mark schock resume 2016 10 22 current

Mark D. SchockPO BOX 93424 Las Vegas, NV 89193

[email protected]

ObjectiveMore than fifteen years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism. Assistant Chef with a diverse culinary career encompassing fine dining, hotel restaurant management, and high volume market.

ExperienceAssistant Chef | Monte Carlo Resort and Casino – Las Vegas, NV | July 2016 - Present· Assisting in organizing the restaurant.· Organized all Health Documents pertaining to SNHD health Permit.· Assisting in Menu Planning new items for the Buffet.· Assisting in new presentations for items already in the Buffet.· Assisting in Inspiring the Buffet team in efficiency, passion, and excellence.

Assistant Chef | Mirage Hotel and Casino – Las Vegas, NV | October 2014 – June 2016· Assisted in reorganizing the In-Room Dining team to efficiently manage their time through follow-up

with their Food Storage organization, Service Standards, Sanitation Standards, and overall skill development.

· Engaged the FOH and BOH employees by driving the company PGP and Mirage Standards with daily Pre-Shifts.

· Assisted in changing the IRD menu, Hospitality menu, and Amenity menu.· Oversaw day to day ordering, scheduling, sanitation, and prep needs for a 24 hour operation while

assisting in other Departments on the property: Cravings Buffet, The Pantry, Garde Manger, Paradise Café, and Villas.

· Established strong relationships with all Department heads that directly impacted and interacted with IRD on a daily basis including Stewarding, Engineering, and Production kitchens.

· Assisted Paradise Café with menu update (including tasting) and day to day operations for 2015 season. Established strong working relationships with management in Pool Operations, Beverage, and VIP Cabanas in order for Paradise Café to meet their needs consistently.

· Assisted the Pantry with day to day needs and leadership. Established cleaning practices with both BOH line staff and FOH in order to meet Sanitation Standards for a busy room. Pre-shifted team on the PGP, upcoming business, Sanitation topics, and Service Standard topics.

· Supervised Cravings Buffet during Executive Chef’s time off. Assisted with Opening and Closing procedures for the restaurant including Pre-Shifts. Communicated to the Executive Chef about daily sales/covers, guest, ordering, and Sanitation needs. Pre-shifted employees with Station assignments, PGP topic of the day and tracked daily waste/food transfers for the outlet. Collaborated with FOH managers in order to spot needs in the restaurant during service.

Cook | Heritage Steakhouse – Mirage Hotel and Casino – Las Vegas, NV| August 2013 – October 2015· Recruited to assist in the opening of the new restaurant with previous years of experience and

leadership.· Continued leadership role in maintaining standards and quality in all stations before, during, and

after service.· Effective communicator to colleagues, Sous, and Executive Chef Tony Zappola.· Organized Service Standards on all stations to assist in maximizing efficiency of the restaurant.· Average covers 300 with an average check of $110.00.

Fry Cook | Gordon Ramsay Steak – Paris Hotel – Las Vegas, NV | December 2012 – August 2013· Learned aspects of working in one of the top steakhouse in the country.· Experience in daily prep orders and detailed sanitation requirements upon inspection under

Executive Chef Deric Meininger.· Average covers 500+.

Master Cook | Jean George’s Steakhouse – Aria Resort and Casino – Las Vegas, NV | November 2009 – December 2012· Selected and promoted to assist in the opening of the new restaurant and casino.· Trained and in charge of sanitation, ordering meat, par counts for warehouse and direct purveyor

orders, and daily management duties under Executive Chef Robert Moore.· Organized daily orders with the butcher shop and assisted in fabrication.· Organized Service Standards for one of the first steakhouse’s to offer Wood-Fire grilled steak in a

hotel.· 1st year revenue: $16 million, and 1st night’s opening covers: 590

Cook | Prime Steakhouse – Jean George Vongerichten – Bellagio Hotel and Casino – Las Vegas, NV | November 2006 – November 2009· Learned aspects of table-side fine dining· Established extensive training on all stations in the restaurant (including pastry) while preparing for

Aria’s opening under Executive Chef Robert Moore.· Average Yearly Revenue: $18.5 million, 2007 saw $22 million in Revenue making it the 2nd highest

grossing restaurant in the country behind Tao Nightclub. · Initially hired as an Extra Board as one of the few to be hired as “Cook” with full-time extra board

status in Banquets (100-5000 guests) and the 20 other food outlets located within Bellagio Hotel.

Cook | Roy’s La Jolla – La Jolla, CA | February 2005 – October 2006· First culinary experience after college graduation. · Received multiple job training from Executive Chef/Partner Evan Cruz. · Worked in a quick-service open kitchen.

Externship | DuPont Country Club and Hotel – Wilmington, DE| August 2002 – January 2003· Learned the crucial aspects of a high-end country club. · Required to study-while-working the different areas of culinary preparation and management at a

premier country club under Executive Chef Daniel Bradway

Cook | The Original Pancake House – Encinitas, CA | September 2000 – August 2001· Originally hired as a prep cook then in three weeks oversaw the entire line cooks.

Banquet Cook | Lomas Santa Fe Country Club – Encinitas, CA | October 2000 – February 2001

EducationCulinary Institute of America – Hyde Park New York · Bachelor of Science – Hotel and Restaurant Management 2005.· Associate of Science – Culinary Arts 2003.

Skills and Training· Attended Essentials of Food and Beverage Management Training (MGM Resorts).· Essentials of Management Courses (MGM Resorts).· Diversity Champion (MGM Resorts) 2015.· ServSafe Certified January 26, 2015 – January 26, 2020.· Stratton-Warren, Kronos, Workday, Excel.

Special Events· CES tradeshow (IRD 2015 and 2016).· EDS tradeshow (IRD 2015).· One Drop Event (Paradise Café 2015).· Telemundo Event Nielsen Group (Paradise Café 2015).· Aria’s (Invite Only) Baccarat Tournament 2012.· BlessFest 2009: Thanksgiving Day Outreach for the homeless.· Epicurean Foundation Event 2010 and 2011.· Michael Jordan Celebrity Invitational 2009 and 2012.· Shadow Creek Tournament 2010, 2011, and 2012.

References· Executive Chef Frank Barajas 702-524-4448· Hotel Executive Sous Chef Eric Koehler 702-283-0079· Executive Pastry Chef Everette Williams (MCH) 702-238-4135