The document is a resume for Glenn R. Owsiany. It summarizes his experience as an executive chef and banquet chef over more than 30 years, managing all kitchen operations including purchasing, inventory, menu planning, staffing, and food and cost controls at country clubs, hotels, and catering companies in Florida and Wisconsin. It also lists his education from Thomas More High School in St. Francis, Wisconsin.

1. 1GLENN R. OWSIANNY
1002 Casa del Sol Circle
Altamonte Springs, FL 32714
(407) 325-5851 (cell)
Email: Glennowsianny@yahoo.com
SUMMARY: Experienced in all phases of kitchen operations and management to
include purchasing, inventory, menu planning, staffing, food and cost
controls.
EDUCATION: Thomas More High School
St. Francis, Wisconsin
EXPERIENCE: * River City Catering – Sanford, Florida
Catering Chef - August, 2015 - Present
Responsible for the preparation of all off-premise catering in a high
volume operation, including luncheons, weddings and all private
functions.
* Alaqua Country Club – Longwood, Florida
Executive Chef - August, 2012 – August, 2015
Responsible for all kitchen duties, including staffing, menu planning,
costs of labor and goods, planning and service of all private functions.
* Heathrow Golf and Country Club - Heathrow, Florida
Banquet Chef: August, 1990 – August, 2012
Responsible for preparation and service of all private functions as well
as day to day operations.
* Park East Hotel - Milwaukee, Wisconsin
Executive Sous Chef - November, 1987 - June, 1990
Duties were that of Kitchen Manager during evening hours in the
absence of the Executive Chef. I was responsible for the preparation
and service of all banquets, supervision of the restaurant line and end-
of-month inventory.
* American Legion - Waukesha, Wisconsin
Working Chef - May, 1984 November, 1987
I was responsible for all facets of the kitchen operations. I re-wrote
lunch, dinner and banquet menus and upgraded quality while bringing
costs in line.

2. * Park East Hotel - Milwaukee, Wisconsin
Executive Chef - October, 1975 - March, 1984
Progressive kitchen experience starting as a cook, working at all
stations in the kitchen, leading to promotion to Chef in 1983.
REFERENCES: Furnished upon request.