Mark Linden CEC AAC

Experience

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  Am Chef ...Will Travel

  Oct 2002 - Apr 2008

  Co-Founder

  Created a successful catering company along side my Wife Sharon McCaffrey. Specialized in large off site catered events, Alaska Railroad's Summer Tourist Program, Prince William Sound Cruises, Kenai River Sports Classic, Alaska Destinations and Logistics special events. revenue in excess of $2.5 Million Dollars with 20% profitability.

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  Transforming Age

  Apr 2009 - Jan 2010

  Director of Dining Services/Executive Chef

  Began employment as the DDS/EC for a struggling community, Implemented wholesale changes and removed Sodexho as a contract dining program. Created innovative menus and lifestyle events. Including a popular 5 course dinner paired with wines every 8 weeks. Became a popular evening for our other two communities at the time to attend.

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  Transforming Age

  Mar 2010 - Jan 2020

  Engineered strategic solutions across 15 communities in Seattle WA, Lincoln NE, and Minneapolis MN. Standardized purchasing agreements with national vendors, instituted approaches to produce consistent cost savings, and provided culinary training and dining room décor enhancements ideas for the Parkshore Community.• Improved resident satisfaction by 8% by raising the standards of excellence across the dining venues at Parkshore• Drove multiple initiatives including the introduction of casual bar dining on the 15th floor of the facility, designing monthly themed buffet events, implementing a “Bistro” island cooking station in the main dining room, and creating spontaneous and fresh menu selections Show less Provided strategic leadership during PCRN's rebranding to Transforming Age, reflecting its focus on improvement quality of life for the elderly and perception of what it means to be aging. • Drove revenue growth to $500K, improving Net Operating Income from -$500K to $10.5K• Designed building-wide Phase 1 renovation of all common areas, apartments, dining rooms, and minor kitchen improvements• Launched concept for Phase 2 renovation of Basement Level into upgraded fitness center, movie theater, central meeting room and employee breakroom• Added 11 adjacent offsite apartments increasing occupancy from 70% to 110%• Oversaw capacity improvements to integrate Exeter House residents and support team to new facility Show less Focused on managing operational expenses, capital improvements and departmental streamlining for higher efficiency, better service quality, and more satisfied residents. Spearheaded hands-on training for all staff members to achieve service and quality standards on par with hotel experiences.• Lowered overall operational expenses from a -$1M NOI to a -$250K NOI in the first two years• Grew total occupancy from 70% to 95%• Significantly elevated resident satisfaction survey results from 70 percentile range to the mid 90s• Designed and coordinated four major remodeling projects: Main Dining Room/Kitchen, Lobby Entrance, Assisted Living Dining Room, and Activities Area/Clinic• Restructured Skyline at First Hill (PRCN) Dining Program• Successfully arranged a two-year lease on 7,000 square feet to PCL Construction Services Show less

  • Corporate Director of Service Opportunities/Director of Dining Services/Chef-Parkshore

    Apr 2017 - Jan 2020

  • Executive Director Transforming Age/Fred Lind Manor

    Jan 2016 - Apr 2017

  • Executive Director Exeter House

    Mar 2010 - Mar 2016
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  Village Concepts Retirement Communities

  Sept 2020 - now

  Corporate Director of Dining Services

  Corporate Director of Dining Operations Village Concepts, Seattle, WA – 9/2020-PresentDevelop and implement operational plans with a focus on financial accountability across 14 communities in collaboration with on-site Directors of Dining Services. Provide leadership, fiscal management, and implementation of quality-based, integrated dining services, including upgrading facilities and Covid-19 reopening strategies. • Reduced costs by 12-14% by upgrading the corporate purchasing platform• Conducted company-wide Resident Survey Program allowing customers to share service and performance improvements. Created action plans to implement the feedback within each community • Led kitchen redesign/remodel in four facilities to improve performance and efficiency of teams• Implemented financial accountability measures to control costs, monitor spending, and tie budget management to performance reviews • Re-engineered and implemented new culinary and service training programs Show less