Mark Mcclanahan has been working as a Chef and Food Director in United Communities Against Poverty, Inc. since 2011. Furthermore, the person has an employment history at more than four companies using similar skills. Mark has a total work experience of 21+ years. Mark Mcclanahan studied at the Culinary School of Washington Dc from 1987 to 1988. Mark learned English. Mark has the following certificates: American Culinary Federation Certified 1994, Fortune 50 4Dx Management Training 2008, Servsafe Certified, American Culinary Federation Certified 1994, and Fortune 50 4Dx Management Training 2008. Today this professional lives in Washington, DC region. Find this professional's actual e-mail and phone through Connexy search.
Name variants:
Marc Mcclanahan,
Marcus Mcclanahan,
Markus Mcclanahan,
Marquis Mcclanahan,
Mark Mcclanahan
Contact Information
Last Update
Jun 25, 2022
Email
mm**@ucappgc.org, le**@yahoo.com
Location
Washington, DC
Workplace
Chef and Food Director
Capitol Heights, MD
Industry
Civic & Social Organization, Community Action Agency
Colleagues
Work History
Chef and Food Director
1400 Doewood Ln, Capitol Heights, MD 20743
Nutrition and Menu developement for homeless women and children in Prince Georges County, Maryland.
In charge of all kitchen functions at Shepherd's Cove Shelter Capital Heights, Maryland....
Nov 2011 — Apr 2020
Executive Sous Chef
1 Gaylord Dr, Nashville, TN 37214
Opening team of the biggest Convention/Resort( 2000 rooms/ 47,000 sq. ft. meetng space) on the United States Eastern Seaboard.
Manage a kitchen of a 12 million dollar a year full service, ...
Mar 2007 — Jul 2011
Executive Chef and Coordinator Maryland Terrapin Football
College Park, MD
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Creator of Gossett Team House Kitchen and Dining
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Manage, supervise and motivate a kitchen staff of 30 employees
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Create and prepare all menu items
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train all staff ...
Aug 2000 — Sep 2007
Executive Chef
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Managed the kitchen of a full service restaurant and bar
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Manage, motivate and and develop a staff of 20 employees
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Menu development and preparation
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Scheduling of a...
Aug 1999 — Aug 2000
Education
Occupations
Cook
Chef
Executive
Director
Food service
Sous Chef
Food Preparer
Food Preparation Worker
Operations Manager
Head Cook
Skills
Menu Development
Fine Dining
Culinary Skills
Restaurants
Food and Beverage
Food
Sanitation
Catering
Banquets
Hotels
Pre Opening
Restaurant Management
Hospitality
Food Quality
Cuisine
Hospitality Management
Resorts
Haccp
Culinary Management
Recipes
Chef
Menu Costing
Food Safety
Cooking
Gourmet
Event Management
Hospitality Industry
Food Service
Hiring
Hotel Management
Food Preparation
Recipe Testing
Income Statement
Process Scheduler
Micros
Pastry
Inventory Management
Cost Control
Rooms Division
Menu Engineering
Wine
New Restaurant Openings
Sauces
Opening Hotels
Mediterranean
Seafood
Italian Cuisine
Time Management
Revenue Analysis
Yield Management