Joseph Falkowski
Archbald
Summary
Seeking a new field of employment with growth and opportunity.
Overview
31
31
years of professional experience
Work History
Meat Cutter/Wrapper
Sam’s Club
08.2022 - 12.2024
- Cut meats to customer specifications and answered questions about specialty products.
- Followed all food safety regulations to maintain a safe work environment for both employees and customers.
- Maintained a clean and organized workspace for maximum productivity and safety.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
Executive Chef
Compass Group
12.2010 - 03.2021
- Oversees entire operations of kitchens at OLP, IHM, Bristo & Geisinger
- Responsible for all catering events hiring, training, inventory, quality control
- Ensures high standard of sanitation
- Developed all menus, purchasing, labor costs, food cost & scheduling
Executive Chef
University of Scranton
01.1996 - 10.2009
- Oversees entire operations of kitchen while ensuring high standards of sanitation and cleanliness
- Responsible for developing menus, coordinating special events, food and labor costs, training of personnel, and scheduling
- Exercise portion control over all items served, and assists in establishing menu selling prices
- Evaluate food products to ensure that quality standards are consistently attained
- Safeguard all food preparation by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
Executive Chef
Fiorelli’s Catering
05.1994 - 01.1996
- Responsible for developing menus, all food preparation, purchasing and control, food and labor costs and training of personnel
- Evaluate food products to ensure that quality standards are consistently attained
- Consult with catering staff about food preparation aspects of special events being planned
- Oversees entire operations of kitchen while ensuring high standards of sanitation
Education
Associate Degree - Occupational Science (Culinary Arts)
Johnson & Wales College
Providence, Rhode Island01.1986
Skills
- Oversees entire operations of kitchens at OLP, IHM, Bristo & Geisinger
- Responsible for all catering events hiring, training, inventory, quality control
- Ensures high standard of sanitation
- Developed all menus, purchasing, labor costs, food cost & scheduling
- Oversees entire operations of kitchen while ensuring high standards of sanitation and cleanliness
- Responsible for developing menus, coordinating special events, food and labor costs, training of personnel, and scheduling
- Exercise portion control over all items served, and assists in establishing menu selling prices
- Evaluate food products to ensure that quality standards are consistently attained
- Safeguard all food preparation by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
- Responsible for developing menus, all food preparation, purchasing and control, food and labor costs and training of personnel
- Consult with catering staff about food preparation aspects of special events being planned
- Oversees entire operations of kitchen while ensuring high standards of sanitation
Additional Information
- Strong knowledge of culinary arts. In depth ability to develop and test recipes and techniques for food preparation/presentation.
- Immense Knowledge of catering set-up procedures.
- Courses included: Garde Manger, Meat Cutting and Production Kitchen, Bakeshop, Buffet Catering, Nutrition, Mixology, Food and Beverage Purchasing and Cost Control.
Timeline
Meat Cutter/Wrapper
Sam’s Club
08.2022 - 12.2024
Executive Chef
Compass Group
12.2010 - 03.2021
Executive Chef
University of Scranton
01.1996 - 10.2009
Executive Chef
Fiorelli’s Catering
05.1994 - 01.1996
Associate Degree - Occupational Science (Culinary Arts)
Johnson & Wales College