Eric Greenawalt

Touring Executive Chef

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Summary

More than 20 years of professional cooking and kitchen management
experience. Exemplify leadership qualities and professionalism,
backed by a consistent, verifiable record of achievement.

Highly organized, creative, and extensively skilled executive chef with a record
of success in high quality culinary arts, taste, ... Read more

More than 20 years of professional cooking and kitchen management
experience. Exemplify leadership qualities and professionalism,
backed by a consistent, verifiable record of achievement.

Highly organized, creative, and extensively skilled executive chef with a record
of success in high quality culinary arts, taste, trend, style, and presentation.

Demonstrate unyielding commitment to food service excellence utilizing indepth
skills necessary for catering complex events from menu development,
logistics of staff, food and equipment, to meal preparation.

Superior culinary skills in food preparation and recipe development as well as
full-service catering, budgeting, expense control, events planning, recruitment,
staffing, scheduling, and customer service.

Strong leadership and motivational skills; able to create and maintain excellent
relationships with clients and colleagues.

Able to pass extensive background check and provide exceptional references.

Work Experience
  • Touring Executive Chef

    Taste Backstage Catering
    Jan. 2010 to Dec. 2013 (3 years and 11 months)

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    Role & Tasks:

    Touring Chef for many of America and Europe's A-list musicians/artists. Oversaw food service production for high volume
    catering events.
    Composed special occasion, daily and weekly menus within the dietary preferences of clients.
    Hired, managed and trained staff in all facets of the tour catering business.
    Managed cost controls and controlled expenditures for both inventory and personnel. Purchased and managed inventory,
    acquiring the highest quality products while maintaining necessary budget restraints.
    Rolled out new culinary programs in conjunction with clients as well as marketing and culinary teams.
    Cooked for crewmembers as well as the artists. Was required to work 15 to 18 hours a day 5 days a week.

  • Executive Sous Chef

    Sheraton Baltimore North
    Jan. 2005 to Jan. 2010 (4 years and 12 months)

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    Role & Tasks:

    Supervised 28 cooks/chefs while managing back of the house operations.
    Performed purchasing function for this $12 million food and beverage operation upscale establishment specializing in a full
    size restaurant, 10 Banquet rooms and room service.
    Managed the day-to-day operation of the kitchen, coordinated food production schedules and ensured highest level of food
    quality, taste and presentation.
    Controlled food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training
    kitchen, restaurant and steward employees on how to handle leftover food items.
    Ensured that all kitchen employees consistently adhered to uniform, grooming and appearance standards.
    Established goals for the kitchen, anticipated and resolved problems concerning all facets of the kitchen, anticipated trends,
    enacted and approved profit-oriented and cost saving ideas/activities.
    Established and required strict adherence to health department and hotel sanitation and food handling guidelines
    In conjunction with the Executive Chef, developed menus and created and ensured adherence to recipes and product
    specifications. Trained kitchen staff on all new menus.
    Conducted regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies.

  • Executive Sous Chef

    Star Canyon
    Jan. 2001 to Jan. 2005 (4 years)

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    Role & Tasks:

    Managed 15 people and oversaw production of this high-volume establishment, a $5 million upscale restaurant
    specializing in Southwestern/Latin cuisine.
    Supervised activities of specialist chefs, chefs, cooks and other kitchen workers
    Demonstrated new cooking techniques and new equipment to cooking staff.
    Planned menus and requisition food and kitchen supplies.
    Developed menus and prepared and cooked meals and specialty foods.
    Maintained effective communication within the kitchen, was responsive to staff suggestions and concerns and worked to resolve problems.

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