Marquisha Hodge

Results-driven culinary and hospitality professional with 10+ years of experience leading kitchen operations, guest service teams, and high-volume food environments across corporate dining, fast-casual, concessions, and institutional food service. Skilled in culinary execution, food safety compliance, shift leadership, staff training, inventory control, and operational efficiency. Currently pursuing an Associate Degree in Culinary Entrepreneurship with a strong focus on leadership, business growth, and hospitality management.

Sous Chef (Hourly) - BON APPÉTIT - Atlanta, GA

(2024-02)

• Execute high-volume meal service while maintaining food quality, presentation, and consistency.
• Support daily kitchen operations including prep, line execution, sanitation, and team coordination.
• Maintain strict adherence to food safety and sanitation standards in fast-paced environments.
• Collaborate with culinary staff to ensure smooth service operations and customer satisfaction.

Guest Experience Manager - CAVA - Atlanta, GA

(2023-05 - 2024-02)

• Led front-of-house operations in a fast-paced, high-volume restaurant environment.
• Trained and supervised team members to improve service efficiency and guest satisfaction.
• Assisted with inventory management, food safety procedures, and operational standards.
• Resolved customer concerns professionally while maintaining positive guest experiences.

Assistant General Manager - CHICKEN SALAD CHICK - Roswell, GA

(2022-05 - 2023-04)

• Oversaw daily restaurant operations including scheduling, staffing, customer service, and inventory.
• Supported hiring, onboarding, and employee development initiatives.
• Maintained compliance with food safety standards and operational procedures.
• Assisted with operational planning and team performance management.

Assistant Manager - WENDY'S - Duluth, GA

(2020 - 2022)

• Supervised shift operations and team performance in a high-volume fast-food environment.
• Managed cash handling, deposits, POS transactions, and daily operational reporting.
• Maintained service speed, order accuracy, and workplace cleanliness standards.
• Delivered strong customer service and resolved guest concerns efficiently.

Cook – Correctional Facility - ARAMARK - Georgia

(2020 - 2022)

• Prepared large-batch meals following strict institutional guidelines and portion controls.
• Maintained sanitation compliance and food safety standards in secure environments.
• Assisted with meal preparation, portioning, and timely service operations.

Concessions Supervisor - ARAMARK - Oakland, CA

(2019 - 2020)

• Supervised concessions staff during large-scale events and high-volume service periods.
• Trained employees on food handling, customer service, and operational procedures.
• Managed inventory, cash handling, and concession operations efficiently.

Cook - SODEXO - Greensboro, NC

(2018-10 - 2019-05)

• Prepared menu items for high-volume dining service while maintaining quality standards.
• Followed food safety procedures and portion control requirements.

Housekeeping Supervisor - ANNIE'S KRYSTAL CLEANING - Conyers, GA

(2020-10 - 2025-05)

• Supervised a team of 10 employees and maintained professional cleaning standards.
• Developed cleaning procedures and conducted inspections for quality assurance.
• Ensured timely completion of assignments and strong customer satisfaction.

Associate Degree - Culinary Entrepreneurship - Escoffier Culinary Institute (2026-12)

High School Diploma - Keema High School