MARCOS RODRIGUEZ
Westminster
Summary
Supported kitchen operations in upscale and casual dining settings for over 20 years. Assisted in managing teams with a focus on leadership and collaboration. Adapted to changing priorities and demands in a fast-paced environment.
Overview
24
24
years of professional experience
Work History
REGIONAL CHEF / DIRECTOR OF COMMISARY SERVICES
Cosi
12.2017 - Current
- Oversaw logistics and execution of catering services and in-store operations throughout DC, Virginia, and Maryland.
- Logistics and execution of catering services including production, delivery and scheduling
- Training and staff retention
- Maintain HACCP program and ensure that high standards of sanitation are properly maintained
- Developed and enforced strategies to minimize waste of food and supplies, enhancing operational efficiency.
- Implemented HACCP program
- Recipe development
- Project annual, monthly and weekly food and labor costs
- Analyzed and monitored actual financial results to ensure alignment with budgetary goals.
- Establish contacts in the community for banquet business
- Oversaw operations across multiple locations in Maryland, DC, and Virginia.
EXECUTIVE CHEF
Erickson Living
08.2016 - 12.2017
- Oversaw hiring and management of culinary team, including managers and sous chefs, to maintain high standards of food quality and service.
- Managed work schedules and coordinated kitchen staff to ensure efficient operations.
- Conducted systematic evaluations of food inventory to anticipate and address projected needs.
- Managed HACCP program to ensure compliance with sanitation protocols and food safety regulations.
- Developed and enforced strategies to minimize waste of food and supplies, enhancing operational efficiency.
- Developed and maintained HACCP program to enhance operational safety standards.
- Designed and implemented food preparation strategies to enhance event visibility and engagement.
- Oversaw the analysis of food and labor costs on a monthly and weekly basis. Managed annual budgeting processes to optimize resource allocation. Collaborated with teams to enhance cost efficiency across projects.
- Oversaw tracking of actual financial results to support strategic financial planning.
- Developed and maintained connections within the community to support banquet business growth.
- Managed service delivery at various sites in Maryland, DC, and Virginia to ensure consistent quality.
EXECUTIVE CHEF
Mccormick & Schmicks
07.2014 - 08.2016
- Oversaw recruitment and training of managers, sous chefs, and kitchen staff to enhance team performance and efficiency.
- Managed the scheduling and coordination of culinary team members, enhancing collaboration and operational efficiency in the kitchen.
- Analyzed food inventory trends and assessed future requirements to maintain adequate supply levels.
- Monitored and enforced high sanitation standards within HACCP framework to guarantee food safety.
- Analyzed waste patterns and established controls to optimize resource utilization and minimize food and supply waste.
- Conducted thorough assessments and implemented HACCP program to mitigate food safety risks.
- Coordinated logistics and culinary execution for publicity events, ensuring high-quality food presentation and service.
- Achieved cost savings by effectively managing monthly and weekly food and labor expenses. Streamlined annual budgeting processes to improve financial forecasting. Enhanced project profitability through diligent cost analysis and reporting.
- Evaluated and reported on actual financial results to identify trends and inform future financial planning.
- Coordinated activities and resources at multiple facilities in Maryland, DC, and Virginia to enhance operational efficiency.
EXECUTIVE CHEF / GENERAL MANAGER / CORPORATE TRAINER & CULINARY MANAGER
Vapiano International, LLC.
11.2008 - 07.2014
- Launched new retail location in Chinatown, downtown Washington, D.C.
- Oversaw and organized kitchen layout design for new store opening.
- Recruited and supervised managers, sous chefs, and kitchen staff to ensure operational excellence.
- Oversaw scheduling and coordination of chefs, cooks, and kitchen personnel to ensure efficient kitchen operations.
- Executed regular inventory assessments of food supplies to ensure optimal stock levels.
- Oversaw HACCP program implementation and upheld rigorous sanitation standards.
- Established and executed HACCP program to ensure food safety compliance.
- Implemented controls to reduce food and supply waste effectively.
- Orchestrated food preparation and execution for special publicity events.
- Assisted in tracking monthly and weekly food and labor expenses. Supported project teams in managing annual cost projections. Contributed to budget planning by analyzing cost trends.
- Oversaw monitoring of actual financial results to ensure accuracy and compliance.
- Cultivated relationships with community stakeholders to enhance banquet business opportunities.
