Mark C. Benedetto
Sioux Falls,South Dakota
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
23
23
years of professional experience
Work History
Executive Chef
Ramkota Hotel
09.2019 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistency.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Chef
Dakota Seafood
06.2018 - 08.2019
- Provided detailed information to customers about available seafood products and self-service items.
- Prepared and placed seafood cuts and products in display counter to appeal to customers.
- Created clean and inviting appearance for fresh seafood cases to encourage sales.
Executive Chef
Prairie Berry Winery
04.2014 - 04.2018
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Chef/Kitchen Manager
Wiley's Tavern
09.2011 - 05.2014
- Motivated staff to perform at peak efficiency and quality.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Store Executive Chef
Hy-Vee, 57th and Cliff Store
11.2012 - 05.2014
- Managed inventory control, cash control, and store opening and closing procedures.
- Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
- Rotated merchandise and displays to feature new products and promotions.
- Completed point of sale opening and closing procedures.
- Assisted with hiring, training and mentoring new staff members.
Executive Chef
The Prairie Club Golf Resort
08.2010 - 12.2010
Sous Chef
Sutton Bay Golf Resort
02.2010 - 07.2010
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef
ARAMARK Food Service, Inc, University of Sioux Falls
01.2008 - 10.2009
Chef
South Dakota School of Mines and Technology
06.2008 - 08.2008
Chef
Minnehaha Country Club
01.2005 - 01.2006
Prep Chef and Baker
Westward Ho Country Club
01.2004 - 01.2005
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Produced consistently high-quality baked goods for customers.
The Fat Duck Bistro
01.2001 - 01.2002
Education
Bachelor of Arts - Business Management
University of Sioux Falls – John T. Vucurevich School of Business
Sioux Falls, South Dakota2007
Associate of Applied Science - Culinary Arts
Mitchell Technical Institute
Mitchell, South Dakota2007
Culinary Arts and Restaurant Management Program - undefined
American River College of California
Sacramento, California2003
Skills
- Food Preparation and Safety
- Employee Training
- Restaurant Operation
- Manage Budgets
- Catering and Events
- Special Events
Timeline
Executive Chef
Ramkota Hotel
09.2019 - Current
Chef
Dakota Seafood
06.2018 - 08.2019
Executive Chef
Prairie Berry Winery
04.2014 - 04.2018
Store Executive Chef
Hy-Vee, 57th and Cliff Store
11.2012 - 05.2014
Executive Chef/Kitchen Manager
Wiley's Tavern
09.2011 - 05.2014
Executive Chef
The Prairie Club Golf Resort
08.2010 - 12.2010
Sous Chef
Sutton Bay Golf Resort
02.2010 - 07.2010
Chef
South Dakota School of Mines and Technology
06.2008 - 08.2008
Chef
ARAMARK Food Service, Inc, University of Sioux Falls
01.2008 - 10.2009
Chef
Minnehaha Country Club
01.2005 - 01.2006
Prep Chef and Baker
Westward Ho Country Club
01.2004 - 01.2005
The Fat Duck Bistro
01.2001 - 01.2002
Bachelor of Arts - Business Management
University of Sioux Falls – John T. Vucurevich School of Business
Associate of Applied Science - Culinary Arts
Mitchell Technical Institute
Culinary Arts and Restaurant Management Program - undefined
American River College of California
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