- Woodworking
- DIY and Home Improvement
- Plumbing
- Electrical
- I like working with my hands and fixing things
- Personal Development and Self-Improvement
Adam Moscone
Brewer
Summary
Results-oriented achiever with proven ability to exceed targets and drive success in fast-paced environments. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
12
12
years of professional experience
Work History
Catering Cook
University of Maine, Orono
Orono, ME
10.2025 - Current
- Prepared and cooked diverse menu items for large campus events.
- Maintained food safety and sanitation standards in kitchen operations.
- Collaborated with team members to ensure timely meal service delivery.
- Assisted in inventory management, tracking supplies and ingredients.
- Adapted recipes to accommodate dietary restrictions and preferences.
- Mentored junior cooks in advanced culinary techniques, improving overall team performance and skill set.
- Practiced safe work habits to avoid possible injury to self or other employees.
Executive Chef
Morrison Healthcare Management
Bangor ME
03.2025 - 10.2025
- Worked closely with onsite maintenance crews and food service equipment technicians. Diagnosing and addressing constant equipment problems insuring fridges, freezers, ovens and all other kitchen equipment was operating properly on a daily basis.
- Developed and executed daily menu plans to enhance patient dining experience.
- Collaborated with nutritionists to ensure adherence to dietary guidelines and preferences.
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Trained kitchen staff on food preparation techniques and safety protocols.
- Streamlined inventory management processes to reduce waste and optimize supply usage.
- Coordinated catering services for special events, tailoring menus to client specifications.
- Assisted in budget planning by analyzing food costs and operational expenses effectively.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Catering Executive Chef
University of Maine, Orono
Orono, ME
10.2016 - 03.2025
- Developed and implemented seasonal menus, enhancing student dining experiences with diverse culinary offerings.
- Maintained and assisted with kitchen equipment maintenance. Most of the time solving minor maintenance issues on the fly personally
- Oversaw food safety protocols, ensuring compliance with health regulations and maintaining high-quality standards.
- Managed kitchen operations, optimizing workflow efficiency and minimizing food waste during peak service periods.
- Trained and mentored kitchen staff, fostering skill development and promoting teamwork in a fast-paced environment.
- Conducted inventory management, streamlining supply chain processes to reduce costs and improve resource allocation.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Head Chef
Black Bear Inn and Conference Center
Orono, ME
09.2014 - 10.2016
- Led kitchen operations, ensuring high-quality food preparation and presentation standards.
- Broke down cleaned and reassembled all kitchen ovens and ranges twice a year to insure equipment was operating at peak levels.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed seasonal menus incorporating local ingredients to enhance dining experience.
- Trained and mentored kitchen staff, fostering skill development and teamwork.
- Implemented inventory management systems to optimize ingredient usage and reduce waste.
- Hired, managed, and trained kitchen staff.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sous Chef
Luna Bar and Grill
Bangor, ME
10.2013 - 01.2014
- Supervised kitchen staff and ensured adherence to food safety standards.
- Developed and implemented new menu items based on seasonal ingredients.
- Trained junior chefs in culinary techniques and kitchen operations.
- Coordinated with front-of-house staff to ensure smooth service during peak hours.
- Led kitchen team in maintaining high standards of cleanliness and organization.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Education
No Degree - Hotel, Casino And Restaurant Management
Community College of Southern Nevada
Las Vegas, NVNo Degree - Hotel Restaurant Management
Pennsylvania State University World Campus
University Park, PASkills
- Leadership qualities
- Problem-solving abilities
- Works Well Under Pressure
- Adaptability and flexibility
- Cooking equipment maintenance
- Organization and time management
- Problem-solving
- Multitasking and organization
- Attention to detail
- Critical thinking
- Problem resolution
Accomplishments
- Supervised team of 30 staff members.
Interests
Timeline
Catering Cook
University of Maine, Orono
10.2025 - Current
Executive Chef
Morrison Healthcare Management
03.2025 - 10.2025
Catering Executive Chef
University of Maine, Orono
10.2016 - 03.2025
Head Chef
Black Bear Inn and Conference Center
09.2014 - 10.2016
Sous Chef
Luna Bar and Grill
10.2013 - 01.2014
No Degree - Hotel, Casino And Restaurant Management
Community College of Southern Nevada
No Degree - Hotel Restaurant Management
Pennsylvania State University World Campus