Chris Scott
About Chris Scott
Chris Scott is a Fresh Specialist Manager at US Foods, where he has worked since 2017. He has a background in culinary arts and previously held positions as a Territory Manager and Executive Chef.
Work at US Foods
Chris Scott has held multiple positions at US Foods, contributing to the company's operations in the food service industry. He began his tenure as a Territory Manager from 2015 to 2017, where he managed customer relationships and sales strategies. Since 2017, he has served as a Center of the Plate Specialist, focusing on meat and seafood products in the Knoxville, Tennessee area. In 2021, he advanced to the role of Fresh Specialist Manager, overseeing fresh product offerings in the Mid South region. His experience at US Foods spans over eight years, highlighting his expertise in food distribution and management.
Previous Experience at Life Care Centers of America
Before joining US Foods, Chris Scott worked as an Executive Chef at Life Care Centers of America from 2011 to 2012. In this role, he was responsible for menu planning, food preparation, and kitchen management, ensuring high standards of quality and safety in food service. His experience in this position contributed to his culinary skills and understanding of operational efficiency in a healthcare setting.
Education and Expertise
Chris Scott studied at Johnson and Wales University in Charleston, where he pursued a degree in Culinary Arts/Chef Training. He completed his Associate's degree from 2003 to 2005. This educational background provided him with foundational knowledge and skills in culinary techniques, food safety, and kitchen management, which he has applied throughout his career in various roles within the food industry.
Career Progression
Chris Scott's career progression reflects a strong commitment to the food service industry. He transitioned from an Executive Chef role to various management positions at US Foods, demonstrating his ability to adapt and grow within the field. His roles have included overseeing product lines and managing customer relationships, showcasing his versatility and expertise in both culinary and operational aspects of food service.