Manager Years Experience
Resume:
MARK C. BROWER
Email: abo0ts@r.postjobfree.com
Address:
City: Salt Lake City
State: UT
Zip: 84101
Country: USA
Phone: 801-***-****
Skill Level: Any
Salary Range:
Primary Skills/Experience:
My education at the California Culinary Academy has given me not only an excellent background in the culinary arts but also a strong understanding of the food industry as a whole. My training provided me with the skills to go out and do the jobs I love. I have over 20 years experience in the food industry, I have a unique combination of both front of the house and back of the house experience.
Educational Background:
High School Dipolma from California Culinary Academy, San Francisco CA 1/2001 to 2/2000 (Culinary Arts)
Job History / Details:
Summary
My education at the California Culinary Academy has given me not only an excellent background in the culinary arts but also a strong understanding of the food industry as a whole. My training provided me with the skills to go out and do the jobs I love. I have over 20 years experience in the food industry, I have a unique combination of both front of the house and back of the house experience.
Highlights
Proficient user of MS Office Suite (Word, Excel, Access, PowerPoint)
Fluent in Spanish
Servsafe certified
A.C.F. Certified Chef
Experience with various point of sell systems
Accomplishments
Featured on Local TV Shows / Cooking Segments :
ABC 4: Good Things Utah ( 7 Appearances)
CW 30 : The Daily Dish ( 7 Appearances)
KUTV : Fresh Living (2 Appearances)
http://www.theglobaldigital.com/trends/2012/8/13/chef-mark-brower-hamburger-quiche.html
http://www.kutv.com/news/features/fresh-living/food/stories/vid_60.shtml
http://blog.recipebridge.com/blog/snowbirds-forklift-restaurant-makes-mondays-recipe
Experience
May 2010 to September 2012
Snowbird Salt Lake city, UT
Executive Chef
Executive Chef at the Forklift Restaurant / Birdfeeder / Wasatch Grill
145 seat restaurant
Supervised a staff of 18
$1.7 MM in annual sales
Oversaw food production for annual Octoberfest Festival, 4th of July BBQ, Father's Day Pancake Breakfast.
Snowbird's Top Rated Restaurant from 2010 to 2012
Over 90 percentage Market Matrix Scores
Redesigned all menus for all 3 outlets
Total scratch kitchen
October 2005 to May 2010
Taos Ski Valley Taos, NM
Food Service Coordinator
I moved from the main kitchen at TSV to this position in the Children*s Ski School.
My role here was to oversee food ordering and preparing meals with attention to any allergy or special food needs.
Presently I supervise 5- 8 employees.
Over the busy holiday times, we serve meals and snacks for over 500 children per day.
October 2002 to October 2005
Taos Ski Valley Taos, NM
Sous Chef
For three years here I was the daytime sous chef, overseeing the main kitchen with twenty-five employees.
I was responsible for food for Tenderfoot Katie*s, our multiunit cafeteria as well as Rhoda*s, a ninety seat restaurant.
While I was here, I helped design wine dinner menus, working closely with the wineries.
I also oversaw the food production for the Ski Valley*s Bi-Annual Beer Fest.
November 1999 to December 2000
Sodexho-Marriott, Verifone World Headquarters Santa Clara, CA
Chef/Unit Manager
In this position I was responsible for overall management of the front and back of the house operations.
The private dining room held 225 people.
We provided breakfast and lunch as well as corporate catering.
I handled menu planning, ordering, food cost control, loss prevention and human resources.
I also interviewed employees, oversaw employee retention and recruiting and payroll.
04/98 to 10/99
King George Hotel San Francisco, CA
Food & Beverage Manager
The King George is a mid-sized hotel in the San Francisco Theatre District, with a tearoom restaurant.
There were 55 seats in the restaurant and 152 rooms for room service.
I coordinated the room service menu, food planning and purchasing as well as human resource management.
10/95 to 02/98
Salt Lake City, UT
Director of Food Operations
This was a multi-unit food service operation within a major department store.
I supervised 40 employees and was responsible for $550,000 in food purchases, which required dealing with major national food service distributors.
This operation did 2.8MM in revenue.
05/94 to 10/95
Red Lion Hotel Salt Lake City, UT
Beverage Supervisor
I was the manager of the hotel bar, which had a capacity for 250 seats.
I handled inventory control and ordering, as well as being floor manager and taking care of loss prevention.
December 1992 to March 1994
Doubletree Hotel Salt Lake City, UT
Banquet Captain
My responsibilities here included floor manager for all evening events, scheduling and training of all employees as well as overseeing the evening banquet staff and the housemen.
Education
February 2000 California Culinary Academy San Francisco, CA
A.O.S Culinary Arts
References
Bret Johnson .- Food & Beverage Director Snowbird 801-***-****
Richard Reyes .- Food & Beverage Director Taos Ski Valley 575-***-****
Gordon Briner .- CEO Taos Ski Valley 575-***-****
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