Executive Chef Quality Control

Mark Ainbinder

918-***-**** *************@*****.***

OBJECTIVE

Executive Chef with 30+ years of experience, offering a history of exemplary leadership, creative innovation, and culinary excellence. Seeking a challenging and creative work environment to contribute a unique combination of cuisines, menu development, and nutrition-based food science.

SKILLS

• Deep commitment to culinary arts

• Strong culinary leader and effective team builder

• Proven performance in kitchen management and customer satisfaction PROFESSIONAL EXPERIENCE

Director of Nutrition/Executive Chef Mid America Christian University Feb 2025 – Present

• Menu development & costing, inventory & purchasing, scratch cooking for daily menus, banquets, and off-site caterings, supervising core staff & international students, overseeing all sanitation management.

Traveling Director / Executive Chef of Culinary Arts, Nutrition & Environmental Services HHS Inc. Jan 2023 – Feb 2025

• Oversee setup, training, and operations at hospitals and retirement facilities nationwide. Manage ordering, inventory, cost analysis, and client relations. Professional development. Executive Chef Remington Park Casino & Racetrack Jul 2022 – Jan 2023

• Led operations for restaurant and banquet services. All menu design and quality control. Owner / Executive Chef Nacho Business Apr 2020 – Jun 2022

• Managed all aspects of startup from concept/budget/marketing to staffing/operations. Executive Sous Chef ONEOK Sep 2018 – Mar 2019

• Led team in scratch production for 4,000 employees. Executive Chef Oklahoma Methodist Manor Retirement Facility Aug 2016 – Aug 2018

• Oversaw independent and assisted living dining, as well as all banquets. Full menu development and quality control with commitment to scratch cooking. Dietary Director / Executive Chef Morrison / Pryor Hospital Aug 2014 – Aug 2016

• Designed all menus and enforced strict quality standards. Dietary Director / Executive Chef Legend Senior Living Jun 2013 – Aug 2014

• Oversaw culinary services for independent and assisted living communities. Director of Food Service / Executive Chef Sage Dining Services / Holland Hall Aug 2012 – Jun 2013

• Managed school-wide dining for Primary through Upper School. Produced banquets, picnics, and catered events for up to 1,400 guests.

Executive Chef / Food & Beverage Director Emerald Falls Golf Club 2009 – 2011 Executive Sous Chef NASA Kennedy Space Center 2006 – 2008

• Collaborated directly with Certified Master Chef Roland Henin during shuttle launches. Catered for events serving over 15,000 guests.

ADDITIONAL HIGHLIGHTS

• Private chef for Jeb Bush, Nike, Melanie VanZant, General Electric, Beach Boys

• Certifications: Food manager, ABLE Commission, HACCP, SERV Safe LEADERSHIP & AWARDS

• ACF (American Culinary Federation) Local Chapter Board Chair — 1991

• Manager of the Year – Sawgrass Marriot Golf Resort & Spa — 2001

• Winner: Best Entrée, Big Brothers Big Sisters Taste of Tulsa — 2011 EDUCATION

Florida Community College — Jacksonville, FL

1991–1992 — Culinary Arts & Hospitality Management Lake Technical College — Eustis, FL

1990–1991 — Culinary Arts

*Professional and personal references available upon request.

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