Marc Rosen

Executive Chef

Port Saint Lucie, FL

adcxhc@r.postjobfree.com

401-***-****

Work Experience

Executive Chef

Pga National Resort & Spa – Palm Beach Gardens, FL

December 2017 – February 2020

Oversee a $15,000,000 a year food operation. Over see all stewarding and culinary. Eight food outlets. P&l knowledge, reforecasts, Budgets, responsible for all outlets cost of sales. 23% overall food cost to a budget of 27%. Worked two Honda classics, with food revenue over $750,000 in a week. Oversee and work with six chefs in menu development. Work in and with all food outlets to ensure proper kitchen techniques, sanitation, and storage. Work with chefs in the quarterly food inventories. Work with engineering, in making sure all equipment maintenance is current

Director of Hospitality

HRA Senior Living - Vero Beach, FL

June 2015 to November 2017

Oversee all hospitality at Harbor Chase and Regency Park. Independent living, Assisted living, Memory Care. I run 2 separate communities. Create all menus, for Regency Park, and also assist with the creative process with assisted living and memory care. Do all training with servers, cooks, bartenders, use POS system, but also know micros and very computer literate

Executive Chef- Corporate Trainer

Bar Louie Tavern & Grill - Providence, RI

2011 to 2015

Hired to open up new Restaurant and bar, Designed all schematics for kitchen to keep

100% consistency. All hiring and firing, trained staff according to corporate specifications to menu. Use the 5 clipboard system to keep consistent with board of health and the freshest product for

The guest. Do weekly inventories'. Budget of 30.6% to actual of 28.5%.Highest steri-tech inspection in the bar Louie region. Trained B.O.H. staff at other Bar Louie’s and opened up successfully

Executive Chef

Renaissance Hotel

2009 to 2011

Hired to open the hotel. Designed all menus, hired all staff, and trained all staff in American up-scale cuisine, Help in design of the kitchen. Follow ecosure standards of cleanliness and organization. Create daily specials, and train staff to expand their creative minds to learn about food. Keep food cost to a consistent 33%, to a budget of 34.8%. Keep discipline among the staff and use all cooling logs, Cross train all kitchen staff. Refrigeration charts, etc Do all ordering, and created all ordering guides. Maintain all labor costs. Run all banquets with supervisors, success rate of 100%.

Executive Chef

Hilton Hotel - Providence, RI

2006 to 2009

Responsible for opening the Refurbished Hotel, Housed a Shula's 347 Grill. Responsible for a successful opening, worked with Corp. Executive Chef in redesigning the kitchen, training all staff to commit to the Shula way. Hired all staff. Cross train all team members. Created all banquet and all wedding menus. Created all inventory systems, and all ordering guides, refrigeration and cooling logs. Implemented all systems, such as, F.I.F.O.

Executive Chef

The Capital Grille - Providence, RI

2000 to 2006

Responsible for all daily operations, Weekly inventories, Daily specials, all ordering, maintaining cleanliness and organization. Trained team members to become certified trainers, trained all team members to organize themselves to handle high volume.

Executive Chef

LaStrada Restaurant - Chicago, IL

1997 to 2000

Developed all menus' for ala' carte, and our 400 seat Banquet facility, elevated the food quality and presentation. Ran 2 operations from 1 kitchen. Trained all kitchen staff to learn food quality, and presentation. Assisted in the kitchen design and opened another LaStrada and a LaStrada café, which infused Italian and Asian flavors.

Executive Chef

Demi Restaurant - New York, NY

1992 to 1997

Implemented new guidelines for menu pricing, upscale the food for a white table cloth restaurant. Maintained all food and labor costs. Cross trained all staff. Opened and consulted on 2 sister restaurants, (Barcelona and Citron47).

• 3 star review in the Upper East Side Resident

• Featured in Our Town Magazine

• Ran a Mother's Day "Children cook for mom".

• Television feature on" upscale Italian fusion cooking".

Executive Sous Chef

Russian Tea Room - New York, NY

1987 to 1992

Supervised staff of 60. Assisted executive chef in ala' carte and function menu development, established recipe cards for all menu items. Cooked for 1500 persons daily, Union Establishment followed union rules for staff.

• Catered Bolshoi ballet- 500 persons

• Assisted executive Chef at James beard house benefit

Education

Culinary arts

Morris County Vo-Tech

U.S.M.C.

Skills

Scratch cooking (10+ years)

Familiar with all purchasing of food and beverage

Labor Controls of BOH

Training of all area of kitchen

Food Cost and Controls

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