Mark Anthony Jose

Sous Chef with 10+ years of progressive hospitality and culinary experience, including nearly a decade of advancement at The Peninsula Club - Lake Norman's premier private, member-owned country club. Progressed from Server Assistant to Sous Chef within a distinguished 35,000-square-foot lakefront clubhouse and multi-outlet dining operation. Leads 10+ line cooks and delivers high-volume member dining, banquets, weddings, and signature events with a focus on exceptional quality, creativity, innovation, and hospitality.

Sous Chef - The Peninsula Club - Cornelius, North Carolina

(2022-10)

• Support culinary operations across the Club's lakefront member dining program, including Mulligan's family dining and The Bunker, with a focus on polished execution, consistency, and personalized hospitality.
• Help lead, coach, and coordinate 10+ line cooks in a premier private-club environment where culinary excellence, hospitality, creativity, and attention to member preferences are central to the experience.
• Provide hands-on leadership across saute/weekend breakfast, grill, fry, and pizza stations, stepping wherever needed to protect quality, timing, presentation, and the member dining experience.
• Execute lunch and dinner buffets and rotating culinary experiences including Taco Night, Stir-Fry/Poke Bowl, Pasta Night, Prime Rib Buffet, and Sunday Brunch, helping keep the Club's dining program fresh, engaging, and member-focused.
• Support plated and buffet production for Easter, Mother's Day, Thanksgiving, member-guest functions, annual club traditions, and weddings of 500+ guests, contributing to sophisticated, memorable events at a premier Lake Norman destination.

Jr. Sous Chef - The Peninsula Club - Cornelius, North Carolina

(2021-11 - 2022-10)

• Supported restaurant, buffet, and event operations while coordinating line execution and culinary staff to maintain quality and member satisfaction.
• Earned promotion to Sous Chef through leadership, versatility, reliability, creativity, and commitment to quality.

Line Cook - The Peninsula Club - Cornelius, North Carolina

(2018-06 - 2021-11)

• Developed proficiency across multiple line stations, becoming a versatile cook capable of stepping into key positions while maintaining quality and presentation.
• Supported breakfast, lunch, dinner, buffet, and special-event production while maintaining speed, accuracy, food quality, and sanitation.

Server Assistant - The Peninsula Club - Cornelius, North Carolina

(2017-04 - 2018-06)

• Built front-of-house dining and guest-service experience before transitioning to culinary operations, strengthening understanding of the complete member journey.

Server - Max's Restaurant - Philippines

(2016 - 2017)

• Delivered attentive dining service and coordinated with kitchen teams to create efficient, high-quality guest experiences.

Intern - Oakwood Premier Joy - Philippines

(2015 - 2016)

Front- and back-of-house internship exposure, including dining and housekeeping support, focused on guest service, quality, teamwork, and attention to detail.

B.S. - Hospitality Management - National College of Business and Arts (2012 - 2016)