CulinaryService
Brandon Titus
Chef / Restaurateur | Bourbon Street Concepts
Experience
2020 - Present
Owner
Bourbon Street ConceptsAtlanta, GA
2017 - 2020
Executive Chef
Seasons 52Buford, GA
2015 - 2017
Senior Sous Chef
P.F. Chang’s China BistroAtlanta, GA
2013 - 2015
Assistant General Manager
Hooters of AmericaAtlanta, GA
2012 - 2014
Server / Line Cook
Applebee'sCranston, RI
2011 - 2013
Training General Manager
Pollo TropicalTucker, GA
2010 - 2011
Assistant General Manager
Pollo TropicalTucker, GA
2009 - 2010
Banquet Chef
St. Ives Country ClubJohns Creek, GA
2008 - 2009
Line Cook
St. Ives Country ClubJohns Creek, GA
2007 - 2008
Box Office and Concession Stand Cashier / Usher
Venture CinemaDuluth, GA
Education
2012 - 2014
Bachelor's Degree, Culinary Arts and Food Service Management
Johnson and Wales UniversityProvidence, RI
2010 - 2012
Associate's Degree, Culinary Arts/Chef Training
Gwinnett Technical CollegeLawrenceville, GA
Food Certificate
Servsafe
Alcohol Certificate
Servsafe
Certificate
TABC
Certificate
Prep Cook
Certificate
Food and Beverage Director
Certificate
Restaurant Management Training
Certificate
Basic Restaurant Management
Advice from Brandon Titus
Quotes about career path, skills, and teamwork from an industry leader.
When I’m bringing someone new onto the team, I look for a positive attitude.
Most other skills are teachable, but it’s very difficult to teach basic kindness and manners. After that, I look for clear communication, dependability, integrity, and last but not least flexibility.
I strongly believe in the value of being a lifelong learner.
Some of the ways I keep myself knowledgeable in my field include being a part of my local ACF (American Culinary Federation) chapter, reading news articles about bubbling trends and attending networking events with other leaders within my community.
It’s a lot easier to keep the team inspired and get the best from people if you remember that perfection is the goal, but not the requirement.
Don’t punish people for their shortcomings, but inspire them to improve by giving them attainable goals. Celebrating the small victories with my team while also teaching and coaching them to be not only the best team members, but the best people they can be in life.
One thing that I do for my team to create a caring and inclusive environment is providing family meal.
It gives the team the time to not only enjoy a meal before, after, or during a shift but it also creates a time to fellowship with one another.
I maintain a healthy work/life balance by setting limits.
I prioritize my schedule to manage my time better, instead of being the ‘yes’ man I’ve learned to say ‘no’ to non-emergencies, making sure I have my aces in place, and developing my team around me so when it’s time to relax I don’t have to worry about if the house is burning down or not. I also make sure that I complete all important tasks before a day off.
Roles in Culinary
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