Mark Alan Linden CEC AAC

12135 Rushwood Circle 907-240-8803 *

907-522-2767
Anchorage, AK 99516
mlinden@gci.net
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CERTIFIED EXECUTIVE CHEF ~ AMERICAN ACADEMY OF CHEFS

Operational Excellence ~ Logistical Planning~ Tracked Cost Controls~ Training Excellence

Action-oriented executive chef offering a rich history of success and top quality customer satisfaction
through innovation and modern presentations. Accomplished leader in the culinary industry with propensity
for consistently delivering results exceeding corporate and client expectations. Broad based operational
experiences throughout 30 years as a chef and small business owner capitalizing on logistical planning, off
sight venues, creative menus supporting client expectations, remote site cooking, consistent profit
achievements through computerized spreadsheets, kitchen design and workflow and training initiatives with
local culinary programs.

SELECTED CAREER HIGHLIGHTS

Successful development of on board food service program for the Alaska Railroad, with no guest
complaints requiring refunds for 4 years, including private chartered events for up to 600 people.
Consistent cost controls below corporate standards with Hilton Hotels and development of daily
tracking programs.
Successful development of a small profitable catering company.
Guided initiatives for development of company wide safety program

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CAREER PATH

Am Chef…Will Travel, Catering Services. – Anchorage, AK ………………………………….. Oct 2002-

Present

Co-Owner of small catering company specializing in unique offsite catered events. Developed to address
community needs of high quality food, presentation and customer service. Key activities included the
Alaska Railroad’s Food Service Program, Prince William Sound Boat Charters, Seward Sealife Center,
Kenai River Sports Classic, Celebrity Sports Invitational, Alaska Destinations Special Events, Logistics
Special Events and Fizer Pharmaceuticals Incentive Event at Lake Bennett Canada, private weddings,
corporate events, holiday parties.
~ Revenues in access of $750K, with 20% profitability.
~ Developed in house accounting to handle receivables, payables, light payroll, and cost
controls.
~ Implemented HAACP guidelines, procedures and flow charts, achieved FDA rating for
production.
~ Consulting services to the food and beverage industry.

VP of Operations, Glacial Reflections Catering ………..………………………………….June 2002 – Sept

2002
Corporate Chef, Glacial Reflections Catering …………………………………….……….March 2001 –
July 2001

Seasonal direction for the daily operations of a $4.5 million dollar off site catering operation, which included
a contract services division. Daily oversight of all food production, purchases and cost controls.
 ~ Designed and implemented Alaska Railroad Cruise Menu, achieved profitable operations
~ Designed and implemented Alaska Native Heritage Centers Concessions Operations.
~ Designed and implemented breakfast and dinner buffet concepts for small contracted hotel.
~ Assisted the Director of Sales in implementation of food service standards and quality.
~ Guided major off site catered events to successful conclusions.

Mark Linden Page

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HSE Manager, Eurest Support Services - Anchorage, AK……………………………….Oct 2001 – June

2002

Accepted opportunity to lead organizational structuring and development of remote site safety program.
Applied skills as a chef to implement programs that reflected safe work participation using culinary skills
achieved in previous positions. Extensive traveling to remote operations to see first hand what the
challenges were and what the client expectations were. Extensive training with corporate director in
company policies, procedures and insurance requirements and tracking.

~ Developed and implemented a Two Day Comprehensive Safety Orientation, achieved 75%
staff trained, included Serve Safe, NSTC, SIPPS, RIGGS and ESS policies and
procedures.
~ Developed tracking program for all accidents and injuries, reduced claims and loss time
injuries.
~ Implemented pre-hire lift and stress tests to reduce injuries from previous existing injuries.
~ Developed and implemented Safety Shoe Program seeing reductions in slip and fall claims.
~ Designed Bear Safety and Awareness Program for remote sites with bear populations.
~ Implemented Cutting Glove policy, 100% participation mandated reduction of knife cuts.

Executive Chef, Hilton Anchorage Hotel , Anchorage, AK……………………………….Aug 1989 –

March 2001

Supervised 60 plus team members in the culinary and stewarding departments of a 600 room hotel
property with revenues in access of $5million dollars annually. Oversight of a rooftop and lobby level
restaurant, bar, banquet operations (including off site venues), bakery and employee cafeteria. Worked
with purchasing department to insure cost effective and high quality purchases. Member of the executive
Committee. Oversaw all hiring, training, promotions and terminations of team members. Active in the
development of charitable fundraising programs and in developing local internship programs for collegiate
and high school food service programs.

~ Developed daily payroll and food cost programs, achieved better than corporate standards.
~ Developed recipe data base and recipes with costs for all outlets, achieved less than 27%
FC
~ Increased banquet revenue by becoming involved in sales process and “chefs table”
tastings,
Developed innovative menus that were more in the concept of restaurant dining.
~ Developed and implemented “Chefs Night” dining concept increasing mid week revenues.
~ First to offer “Chef Auctions” for fundraising groups, bringing additional funds to events.
~ Participated in major hotel renovation by submitting total kitchen redesign, increasing better
work flow and efficiency.

Executive Chef, Westmark Hotels, Anchorage AK………………………………………….………………

1988-1989
Executive Sous Chef – Chef de Cuisine, Anchorage AK …………………………………………………
1981-1988
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EDUCATION

Culinary Institute of America, AOS Degree, Graduated High Honors………………..Hyde Park, NY……
1979
R. Nelson Snider High School……………………………………………………………..….Fort Wayne, IND
1977

Certifications and Affiliations

Serve Safe, NSTC, Sipps Instructor..NACE Member..Anchorage Rotary Club..APCA..Anch Chamber of Commerce..ACVB Member
Member of the American Culinary Federation/Alaska Chapter, President, Chairman, VP, Certification and Membership Chair, Judge
Proctor for Certification Practical Exams
Certified Executive Chef, American Academy of Chefs, Completed CMC exam, did not receive CMC certification

Awards

Swiss Gold Medal of Honor, 5 Gold, 2 Silver Medals, 2 Best of Shows, 4 GM Awards (Hilton), Commitment Award (Hilton), ACVB
Member of the Month, Chef of the Year (ACF), Global Events magazine, Best Off Site Catered Event 2006 (Lake Bennett Canada)