Anastasio Santos
About
Anastasio Santos is from 美国 宾夕法尼亚州 兰开斯特. Anastasio works in the following industries: "批发", "酒店", and "餐饮服务". Anastasio is currently Order Fulfillment at The Restaurant Store, located in Lancaster County, Pennsylvania, United States. Anastasio also works as Order Fulfillment Specialist at The Restaurant Store, a job Anastasio has held since Mar 2020. In Anastasio's previous role as a Executive Chef - per diem restaurant at TFB Hospitality, Anastasio worked in Lititz, Pennsylvania until Mar 2020. Prior to joining TFB Hospitality, Anastasio was a Executive Chef - Gravie Kitchen + Commona at TFB Hospitality and held the position of Executive Chef - Gravie Kitchen + Commona at Lititz, Pennsylvania. Prior to that, Anastasio was a Sous Chef at The Pressroom Restaurant , based in Lancaster, Pennsylvania Area from Dec 2015 to Oct 2016. Anastasio started working as Sous Chef at Aussie and The Fox in Jul 2013. From Mar 2010 to Jul 2013, Anastasio was Morning Sous Chef at Cork & Cap Restaurant, based in Lancaster, Pennsylvania. Prior to that, Anastasio was a Front of the House Manager at The Brickyard Sports Bar from Jul 2008 to Dec 2008. Anastasio started working as Front of House Manager at Ruby Tuesday in May 2006.
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Anastasio Santos's current jobs
I work in order fulfillment and sales.
Anastasio Santos's past jobs
perdiemlititz.com
Located in Pod 2 at The Rock Lititz campus, Gravie Kitchen + Commons is an up and coming concept kitchen that caters to 10 - 20 business' in an corporate style cafeteria setting. With a total of 6 stations that cater from grab-n-go cooler to a composed salad station, we will offer different varieties of food from different countries and regions and will also have food for those that have special dietary restrictions.
I helped open this restaurant as part of the management team under the direction of Executive Chefs Matt and Daniella Scalzo. I was hired in as the morning kitchen manager/morning sous chef and got promoted to sous chef (2015).
I was privilaged to be part of the opening team as a line cook. I started out as garde manger and received a promotion to morning sous chef after 7 months of working there.