Stosh J. Wegrzyn

** * ***** ******* *****

Greenwich, CT 06831

203-***-****

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)

Contact this candidate