Executive Chef
Resume:
Stosh J. Wegrzyn
Greenwich, CT 06831
Objective: To further my career as a chef with a commitment to excellence in a professional kitchen utilizing my strong culinary, and management skills. I am experienced and diversified in all aspects of the kitchen and food and beverage management, specializing in daily club and business operations and activities.
Professional Experience:
6/2012 – 2/2016 Lake Mohawk Golf Club: Sparta, NJ
Executive Chef
Create, plan, execute layout and preparation of daily menu’s
Schedule all kitchen, snack bar and halfway house personnel
Coordinate all purchasing of food, beverage and paper supplies
Control health, sanitation, and safety standards
Maintain and prepare food and labor budget and cost analysis
Work closely with board of governors to achieve objected goals
Maintain member relations through dedication and patience
Responsible for banquet and ala carte production
Maintain all managerial duties related to executive chef position 6/2010- 9/2011 Lake Sunapee Yacht Club; Sunapee, New Hampshire Executive Chef (Seasonal)
2/2006- 1/2009 Brownson Country Club; Shelton, Connecticut Executive Chef
1/2003-1/2006 Coverleigh Country Club; Rye, New York Executive Sous Chef
5/1998 – 1/2003 KRISJON, Ltd. /Town Delicatessen; Chappaqua, New York President/Owner
Full line delicatessen
American and Italian style cuisine
Responsible for all food, beverage, cost controls, and staffing
Off premise catering from corporate functions to white tablecloth function 4/1992-5/1998 Saint Andrews Golf Club; Hastings-on-Hudson, New York Executive Chef/Food and Beverage Manager
References: Available upon request
Associations: Club Chefs of Westchester
Club Chefs of Southern CT
American Culinary Federation (ACF)
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