Mark Potter has extensive experience in restaurant and kitchen management, food preparation, menu development, and culinary leadership. He has worked as a chief cook on research vessels, relief chef on steamships, and pasta/prep chef at restaurants. Potter completed an internship under renowned chef Myles Anton at Trattoria Stella's Traverse, focusing on scratch cooking and local sourcing. He is certified in culinary arts and food safety standards, and possesses strong computer, budgeting, and inventory management skills from over 15 years of professional culinary experience.

1. MARK S. POTTER
3331 Towne Park Drive, #17 ~ Lake Orion, Michigan 48359
(231) 633-3779 revalator@gmail.com
CHE 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
PROFESSIONAL EXPERIENCE
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.

2. Continued …
Mark S. Potter Résumé / Page 2
EMPLOYMENT
NOAA RELIEF POOL, Norfolk, Virginia 2014 – Present
NOAA Chief Steward
R/V LAKE GUARDIAN, Milwaukee, Wisconsin 4/2013 – 8/2013
Chief Cook
LIBERTY STEAMSHIP LINE, Lake Success, New York 2012 – 2013
Relief Chef, 2012 – 2013
Relief Second Cook, 2012 – 2013
BELLA FORTUNA NORTH, Lake Leelanau, Michigan 5/2012 – 9/2012
Pasta & Prep Chef
WESTERN AVENUE GRILL, Glen Arbor, Michigan 3/2012 – 5/2012
Cook
GREAT LAKES CULINARY INSTITUTE, Traverse City, Michigan 5/2011 – 8/2011
Internship Under Chef Myles Anton
Other Employment:
Customer Engineer, NCR, Dayton, Ohio, 2006 – 2009
Owner / Operator, Christian Computers, Traverse City, Michigan, 2004 – 2006
Computer Technician, Northland Computers, Traverse City, Michigan, 2002 – 2004
Owner / Operator, Good News Computers, Traverse City, Michigan, 1993 – 2001
Computer Technician, Traverse Area District Library, Traverse City, Michigan, 1999 – 2000
Field Engineer, TEK One, Traverse City, Michigan, 1997 – 1998
EDUCATION & TRAINING
GREAT LAKES CULINARY INSTITUTE, Traverse City, Michigan
Internship 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)
REFERENCES
Excellent references furnished upon request.