MARK S . POTTER3331 Towne Park Drive, #17 ~ Lake Orion, Michigan 48359

(231) 633-3779 revalator@gmail.com

C H E F

Extensive training and experience in the science, art, culture and gastronomy of domestic and international cuisines combined with exceptional skills in all aspects of food preparation including menu creation, plating design, staff management, ordering and purchasing of inventory, and structuring of gourmet meals with appropriate wine and spirit pairings. Superb demeanor and outstanding poise make for proven leadership abilities in the most demanding and fast-paced of operational environments, including at-sea assignments. Core competencies include :

Innovative Menus Dining Facility Management VIP Service/Functions Budget Management Certified Culinarian Total Customer Focus ServSafe Certified Mentoring & Training Excellent People Skills

P ROFESSIONAL E XPERIENCE

Restaurant & Kitchen Management: Expert in all aspects of food preparation, menu development, food presentation, food service equipment, sanitation, safety, food service management, recipe creation and catering to the highest levels of gastronomic excellence for a discerning clientele, including VIP’s.

Performed Internship under Chef Myles Anton, a 5x James Beard Award nominee, at Trattoria Stella’s Traverse, with an emphasis on scratch cooking, fresh food and local food procurement.

Imaginatively modified menus, banquet presentations, preparation methods and recipe enhancements to meet projected forecasts while supervising food and beverage service.

Ensured fast, quality service with excellent plate presentation while maintaining the proper relationship of cost-to-portion ratios.

Assisted with all prep duties, including breakdown of meats, vegetables, making sausage, sauces, stocks and dressings.

Prepared all pasta from scratch, make mozzarella from curd; prepared all long cooking dishes for the restaurant to be ready at service, including Osco bucco and Duck confit.

Leadership & Supervision: A superior leader with demonstrated performance in high-pressure environments. Improved organizational performance through hands-on training and a leadership approach that emphasized decision-making through active listening.

Superbly managed and motivated as many as four personnel; earned a reputation for firm, yet compassionate mentorship.

Superb administrative skills; kept highly accurate reports and records; monitored and managed inventories; scheduled and maintained budgeted labor costs as well as potential food costs.

Highly experienced with the sanitation of equipment and the conduct of hygienic inspections of food service personnel.

Problem-Solving & Analysis: Consistently implements keen analytical abilities and a proven team-based work dynamic with a systems-oriented approach to facilitate efficient and effective solutions. A critical thinker open to alternative views to optimize decision-making. Assisted in the Great Lakes Great Chef Dinner at Great Lakes Culinary Institute with Stuart Brioza,

accompanied by Pastry Chef Nicole Krasinski. Oversaw the six-course retirement dinner for Billy Delong from the U.S. Army. Prepared a highly successful six-course private dinner for the Dean of Florida Southern College

Business Division and guests.Continued …

Mark S. Potter Résumé / Page 2

E MPLOYMENT

NOAA RELIEF POOL, Norfolk, Virginia 2014 – PresentNOAA Chief Steward

R/V LAKE GUARDIAN, Milwaukee, Wisconsin 4/2013 – 8/2013Chief Cook

LIBERTY STEAMSHIP LINE, Lake Success, New York 2012 – 2013Relief Chef, 2012 – 2013Relief Second Cook, 2012 – 2013

BELLA FORTUNA NORTH, Lake Leelanau, Michigan 5/2012 – 9/2012Pasta & Prep Chef

WESTERN AVENUE GRILL, Glen Arbor, Michigan 3/2012 – 5/2012Cook

GREAT LAKES CULINARY INSTITUTE, Traverse City, Michigan 5/2011 – 8/2011Internship Under Chef Myles Anton

Other Employment:Customer Engineer, NCR, Dayton, Ohio, 2006 – 2009Owner / Operator, Christian Computers, Traverse City, Michigan, 2004 – 2006Computer Technician, Northland Computers, Traverse City, Michigan, 2002 – 2004Owner / Operator, Good News Computers, Traverse City, Michigan, 1993 – 2001Computer Technician, Traverse Area District Library, Traverse City, Michigan, 1999 – 2000Field Engineer, TEK One, Traverse City, Michigan, 1997 – 1998

E DUCATION & T RAINING

GREAT LAKES CULINARY INSTITUTE, Traverse City, MichiganInternship at Trattoria Stella’s Traverse, 2011

Certifications: Certified Culinarian by American Culinary Federation; ServSafe Certified; TWIC, SafeGulf, SafeLand and MMC Credentials

Computer Skills: MS Office Suite (Word, PowerPoint, Excel, Access)

Memberships: Phi Theta Kappa Honor Society

Military Service: Seaman (E-3), U.S. Navy (Honorable Discharge, 1981)

R EFERENCES

Excellent references furnished upon request.