Mark McCann Resume
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Mark McCann has over 40 years of experience in the food service industry, including positions as Lead Cook and Chef Manager. He has managed kitchen staff and food production for restaurants, catering, corporate cafeterias, and healthcare facilities. McCann received an Associate of Arts degree from Madison Area Technical College with a focus on nutrition, food preparation, and kitchen management. He holds a ServSafe certification and food handler's card.
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BronteCox Bronte Cox
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Bronte Cox has over 10 years of experience as a baker and barista. She has worked as the head baker at Red Carpet Cookies and as the assistant baker at The Nickel Diner and Aeirloom Bakery. Her qualifications include food trend knowledge, vegan baking, weights and measures, strong communication skills, and attention to detail. She has organized several bake sales to raise money for charitable causes. Cox earned certificates in baking and pastry from Chef Eric's Culinary Classroom and Bread Ahead Bakery School.Mark McCann Resume
- 1. Summary Highlights Accomplishments Experience Education Mark McCann 1912 Atwood ave. #309, Madison WI 53704 Cell: (608)235-6191 Mccannmark687@gmail.com I offer 40 years experience in the Food service Industry of all venues. Restaurant, Catering, Corporate Cafeterias, and Health Care. ServSafe certified Food handlers card Focused and disciplined High volume production capability Focus on portion and cost control Inventory management familiarity Food Ordering Skills Scheduling of staff Well-tuned palette Manager of the year C L Swanson Corporation 2005 Featured Chef in Tempe Magazine, Tempe Az 1985 October 2007 to August 2015All Saint Assisted Living and Memory Care Lead Cook Madison, WI Lead Cook for a 60 bed Assisted Living and Memory care Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Prepared healthy, enjoyable breakfasts and dinners for diners.Enforced appropriate work-flow and quality controls for food quality and temperature.Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.Actively participated in staff meetings and operated as an effective management team leader. April 1998 to September 2007CL Swanson Corporation/ Ray O Vac Cafeteria Chef Manager Madison, WI Chef Manager for a Corporate Cafeteria Located at Ray O Vac World HeadquartersProvided courteous and informative customer service in an open kitchen format.Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Consistently produced exceptional menu items that regularly garnered diners' praise.Quickly and courteously resolved all guest problems and complaints.Prepared healthy, enjoyable breakfasts and dinners for diners.Enforced appropriate work-flow and quality controls for food quality and temperature. 1975Craig High School High School Diploma: General Studies Madison, WI Nutrition courses
- 2. 1977Madison Area Technical College Associate of Arts Madison, WI Nutrition coursesClasses in Restaurant and Facility OperationsCourses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine