Mark Walker
WARRENVILLE,IL
Summary
My expertise in vendor relations and process improvements, coupled with a knack for effective communication, has consistently elevated service standards. Achievements include expanding business reach and fostering team growth, showcasing a blend of hard and soft skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Pursuing full or part-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Overview
46
46
years of professional experience
1
1
Certification
Work History
Contracted Chef
Qwick
01.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
Contracted Driver
MedTech
03.2024 - 07.2024
- Provided valuable input to management regarding potential service improvements based on client feedback.
- Provided emergency roadside assistance when necessary, including tire changes and jump-starts for stranded motorists.
- Contributed to company growth by acquiring new clients through referrals from satisfied customers.
- Safeguarded clients'' property against loss or theft by employing diligent handling practices during transport.
- Increased route efficiency with thorough knowledge of local roads, highways, and traffic patterns.
- Developed strong relationships with clients through excellent customer service and professionalism.
Executive Chef
Aspired Living of Westmont
11.2022 - 10.2023
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
Interim Executive Chef
Senior Star at Weber Place
06.2022 - 11.2022
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Executive Chef
Burr Ridge Senior Living
03.2020 - 06.2022
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Oversaw business operations, inventory control, and customer service for restaurant.
Director of Nutritional Services
Presbyterian Homes
06.2018 - 02.2020
- Optimized meal delivery systems to improve timeliness and accuracy, enhancing patient experience during hospital stays.
- Championed sustainability initiatives within food service operations, reducing environmental impact while optimizing resource usage.
- Created allergen-aware menus accommodating special dietary requirements, ensuring accessibility for all patients regardless of dietary restrictions or preferences.
- Established strong vendor relationships to ensure consistent access to fresh ingredients at competitive prices.
Culinary Director
Heritage Senior Care Inc.
08.2016 - 06.2018
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
- Raised the profile of the establishment by participating in industry conferences as a speaker or panelist on topics related to culinary trends and business practices.
- Oversaw staff scheduling processes that ensured adequate coverage during peak periods without compromising service standards or employee job satisfaction levels.
Consultant Executive Chef
Laureate Group
02.2015 - 07.2016
- Collaborated with clients to create tailored culinary experiences, meeting diverse dietary needs and preferences.
- Streamlined kitchen operations, utilizing effective time management and organizational skills.
- Created visually appealing plate presentations that elevated the perceived value of each dish served while remaining costeffective.
- Managed budget constraints effectively, negotiating with suppliers for competitive pricing on ingredients without sacrificing quality.
Director of Dining Services
The Breakers @ Edgewater Beach
06.2011 - 12.2014
- Managed budget effectively, reducing unnecessary expenses while maintaining quality standards.
- Developed strong vendor relationships to ensure timely delivery of fresh ingredients at competitive prices.
- Implemented comprehensive staff training program, improving service quality and consistency.
- Established effective communication channels between kitchen and front-of-house teams for smooth daily operations.
- Improved inventory management system, minimizing waste and maximizing product freshness.
- Streamlined operations for increased efficiency by optimizing staff schedules and task assignments.
- Implemented customer feedback systems to continually improve upon services offered.
Executive Chef
The Village @ Victory Lakes
03.2008 - 05.2011
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Midwest Regional Director of Dining Services
Horizon Bay Senior Living
09.2005 - 03.2008
- Visited sites periodically to view service levels and adherence to global service standards.
- Produced reports per week to analyze job performance against team goals.
- Attended weekly meetings to discuss and optimize strategies.
- Analyzed market trends to inform strategic decision-making, adapting quickly to changing conditions for sustained success.
- Led a team of managers to achieve consistent revenue growth through effective leadership and strategic planning.
- Optimized budget allocation, significantly reducing operational costs without compromising on service quality.
Corporate Executive Chef
Matherlifeways
04.2003 - 08.2005
- Streamlined menu offerings based on sales data analysis, resulting in reduced waste and improved profit margins.
- Played a key role in the establishment of new restaurant locations, providing expert guidance on menu development, kitchen design, and staff training.
- Enhanced restaurant reputation by consistently delivering high-quality, innovative dishes in a competitive market.
- Regularly reviewed industry trends and competitor offerings to ensure continued relevance of menu items while also identifying opportunities for innovation.
Consultant Executive Chef
Dining Management Resources
07.1995 - 03.2003
- Collaborated with clients to create tailored culinary experiences, meeting diverse dietary needs and preferences.
- Streamlined kitchen operations, utilizing effective time management and organizational skills.
