Matthew Gaeng
Greeley,PA
Summary
I am an accomplished executive chef with 27 years of experience in the hospitality business with a proven track record of reducing food costs by $80,000 in first year while enhancing food sales. I have expertise in menu development, food safety, and inventory control to optimize culinary operations. I have expertise in cost control, menu innovation, and customer service with proven ability to manage $4.5 million in annual sales while fostering strong vendor relationships and maintaining high food safety standards.
Overview
2026
2026
years of professional experience
Work History
Executive Chef
Woodloch Pines Resort
2004 - Current
- Decreased food cost while increasing food sales. In my first year as Executive Chef I successfully lowered food cost by 80,000.
- Oversees an operation with annual sales of 4.5 million and 1.5 million in food sales.
- Created relationships and works closely with sales representatives from all aspects of hospitality.
- Developed and executed innovative menus aligning with seasonal offerings and guest preferences.
- Oversees food preparation ensuring adherence to safety and quality standards.
- Manages inventory levels, reducing waste through efficient procurement practices.
- Trains and mentors kitchen staff to enhance culinary skills and teamwork.
- Implements cost control measures leading to enhanced budget compliance in culinary operations.
- Leads special event catering efforts, creating custom dining experiences for diverse clientele.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Sous Chef
Blooming Grove Hunting & Fishing Club
2001 - 2004
Line Cook
Red School House Restaurant
2000 - 2001
Dishwasher/prep Cook/line Cook/banquet Cook
April Sound Country Club
1999 - 2000
Education
Hospitality
Luzerne County Community College
Nanticoke, PASkills
- Time management
- Multitasking
- Food safety
- Menu planning
- Cost control
- Menu development
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Customer service
- Vendor relationship management
- Coaching and mentoring
Timeline
Executive Chef
Woodloch Pines Resort
2004 - Current
Sous Chef
Blooming Grove Hunting & Fishing Club
2001 - 2004
Line Cook
Red School House Restaurant
2000 - 2001
Dishwasher/prep Cook/line Cook/banquet Cook
April Sound Country Club
1999 - 2000
Hospitality
Luzerne County Community College