Exec Chef Eric Greaney
Exec Chef Eric Greaney

Objectives
Looking to secure a position that would allow me to further my career as a chef by applying prior knowledge from experiences with preparing menus, creating original recipes, ensuring the cleanliness of the kitchen and proper food handling/storage, and pleasing patrons, to build a long, lasting, and positive relationship among staff and patrons alike.

Skills
� Skillful kitchen staff trainer
� Proficiency in tracking inventory and vendor comparisons upon purchasing
� Ability to handle and resolve conflicts
� Acute attention to detail and presentation � Proven leadership skills
� Comprehensive understanding of BOH operations
� Works well under pressure and in a fast-paced environment

Experience
Heritage Hills Golf Resort & Spa � York, PA
Head Chef (oak.)
September 2018 � December 2018
The primary goal was a complete redesign of their menu. Upon completion, business for oak. increased within the first two weeks and steadily grew, despite increasing weather conditions. I oversaw every event and party, as they were assigned by the sales department, and then coordinate purchasing and inventory accordingly.

Sous Chef (Knicker�s Pub & Grill)
February 2018 � August 2018
I successfully redesigned and executed a new menu for Knicker�s Pub, while bringing their kitchen up to code and working to ensure standards were actively maintained by my kitchen staff. Other duties included: creating original recipes, hiring and training new staff, complete oversight of inventory and purchasing, and jumping on as a cook whenever my staff needed help. I was promoted to Head Chef of Heritage�s finer restaurant (oak.).


The Great American Saloon � Dallastown, PA
Sous Chef
April 2012 � January 2018
Closely worked with the Executive Chef, Staff Sgt. Bryan Hemler, for 6 years to ensure the safety of food preparation and handling, by setting high standards and always maintaining a kitchen up to code; this combined with our innovative recipes featured as weekly specials steadily increased business and kept patrons coming back for memorable experiences and events. Extensively shadowed and was mentored by Executive Chef Hemler on culinary techniques to improve skill and execution. Regularly created original recipes for plates, which garnered praise and recipe requests from patrons. Saw that staff were successfully trained on new skills and their application in order to execute the menu, changing specials, and specific dishes requested by events such as rehearsals, weddings, reunions, and fundraisers.

Certifications
ServSafe Certified
References
References available upon request.