Executive Chef/Caterer
Resume:
Mark K Thrower
Winston-Salem, NC 27104
throwermark@yahoo. com
OBJECTIVE Executive Chef
QUALIFICATIONS Ten seasons of catering specialty culinary
service for an exclusive club in North Carolina’s Blue
Ridge Mountains
Serve Safe certified (95%), April 2010
Member of University of Mississippi’s Southern
Foodways Alliance
Member of Triad American Culinary Federation
EMPLOYMENT Executive Sous Chef, Roaring Gap Club, NC
April 2003 – October 2005, July 2007 – Present
Personal kitchen representative with expertise in
•
club catered events while engaging member
based committees
Avidly work to maintain labor and food cost
•
budgets as documented for past four years
Managed five outlets including three kitchens
•
and a recent club food survey deemed my work
“Excellent”
Production and staff leader for events up to
•
800 guests
Instruct interns from CIA, J&W, and local culinary
•
schools
Lead Catering Chef, Magnolia Catering and Events,
Augusta, GA
April 2007, 2009-10, 2012 – The Masters
Prepare all of offsite mise en place for chefs at
•
their functions
Personal Chef for Unilever Corporation’s Director of
•
Product Relations, North America through Bulldawg
Marketing
Owner, A la Max, Winston- Salem, NC
October 2005 – February 2007
Immersed in all aspects of foodservice operations
•
Established current catering client Currey &
•
Company with $150K annual sales
E- Cornell University; Food Service
EDUCATION
Management Certificate, April 2012
Central Piedmont
Community College; Charlotte--Culinary Arts
’92-‘93
University of North Carolina at Charlotte
Mathematics ’88-‘92
Bishop McGuinness Memorial H. S.; Winston-Salem
AP Coursework
INTERNSHIP Morels, Banner Elk, NC 1993-1997 under
Chef/Owner Dean Mitchell,
Food and Wine’s top 50 chefs, 1980’s
Featured in”Great Chefs of the South”
LANGUAGES Speak simple conversational Spanish necessary in
my field
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