Mark Thompson
Tampa
Summary
Food preparation generalist with over 30 years of experience in high-end establishments, specializing in multicourse meal coordination. Demonstrates rapid learning of new recipes and meticulous attention to presentation and plating. Proficient in diverse cuisines, including French, Italian, and American. Excels in fast-paced environments, consistently meeting specific customer needs.
Overview
27
27
years of professional experience
Work History
Wg4 lchef
US Department of Veterans Affairs
Temple Terrace
08.2024 - Current
- Prepare and cook food according to recipes and menu guidelines
- Wash, cut, and measure ingredients
- Ensure food is cooked safely and at proper temperatures
- Keep the kitchen, tools, and work areas clean and sanitized
- Follow food safety and hygiene rules
- Assist with menu preparation and plating food
- Store food properly and label items
- Help with cleaning duties after cooking
- Work as part of a team and follow instructions from the head chef or manager
Kitchen Manager/Chef
stratcom offutt airforce base
Bellevue
06.2019 - 08.2024
- I was in charge of daily inventory, scheduling building of weekly menu and cost management.
- Ensured consistent quality of food preparation by implementing standardized recipes and cooking techniques
- Created and executed innovative menus, incorporating seasonal ingredients and culinary trends
- Developed and maintained positive relationships with customers, addressing their dietary preferences and special requests
- Led menu planning meetings to discuss new dishes, specials, or modifications based on customer feedback
- Trained kitchen staff on proper food handling procedures to maintain safety standards at all times
Sous Chef/Kitchen Manager
Sodexo
Omaha
07.2016 - 06.2019
- Collaborated with suppliers to source fresh ingredients and maintain inventory levels, resulting in consistent availability of key ingredients
- Trained new kitchen staff on proper food handling procedures, cooking techniques, and safety protocols
- Created standardized recipes for consistency in taste, presentation, and portion sizes across all dishes
Kitchen Manager
Brewburgers
Omaha
08.2009 - 07.2016
- Prepared and cooked a wide variety of pub dishes involving pan and deep frying. Became the key person for helping to organize servings for groups of ten or more.
- Took responsibility for end-of-day cleanups of the prep area.
- Oversaw daily operations of a high-volume kitchen, ensuring efficient workflow and timely preparation of food
- Managed a team of XX kitchen staff members, providing training, coaching, and performance evaluations
- Developed and implemented standardized recipes and portion control measures to maintain consistency in food quality and minimize waste
- Monitored inventory levels regularly to optimize ingredient ordering and reduce costs by XX%
- Collaborated with the purchasing department to negotiate contracts with suppliers, resulting in cost savings of XX% on ingredients
- Implemented safety protocols and ensured compliance with health regulations to maintain a clean and safe working environment
- Implemented a comprehensive training program for new hires that reduced onboarding time by XX%
- Developed strong relationships with local farmers and vendors to source fresh ingredients for menu items
- Reduced food waste through effective production planning strategies which resulted in X% decrease in overall food costs
Assistant night kitchen manager
Jakes Sports Cafe
Lubbock
04.2003 - 04.2008
- Assisted cooks in the preparation of green salads, fruit salads and pasta salads. Became proficient at chopping and slicing and completed tasks ahead of schedule.
- Plated and distributed completed dishes to waiters and helped improve the accuracy of filled orders by changing the procedure of sharing tickets.
Line Cook
Gardskis Loft
Lubbock
05.1999 - 04.2003
- Assisted cooks in the preparation of green salads, fruit salads and pasta salads. Became proficient at chopping and slicing and completed tasks ahead of schedule.
- Plated and distributed completed dishes to waiters and helped improve the accuracy of filled orders by changing the procedure of sharing tickets.
- Worked on the sauté and app station.
Education
Computer Programming - IT computer programming ITPRO
Metropolitan Community College Area
Omaha, NE12.2025
cybersecurity - Associate of Applied Science
Metropolitan Community College Area
nebraska12.2025
Culinary Arts - Associate of Occupational Studies
Metropolitan community college
Omaha, NE12.2012
References
References available upon request.
Timeline
Wg4 lchef
US Department of Veterans Affairs
08.2024 - Current
Kitchen Manager/Chef
stratcom offutt airforce base
06.2019 - 08.2024
Sous Chef/Kitchen Manager
Sodexo
07.2016 - 06.2019
Kitchen Manager
Brewburgers
08.2009 - 07.2016
Assistant night kitchen manager
Jakes Sports Cafe
04.2003 - 04.2008
Line Cook
Gardskis Loft
05.1999 - 04.2003
Computer Programming - IT computer programming ITPRO
Metropolitan Community College Area
cybersecurity - Associate of Applied Science
Metropolitan Community College Area
Culinary Arts - Associate of Occupational Studies
Metropolitan community college