Summary
Overview
Work History
Education
Skills
Timeline
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Mark Rodgers

Geneva,IL

Summary

Chef offering outstanding presentation, communication, and cross-cultural team management skills. High-energy, results-oriented leader with an entrepreneurial attitude. Quality driven performance. Looking for the next opportunity to further my career.

Professional business leader prepared for challenges of Senior Manager role. Combines deep understanding of business operations with commitment to driving team success and achieving significant results. Renowned for adaptability in dynamic environments and collaborative approach to problem-solving, leveraging keen analytical and decision-making skills.

Overview

32
32
years of professional experience

Work History

Senior Manager of Culinary

Factor_75 / Hellofresh
07.2024 - Current
  • Oversaw to production of 90,000 – 105,000 meals per shift
  • Recipe adheriance and all things related to production
  • Worked closly with R & D in the development of recipes and kitchen procedures
  • Worked with planning throughout the day to adhere to kitchen schedual and planning of future production plan
  • Managed 1 Executive Sous Chef, 7 Sous Chefs, and a staff of 130 kitchen associats
  • Reported directly to Senior Area Director
  • Working with procurment, and on site warehouse to avoid shorts and to verify order quanities for kitchen for all production shifts
  • Verify all plates before going into traying and shipping of meals
  • Work with quality Control to adhere to production standards
  • Work with safety to capture potential safety issues, work toward proper adherance to production standards
  • Adhere to all company safety procedures, participate in safety observations

Executive Chef III

Morrison Healthcare
04.2024 - 07.2024
  • Company Overview: Marianjoy rehabilitation Hospital
  • Responsibilities include purchasing, menu development, inventory control, hiring, training, and disciplining all staff
  • Developing relationships with dietitians to develop patient meals
  • Marianjoy rehabilitation Hospital

Executive Chef

Aramark
10.2022 - 09.2023
  • Company Overview: Soldier Field | Chicago, IL
  • Responsibilities include purchasing, menu development, inventory control, hiring, training, and disciplining all staff
  • Developing relationships with area culinary schools / programs to ensure a working relationship that pipelines culinary students to our kitchen
  • Development and implementation of new catering, clubs, suites and concession menus
  • Working toward a 20% COS
  • Monthly and weekly labor projections, including overtime
  • Verify and keep all safety/sanitation logs
  • Verify month end inventory numbers
  • Approve menus created by Chefs
  • Verify production sheets prior to ordering of product
  • Verify portion control analysis, accuracy with cost, and ingredient list
  • Work with young chefs for career development
  • Plan and direct food preparation
  • Rectify problems, questions, and complaints from staff and guest
  • Support for all kitchens and areas
  • Soldier Field | Chicago, IL

Executive Chef

Aramark
08.2016 - 10.2022
  • Company Overview: Donald E
  • Stephens Convention Center | Rosemont, IL
  • Responsibilities include purchasing, menu development, inventory control, hiring, training and disciplining all staff
  • Developed Pop up restaurants for public and trade shows
  • Assisted in the hiring of Executive Chefs in the Chicago District
  • Re-opening of Allstate Arena
  • High volume food management
  • Currently 20% food cost between special events and concessions
  • Work with General Manager, Catering Director, and Sales Director to ensure guest satisfaction
  • Oversee Steward Department
  • Assist employees with career development strategies to improve employee retention and build bench strength
  • Supervise and coach direct reports in the performance of their duties; complete performance reviews and provides feedback to direct reports
  • Create a safe and positive environment that encourages ownership and improved performance
  • Donald E
  • Stephens Convention Center | Rosemont, IL

Sous Chef, Banquet Chef and Executive Sous Chef

Q Center Business Conference Center
01.2006 - 08.2016
  • Company Overview: Largest conference center in the Midwest, with over 150,000 sq ft of meeting space
  • Originally hired as Sous Chef, was promoted to Banquet Chef and eventually Executive Sous Chef
  • Routinely produced 1000 meals per meal period
  • With 19m total F&B revenue, 26%food cost
  • Responsible for all special events annual sales of 6.m, and the main Q Tower dining room with 5m in annual sales (482 seats + patio 192 seats), second FRD dining room (276 seats) and outlets (200 seats)
  • Responsibilities include the development of all catering menus, including corporate team building menus, PM Dining Room menus and the development of production sheets, inventory and ordering, daily production
  • Conduct all tastings with potential clients
  • Managed, trained staff, and handled all product requisitions between kitchen and purchasing dept
  • Of the 36 kitchen staff, 21 associates report directly to me
  • Prior to Dolce acquiring the Q Center, the property was managed by Aramark, Business Dinning
  • I was a member of the Safety Board, as District Safety Leader I was responsible for all safety training, weekly and monthly safety audits, safety meetings and ensuring that safety is the first item discussed at the beginning of each shift
  • Worked with production staff to ensure successful Health Dept and Ecosure audits
  • Largest conference center in the Midwest, with over 150,000 sq ft of meeting space

