Mark Hollimon
Professional Chef
St Louis,MO
Summary
Poised, energetic and accountable Chef/Manager successful promoting positive and communicative work environments in which staff are armed with proper skills, confidence and wherewithal to achieve success. Seeking managerial position. Willing to relocate.
Overview
28
28
years of professional experience
Work History
Head Chef
Hotel Le Meridien
05.2022 - 10.2025
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
Sous Chef Tournant
Bellerive Country Club
07.2021 - 01.2022
- Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
- Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
Chef/Manager
Pig Rig BBQ And Catering
04.2016 - 07.2021
- Created and Implemented new recipes for both catering and ala carte menus thereby improving upon quality, consistency and cost
- Worked closely with catering clients in order to fulfill their needs and surpass expectations.
Executive Chef
The Redding Roadhouse
07.2014 - 04.2016
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Arranged for kitchen equipment maintenance and repair when needed.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Executive Sous Chef
The Apawamis Club
04.2013 - 07.2014
- Supervised and enhanced work of 10-person team producing more than 300 plates per day.
- Attended weekly Club Manager's and monthly Board of Director's meetings when Executive Chef was absent or unable.
- Scheduled food and sundry deliveries, adhering to budgets, for kitchen operation with F&B revenue exceeding $3 million annually.
Executive Sous Chef
Center Cut Catering
09.2011 - 04.2012
- Applied entrepreneurial leadership and vision for one of Atlanta's premier full-service catering and event production companies.
- Successfully planned and prepared for both on and off site catering events of up to 700 guests.
- Ensured that daily on site dining operations ran according to managerial guidelines, restaurant serviced a senior living community.
- Implemented daily specials and confirmed that standards were upheld for dine-in residents with dietary and allergen restrictions.
Chef De Cuisine
Fort Morgan Beach Club
02.2010 - 09.2011
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
Executive Sous Chef
The Patterson Club
04.1998 - 01.2009
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders for both Ala Carte and Banquet operations.
- Scheduled, supervised and disciplined a staff of up to 20 employees.
- Prepared and plated fine dining meals as well as lavish buffets, included action stations and ice carvings.
- Worked with Executive Chef to create exciting new menus which led to increased revenues while allowing for a reduction in total banquet contracts.
Education
Associate of Applied Science - Culinary Arts And Hospitality
Johnson & Wales University
Providence, RI 12.1997 - 1999.08
Adult And Continuing Education
Culinary Institute Of America
Hyde Park, NY 10.2001 - 2001.10
Skills
Menu planning
Timeline
Head Chef
Hotel Le Meridien
05.2022 - 10.2025
Sous Chef Tournant
Bellerive Country Club
07.2021 - 01.2022
Chef/Manager
Pig Rig BBQ And Catering
04.2016 - 07.2021
Executive Chef
The Redding Roadhouse
07.2014 - 04.2016
Executive Sous Chef
The Apawamis Club
04.2013 - 07.2014
Executive Sous Chef
Center Cut Catering
09.2011 - 04.2012
Chef De Cuisine
Fort Morgan Beach Club
02.2010 - 09.2011
Adult And Continuing Education
Culinary Institute Of America
10.2001 - 2001.10
Executive Sous Chef
The Patterson Club
04.1998 - 01.2009
Associate of Applied Science - Culinary Arts And Hospitality
Johnson & Wales University
12.1997 - 1999.08