Summary
Overview
Work History
Education
Skills
Certification
Personal References
Timeline
Generic

Joseph Cavossa

Uxbridge,MA

Summary

Industrious Landscaping professional skilled in supervising groundskeeping teams to complete projects within client timeline and budget. Resourceful and decisive with demonstrated success in managing challenges to minimize downtime. Superior work ethic with expertise in equipment maintenance and repair. Results-driven Landscape Foreman known for high productivity and efficient task completion. Skilled in project management, team leadership, and sustainable landscaping practices. Excel at communication, problem-solving, and adaptability, ensuring smooth project flow and client satisfaction.

Overview

33
33
years of professional experience
1
1
Certification

Work History

Landscape Foreman

Lowrey's Landscapes
Uxbridge, Mass
01.2006 - Current
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Managed planting, mulching, and edging of all landscape areas.
  • Maintained garden areas and landscaping greenery to enhance property appearance and plant health.
  • Monitored project progress to enforce adherence to deadlines and quality standards.
  • Inspected landscapes after installation to ensure quality standards were met.

Chef

Rome
Franklin, MA
01.2006 - Current
  • Resolved customer complaints regarding food quality or service promptly and professionally.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Monitored quality, presentation and quantities of plated food across line.

Caterer

Franklin Elks
Franklin, MA
01.2003 - Current
  • Supervised food preparation staff to deliver high-quality results.
  • Calculated accurate portion sizes when preparing meals for large groups.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Finalized banquet configurations by conducting thorough inspections with clients prior to event start.

Catering Manager/Business Owner

Leanna's Unique Catering
Milford, MA
01.2003 - 01.2010
  • Resolved problems or concerns to satisfaction of involved parties.
  • Coordinated with clients to understand event requirements and preferences, ensuring high levels of satisfaction.
  • Priced and ordered food products, kitchen equipment, and food service supplies.
  • Implemented rigorous quality control procedures to maintain high standards in food preparation and presentation.

Executive Chef

Sodexo Food Service
Hopkinton, MA
01.2004 - 01.2007
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Managed kitchen staff team and assigned tasks for various stages of food production.

Head Chef

Speroni's
Medway, MA
01.1997 - 01.2003
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Checked quality of food products to meet high standards.
  • Trained and supervised line cooks to develop new skills and improve team performance.

Head Chef

Joe's Place
Franklin, MA
01.1996 - 01.1997
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Distributed food to service staff for prompt delivery to customers.

Line Cook/Sous Chef

North Hill Retirement
Needham, MA
01.1992 - 01.1996
  • Stocked and restocked kitchen supplies as needed.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Education

Associate of Arts - Restaurant Hotel Culinary Major

Newbury College
Brookline
06-1995

High School Diploma -

Tri County Regional Vocational Techical High Schoo
Franklin, MA
06-1985

Skills

  • Landscape design
  • Crew supervision
  • Snow removal
  • Plant identification
  • Hardscape installation
  • Pruning techniques
  • Heavy machinery
  • Menu design
  • Forecasting and planning
  • Equipment maintenance
  • Ingredient sourcing
  • Kitchen management
  • Food safety
  • Special event catering
  • Culinary techniques

Certification

  • Serve Safe Certified

Personal References

  • Paul Fiorio 508-958-8296
  • Robert Cook 508-223-7186
  • Rich Lanoue 508-723-2676

Timeline

Landscape Foreman

Lowrey's Landscapes
01.2006 - Current

Chef

Rome
01.2006 - Current

Executive Chef

Sodexo Food Service
01.2004 - 01.2007

Caterer

Franklin Elks
01.2003 - Current

Catering Manager/Business Owner

Leanna's Unique Catering
01.2003 - 01.2010

Head Chef

Speroni's
01.1997 - 01.2003

Head Chef

Joe's Place
01.1996 - 01.1997

Line Cook/Sous Chef

North Hill Retirement
01.1992 - 01.1996

Associate of Arts - Restaurant Hotel Culinary Major

Newbury College

High School Diploma -

Tri County Regional Vocational Techical High Schoo
Joseph Cavossa