Marlee Day

About Marlee Day

I have had a passion for food all my life and have worked in the food industry as a professional for over 25 years. My cooking style verges on Global fusion. Finesse is an art lost that I enjoy bringing back. Details matter in food. I am an advocate for people with food sensitivities and allergies as well as dietary restricted diets. I love creating new interesting and flavorful dishes with not your typical ingredients.I’ve always loved cooking. At age three I received my first Play kitchen that had a Microwave that I loved to pretend to cook in even with real food to the dismay of my Mom. At age 9; I was hosting cooking shows in my living room for family and friends. I would cook during the summers with my Great Grandmother at her house. I would help catering for parties during High School as well as working for a family run Mexican Restaurant for 4 years. I excelled in Cultural Foods classes in High School which led to my dream of Culinary School.After High School I worked many different Kitchen Jobs and ended up in Nashville Tennessee where my culinary passion was stoked by working 5 Star restaurants and cooking for many famous Celebrities. This is when I knew I needed to go to Culinary School. I moved across the Country again to attend Culinary School in Portland Oregon. I graduated with a 4.00 average and earned a Medal of Recognition for Excellence in the Culinary Arts.After Graduation I worked in Corporate Dining for 4 years before moving back to California. I was theExecutive Chef at a prestigious Golf Club for a few years. I helped open a few different local restaurants I worked under a Master Chef at Bernardus Lodge dabbling in Garde Manger and Pastries. I helped openand ran a Sports Bar and Grill for 5 years before returning to Corporate Dining which I have been doing for the last 10 years.Currently I am working for Facebook on the Menlo Park Campus where we feed up to people a day on our expanding campus. I run a Halal kitchen and am health inspected by a HACCP team twice a day. I manage a staff of 30 employees daily. I am at this café to maintain the standard of food and make sure it is received, prepared and cooked in adherence to Islamic Law. In this industry I have seen and experienced many aspect of the Food Chain through hands on knowledge and education into Ordering, Food Handling, Receiving, Storing, Labeling Laws, HACCP, Humane, Nutrition and Sustainability.

Experience

1. Sous Chef

   Sierra Nevada Brewing Co.

   Jul 2022 — Present · US

Education

• San Benito High School

  High School Diploma

  1990 — 1994

• Western Culinary Institute

  Culinary Arts / Intensive 2 Yr degree in 1 Yr

  1997 — 1998

Skills

• Culinary Management
• Menu Development
• Sanitation
• Restaurant Management
• Cuisine
• Serve Safe Certified
• Servsafe
• Menu Costing
• Food Preparation
• Seafood
• Food Industry
• Fine Dining
• Hospitality
• Hiring
• Food Cost Management
• Micros
• Inventory Management
• Chef
• Recipes
• Italian Cuisine
• Culinary Skills
• Baking
• Wine
• Food Safety
• Gourmet
• Ingredients
• Labor Control
• Catering
• Restaurants
• Mediterranean Cuisine
• Food
• Recipe Testing
• Cooking
• Hospitality Industry
• Food Quality
• Food Service
• New Restaurant Openings
• Sauces
• Hospitality Management
• Pre-Opening