Mark Lima Email & Phone Number

Providence, Rhode Island, United States

United States

Ludlow, Vermont

Responsible for ensuring that all Resort guests have the highest quality culinary experience possible while maintaining a profitable Food & Beverage Division. Oversees all aspects of the culinary function to include; a la cart, banquet assist, in-room dining, special events with a primary focus on The tavern restaurant, breakfast, lunch and dinner service. Also oversees the Stewarding/Dishwashing department and any contract kitchen labor within the given scope.

Southport, Maine

Robinson's Wharf. Enjoy fresh lobster, shrimp and scallops right on the dock at our seafood restaurant in Southport. Worked closely with Executive Chef & Managers.

Newry, Maine

In a casual atmosphere that blends a rustic look and feel with modern touches, Chef Jennifer Himes/Chef Steve build creative menus that feature comfort food and Maine specialties with sophisticated twists and fresh, local ingredients. View Camp's Lunch & Dinner Menus. I work under the Executive Chefs Dinner menu, and I execute daily dinner specials and maintain a high standard with the Line Cooks.

Boothbay Harbor, Maine

Boothbay Harbor Country Club is the perfect Maine Golf Course, featuring breathtaking vistas, challenging holes, and a sea breeze blowing off the ocean. Our 18 championship holes are truly a "Pure Maine" golfing experience with innovative design, incredible conditioning, and beautiful landscaping. The stunning new clubhouse is unlike any other facility in Maine with luxury amenities. I worked closely with the Executive Chefs and Sous Chefs. My primary duties were Breakfast/lunch, Brunch, and Daily Soup de Jour's .

Killington, Vermont

I work at Preston's restaurant at Killington Grand Hotel. As Chef Tenure, I work closely with the Chef De Cuisine and Executive Chefs. My primary duties involves setting up/prepping dinners al-a-carte.

Cabbage Key, Fl

Our goal is to offer visitors an atmosphere of friendly hospitality and relaxation, totally void of commercialization. Our guests enjoy each other’s company, nature, fishing, shelling on nearby deserted beaches, reading, writing, painting, boating, and — most of all — quiet and tranquility. Of course, our restaurant and bar is a busy place as boaters from many ports stop in for breakfast, lunch or fine dinning. Well-known travelers frequent the lounge, famous for its festive atmosphere and unique decor. I work all three shifts.

Bayou Catering in Largo, Florida, is drawing rave reviews for not only its Cajun, Caribbean, and Coastal catering services, but also for its more conventional menu that is available for corporate events and special occasions.

St. Petersburg, Fl

Members enjoy a world-class private establishment. It offers a first-class 18-hole golf course and tennis, dining facilities and a beautiful pool overlooking Boca Ciega Bay. I perform as a line cook, pool supervisor and assist the main kitchen in various ways.

Avalon, California

The preeminent dining room on the island, this stately venue offers a sophisticated menu with eclectic influences. The club is open to the public for weddings and events. Worked 50% in the catering capacity and 50% with the restaurant as a lead line cook/Chef tenure.

St. John Us. Virgin Islands

Café Concordia is a casual, full-service restaurant overlooking Salt Pond Bay. The Café has earned a reputation for excellent food and stunning views. It is a favorite among locals. Open to the public, it hosts special event-themed nights. Mainly worked as a breakfast cook but was available to assist in every capacity in the kitchen.

St. John Us Virgin Islands

Enjoyed working over ten years at this family-owned and operated resort. Positions included restaurant/event cook, bartender, trainer, reservations, and concierge. They closed Maho Bay Camps and opened Concordia Eco-Resort.

Vergennes, Vermont

Employed seasonally as Chef De Partie for this fourth-generation, family-owned and operated resort in Vermont. The resort offers a grand brunch buffet every morning. We prepped and prepared the on-site restaurant for lunch service also.

Education record

Twic

Associate'S Degree, Restaurant, Culinary, And Catering Management