Luke Greika *** Spruce Street

Manchester CT. ****0

860-***-****

adn02q@r.postjobfree.com

Summary Energetic, skilled, and professional chef in search of managing and training an exceptional staff.

Education

2011 Associates Degree - Food Service Management (Dean’s List) Manchester Community College, Manchester, CT

2011 Professional Baking and Pastry Certification (Dean’s List) Manchester Community College, Manchester, CT 1998

1998 Associate's Degree – Culinary Arts Johnson & Wales University, Providence, RI Career History & Accomplishments

The Place To Be - West Hartford CT.

Kitchen Manager/Executive Chef

Ordering, Inventory, Hiring, Mentorship, Multi Unit Training, Expediting, Ensuring proper and efficient meal services and quality, accuracy to menu items produced in a timely manner. Very High Volume with multiple locations

Four Seasons- Stafford Springs CT Executive Chef

Resort Campground with on-site lake, catering facilities, and banquet halls, restaurant and bars on site. Heavy Volume cooking for events and restaurant kitchen. Bistro On Main French Bistro- Manchester CT. Feb 2019- April 2021 General Manager and Executive Chef

Ran internship program for culinary development including training for Manchester Community College Students and also homeless and drug rehabilitation to reform. Restaurant owned and operated by MACC Charities as a non-profit.

Menu Development, Ordering, training, permits for equipment, social media promo, hiring, cocktail training, serving, bar management, Cooking on line and training chefs. Chef De Cuisine-June 2018-January 2019-Pond House Cafe-West Hartford CT Cost Control, menu development, purchasing, professional development, and training of staff. Duties included the overall management of cafe restaurant, assisting in catering orders, and execution of weddings and events. Establishment did over 7.5million in sales for 2018. Best of West Hartford brunch restaurant cafe under my direction and supervision for 2018. Executive Chef- March 2015 – Current- Hilltop Restaurant – Willington, CT Order and Purchase of food, paper goods, catering supplies, cleaning chemicals, kitchen equipment, and dining supplies while adhering to weekly, and overall budgets. Development of Specialties and menu items using cost controls to maximize profits Management, counseling, training, and overall development of entire kitchen staff, sous chefs, chefs, preparation chefs, and dishwashers. Daily/Weekly scheduling and delegation of work between hired staff. Interviewing, hiring, and advertising for new employment Expediting, Coordination, and Execution of all food service, lunches, dinners, and catering events Increasing business through advertisement, new and innovative dishes, and exceptional relationship marketing between clients. Report and schedule all maintenance for restaurant equipment, such as fridges, stoves, plumbing.

Direct and train all staff to meet all Health Department Requirements, and adhere to all Safe Serve recommended practices.

Brewers Assistant-October 2014 – March 2015 – Broad Brook Brewing Company – East Windsor, CT

Maintain brewery, state and federal compliance, inventory and brew sheet paperwork. Weekly product forecast.

Evaluate and monitor beer and raw materials involved in brewing. Assist in the process of brewing original beers according to demographics and promotional needs.

Operate brew equipment to maintain acceptable inventory of raw materials and beer. Supervises cleanliness & sanitation of all equipment, tanks and work areas to maintain consistent beer quality. Fundamental knowledge of plumbing and machinery mechanics/maintenance.

Possess basic beer knowledge and a good sense of smell, distinguishing flavors, and colors in beer.

Train assistant brewers in the canning, kegging, sanitation process, inventory and distribution management as well as to work at a level consistent with brewery production. Participate in beer dinners and festivals, customer relations and marketing/promotions/charitable events. Design and conduct brewery tours. Participate in guild affiliations. Work with offsite accounts.

Disabled-June 2005 – September 2014

During this tragic time I continued my education in the Restaurant Industry. I also did volunteer work and ran my own freelance food truck serving my own craft brews, and eclectic food. Executive Chef-December 2004 – June 2005 McEwen’s On Monroe Restaurant – Memphis, TN Demonstrated a comprehensive mastery of day to day and strategic operational functions. Schedules and coordinates the work of chefs, cooks and kitchen staff. Seasoned in designing and modifying menus as needed. Accountable for maximizing the productivity of kitchen staff. Evaluated food products to assure that quality standards are consistently attained. Maintaining impeccable work and safety standards. Oversee supply ordering, food budget and labor cost goals. Established inventory controls to minimize food and supply waste and theft. Ensured that representatives from the kitchen and dining staff attend service lineups and meetings. Hiring, training and professional development, counseling employees and termination of employees. Periodically visited dining area when open to welcome patrons. Sous Chef-June 2004 – December 2004 Automatic Slim's Restaurant – Memphis, TN Accountable for managing kitchen staff ensuring food is prepared to highest standard, and in accordance with health departmental guidelines. Task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. In charge of training new employees and creating the schedule to ensure adequate staffing of kitchen. Served as the expeditor for the kitchen. Responsible for arranging tickets and directing food preparation so that customers receive food in the order it should be sent out. Accountable for ensuring that food that leaves the kitchen is of the highest quality. Ensured that portions are correct and the food is plated in an attractive manner. Chef-1994-1997 Bakers Fare Restaurant – Stafford Springs, CT Opened restaurant daily for food service operations. Assisted in training and management of kitchen staff. Executed standardized menu items during meal service. Created specials to aid in minimizing waste and costs .

Certifications/Specialty Skills

TIPS Certification

SafeServe Certification Current to 2025

Craft beer, wine, mead and cider making. Kosher Catering Organic Gardening

Volunteer annually for the Ziontific Music Festival – 2000 – present. Serve as Executive Chef/Food & Beverage director of event hosting 3500 VIP guests plus artists.