Mark C. Horldt

**** ** **** ***.

Port St. Lucie, FL 34986

772-***-****

772-***-****

abmdmt@r.postjobfree.com

Professional Objectives:

To attain a position with in an organization that would offer advancement

and an atmosphere conductive to creativity and growth.

Work Experience:

February 2008 to October, 2009

Rowley Inc. At Wal-Mart Distribution Center, Fort Pierce, Fl

Managing Chef Provide meals to Distribution employees. Responsible for

planning menus based on daily needs, manage staff schedules, food and labor

costs and ordering of all goods.

September 2006 to February 2008

Duffy's Sports Grill, Port St. Lucie, Fl

Opening Crew: Set up kitchen with management for opening,Cook all lunch

orders, receive and store all food deliveries, execute light maintenance as

needed

September 2000 to September 2006

World Court Catering, Port St. Lucie, Fl

Chef / Owner. Owned and operated catering company / banquet facilities.

Created and executed over 3,000 catering contracts over the course of six

years. Oversaw daily operation, including food, labor, liquor cost,

quality assurance and execution of service.

September 1998 to September 2000

Springhill Suites by Marriott, Port St. Lucie, Fl

Executive Chef. Duties include booking of meeting / catering contracts,

financial reports to corporate office, staffing food and labor costs,

quality assurance and execution of all BEO's and back of house operations.

February 1997 to September 1998

Northern Riverview Health Care Center, Haverstraw, NY

Dietary Chef. Duties included executing menus specific to the dietary

requirements of the 150 residents of the long-term care facility. Liaison

with the Rabbi to ensure that the facility was operated under the strict

kosher guidelines.

February 1997 to September 1998

Legends on Main New City, NY

Chef. Duties included creation of daily specials and preparation of

banquet/menu items.

December 1995 to January 1997

Sweet Tomato / Sweet Tomato II / Nyack Grande, Nyack, NY

Assistant Chef. Duties included assisting chef in daily operation of

catering facility / ala Carte restaurant. Fulfilled catering contracts

while cooking ala Carte menus.

June 1994 to December 1995

Piermont on the Hudson, Piermont, NY

Executive Chef. Oversaw daily operations of upscale Northern Italian

Restaurant. Wrote all menus, specials and BEO's. Was responsible for

food, labor and liquor cost percentages. Received favorable review in

Zagats, 1995.

September 1991 to June 1993

Service Dynamics at Tuxedo Park, NY

Managing Chef. Duties included preparation of 200 daily meals, customer

relations and satisfying all catering contracts created by the company at

off site locations in New York, New Jersey and Connecticut.

December 1987 to February 1991

Nisticos Red Barn, Westport, CT

Sous Chef. Duties included creation and production of daily specials,

completion of all BEO's, daily operation of 300-seat restaurant, ordering

and inventory of all perishable supplies.

Professional Achievements

April 1999: Committee Chair, American Culinary Federation Southeast

Regional Conference.

May 1999: Passed Certified Executive Chef examination.

September 1999: Named Chairman of the Indian River Community College

Culinary Arts Apprenticeship program.

October 1999: Named Treasure Coast Chef's Association " Chef of the Year".

October 2000: Named Treasure Coast Chef's Association "Culinarian of the

Year",

November 2002 Named "Outstanding Floridian" by the Florida Jaycees.

Education

1980 to 1984: Staples High School, Westport, Connecticut

1984-1986: Johnson and Wales University, Providence, Rhode Island

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