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