.**** Major Ave.

M inneapolis MN. *****

612-***-****

[Website]

abn2v2@r.postjobfree.com

mark Stephen Anderson

To be associated with a facility that has common goals, objectives, a passion for

OBJECTIVE

success and never be content with the status quo.

I have been in the Culinary field for more than 30 years. 25 of those years were in

SKILLS &

Country Clubs. 8 years at Woodhill C.C.,7 years Minneapolis G.C., a few at Oak

A BIL ITIES

R idge C.C. and Medina C.C., formally (Rolling Green C.C.). I have been in senior

d ining approximately 9 years. I have been employed with A “viands, a foodservice

management company. My 25 years in Country Clubs taught me so many things,

A la Carte service leaves very little margin for error, you have a select clientele who

has high expectations regarding service, food quality ( appearance, temperature,

and variety ) . Banquets are even more scrutinized. The client wants and deserves

perfection, if it be a wedding, cooperate event, or golf tournament. I am a t rue

scratch Chef, using stocks, animal fats, a nice balance and wide variety of

seasonings is essential to a memorable sauce. I worked under the mentorship of

many great Chefs that I give all the credit to for my success. I could write a book on

a ll the things I’ve learned over my career. Safety and sanitation are absolutes in a

k itchen environment. The chaos and stress level in a kitchen is incredible. Good,

solid leadership is another mandatory requirement. Controlling payroll food cost,

and keeping a team environment is a Chefs’ responsibility. I took a 2 year hiatus

and t ried Real estate. I was not very happy I missed the creativity, commeradity

and sense of accomplishment. In the past I have made homemade wild yeast and

created many different types of breads and I do mean many I’m not going to

elaborate on that r ight now. I have also made Corned Beef from scratch, it takes

a lmost 3 weeks to prepare. Making a wild yeast takes about that long to develop

a lso, Making emulsified dressings with different types of vinegars, oils, sugar, and

seasonings is really exciting. Please allow me to stop there and simply say my

passion for the Culinary Field is very high and I t ry my hardest to instill that

passion and pride in all the staff involved in building a team atmosphere!

ET A’VIANDS MA NAGE ME N T SERV ICES

Executive Chef/ Field Support Manager.

3/2007 to Current

Worked for numerous accounts as Executive Chef and Food Service Director.

Jones Harrison St. Louis Park

The Meadows formally The Shores Des Moines Iowa

Elder Homestead Hopkins

Episcopal Church Homes Saint Paul

Additional Employment. Please refer to my cover letter

EDUCATION NORT H H E N N EP I N COM M. COLL. 1980=81

General education credits no degree

Armstrong High School 1980 Diploma

I hold high expectations of myself and consider myself a team member with very

COMMUNICAT

good leadership abilities. . The Culinary Field requires a strong work ethic,

ION

determination, and a willingness to succeed.

I am an active member of A viands’ Culinary Council. The Culinary Council is a

LEADERSHIP

g roup of skilled and knowledgeable staff members in charge of putting together

Culinary t raining classes

3801 Major Ave.

M inneapolis MN. 55422

612-***-****

[Website]

abn2v2@r.postjobfree.com

C lick Here to Select A Date

Warm regards,

mark Stephen Anderson

. I was also a member of The American Culinary Federation from 1992-1995.

REFERENCES [REFE RENCE NA ME]

Available upon request

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