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MARY ORESKOVICH
Pueblo,Colorado
Summary
Accomplished pastry chef and operator with extensive expertise in pastry arts and a robust background in hospitality, training, and multi-unit leadership. A craft-driven professional with a customer-first mindset, dedicated to aligning with premium food brands by seamlessly integrating technique, storytelling, and operational excellence to enhance product quality, team performance, and customer satisfaction. Recognized for adaptability, creativity, and a results-oriented approach, effectively navigating challenges while employing strong problem-solving skills. Committed to making meaningful contributions that advance organizational goals and elevate the overall dining experience.
Overview
21
21
years of professional experience
1
1
Certificate
Work History
Director of Operations
Dad's Donuts
Colorado Springs, CO
01.2024 - Current
- Lead daily operations with a strong focus on pastry production, batch accuracy, and brand-consistent product quality.
- Translate culinary standards into repeatable systems that support team training and customer satisfaction.
- Align BOH execution with FOH service to ensure every guest interaction reflects warmth, consistency, and care.
- Implement SOPs, food safety programs, and production standards that protect both people and product.
Owner / Consultant
Diavolo Hot Chicken
Pueblo, CO
01.2022 - 01.2024
- Developed menu, recipes, and BOH workflows with an emphasis on consistency, speed, and quality.
- Built purchasing systems, budgets, and vendor relationships to support profitable operations.
- Created operational playbooks and training tools to support team success and guest satisfaction.
Owner / Operator (Multi-Unit)
Bingo Burger
Pueblo & Colorado Springs, CO
01.2009 - 01.2024
- Led multi-unit restaurant operations with oversight of staffing, scheduling, training, and retention.
- Standardized culinary and service processes to improve consistency, labor efficiency, and food quality.
- Oversaw P&L performance, purchasing, compliance, and vendor contracts.
- Championed a hospitality-first service style that built strong guest loyalty and community connection.
Owner / Pastry Chef
Hopscotch Bakery
Pueblo, CO
01.2005 - 01.2020
- Founded and led a scratch bakery specializing in artisan pastries, plated desserts, and catering.
- Applied classical pastry technique and fine-dining standards to daily production, quality control, and presentation.
- Trained and mentored pastry teams, translating craft skills into approachable, repeatable methods.
- Built a loyal customer base through consistent quality, warm hospitality, and strong brand identity.
- Managed purchasing, scheduling, staffing, and financial controls while maintaining a people-first culture.
- Sold 2020
Education
AOS - Culinary Arts
Culinary Institute of America
Hyde Park, NYBA - Communication, Art History, Film Studies
University of Colorado at Boulder
Skills
- Pastry & Baking Expertise (artisan, from-scratch, high-volume)
- Product Standards, Recipe Development & Quality Control
- Culinary Training, Coaching & Skill Development
- Customer Experience & Brand-Driven Hospitality
- BOH Systems, SOPs, Food Safety & Compliance
- Team Leadership, Scheduling & Labor Optimization
- Multi-Unit Operations & Scalable Processes
- Relationship building
- Verbal and written communication
- Decision-making
- People management
- Operations management
- Team management
- Teamwork and collaboration
- Process improvement
- Budget management
- Strategic planning
Certification
- Serve Safe Food Safety Training
Interests
Timeline
Director of Operations
Dad's Donuts
01.2024 - Current
Owner / Consultant
Diavolo Hot Chicken
01.2022 - 01.2024
Owner / Operator (Multi-Unit)
Bingo Burger
01.2009 - 01.2024
Owner / Pastry Chef
Hopscotch Bakery
01.2005 - 01.2020
BA - Communication, Art History, Film Studies
University of Colorado at Boulder
AOS - Culinary Arts
Culinary Institute of America
How I Lead
Hands-on, calm, and people-first. Sets clear expectations, trains with intention, protects standards, and builds kitchens and dining rooms where teams thrive and guests return.