Joseph Greenland

I fulfilled every role in a full service conference center up to and including the breakfast lunch and dinner lines.

Mainly, however, I helped oversee the banquet and catering department for over 15 years,

this included in-house banquets and offsite catering.

I catered at the University presidents house numerous times and at a myriad of Penn State administrative managers residences.

For 15 years, I was part of a team that catered on game days at Beaver Stadium for the university president’s suite, the Pennsylvania governmental suite, the coaches family’s suites and all VIP alumni suites.

I also was the main kitchen cook at Pegula ice Arena and helped launch the kitchen shortly after it was built. I was responsible for the club level buffet and for the food and all the club level suites.

I was versed in all positions of the kitchen, but mainly was in charge of banquet, food preparation, particularly entrées, soups, and sauces.

Overall, a multimillion dollar banquet revenue stream

And help develop new menu items and recipes.

While management, I oversaw about two dozen kitchen employees. It was responsible for training and scheduling.

In addition to being in charge of the main dinner line and executing all dishes associated with it, I also had experience in executing the breakfast and lunch menus as well.

I also was heavily involved in the preparation and service of catering events up to 500 people from entrées to all cold foods.