Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Jeffrey A. Moore

Broadalbin

Summary

Dynamic Kitchen Manager with over 30 years of food service experience, excelling in food safety and inventory management. Proven track record in quality results, reliability/attendance and compliance with health and safety regulations, many times exceeding standards. Highly motivated to deliver exceptional, quality food service to the incarcerated persons population and staff of Schenectady County Correctional Facility.

Overview

2026
2026
years of professional experience
1
1
Certification

Work History

Food Service Manager/Primary Cook

Arkell Hall Adult Home
03.2012 - 06.2025
  • Maintained a clean and safe work environment, adhering to all NYS Dept. of Health nutritional and regulatory standards.
  • Required to be Serv-Safe Certified for infection/food-bourne illness control, safe food handling, safety and sanitation. This certification remains current and valid until 2029.
  • Maintained and fostered a culture of respect and dignity for the elderly population residing in the facility.
  • Inventory functions for food, ingredients, stock and supplies to prepare and plan vendor/supplier order.
  • Scheduled and received food, kitchen supply and equipment deliveries adhering to food cost and budget.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Minor routine maintenance and trouble-shooting of kitchen appliances and equipment.
  • Coordinated and updated menus, in conjunction with the dietician, to ensure all meals furnish sufficient nutrients and calories to meet the recommended dietary allowances per state and federal guidelines and regulations.
  • Large scale meal planning for breakfast, lunch and dinner service.
  • Large scale meal preparation for breakfast and lunch service, as well as dinner service when required/scheduled.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Direct oversight of the maintenance of accurate and concise dietary and kitchen records/documentation including, but not limited to meal counts, temperature logs, menu change sheets, diet changes, intake, food temperatures, etc.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Supervisory responsibilities for kitchen staff (1-2 other employees per shift) as well as pantry staff as required.
  • Acted as a liaison with the facility's contracted dietician as well as DOH state auditors as required. During all DOH and NYS kitchen inspections, I oversaw the audit process, professionally and expediently addressed any concerns and effectively communicated the day-to-day kitchen operations with NYS inspectors.
  • In addition to day-to-day meal preparation, I also coordinated and executed several annual catering type dinner parties, picnics, barbeques and holiday parties for the facility residents as well as members of the board, family members, staff, benefactors and other community members.

Head Chef/Kitchen Manager

Kristel's Lodge Restaurant
2006 - 02.2012
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • All aspects of restaurant menu and meal planning
  • Cooked home-style meals in many culinary genres
  • Responsible for all aspects of kitchen safety and sanitation.
  • Kitchen management inclusive of, but not limited to staff scheduling and oversight, food ordering, equipment maintenance, vendor/supplier relations, customer/patron relations.
  • Performed catering events and all applicable event and staffing oversight.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.

Head Chef/Kitchen Manager

Lakeview Restaurant
1991 - 2006
  • Began in the restaurant kitchen environment as a dishwasher when still in middle school. I gradually worked my way up into the kitchen as a cook working directly under the owner and then as head chef/manager.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Responsible for all aspects of food safety and sanitation.
  • Cooked a wide range of homestyle meals and higher-end dishes.
  • Basic restaurant equipment preventative maintenance and repair.
  • Food ordering and vendor relations.
  • Directly supervised 1-3 kitchen staff and 1-2 dish-washing staff.

Day Cook/Prep Cook

Pour Jim's Restaurant
1997 - 2000
  • Restaurant daily opening functions
  • Vendor relations and basic ordering/inventory functions
  • Received food and supply deliveries and performed stocking/re-stocking of supplies and food.
  • Was responsible for daily lunch service.
  • Performed food prep for dinner service.
  • Enhanced customer satisfaction by consistently providing high-quality, delicious meals in a timely manner.

Education

Associate of Arts - Culinary Arts

Schenectady County Community College
Schenectady, NY
05-1997

General Studies/Business

Broadalbin-Perth High School
Broadalbin, NY
06-1995

Vocational Program Certificate in Food Services I - Food Service/Culinary Arts

Hamilton-Fulton-Montgomery Vocational/Technical School
Johnstown, NY
06-1995

Skills

  • Excellent time management, multitasking and organization skills
  • Customer service
  • Food safety
  • Inventory and cost control management
  • Staff oversight and supervision
  • Exceptional reliability and attendance
  • Highly motivated and continuously striving for customer/resident satisfaction
  • Expertise in many facets of kitchen operations and management
  • Good rapport with vendors, suppliers, customers, subordinates, DOH auditors/inspectors, supervisors and the clinicians and people I supported at the assisted living facility

Certification

Serv Safe Certification current until 2029

American Red Cross CPR/First Aid/AED (expires soon)

Timeline

Food Service Manager/Primary Cook

Arkell Hall Adult Home
03.2012 - 06.2025

Head Chef/Kitchen Manager

Kristel's Lodge Restaurant
2006 - 02.2012

Head Chef/Kitchen Manager

Lakeview Restaurant
1991 - 2006

Day Cook/Prep Cook

Pour Jim's Restaurant
1997 - 2000

Associate of Arts - Culinary Arts

Schenectady County Community College

General Studies/Business

Broadalbin-Perth High School

Vocational Program Certificate in Food Services I - Food Service/Culinary Arts

Hamilton-Fulton-Montgomery Vocational/Technical School

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