College Chefs, LLC
Justin Jones is an accomplished executive chef with a comprehensive background in culinary operations and management. Since August 2013, Justin has been leading all operations at College Chefs, LLC, overseeing menu development, execution, ordering, scheduling, and budgeting. Previously, from February 2012 to August 2013, Justin served as the executive chef at The Sanctuary on Penn, specializing in wedding cuisine and managing hiring, inventory, and menu design. Prior experience includes a role as executive chef at Broad Ripple Steakhouse from August 2010 to February 2012, where responsibilities encompassed ordering, menus, management, and customer service. Justin holds a high school diploma from Noblesville High School, obtained in 1992, and furthered education at Indiana University Indianapolis from 1997 to 1999.
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College Chefs, LLC
We’ve all heard it before. Crappy college food. Burned out Chefs. With no end to either problem in sight, something needed to change. We're on a mission to revolutionize the Industry. A company built for Chefs, by Chefs. We get it. In the beginning, Kevin Gadus was College Chefs. Hustling around the University of Illinois in 2008, providing a one-man food service to a handful of Greek houses on campus. Eventually, he crafted a system that provided him the ability to harness his passion and creativity for cooking, while still getting to spend nights, weekends, and holidays with his two daughters. A dream come true. Today, College Chefs continues to revolutionize the industry, employing classically trained Chefs in Fraternities, Sororities and Student Housing Facilities across the United States. College Chefs now extends coast to coast employing Rockstar Chefs and giving them the lifestyle that they crave. Cook your heart out during the day and live a balanced lifestyle on nights and weekends. We’re sick and tired of seeing college students have no choice other than to eat processed food. College Chefs is pushing the envelope and making sure our students are served homemade, fresh, from-scratch food, smashing the old notions of freezer -to- fryer cuisine in the university sector. We know food. We love food. And were ready to serve ridiculously good food at your University.