Culinary Arts Food Service

MARK C. AUSTIN

** ********** **. ***** ********, ME. PH: 207-***-**** Email: ****************@*****.***

SKILLS AND QUALIFICATIONS

Accomplished Facilities/Custodial Services Manager with 10+ years in a progressive, customer focused environment

Formal, Culinary Arts education and training with 20+ years of front-line production and management experience, and transferable leadership skills

Culinary Arts Instructor, with 3 years of hands-on classroom instruction, providing job training for disadvantaged adults

Seasoned communicator with exceptional organizational, motivational and training skills

Flexible, team-centered, pro-active and collaborative management style

Self-assured, self-starter with a confident manner that compliments a “can-do” attitude

Writing intensive, liberal arts education with an emphasis on critical and analytical thinking

Proficient with PC and MAC operating systems, PeopleSoft and MS Office Suite, corporate communications,

social media platforms, as well as creative content applicable to employee training and development

EXPERIENCE

CUSTODIAL SERVICES Feb 2018 – Present

Maine Tourism Association – Yarmouth and Kittery, Maine

PERIOD OF UNEMPLOYMENT Feb 2017 – Feb 2018

-Full-time treatment and successful recovery from cancer

-Employment search and interviews

-Continued education online

CUSTODIAL SUPERVISOR

Dartmouth College – Hanover, NH Aug 2016 – Feb 2017

CHEF MANAGER

Tripp Lake Camp – Poland, ME June 2016 – August 2016

(Seasonal Contract)

CUSTODIAL MANAGER

Compass Group – SSC Services – Henniker, NH Nov 2015 – Feb 2016

FACILITIES SERVICES SUPERVISOR July 2003 – Sept 2015

University of Southern Maine - Portland, Maine

FOOD SERVICE DIRECTOR May - Oct 2002

Kingsley Pines Camp - Raymond, Maine (Seasonal)

FOOD PRODUCTION MANAGER Aug 2001 - May 2002

Wesleyan School - Norcross, Georgia

FOOD PRODUCTION MANAGER April 2000 - June 2001

Webvan Group - Suwanee, Georgia

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CULINARY ARTS INSTRUCTOR/PROGRAM MANAGER Sept 1997 - Jan 2000

Connecticut Culinary Institute - Farmington, Connecticut

CHEF/FOOD SERVICE DIRECTOR/OPS MANAGER May-Aug 1990 - 1998

Tripp Lake Camp - Poland, Maine (Seasonal Contract)

ASSISTANT FOOD SERVICE DIRECTOR Aug 1996 - Aug 1997

University of New Haven - New Haven, Connecticut

HOME PLATE SOLUTIONS – HOUSEHOLD PRIVATE CHEF May 1990 – 1993

Tampa, Florida

FOOD PRODUCTION MANAGER Apr1987 - Apr 1990

St. Joseph's Hospital - Tampa, Florida

EXECUTIVE CHEF Dec 1985 – March 1987

H. Lee Moffitt Cancer Center – University of South Florida

Tampa, Florida

CHEF MANAGER March 1982 - Nov 1985

United States Air Force

EDUCATION

BACHELOR OF ARTS – ENGLISH LITERTURE Anticipated 2016

University of Southern Maine

ADDITIONAL UNDERGRADUATE COURSEWORK 1982 - 2002

Georgia Perimeter College, Atlanta, GA

Gateway Community College, New Haven, CT

University of Connecticut, Hartford, CT

Community College of the Air Force – U.S.

ASSOCIATES DEGREE - CULINARY ARTS 1978

Culinary Institute of America, Hyde Park, NY

DIPLOMA - FOOD TECHNOLOGY 1976

Eastern Maine Vocational Technical Institute

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ADDITIONAL TRAINING AND CERTIFICATIONS

OSHA Outreach 30 Hour Safety Training Certification (General Industry) 2014

United States Air Force, Culinary Arts Management Training Program 1983 -1985

AWARDS AND HONORS

Culinary Institute of America 1978

Most Outstanding Student

Outstanding Service Award

H. Lee Moffitt Cancer Center 1986

Addy Award – Outstanding Hospital Menu Design

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