Marc Maylone
Syracuse
Summary
- Exhibited advanced communication and organizational competencies to facilitate effective information exchange and task management.
- Guided team members through challenges, promoting a culture of support and growth.
- Exhibited initiative and adaptability while engaging in diverse responsibilities throughout restaurant operations.
- Implemented strategic initiatives to optimize efficiency and profitability in multiple restaurant environments.
Overview
16
16
years of professional experience
Work History
Sous Chef
Bullfinch Taphouse and Bistro
Camillus, NY
09.2025 - Current
- Oversaw daily kitchen operations, ensuring high-quality food preparation and presentation.
- Collaborated with front-of-house staff to ensure seamless service and guest satisfaction.
- Conducted inventory management, maintaining accurate stock levels and minimizing waste.
- Researched and integrated new cooking trends to keep menu offerings innovative and appealing.
Sous Chef
Brassiere
Camillus, NY
03.2023 - 07.2025
- Trained and mentored junior chefs in culinary techniques and safety protocols.
- Developed seasonal menus incorporating fresh local ingredients to enhance guest experience.
- Implemented cost-control measures, optimizing ingredient usage without compromising quality.
Executive Sous Chef
Belvue County Club
Syracuse, NY
05.2022 - 01.2023
- Supervised kitchen staff, ensuring adherence to safety and quality standards.
- Developed and implemented seasonal menu offerings aligned with member preferences.
- Collaborated with the Executive Chef to streamline kitchen operations and improve service efficiency.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Managed inventory control, minimizing waste through effective purchasing strategies.
- Oversaw food preparation processes, ensuring consistency in presentation and taste across all dishes.
- Implemented cost-control measures that enhanced profitability while maintaining high-quality standards.
- Conducted regular kitchen inspections to uphold cleanliness and compliance with health regulations.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Sous Chef
Stone's Steakhouse
Syracuse, NY
08.2021 - 06.2022
- Assisted in preparation of ingredients for cooking tasks. Maintained cleanliness and organization of kitchen prep station. Supported team members in executing meal preparations efficiently.
- Assisted in creating daily and weekly specials. Collaborated with kitchen staff to implement menu changes. Supported promotional efforts to enhance customer engagement.
- Developed and executed comprehensive menu planning strategies.
- Assisted teams in completing projects on schedule and within budget. Supported project management efforts by coordinating tasks and resources. Contributed to team success through effective communication and collaboration.
Sous Chef
Eden
Syracuse, NY
08.2018 - 03.2020
- Contributed to creating menu plans tailored to dietary requirements. Assisted team members in efficiently preparing menu items. Worked alongside kitchen staff to deliver meals promptly.
- Crafted and curated bespoke menus for private events, elevating guest experiences.
- Crafted and presented seasonal dishes, including soups and desserts, to enhance customer dining experiences.
- Oversaw cooking operations and optimized performance across all kitchen stations.
Executive Sous Chef
Milk and Honey Bar Kitchen
Denver, CO
04.2016 - 05.2017
- Assisted in creating menu plans that accommodate dietary restrictions. Supported team members in efficiently preparing menu items. Collaborated with kitchen staff to facilitate timely meal service.
- Crafted and curated bespoke menus for private events, ensuring a unique dining experience.
- Crafted and presented seasonal dishes, including soups and desserts, to enhance customer dining experiences.
- Oversaw cooking operations and optimized performance across all kitchen stations.
Executive Sous Chef
1515 Restaurant
Denver, CO
01.2016 - 07.2016
- Assisted in developing menu plans to meet dietary needs. Supported team members in executing menu items efficiently. Collaborated with kitchen staff to ensure timely meal preparation.
- Designed and curated special menus tailored for private events.
- Delivered seasonal dishes, including soups and desserts, that elevated customer dining experiences.
- Managed cooking operations and efficiently handled all kitchen stations.
Executive Sous Chef
Basil Leaf Ristorante
Syracuse, NY
03.2014 - 01.2016
- Oversaw all operational aspects of kitchen management.
- Developed and implemented daily and seasonal specials.
- Assisted in managing food costs through effective menu planning and ordering processes. Helped maintain budgetary guidelines by monitoring inventory levels. Supported team efforts in optimizing food service operations.
- Executed booking and menu planning for private events, ensuring seamless coordination.
- Oversaw coordination of off-site parties and banquets to ensure seamless execution.
Head Chef / Sous Chef
Dolce Vita World Bistro
Syracuse, NY
04.2013 - 03.2014
- Oversaw all operational aspects of kitchen management.
- Designed and implemented daily and seasonal specials, including appetizers, entrées, and desserts.
- Developed innovative menu options to optimize food cost management and minimize waste.
- Featured bi-monthly on News Channel 9's Bridge Street to enhance brand visibility.
- Crafted diverse culinary dishes inspired by global cuisines.
Head Chef / Kitchen Manager
Best Western Hotel
East Syracuse, NY
01.2010 - 04.2013
- -Managed 185 room hotel kitchen and banquet food services
- -Purchased food orders with a $17,000 a month budget
- -Managed and scheduled a full kitchen staff
- -Created custom hotel and banquet menus with daily hotel menu specials
- -Ran In-House and Off-site banquets for 50 to 500 people regularly
- -Consulted with clients to create a customized banquet experience
- -Worked closely with hotel and banquet managers
Education
Bachelor's Degree - Culinary Arts, Hospitality
Paul Smith's College
Paul Smiths, NY05.2008
High School - undefined
Cazenovia High School
Cazenovia, NY06.2002
Skills
- Led teams in high-pressure culinary settings to foster skill development and operational efficiency Cultivated a positive work environment that encourages teamwork and effective communication Leveraged managerial and culinary expertise to drive restaurant success and enhance guest satisfaction
Timeline
Sous Chef
Bullfinch Taphouse and Bistro
09.2025 - Current
Sous Chef
Brassiere
03.2023 - 07.2025
Executive Sous Chef
Belvue County Club
05.2022 - 01.2023
Executive Sous Chef
Stone's Steakhouse
08.2021 - 06.2022
Sous Chef
Eden
08.2018 - 03.2020
Executive Sous Chef
Milk and Honey Bar Kitchen
04.2016 - 05.2017
Executive Sous Chef
1515 Restaurant
01.2016 - 07.2016
Executive Sous Chef
Basil Leaf Ristorante
03.2014 - 01.2016
Head Chef / Sous Chef
Dolce Vita World Bistro
04.2013 - 03.2014
Head Chef / Kitchen Manager
Best Western Hotel
01.2010 - 04.2013
Bachelor's Degree - Culinary Arts, Hospitality
Paul Smith's College
High School - undefined
Cazenovia High School