Objective
An opportunity to work with people and food. To at all costs, provide the best that is possible with whats given. To go above and beyond the expectation to provide a level of surprising execution. And through all this, remain passionate, excited, and driving about my furthering my career.
Education
Joliet Junior College; Joliet, IL
Associates of Applied Science in Culinary Arts received with Honors spring of 2008
Work Experience
An opportunity to work with people and food. To at all costs, provide the best that is possible with whats given. To go above and beyond the expectation to provide a level of surprising execution. And through all this, remain passionate, excited, and driving about my furthering my career.
Education
Joliet Junior College; Joliet, IL
Associates of Applied Science in Culinary Arts received with Honors spring of 2008
Work Experience
Glen Oak Country Club - Glen Ellyn, IL
November 2010 - Present
Boka – Chicago, IL
July 2009 – November 2010
- Prepared all items and worked on wood-burning grill station
- Prepared all items and worked on fish station and expedited the hot line simultaneously
- Worked with New American cuisine with very balanced flavors
- Expedited the line executing 190+ covers timing each plate to the second
- Experience with vegetable purées, foams, manipulation of product, sauces, and dish creation
- Participated in extensive preparations for off site events. 20 to 300+ people
Mountain Lake Corporation – Lake Wales, FL
January 2009 – May 2009 (seasonal)
- Worked as cook: sauté, expo, grill, prep
- Executed fine dining dinner services, and casual dinning dinner services
- Executed formal and informal banquets: plated, buffets, and elaborate buffets
- Exposure to lunch service
- Took active role in ordering
- Took active responsibility in daily banquets, menus, and catered events
- Prepared and interpreted custom daily menus
- Took role in house parties and catering. Cooking for and with MLC members in their homes.
- Took role in decorating buffets
- Took active role in fish butchery, 80% whole fish
Prestwick Country Club – Frankfort, IL
May 2007 – July 2009
- Worked from entry level to head line-cook
- Took active role in lowering monthly food cost to 33%
- Created daily preparation lists
- Assisted in developing menus and daily specials
- Prepared banquets for 10 to 200+ people
- Prepared and maintained buffets for 450+ people
- Participated in omelet, pasta, and carving action stations
- Successfully accommodated short notice culinary requests
Inquire at EricWiemeyer@gmail.com for references
- Experience with vegetable purées, foams, manipulation of product, sauces, and dish creation
- Participated in extensive preparations for off site events. 20 to 300+ people
Mountain Lake Corporation – Lake Wales, FL
January 2009 – May 2009 (seasonal)
- Worked as cook: sauté, expo, grill, prep
- Executed fine dining dinner services, and casual dinning dinner services
- Executed formal and informal banquets: plated, buffets, and elaborate buffets
- Exposure to lunch service
- Took active role in ordering
- Took active responsibility in daily banquets, menus, and catered events
- Prepared and interpreted custom daily menus
- Took role in house parties and catering. Cooking for and with MLC members in their homes.
- Took role in decorating buffets
- Took active role in fish butchery, 80% whole fish
Prestwick Country Club – Frankfort, IL
May 2007 – July 2009
- Worked from entry level to head line-cook
- Took active role in lowering monthly food cost to 33%
- Created daily preparation lists
- Assisted in developing menus and daily specials
- Prepared banquets for 10 to 200+ people
- Prepared and maintained buffets for 450+ people
- Participated in omelet, pasta, and carving action stations
- Successfully accommodated short notice culinary requests
Inquire at EricWiemeyer@gmail.com for references
