Mark Magee
Fenton,MO
Summary
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth. Also a professional fly catcher.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Produce Specialist
US Foods
11.2020 - Current
- Sales Support role covering Missouri and Southern Illinois.
- Drove sales penetration and growth with in the produce category through sales consultations with targeted customers and Territory Managers.
- Provided Produce expertise and sales support for all aspects of the Produce Category with menu ideas, suggested pricing, product training and promotional opportunities
- Developed and presented product training materials to internal and external customers to drive KPIs.
- Developed and conducted product cuttings for new and potential customers
- Worked with the Merchandising team to create displays showcasing promotional and Exclusive Brands to drive growth.
- Provided Marketing intelligence and customer feedback on produce offerings, pricing, trends and innovations in the market
- Created menus for customers to with cost savings products in IND, Retail, Hospitality and Health Care segments.
- Coached and trained current/new sales reps along with other segmented specialists on the produce category during "work withs" and general sales meetings.
- Provided business solutions to current and new customers
- Support the produce growth of 18.91% in the IND Segment for 2021 while increasing TGP per case by $0.63
- 2022, helped increased growth of produce category to 19.78 percent, brought on an additional 40k produce cases and increased TGP per case by $0.83
- 2023 increased produce category growth by 6.9%.
Executive Chef
Bon Appetite Management Company
08.2018 - 10.2020
- Oversaw all culinary functions of the Catering, Kosher and Covid 19 Quarantine programs.
- Manage and lead a team of union, hourly associates
- Lead all safety and sanitation procedures and practices as well as Kosher guidelines.
- Manage all cost controls, purchasing, and inventory
- Execute new culinary programs in conjunction with university guidelines
- Plan, developed, and implemented menus for clients with guest head counts ranging from 2-6,000 patrons with in their budgets.
- Created event product labeling system for location distribution
- Developed a new streamlined catering menu that allowed reduced productively and increased profitability.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Mid-West Regional Culinary Specialist
Lucky’s Market
07.2016 - 08.2018
- Oversaw the operations of the culinary departments in 11 stores across 6 states
- Educate and communicate all merchandising strategies and plans to the operations teams: RDO (regional director of operations), Store Director and Department Manager
- Communicate successes and challenges to the Operations and Merchandising Teams for consideration of changes to the Merchandising Plan
- Assist in establishing and maintaining all department retail standards regarding product mix, quality, merchandising, customer service, skill building, etc
- Uphold merchandising vision for all locations through schematics and promotional programs
- Communicate sales, margin, and labor targets for each store and work cooperatively with Store Directors and Leadership Teams to achieve targets
- Hold live demonstrations/training for team members on knife skills and basic cooking techniques
- Collaborate and develop programs that improve the quality and consistency of products within the category and all overseeing departments
- Assist the Merchant Director in finding innovative local, regional, and national products and merchandising techniques to grow sales
- Inspect all culinary recipes and production to ensure the highest of quality and consistency is offered to our customers
- Coach, teach, and train all team members and department managers on new recipes, program changes, and merchandising
- Upheld the highest standards of quality control throughout all stages of food production from ingredient sourcing to final plating.
- Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
- Reduced food waste through efficient inventory management and proper rotation of ingredients.
Culinary Department Manager
Lucky’s Market
03.2015 - 07.2016
- Managed and operated culinary department from day to day basis
- Established team priorities, maintained schedules and monitored performance.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Responsible for all financials in four sub departments (bakery, cheese, café, deli) ensuring completion of: purchasing, forecasting, driving sales, maximizing margin, reducing waste, inventory, and controlling labor
- Maintained the highest quality and recipe compliance for all products
- Motivated and lead a team of 30 team members to achieve the highest productivity and quality of product
- Coached, trained, and developed all new and existing team members
- Worked with store director to hit margin and labor budgets on a weekly basis
- Adhered to all food safety and sanitation regulations
- Built and maintained product displays, and executed all merchandising plans directed by the home office
- Maintained a professional work environment by addressing conflicts proactively and fostering open communication among staff members.
- Oversaw inventory management processes, maintaining optimal stock levels while minimizing waste and losses due to shrinkage or obsolescence.
- Enhanced department efficiency by streamlining processes and implementing time-saving strategies.
- Assisted in organizing and overseeing assignments to drive operational excellence.
Adjunct Instructor
Lecole Culinary Institute
01.2016 - 08.2016
- Instructed classes on subject matters: Restaurant Management, Food & Beverage Management, Meat & Seafood Fabrication
- Created and implemented course agendas, lesson plans and activities to successfully meet course objectives.
- Collaborated with department head to create dynamic, ongoing curriculum development, and instruction improvement program.
- Improved student performance by defining clear goals and communicating performance metrics.
- Defined and articulated goal learning outcomes, performance metrics, and changes to improve student learning.
Assistant General Manager
Hamilton Hospitality
03.2014 - 03.2015
- Assisted general manager in running and maintaining all restaurant operations
- Utilized Menu Profit Generator Software
- Responsible for maintained safety and sanitation standards
- Developed new menu and weekly & monthly specials/ beer dinners
- Implemented weekly cleaning schedule
- Payroll on a bi-weekly system
- Created and implemented a monthly charity program
- Maintained food and labor cost under set budget from month to month
- Worked with P&L statements to ensure costs were under budget
- Purchasing and ordering product on a daily basis
- Managed all hiring, training, team member performance reviews and team development duties
Sous Chef
Eleven Eleven Mississippi
03.2011 - 03.2014
- Promotion history: Line Cook > Kitchen Manager > Sous Chef
- Assisted executive chef in running and maintaining all kitchen operations to ensure quality standards are upheld
- Created and maintained daily prep sheets
- Utilized Menu Profit Generator Software to analyze monthly plate cost and PMIX
- Operated under labor(10%) and food costs (24%)
- Assisted executive chef in daily training and supervision of kitchen staff
- Managed and updated inventory on a monthly basis
- Created and maintained all recipes cards with proper costing
- Managed respectful relationships with vendors
- Ensured food sanitation standards were maintained
- Responsible for the day to day kitchen operations
- Designed daily specials
- Created weekly schedules for team members
Education
Associates Degree - Culinary Arts
St. Louis Community College- Forrest Park
St. Louis, MO05.2012
Bachelor of Science - Hospitality Management
Southeast Missouri State University
Cape Girardeau, MO05.2010
Skills
- Product Knowledge Expertise
- Visual display creation
- Data Analytical Skills
- Culinary
- Events and Marketing
- Sales
- Training
- Kosher
- Sales Force
Accomplishments
2012 St. Louis Go! Magazine Top Rising Star Chefs
2021 Missouri Area Specialist of the Year
2022 Missouri Area Specialist of the Year
2022 Central Region Produce Specialist of the Year
Certification
- Manage First Certified
- Controlling Food Cost
- Human Resources Management and Supervision
- Hospitality and Restaurant Management
- Serve Safe proctor
Timeline
Produce Specialist
US Foods
11.2020 - Current
Executive Chef
Bon Appetite Management Company
08.2018 - 10.2020
Mid-West Regional Culinary Specialist
Lucky’s Market
07.2016 - 08.2018
Adjunct Instructor
Lecole Culinary Institute
01.2016 - 08.2016
Culinary Department Manager
Lucky’s Market
03.2015 - 07.2016
Assistant General Manager
Hamilton Hospitality
03.2014 - 03.2015
Sous Chef
Eleven Eleven Mississippi
03.2011 - 03.2014
Associates Degree - Culinary Arts
St. Louis Community College- Forrest Park
Bachelor of Science - Hospitality Management
Southeast Missouri State University
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