Mark Shuda

Work History

Work History
May 2009 - Aug 2009

Prep cook, intern

The Capital Grille
  • Responsible for all restaurant preparation for lunch and dinner operations at this highly rated “Best of Connecticut” Steakhouse.
  • Worked as a restaurant host performing duties that include greeting, seating, taking reservations, and managing Open Table reservation system.
May 2008 - Aug 2008

PBX Operator/Front Office

Doral Arrowwood Resort and Conference Center
  • Performed Front Office activities at this nationally acclaimed, Four Star, Four Diamond Resort Conference Center.
  • Assisted  with guests’ inquires, handled customer requests, and provided  the highest level of  service to corporate executives attending conferences, as well as weekend resort guests.
May 2007 - Aug 2007

Kitchen Position - Café-by-the-Beach

Wee Burn Country Club
  • Worked as a line cook as this exclusive country club at their casual beach café.
  • Assisted with set-up and break-down of private banquet functions.
Jun 2006 - Oct 2006

Pantry Cook, Raw Bar

  • Back of the house internship at RK, an American Brasserie, rated “Very Good” by the New York Times.




My objective is to secure a position in the hospitality industry to enhance my practical experience.  I have currently finished my third year at Michigan State University majoring in Hospitality Business.