Food Service Chef

Mark F. Grabowski

EXECUTIVE CHEF Stockton, CA *****************@*****.*** 209-***-****

References:

Greg Hogle, Community Manager, Redding, Ca. 707-***-**** Greg was my supervisor for 5 years while being employed with Standiford Place Holiday Retirement. Daniel Lussier, Community Manager, Lodi, Ca 209-***-**** I worked for Daniel as a Sous Chef while he was my supervisor / Chef of the community, The Vintage Holiday Retirement in Lodi, Ca.

Kayrin Coddington Executive Chef, Stockton, Ca 209-***-**** Kayrin was employed as the Regional Support Chef for the central California area with Holiday Retirement. I admire your mission of your company and I'm equally passionate about providing the best and freshest product. I love to use my skills for the enjoyment and to hopefully enrich the lives of others and I know I can be an integral part of your mission. Over the years working in both independent and assisted living retirement communities, I have become knowledgeable concerning the specific dietary needs of seniors, including different textures, nutritional and allergy issues. I have successfully trained many first level cooks to become skilled at food prep, safety and sanitation, line cooking and chef assistants. Through my 30+ years in food service I have become competent in all aspects of kitchen management including food and equipment ordering, scheduling, inventory, invoice entry and the use of Excel spread sheets

In previous jobs I have been praised for my ability to maintain food and labor budgets within the expectations of my employers

Work Experience

EXECITIVE CHEF Revel Lodi / Unidine Lodi CA October 2019 to April 2020 I assisted the dining services director in opening a new kitchen, created a menu designed for Elevated senior living. Organized production and flow of the kitchen. Trained all kitchen staff and helped the DSD train the servers. I communicated with vendors and ordered all perishable and non- perishable items including smallwares and equipment. I created daily specials driven by resident requests. EXECUTIVE CHEF Prestige Senior Care, Manteca CA October 2017 to 2019 Responsible for the training and mentoring of 6 kitchen staff and 10 - 15 part time and full time servers. Planned recipes and menus for over 100 residents while accommodating for various dietary needs. While there I helped to improve census from aproximately 70% to 92 %. Helped EXECUTIVE CHEF Standiford Place - Holiday Retirement - Modesto, CA September 2009 to 2017

Supervised 10 - 12 kitchen staff, 10 - 15 part time servers and 4 housekeepers / servers. Maintained food and labor budgets in accordance with company guidelines. Helped to improve census from 70% to 100% with a waiting list. Served monthly waffle and omelet breakfast buffets, special event brunches and chef demonstrations. Visited residents table side and have visited them in their homes to ensure their satisfaction. I created an annual

"Gingerbread House decorating" event where I would make 10 - 20 houses for residents and their families to adorn with various candies.

SOUS CHEF The Vintage - Holiday Retirement - Lodi, CA 2008 to 2009 Responsible for the supervision of the service, safety, sanitation and kitchen staff. Assisted in ordering, receiving and inventory of product. Prepared meals and special event menus. EXECUTIVE CHEF O'Connor Woods - Stockton, CA 2006 to 2008 Responsible for supervision of food production over two levels of care, assisted living and independent living. Oversaw the service and kitchen staff of three separate kitchens. Learned to interact with employees during possible unionization with SEIU and O'Connor Woods. Created and served special event menus and in-house caterings for residents and residents families. SOUS CHEF The Vintage - Holiday Retirement - Lodi, CA 2003 to 2006 Responsible for the supervision of the service and kitchen staff and assisted in ordering, receiving and inventory of product. Prepared meals and special event menus. EXECUTIVE CHEF Tresetti's World Caffe - Modesto, CA 1998 to 2003 Planned and prepared eclectic, seasonal menus, specials, banquet and catering menus. These menus featured seasonal, local and organic produce. Responsible for food cost analysis, purchasing and receiving. Hired, trained and supervised kitchen and dining room staff. CHEF Bene Ristorante Italiano - Yuba City, CA 1996 to 1998 Planned and prepared dining room menus, specials, banquet and catering menus that featured Northern Italian cuisine. I was responsible for food cost analysis, purchasing and receiving. Hired, trained and supervised kitchen and dining room staff. OTHER :

GUEST CHEF - FULL BLOOM I was featured on a television show based on local produce where I did a food demonstration using figs.

U.C. MERCED I hosted a culinary arts class where I demonstrating recipes and cooking techniques.

MODESTO FARMERS MARKET I have hosted three live food demonstrations in open-air farmers market.

MODESTO BEE I have been a featured chef in several food and restaurant related articles. BOOK SIGNING DEMONSTRATION - BARNES & NOBLE I was one of three selected regional chefs to give food demonstration from Gemma Scibicca's cookbook featuring world renowned Scibicca Olive Oils.

EDUCATION:

Certificate of Food Service Management YUBA COLLEGE 1993 Culinary Arts CERTIFICATE OF COMPLETION CALIFORNIA CULINARY ACADEMY 1992 MILITARY SERVICE:

Branch: Air Force Country: United States Rank: Airman First Class January 1985 to 1988

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