Manager Service

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Mark J Graebner

Career experience 11/2010 – 8/2011 North Suburban Medical Center Thornton, CO

Chef/Food and Nutrition Services Supervisor

Responsibilities include supervision and training of Patient tray line and Café

culinary production staff. This position requires knowledge of special dietary requirements for patients. We serve up to 500 patient and staff meals daily. I am also charged with improving the organization of HACCP process which includes monitoring, auditing and filing of the documents for the Food and Nutrition services department which I accomplished for the JCAHO inspection in late June. I am in charge of expediting and production of patient daily meal service, Café menu planning, Purchasing. I plan and produce the catering of daily and special events.

5/2009 – 8/2010 Aramark Business Dining Windsor, CO

Chef/Manager

I was responsible for a staff of 20 and managed Food services in a 24 Hour/ 7 day manufacturing operation for Vestas Blades America. The menu preparation is based on scratch cooking techniques according to corporate recipe files. We served approximately 500 meals per day. I was also a hiring manager responsible for interviewing and hiring of all staff. I managed the inventory, provided menu planning, oversaw food cost control, production process oversight and development, catering, sanitation oversight and training. I was also involved in marketing planning, development and execution.

6/2006 – 3/2009 NANA Services LLC Centennial, CO

Raytheon Polar Services Company Centennial, CO

Head Chef - McMurdo Station, Antarctica

I Managed Food service operations for RPSC as a NANA manager at McMurdo Station and directly supervised 7 Shift leaders and were responsible for 64 Staff. We served over 3000 meals per day in an employee dining facility over a 6 month period during the Antarctic summer. The Operation is a production style scratch kitchen with a full on-site bakery. I increased efficiency through creative scheduling and menu design. I oversaw training of staff in quantity and quality production techniques while maintaining FDA, Military, Serve Safe and HAACP guidelines. Additionally I was responsible for menu planning, oversaw ordering of food and materials from the central warehouse and conducted weekly departmental food safety inspections and meetings. I planned and executed functions for Distinguished Government, Military and Civilian Visitors and was also responsible for conducting post season performance evaluations for the food service staff.

As a NANA McMurdo Food services Hiring Manager I worked in Denver for 6 months of the year where my responsibilities included hiring over 100 Food service personnel per season, conducting interviews, managing personnel data and guiding all candidates through the application, contract offer, medical prequalification processes and deployment processes. I also made recommendations on Food purchases and equipment upgrades along with providing operational support for the NANA Polar services managerial staff.

2005 – 2006 Whole Foods Market (Belmar) Denver, CO

Whole Foods Market (Veterans) New Orleans, LA

Production Cook – Prepared Foods Department

Main responsibilities included prepared food production and product presentation for the chef’s case, hot food line, and Global Bistro plus providing excellent service. I also assessed food production needs, assigned recipes to team members, quality control and assistance in menu interpretation. I was involved in the Baton Rouge, La store opening and the Belmar store opening in Denver, Co. and assisted in training, setup and organizational assistance for food production at these stores.

2000 – 2005 Southern Hospitality Catering New Orleans, LA

Executive Chef

Responsibilities included specialty menu design and pricing, event planning, prepared food production and presentation for private and corporate events as well as weddings for up to 2000 guests.

Planned and executed fundraising events in addition to private parties in New York City for up to 300 guests.

Preparation of meals as a personal chef for short-term corporate clients in private homes, offices and retreats.

Planned and executed food product demonstrations by incorporating client concepts and ideas in convention display booths and hospitality suites.

1998 – 2003 Back Door Catering Aspen, CO

Personal Chef / Special Event Chef

I was responsible for supervising, food preparation and setup of upscale events for multiple caterers in Aspen, Co as well as similar responsibilities for Southern Hospitality catering in New Orleans, LA on a seasonal contract and an individual event basis for up to 1500 guests.

I worked as a personal chef for individuals and corporate clients booked through Back Door Catering and Conundrum Catering in Aspen, CO. I planned and prepared meals on a weekly basis on site for these clients.

Participated in the Aspen food and wine classic 2000 – 2003 supervising production and line staff, event planning, operational support and on-site kitchen setup along with on and off-site food production for Back Door Catering with the Kobrand Corporation as the client. We produced 10,000 high quality servings for 5 grand tasting events over 3 days. I was responsible for developing and producing high volume adaptations of recipes at altitude under direct instruction from renowned chefs such as Masaharu Morimoto and Jacque Torres.

Certifications

Education Serve-Safe Certification Denver, CO July 2011

Raytheon Six Sigma Specialist Certification Denver, CO August 2008

Century College White Bear Lake, MN [ City, State ]

Culinary Training Program Graduate

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