, catering, cash management, financial reporting, financial budgeting, marketing, and food cost/production control utilizing 'Drive' software.
Executive Chef
RIEGELSVILLE INN
01.1998 - 12.2003
- Expanded our menus with cuisines influenced by classic French technique with an appreciation for global trends.
- Lead a small but passionate crew of cooks that helped drive sales and promote catering opportunities.
- Working with our partners we successfully opened a former Bed and Breakfast into a dynamic fine dining restaurant in a restored historic building on the Delaware River waterfront.
Chef Tournant
THE WASHINGTON HOUSE
01.1995 - 12.1998
- Every menu item was created from scratch: Soups, vinaigrettes, stocks, sauces, and desserts.
- Experienced with Grill, Saute, Garde Manger, butchering meat/fish, general prep, saucier, catering, and Sunday Brunch Service.
- Chef Tournant for a restored Inn that once housed the Liberty Bell that featured American contemporary cuisine that had influences from France, Italy, Asia and Germany.
Education
Associate of Applied Science - Graphic Design
MONTGOMERY COLLEGE
Rockville, MD01.2026
Skills
- Team leadership
- Microsoft Office proficiency
- Experience with Adobe Creative Suite
- Visual illustration
- Graphic design
- OSHA certification
- Mentoring and coaching
References
- Matthew Crudder, Matthew.Crudder@Sodexo.com
- Matthew Clarke, mlclarke05@yahoo.com
Certification
- ServSafe Certified
- OSHA 10 Certified
Accomplishments
- Double Gold Safety Award Winner
- Highest Gross Sales in District
Timeline
Sous Chef
The Market Basket
08.2025 - Current
Executive Chef
SODEXO
08.2004 - 08.2025
Executive Chef
RIEGELSVILLE INN
01.1998 - 12.2003
Chef Tournant
THE WASHINGTON HOUSE
01.1995 - 12.1998
Associate of Applied Science - Graphic Design
MONTGOMERY COLLEGE