Mary Iris Rosado
Montclair,NJ
Summary
Culinary operations leader with 15+ years of experience guiding teams, executing high‑volume service, and building disciplined kitchen cultures. Recognized for calm command at the pass, clear communication, and the ability to unify teams around standards and execution. Trusted by executive leadership to train staff, refine systems, and deliver consistent results across restaurants, hotels, and large‑scale events.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Event Lead Chef
RHC
New York, NY
10.2023 - Current
- Lead culinary execution for large‑scale event operations supporting guest counts reaching several thousand
- Collaborate on recipe development and menu refinement for event programming and tastings
- Manage intake and distribution of commissary product across multiple teams
- Train and deploy culinary staff reinforcing sanitation and workflow discipline
- Contribute to RFP execution aligning culinary scope with client expectations and feasibility
- Provide end‑of‑day reporting and identify operational improvements
Restaurant Consultant / Operations Lead
IMARRO LLC
San Antonio, TX
06.2022 - 09.2023
- Designed and implemented BOH and FOH training systems
- Managed cross‑functional teams and rebuilt operational workflows
- Guided leadership through performance resets and accountability structures
- Supported timelines, documentation, and quality assurance across projects
Sous Chef
Marriott Marquis
New York, NY
05.2021 - 05.2022
- Supervised multi‑station kitchen operations within a large‑scale hotel environment
- Interviewed, trained, and scheduled culinary staff
- Collaborated on menu planning and service design
- Ran expo directing service flow during peak volume and banquet operations
- Oversaw room service and catering execution
- Conducted pre‑shift briefings and reported directly to senior management
Assistant General Manager
Bodega
St. Petersburg, FL
07.2020 - 03.2021
- Supported daily operations, scheduling, and staff performance
- Reviewed productivity metrics to inform labor decisions
- Managed vendor relationships and supply ordering
- Led staff meetings reinforcing accountability and growth culture
Sous Chef
Union Square Hospitality Group
New York, NY
03.2018 - 04.2020
- Supported Executive Chef in daily kitchen leadership and service execution
- Trained cooks across stations improving consistency and accountability
- Maintained sanitation and quality standards during peak volume
- Managed inventory systems reducing operational waste
Line Cook (Garde Manger / Sauté / Grill)
Porter House Bar and Grill
New York, NY
08.2007 - 11.2008
- Executed hot and cold stations with precision and speed
- Maintained mise en place discipline and seafood handling standards
- Prepared specialty dishes, oyster service, and cold menu items to order
- Collaborated with team to maintain efficient service flow
Education
Associate of Arts - Culinary Arts
The Art Institute
New YorkAssociate of Arts - Education
Passaic County Community College
NJSkills
- Kitchen & Event Operations
- Team Leadership & Training Systems
- High‑Volume Service Execution
- Labor Scheduling & Cost Awareness
- Inventory Control & Sanitation Compliance
- BOH / FOH Coordination
- Menu & Recipe Collaboration
- Client Communication
- Service Flow Optimization
Certification
- ServSafe Certified
- NYC Food Handlers Certificate
Timeline
Event Lead Chef
RHC
10.2023 - Current
Restaurant Consultant / Operations Lead
IMARRO LLC
06.2022 - 09.2023
Sous Chef
Marriott Marquis
05.2021 - 05.2022
Assistant General Manager
Bodega
07.2020 - 03.2021
Sous Chef
Union Square Hospitality Group
03.2018 - 04.2020
Line Cook (Garde Manger / Sauté / Grill)
Porter House Bar and Grill
08.2007 - 11.2008
Associate of Arts - Culinary Arts
The Art Institute
Associate of Arts - Education
Passaic County Community College