Mary Marks
Barneveld,NY
Summary
Efficient and productive professional in the food service management field, skilled at completing tasks with speed and accuracy. Possess strong capabilities in inventory management, staff training, and customer service excellence. Excel in leadership, communication, and problem-solving, ensuring smooth operation of food service establishments.
Overview
23
23
years of professional experience
Work History
Executive Chef Manager
Feast and Festivites
03.2024 - Current
- Oversaw food preparation, production and presentation according to quality standards.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Analyzed menus on a regular basis to identify areas where cost savings could be achieved without sacrificing quality or taste of food.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Owner/Chef Seasonal Resturant
The Moose Caboose
03.2005 - 10.2027
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed loyal customer base by consistently delivering high-quality products and personalized service.
- Re designed a train caboose to accomadate a commercial kitchen.
Kitchen Operations Manager
Cedarbrook Assited Living
03.2022 - 02.2024
- Trained employees on cooking techniques, safety standards, and performance strategies for serving three meals a day to up to 60 residents, each with different dietary needs.
- Conducted regular staff meetings to discuss performance, issues and opportunities for improvement.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Maintained a clean work environment by adhering to sanitation protocols established by the Health Department.
- Recognized by management for providing exceptional customer service.
Executive Chef/ Owner /Operator
Michael's Alder Creek Inne
12.2018 - 01.2022
- Designed kitchen additions, as well as reconfiguring the restaurant, bar, and hotel.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Worked effectively in team environments to make the workplace more productive.
- Obtained proper licensing and insurance for alcohol, health department, workers' comp, and payroll.
Executive Chef/Owner/Operator
Vam Auken's Inne
03.2007 - 12.2014
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Coordinated employee schedules and developed staff teams to boost productivity.
Education
Bachelor of Science - Business Management
Suny Institute of Technology At Utica/Rome
05-2006
Skills
- Effective communication
- Food presentation
- Recruiting and hiring
- Kitchen operations
- Collaboration and teamwork
- Multitasking Abilities
Education and Training
other
Timeline
Executive Chef Manager
Feast and Festivites
03.2024 - Current
Kitchen Operations Manager
Cedarbrook Assited Living
03.2022 - 02.2024
Executive Chef/ Owner /Operator
Michael's Alder Creek Inne
12.2018 - 01.2022
Executive Chef/Owner/Operator
Vam Auken's Inne
03.2007 - 12.2014
Owner/Chef Seasonal Resturant
The Moose Caboose
03.2005 - 10.2027
Bachelor of Science - Business Management
Suny Institute of Technology At Utica/Rome
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