Eric Snyder

Kansas City, MO

adzf6r@r.postjobfree.com

+1-816-***-****

Work Experience

Hearth Grill Cook

ACRE - Parkville, MO

November 2022 to May 2023

At Acre, we were known for dry aged steaks and in house dry aging. I participated in not only the prep work of my woodfire station but also helped with the overall prep of the restaurant. I was in charge of making sure my grill station was 100% stocked and clean, including making sure my wood was ordered for my open fire grill. During service I had to make sure the whole team timed the whole ticket so that everything comes out on time, because there were no heats lamp on the counter. Chef

Viking Cruises - Louisiana

January 2022 to October 2022

I was a part of the opening crew for Viking Cruises, and helped build the garde manger from the ground up. I would create lists of food orders that needed to go in according to the recipes and cooler stock. I worked in the Mamsen area, River Cafe, and Main Galley, which were all French and Southern inspiration. For all meals, I would prep all parts of the recipe and cook for service. Line Cook

Gordon Ramsay steak - Kansas City, MO

July 2021 to January 2022

At Gordon, I rotated from hot apps, to saute to grill. Our menu uncluded lamb, salmon, scallops, sea bass, chicken and beef wellingtons. We cooked A5 Wagyu, Dry Aged NY and Ribey steaks, fillets and porterhouse. I would set up, prep and close down my stations. Line Cook

54th Street - Kansas City, MO

September 2019 to June 2021

54th was very high volume and fast paced enviornment. I worked grill, flat top, fry and cold prep. We cooked steak, fish, burgers, sandwiches, crab cakes, and vegetables. Education

High school diploma

Park Hill High School - Kansas City, MO

August 2011 to May 2015

Skills

• Kitchen Experience

• Cooking

• Food Safety

• Restaurant Experience

• Meal Preparation

• Culinary Experience

• Kitchen Management Experience

Military Service

Branch: United States Marine Corps

Service Country: United States

Rank: Corporal

September 2015 to September 2019

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