Executive Chef Central Connecticut

Mark D. Crean

West Springfield, MA 860-***-****

*********@***.***

Food Service Manager Profile

Dining Service Associate Director Food Service Management Executive Chef

Experienced food service manager with expertise in food purchasing, inventory control, and labor budgeting within university dining halls, catering departments, and hotel food industry. Equipped with exceptional interpersonal skill in collaborating with executives and culinary chefs, directing and managing kitchen staff, and building teams in delivering excellent food and dining experiences. Instrumental in working within strict food and beverage budgets, reducing kitchen waste, and adhering to food safety regulations and compliance.

Budgeting

Employee Management

Kitchen Operations

Inventory Control

Labor & Cost Controls

Menu Planning

Procurement

Purchasing

Restaurant Marketing

Retail Management & Marketing

Scheduling

Supply Chain Management

PROFESSIONAL EXPERIENCE

Six Flags New England 04/12/2021- Present

Foodservice Worker

- Responsibilities include cooking and serving our guest.

- Proper sanitation, following procedures established by Six Flags.

Healthcare Services Group 12/07/2020- 02/02/2021

Foodservice Associate Director

-Responsibilities include Proper Meal Services to Guest Residents.

-Adhering to proper scheduling and labor and sanitation

-Assuring all staff are following proper procedures.

Six Flags New England

Foodservice Worker 03/03/2020- 03/20/2020

At this time, I am unsure of duties, Due Covid-19

Target. Holyoke, MA

Shopping & Shipping 10/21/19- 12/27/19

Retrieve orders by way of handheld computers

Shop back storage area to retrieve items from overstock.

Shop Front of store for items Not typically found in back room.

Pack items for shipment.

PAVEL WATER FILTRATION/KLEENWATER.COM, West Springfield, MA

Shipping & Mailing Clerk, 11/ 2014 – 12/2018

Verify water filtration orders from the internet, package products in shipping containers, print mailing labels, and ship via delivery vendor.

Maintain records for incoming orders, and outgoing shipments.

Reorder packaging and mailing supplies, and uphold a clean working environment throughout the store location.

COMPASS GROUP U.S.A./CHARTSWELL DINING SERVICES, Hamden, CT

Associate Director (Quinnipiac University), 2003 – 2014

Directed the daily food service operations by creating schedules, controlling inventory levels and costs, and training and developing associates.

Worked with chef and management team to discuss and create menu items.

Collaborated with marketing team in creating promotional materials for university dining hall.

Maintained and held within strict budgetary goals for food and labor costs.

Decreased expenses by 25% by reducing kitchen waste.

ADDITIONAL EXPERIENCE

CENTRAL CONNECTICUT STATE UNIVERSITY, New Britain, CT

Retail Service Manager 11/2001-06/2003

Managed student staff, budgets, and inventory levels for three retail concession areas within the university, along with off-campus locations.

Oversaw ordering, pricing, and overall financial and sales goals.

Trained staff to meet customer service expectations, ensured health and safety compliance, and proper sanitation procedures.

Associate Manager of Resident Dining 09/1996-09/2001

Directed student associates by training and developing a customer-centric attitude to maintain world class service.

Conducted periodical reviews of labor and food costs to abide by firm university budgets.

Interfaced with campus dining management to establish goals, report issues, and find solutions.

Monitored health code compliance in reference to federal, state, and university guidelines.

Catering Chef 09/1991-09/1996

Oversaw and prepared the food menu for all university catering events and needs.

Trained employees for the proper handling, cooking, and storage of food items.

Managed catering sales goals reaching over $250,000 annually.

COMFORT INN, Chicopee, MA

Executive Chef 05/1990- 08/1992

Oversaw all planning, directing, and preparing of food in the hotel.

Created menu items in conjunction with food and labor budgets.

Recruited and supervised kitchen staff, and arranged food preparation and cooking areas.

RAMADA INN, Chicopee, MA

Executive Chef 06/1985-09/1990

Directed kitchen staff in preparing and serving hotel guests.

Maintained strict budgets with food, labor, and materials.

Complied with all safety, sanitation, and food preparation standards.

EDUCATION &

CREDENTIALS

Associate of Occupational Studies in Culinary Arts, Johnson & Wales University, Providence, RI

Food Service Program (Two Year Certificate), Lower Pioneer Valley Educational Collaborative

Servsafe Certified Foodservice Management Professional, National Restaurant Association

ACCOMPLISHMENTS

Selected by Johnson & Wales University to attend “A Taste of America,” an official inaugural event of the President of the United States of America.

Created and presented dishes for “The Vance Lecture Series”, attended by Former Prime Minister Lech Walesa, Former US President George H. W. Bush, and Former US President George W. Bush.

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