Andrea Roufos
About Andrea Roufos
Andrea Roufos serves as a Kitchen Supervisor at REEF in Chicago, Illinois, where she has worked since 2020. She possesses a strong background in kitchen management and team leadership, with experience in various culinary roles.
Work at REEF
Andrea Roufos has been serving as a Kitchen Supervisor at REEF since 2020. In this role, she oversees kitchen operations in Chicago, Illinois, ensuring that the team functions efficiently. Her responsibilities include conducting team meetings to promote effective communication and alignment among team members. Additionally, she engages in data entry of invoices into inventory systems, demonstrating her proficiency in inventory management software. Andrea's leadership is evident as she actively assists the prep team and manages both prep and driving teams to maintain operational efficiency.
Education and Expertise
Andrea Roufos studied at Loyola University Chicago, where she focused on English Language and Secondary Education from 2007 to 2008. She also attended Columbia College Chicago, studying Poetry from 2008 to 2009. Earlier, she completed her High School Diploma at William Fremd High School from 2002 to 2006. Her educational background supports her communication skills and creative thinking, which are valuable in her supervisory role in the kitchen.
Background
Before her current position at REEF, Andrea Roufos gained extensive experience in the culinary field. She worked as a Chef Instructor at Sur La Table from 2013 to 2015, where she taught cooking techniques. Following that, she served as Kitchen Manager at Pastoral Artisan Cheese, Bread & Wine from 2015 to 2016, and at The Blue Frog Bar & Grill from 2011 to 2015. Her diverse roles have equipped her with strong organizational skills, particularly in managing food and dry goods orders from multiple vendors.
Professional Experience
Andrea Roufos has a decade of experience in various culinary roles. She worked as a Kitchen Manager at The Blue Frog Bar & Grill and Pastoral Artisan Cheese, Bread & Wine, where she honed her management skills. Additionally, she served as a Touring Performance and Teaching Artist in Poetry from 2005 to 2015, showcasing her ability to engage and lead in different environments. Her experience managing prep teams and driving operational efficiency in commissary kitchens highlights her capability in the culinary industry.