- Developed and curated over 100 innovative recipes and dishes.
EXECUTIVE CHEF
Legal Seafoods
12.2004 - 11.2008
- Directed the opening of a new store in King of Prussia, managing site selection and team recruitment.
- Coordinated planning and supervision of kitchen layout to ensure functionality and compliance for new store opening.
- Oversaw recruitment and performance of managers, sous chefs, and kitchen staff to enhance kitchen efficiency and service quality.
- Developed detailed schedules and coordinated tasks for culinary staff to optimize workflow.
- Monitor and enforce HACCP protocols, ensuring adherence to sanitation excellence.
- Conducted thorough assessments and implemented HACCP program to mitigate food safety risks.
- Coordinated logistics and culinary execution for publicity events, ensuring high-quality food presentation and service.
- Achieved cost savings by effectively managing monthly and weekly food and labor expenses. Streamlined annual budgeting processes to improve financial forecasting. Enhanced project profitability through diligent cost analysis and reporting.
- Evaluated and reported on actual financial results to identify trends and inform decision-making.
- Engaged with local organizations and businesses to establish a network for promoting banquet services.
SOUS CHEF
Chart House
05.2003 - 12.2004
- Supported operational recovery by assisting in the redesign and reconstruction of kitchen facilities post-Hurricane Isabel.
- Executed store openings in Alexandria, VA and Dobbs Ferry, NY to expand market presence.
- Directed all facets of restaurant operations, including recruitment and oversight of staff. Managed food and labor cost projections effectively. Developed and executed banquet plans for special events. Analyzed financial results to drive operational improvements.
SOUS CHEF
Macaroni Grill
11.2001 - 05.2003
- Managed over 32 employees
- Implemented HACCP program
- Placed produce and food orders
- Wrote prep lists and ordered kitchen equipment
- Facilitated production On the Line
Education
High School Diploma -
Howard Community College
Columbia, Maryland, MDSkills
- Cultivated 23 years of progressive culinary and kitchen management expertise, including 20 years as Executive Chef and 5 years as General Manager
- Oversaw comprehensive front and back of house operations, ensuring seamless integration and efficiency
- Mastered advanced cooking techniques and menu development strategies
- Executed culinary operations in high-volume service environments and large-scale banquets
- Demonstrated expertise in culinary arts, emphasizing quality production, sanitation standards, food cost management, and presentation techniques
- Leveraged extensive experience to design and execute high-quality menus
- Demonstrated comprehensive knowledge of food equipment and safety standards
- Cultivated training and development programs to enhance team skills and performance
- Obtained ServSafe certification and food handler's certificate to ensure compliance with food safety standards
- Leveraged expertise in food and beverage operating systems to streamline purchasing, ordering, and receiving processes
- Demonstrated expertise in industry food safety standards, ensuring compliance with all safety and sanitation protocols
- Developed and implemented corrective action plans to address deficiencies in food safety and operational areas
- Executed food and beverage preparation aligned with company brand values
- Facilitated employee training on prescribed culinary methods, ensuring adherence to recipe standards
- Developed comprehensive expertise in food and beverage cost analysis, encompassing food costs, labor, and portioning, while monitoring and troubleshooting effectively
- Demonstrated proficiency in computer operations within Windows environments, leveraging expertise in various POS systems
- Facilitated group training sessions to enhance team skills and knowledge
- Embodied and communicated core brand values consistently
RECOGNITIONS
$500.00 cash prize for best P&L, New iPhone 4S for a recipe submitted in contest., Training location for MIT’s and franchisees, 4 separate TV appearances showcasing Vapiano dishes and fresh identity
Timeline
REGIONAL CHEF / DIRECTOR OF COMMISARY SERVICES
Cosi
12.2017 - Current
EXECUTIVE CHEF
Erickson Living
08.2016 - 12.2017
EXECUTIVE CHEF
Mccormick & Schmicks
07.2014 - 08.2016
EXECUTIVE CHEF / GENERAL MANAGER / CORPORATE TRAINER & CULINARY MANAGER
Vapiano International, LLC.
11.2008 - 07.2014
EXECUTIVE CHEF
Legal Seafoods
12.2004 - 11.2008
SOUS CHEF
Chart House
05.2003 - 12.2004
SOUS CHEF
Macaroni Grill
11.2001 - 05.2003
High School Diploma -
Howard Community College