Gregory M. Borosky

Life Changing Awakening for myself.

• Managing and participating in our bar, restaurant, and banquet facilities
• Training, maintaining, and building best practice standards for the IHG Group and employees.

• Prepared meals and educated clients with Eating Disorders
• 12 bed residential facility
• Following diabetic dietary exchange program, safety/sanitation, menu creations/food cost.

• Restaurant and banquet operation
• Menu creating, production, catering events, safety, managing all disciplines of the kitchen with a staff of approximately 4-7 personnel.

• Teaching culinary trade to students
• Following Johnson and Whales Culinary study guides along with hands-on training
• Documenting and critiquing progress throughout the program to progress the students into a working environment
• Dept
• Of Labor, Federal Government run program.

• Campus dining operation
• Menu creating, production, catering events, safety, along with managing all disciplines of the kitchen with a staff of approximately 15 personnel.

• Responsible for production, execution of functions, food cost, and safety.

• Operating this upscale bed and breakfast
• Accommodates restaurant, bar, weddings, any special functions, show boating events, etc.,,, Scottish Glenn Golf Course is also part of the Inn.

• Responsible for all disciplines of the kitchen
• Overseeing 12 production staff, and 14 utility staff, labor and food cost, with purchasing responsibilities in excess of $2M/yr
• Exec
• Chef, Retail, & Patient Service duties
• Steritech audited annually (at green standard)
• Safety Officer duties
• Cooking Demos.

• Chef manager, working under a G.M
• And Executive Chef, overseeing 12 employees, operating an account with two cafeterias along with banquet and off-site accommodations
• NSF and Corporately audited monthly and yearly complying within prescribed guidelines
• Director of Operations, for the first 8 months, managing cashiers and satellite cafes, then returning to the kitchen as Chef Manager.

• Chef manager, along with a G.M., overseeing 7 employees, operating a 600 personnel national account for cafeteria and banquet accommodations
• NSF and Corporately audited monthly and yearly complying within prescribed guidelines
• Transferred to Swiftwater as Operations Manager.

• Working Chef, managing all disciplines of the kitchen with a staff of approximately 15 personnel
• Serving both fine dining and casual cuisine for breakfast, lunch, dinner, and banquet accommodations
• Let go right after season ended / new board members with new plans.

• Opened this 168 seat Micro-brewery with the owners
• Serving lunch and dinner, staffing approx., 35 employees
• In control of Back of House disciplines along with influences on F.O.H
• Operations; food and labor costs, ordering, staffing, menu planning, and advertising.

• Operated this 130 seat dining room and a 300+ seat ballroom
• Responsible for a staff of approx
• 15 personnel, open for breakfast, lunch, and dinner, along with the banquet department
• Then offered Brew Pub position.

• Opened this restaurant as a Sous Chef along with owners
• Spent some time as F.O.H
• Manager, and then assuming position of Exec
• Chef
• In control of all disciplines of the kitchen
• We housed 320 seats and changed our 'up-scale casual' menu annually, plus banquet facilities.

• Responsible for 150 seat fine dining room and 300+ seat banquet room, including a staff of 7-10 employees
• I worked up from line cook to Chef.