Geoffrey Marchione
Rome,NY
Summary
Experienced manager with strong culinary foundation and over 20 years in food service operations. Skilled menu planning, inventory control, and maintaining USDA school nutrition standards. Demonstrated success in leading kitchen staff, preparing nutritious and appealing meals and ensuring a safe, sanitary dining environment. Adept at budgeting, vendor relations and implementing cost-effective strategies without compromising quality or compliance. Passionate about fostering a nourishing health and well-balanced appealing meals.
Overview
27
27
years of professional experience
Work History
Culinary Program Teacher
MO-BOCES
Verona, NY
09.2015 - 06.2025
- Developed and implemented engaging curriculum aligned with state standards.
- Facilitated hands-on learning experiences to enhance student understanding.
- Collaborated with colleagues to design interdisciplinary projects promoting critical thinking.
- Assessed student performance through innovative evaluation methods and provided feedback.
- Directed daily culinary and food service operations within a state-aligned educational setting
- Supervised instructional and kitchen staff, including scheduling and performance oversight
- Ensured compliance with food safety, sanitation, nd institutional regulations
- Managed inventory, ordering,and cost effective purchasing practices
- Advanced into leadership after beginning as a Teaching Assistant demonstrating strong operational knowledge
- Started the A.C.E program which was an advanced program for culinary students
- Selected by Mo Boces and MVCC to teach the program
Coordinator for Professional Cooking Program
NYS Department of Education Summer Program
Verona, NY
07.2017 - 07.2024
- Teach and oversee teaching of hands-on- cooking classes, including demonstration of professional techniques, knife skills, sanitation and production methods
- Integrate nutrition, food safety (serve safe type standards) and cost-control concepts into instruction
- Plan menus and production schedules appropriate for class size budget and equipment
- Coordinate ordering, receiving and storage of food and supplies, maintain inventory and control waste
- Ensure all kitchen activities compliant with health codes, workplace safety rules and state/local food service regulations
Manager
Spray Beach Bagel and Deli (seasonal Family Business)
Long Beach Island NJ
05.2005 - 09.2015
- Oversaw daily operations, ensuring high-quality food service and customer satisfaction.
- Streamlined inventory management processes to reduce waste and improve cost efficiency.
- Trained and mentored team members, fostering a collaborative work environment.
- Developed seasonal menu offerings based on customer preferences and market trends.
- Managed daily operations including staffing, scheduling, payroll and budgeting
- Negotiated with vendors and controlled inventory and purchasing
- Ensured high standards of hygiene, quality and customer satisfaction
Executive Chef
Teddy's Restaurant
Rome, NY
09.1999 - 05.2005
- Developed and executed innovative menu items, enhancing dining experience and customer satisfaction.
- Oversaw kitchen operations, ensuring adherence to food safety and sanitation standards.
- Managed inventory and procurement processes, optimizing cost control while maintaining quality.
- Controlled food costs through inventory management and purchasing
Chef
Turning Stone Casino and Resort
Verona, NY
07.1998 - 05.1999
- Delivered high volume food service in a regulated institutional environment
- Ensured strict adherence to food safety and sanitation protocols
- Assisted with menu execution, inventory forecasting and staff coorination
Education
High School Diploma -
Attended SUNY Oswego And Marist College
No Degree -
Loomis Chaffee Prep School
Windsor, CO05-1994
High School Diploma -
Rome Free Academy
Rome, NY06-1993
Skills
- Staff Supervision, Training and Scheduling
- Menu Planning and Nutritional Standards
- Budgeting Cost Control and Purchasing
- Inventory and Vender Management
- Quality Assurance and CustomerService
Timeline
Coordinator for Professional Cooking Program
NYS Department of Education Summer Program
07.2017 - 07.2024
Culinary Program Teacher
MO-BOCES
09.2015 - 06.2025
Manager
Spray Beach Bagel and Deli (seasonal Family Business)
05.2005 - 09.2015
Executive Chef
Teddy's Restaurant
09.1999 - 05.2005
Chef
Turning Stone Casino and Resort
07.1998 - 05.1999
High School Diploma -
Attended SUNY Oswego And Marist College
No Degree -
Loomis Chaffee Prep School
High School Diploma -
Rome Free Academy