Executive Chef Team Members
Resume:
Marc Rosen
Executive Chef
Port Saint Lucie, Fl
*******@*****.***
Work Experience
Director of Culinary
Aviva Independent Living
May 2023- August 2025
A new facility opened. 159 units, Ala-Carte menus, changed every 3 weeks, three meal periods a day, seven days a week, Ran all Food & Beverage for Aviva. Hired all team members. Trained all team members. Created all recipes for files. Front of the house procedures. Cleaning schedules for all team members. Front of the house, opening and closing procedures. Set up Cubigo POS and trained staff. Ordered all products for entire Food & beverage. Nightly specials, Hand crafted cocktails, drink specials. Ran an up-scale casual operation for Food & Beverage
Executive Chef
The Ben Hotel-West Palm Beach, FL
October 2021-May 2023
Oversee the entire culinary program, including 5 chefs of a multi-unit 4-diamond award winning hotel. Spruzzo & Proper Grit. Trip adviser ranked #1 and #2 out of 442 local restaurants. Created the Ben hot sauce, the $100 bloody Mary, over the top milk shakes. Total F&B $14,000,000. P&L knowledge, Budgets, labor. Maintain a year to date under budget food cost. Helped with the re-design of our lobby restaurant kitchen. Created new Wedding packages and banquet menus for the Hotel. Work with the chefs in all aspects of our culinary operations training, proper storage, techniques, menu development, sanitation, costs. Helped design a new kitchen design for one of our outlets. Work with the other Executive Committee team in keeping the highest standards at The Ben Hotel
Executive Chef
PGA National Resort & Spa-Palm Beach Gardens, FL
December 2017-February 2020
Oversee a $15,000,000 a year food operation. oversee all stewarding and culinary. Eight food outlets. P&L knowledge, reforecasts, budgets. Responsible for all outlets. COS 23% to an overall budget of 27%. worked two Honda classic PGA tournaments, with food revenue over $750,000 for a week. Oversee and work with 6 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. Ensure the highest quality of food in each outlet.
Director of Hospitality
HRA_Senior Living-Vero Beach, FL
June 2015-November 2017
Oversee all hospitality at Harbor Chase & Regency Park. Independent Living, Assisted Living, Memory care. Run 2 separate communities. Created all menus for independent living. Involved in the creative process with assisted living and memory care menus. Trained all hired cooks, bartenders, servers for proper white tablecloth service. Trained staff in Microsoft systems.
Executive Chef-Corporate trainer
Bar Louie Tavern & Grill-Providence RI
2011-2015
Hired to open new restaurant and bar. Designed all schematics for kitchen utilization.
100% consistency in all areas of the kitchen. Hired & fired. Trained all staff according to corporate specifications to all menu items. Used the 5-clipboard system for consistency in all prep, board of health relations and inventory. Weekly inventories. Budget of 30.6% to actual 28.5%. Trained B.O.H. staff at other Bar Louies, opened successfully.
Executive Chef
Renaissance Hotel-Foxboro MA
2009-2011
Hired to open a brand-new hotel. Designed all menus. Hired all B.O.H. staff. Trained staff in up-scale American cuisine. Took part in partial design of the kitchen. Followed all ecosure standards of cleanliness and organization. Worked with the team in creating daily specials. Mentored the team about freshness and quality in food. Budget of 34.8% to an actual of 33%. Trained in all HACCP regulations. Cross training. Ordering, and created ordering guides. In charge of all banquets in the hotel.
Executive Chef
Hilton Hotel-Providence-RI
2006-2009
Responsible for opening the newly refurbished hotel. Opened a Shula’s 347 restaurant. Worked with the Corporate executive chef in training the team the Shula’s way of food. Hired all staff. Cross training. Created wedding packages, Banquet menus. Created all ordering guides for the hotel. Implemented all HACCP.
Executive Chef
The Capital Grille-Providence-RI
2000-2006
Responsible for all daily operations. Weekly inventories, Daily specials, all ordering, maintaining cleanliness and organization. Trained team to become certified trainers. Worked with team to handle a high-volume operation.
Executive Chef
LaStrada Restaurant-Chicago IL
1997-2000
Developed all menus for ala’ carte dining in white tablecloth restaurant and the adjoining sports bar. Responsible for a 400-banquet ballroom. Created new wedding packages and banquet menus. Ran two operations from one kitchen. 100% scratch cooking. Trained the team on upscale modern Italian cuisine. Opened two more restaurants, LaStrada Restaurant, and café, (Italian-Asian cuisine). Created Italian style sushi. Ran all five establishments.
Executive Chef
Demi restaurant-New York, NY
1992-1997
Implemented new guidelines for menus and pricing. Upscale American fusion cuisine, white tablecloth restaurant on Madison Ave. Crossed trained all staff. Opened and consulted on two sister restaurants.
•3-star review, upper east side magazine
•Featured in Our Town magazine.
•Television feature on “upscale Italian fusion cooking
Executive sous chef
Russian Tea Room-New York, NY
1987-1992
Supervised staff of 60. Assisted executive chef in ala’ carte and function menu development. Established consistency in recipes for all food. On average 1500 persons daily. Worked with all staff on presentation and a la minute cooking.
•Catered bolsoi ballet-500 persons
•James beard dinner
Education
Culinary arts- Morris County Vo-Tech U.S.M.C.
Contact this candidate