- Managed budget constraints effectively, negotiating with suppliers for competitive pricing on ingredients without sacrificing quality.
- Introduced new cooking techniques to enhance flavors, resulting in improved customer feedback and repeat business.
- Developed unique recipes inspired by global cuisines, broadening the appeal of the restaurant''s offerings to a wider audience.
- Increased employee morale by fostering an open line of communication between staff members regarding concerns or ideas for improvement.
Director of Dining Services
Wake Robin Senior Community
03.1992 - 06.1995
- Managed budget effectively, reducing unnecessary expenses while maintaining quality standards.
- Implemented comprehensive staff training program, improving service quality and consistency.
- Established effective communication channels between kitchen and front-of-house teams for smooth daily operations.
- Improved inventory management system, minimizing waste and maximizing product freshness.
- Maintained strict health and safety standards in accordance with local regulations, resulting in zero violations during tenure.
- Negotiated favorable contracts with suppliers, securing high-quality products at cost-effective prices.
- Developed tailored dietary offerings for guests with specific needs or restrictions.
Director of Dining Services
Westminster Village Senior Living
02.1989 - 02.1992
- Organized special event dinners that created a unique dining atmosphere for patrons.
- Managed budget effectively, reducing unnecessary expenses while maintaining quality standards.
- Developed strong vendor relationships to ensure timely delivery of fresh ingredients at competitive prices.
- Established effective communication channels between kitchen and front-of-house teams for smooth daily operations.
- Improved inventory management system, minimizing waste and maximizing product freshness.
Opening Executive Chef
Sheraton Scottsdale Resort
07.1988 - 02.1989
- Established strong relationships with local vendors, securing fresh ingredients at competitive prices.
- Ensured compliance with health and safety regulations, maintaining a clean and safe working environment.
- Launched new signature dishes that became customer favorites, driving repeat business.
- Consistently met or exceeded revenue targets through effective menu planning and cost control measures.
- Coordinated catering services for private events, providing memorable dining experiences for clients.
- Promoted a positive work culture among kitchen staff by prioritizing teamwork, communication, and professional growth opportunities.
Executive Chef Manager
Good Samaritan Medical Center
01.1982 - 06.1984
- Launched successful catering services division, expanding the business''s reach into new markets while leveraging existing resources efficiently.
- Cultivated positive relationships with vendors, negotiating favorable contracts for bulk purchases and timely deliveries.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
Executive Sous Chef
The Partridge Inn
06.1978 - 12.1981
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Oversaw business operations, inventory control, and customer service for restaurant.
Education
Associate of Arts - Hospitality
Culinary Institute of America
Hyde Park, NY05.1980
Skills
- Effective Communications
- Complex Problem-Solving
- Vendor Relations
- Purchasing
- Process Improvements
- Order delivery practices
- Cost Control
- Verbal and written communication
- Active Listening
- Time management abilities
Certification
Basic First Aid & Choking
ServSafe
Illinois Food Handler
Timeline
Contracted Driver
MedTech
03.2024 - 07.2024
Contracted Chef
Qwick
01.2024 - Current
Executive Chef
Aspired Living of Westmont
11.2022 - 10.2023
Interim Executive Chef
Senior Star at Weber Place
06.2022 - 11.2022
Executive Chef
Burr Ridge Senior Living
03.2020 - 06.2022
Director of Nutritional Services
Presbyterian Homes
06.2018 - 02.2020
Culinary Director
Heritage Senior Care Inc.
08.2016 - 06.2018
Consultant Executive Chef
Laureate Group
02.2015 - 07.2016
Director of Dining Services
The Breakers @ Edgewater Beach
06.2011 - 12.2014
Executive Chef
The Village @ Victory Lakes
03.2008 - 05.2011
Midwest Regional Director of Dining Services
Horizon Bay Senior Living
09.2005 - 03.2008
Corporate Executive Chef
Matherlifeways
04.2003 - 08.2005
Consultant Executive Chef
Dining Management Resources
07.1995 - 03.2003
Director of Dining Services
Wake Robin Senior Community
03.1992 - 06.1995
Director of Dining Services
Westminster Village Senior Living
02.1989 - 02.1992
Opening Executive Chef
Sheraton Scottsdale Resort
07.1988 - 02.1989
Executive Chef Manager
Good Samaritan Medical Center
01.1982 - 06.1984
Executive Sous Chef
The Partridge Inn
06.1978 - 12.1981
Associate of Arts - Hospitality
Culinary Institute of America
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