Restaurant Chef

Double Tree Hotel
04.2006 - 10.2006
  • Over seen kitchen staff and planned daily dinner specials for Italian Chop House
  • Developed and held monthly wine dinners

Executive Chef

Catering Enterprises, Ltd
05.2002 - 03.2006
  • Responsible for two full-time kitchens, two banquet halls, two golf courses, and a member's only restaurant with the combined annual food sales of $5million
  • Hired and trained all kitchen staff
  • Handled all purchasing, inventory, and menu planning, and managed kitchen staff
  • Over seen all food preparations for up to 2000 covers within one weekend, for the following properties:
  • Medinah Banquets - 600 seats - opened Oct
  • 2005
  • The Oasis - Members only restaurant 120 seats
  • Pipers Banquets - 400 seats
  • Bloomingdale Golf Course- 200 seats
  • Glendale Catering - Off premise catering

Catering Cook

Catering Enterprises, Ltd
02.2002 - 05.2002
  • Include: prep, preparing, and planning for banquets and weddings

Catering Cook

Cuisine Courante
11.2001 - 12.2001
  • Prep and prepared for daily orders, grill and line cook
  • Was sent on-site to cook for clients, from weddings to business parties
  • Also worked on private dinner parties in clients' homes

Operations Manager

Iit/SourceTech / Complete Home Medical
07.1999 - 11.2001
  • Made contacts, which led to the sale of Complete Medical to iit/SourceTech
  • SourceTech is a consultant company for nursing homes
  • I managed Complete Medical in the home health market and organized the internal operations for the nursing home supply business

President

Complete Home Medical
02.1993 - 06.1999
  • Started a home-based medical supply business in 1993 and implemented and worked every aspect within the company from internal operations and sales, to purchasing and customer service

Education

Associate of Arts - Culinary

Cooking And Hospitality Institute of Chicago
01.2003

Skills

  • Leadership/communication skills
  • Menu development
  • Back of the house operations
  • Labor cost management
  • Ingredient sourcing
  • Staff training
  • Self-motivated
  • Safe food handling
  • Customer-oriented
  • Excellent employee relations
  • Operations Management
  • Client relations
  • Customer service
  • Purchasing
  • Vendor Relations
  • Recipe Development
  • Quality Assessments
  • Instruction and Delegation
  • Staff Recruiting and Hiring
  • Special Events and Catering
  • Food Preparing, Plating and Presentation
  • Current in Culinary Trends
  • Equipment Purchasing
  • Order Management
  • Strategic planning
  • Food safety
  • Kitchen leadership
  • Health code compliance
  • Special event catering
  • Cleaning practices
  • Leadership qualities
  • Leadership team building
  • Operations monitoring
  • Cross-functional collaboration
  • Menu planning
  • Food preparation
  • Supply management
  • Menu item pricing
  • Team management
  • Creativity in cooking
  • Operational efficiency
  • Organizational leadership
  • Kitchen organization
  • Assignment delegation
  • Kitchen operations
  • Employee relations and conflict resolution
  • Operational excellence
  • Cross-functional team coordination
  • Strong work ethic
  • Cooking techniques
  • Creativity and innovation
  • Planning and implementation
  • Integrity and ethics
  • Troubleshooting and problem resolution
  • Hospitality service expertise
  • Data-driven decision making
  • ServSafe certification
  • Safety management
  • Large scale events
  • Sanitation protocols
  • Operations oversight
  • Crisis management
  • Documentation and reporting
  • Hiring, training, and development
  • Proper equipment usage
  • Guest relations
  • Policies and procedures implementation
  • Operations planning
  • Inventory control
  • Problem-solving abilities
  • Performance monitoring
  • Data analytics
  • Kitchen management
  • Team building and development
  • Company representation
  • Talent development
  • Reliability
  • Client relationships
  • Organizational improvement

Timeline

Senior Manager of Culinary

Factor_75 / Hellofresh
07.2024 - Current

Executive Chef III

Morrison Healthcare
04.2024 - 07.2024

Executive Chef

Aramark
10.2022 - 09.2023

Executive Chef

Aramark
08.2016 - 10.2022

Restaurant Chef

Double Tree Hotel
04.2006 - 10.2006

Sous Chef, Banquet Chef and Executive Sous Chef

Q Center Business Conference Center
01.2006 - 08.2016

Executive Chef

Catering Enterprises, Ltd
05.2002 - 03.2006

Catering Cook

Catering Enterprises, Ltd
02.2002 - 05.2002

Catering Cook

Cuisine Courante
11.2001 - 12.2001

Operations Manager

Iit/SourceTech / Complete Home Medical
07.1999 - 11.2001

President

Complete Home Medical
02.1993 - 06.1999

Associate of Arts - Culinary

Cooking And Hospitality Institute of Chicago

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Mark Rodgers