Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Peter A. Salmon

Ayer,MA

Summary

Accomplished food service professional with over 40 years of diverse experience, showcasing exceptional leadership and training capabilities. Recognized for effective team supervision and adept communication with a wide range of personalities, fostering a collaborative environment that drives success. Expertise in culinary education and classroom management is complemented by a proven track record of designing and implementing impactful training programs that enhance student performance and engagement. As an experienced Culinary Arts Instructor, innovative demonstrations effectively convey the science and nutrition of cooking, while excellent presentation skills facilitate teaching meal preparation on any budget.

Overview

30
30
years of professional experience
1
1
Certification

Work History

Culinary Arts Instructor

Federal Bureau Of Prisons
04.2021 - Current
  • Developed and implemented innovative culinary curricula aligning with industry standards.
  • Mentored aspiring chefs, enhancing their skills through hands-on training and constructive feedback.
  • Evaluated student performance, providing tailored guidance to improve culinary techniques and knowledge retention.
  • Coordinated workshops featuring guest chefs, fostering collaboration and exposure to diverse culinary practices.
  • Integrated advanced cooking technologies into lesson plans, increasing student engagement and learning outcomes.
  • Promoted a safe and hygienic kitchen environment by enforcing strict sanitation guidelines and proper food handling practices.
  • Implemented effective time management strategies for students during practical cooking sessions, preparing them for fast-paced professional kitchens.
  • Taught basic cooking skills during both one-on-one and group classes.
  • Designed hands-on lesson plans for up to 17 students every semester.
  • Supervised students in kitchen lab setting to maintain safety and efficiency targets.
  • Encouraged sustainable practices in the culinary arts through lessons on sourcing local ingredients, reducing food waste, and implementing energy-efficient cooking methods.
  • Encouraged students to enhance recipes with personal style.
  • Increased student success rate through consistent evaluations, constructive feedback, and tailored support.
  • Supervised and monitored students' use of tools and equipment.
  • Established goals for courses with organized outlines and detailed lessons.

Cook Supervisor

Federal Medical Center
08.1998 - Current
  • Direct supervision in the main kitchen, vegetable preparation area, bakery crew, directly involved in satellite feeding, medical diets and religious diet set up, serving lines and all refrigerators and freezers. Decision making authority for all food service areas in the absence of food administrator. As an administrative institution, I have instructed inmates of all security levels. Plan and supervise inmate work detail of 150 inmates to complete dietary tasks as assigned to include proper use of equipment, time and temperature control, first in first out method (FIFO) and proper use and dispensing of chemicals. Ensuring proper portions and palatability as well as bringing food to certain minimum internal temperatures and holding them above 140 degrees until time of service for 1100+ inmates 3 meals per day. In charge of inmate crew consist of Cooks, Butcher, Vegetable Prep workers, General Utility worker and Bakers. Trained inmates in all aspects of the proper procedures to handle and prepare foods items. How to handle a knife properly and learn various cuts that are used every day, such as Julienne, Brunoise, Chiffonade and many other cuts. Provide instruction to inmates on the proper way to read and convert recipes. I trained inmates on the proper cooking methods that apply to the food product that they are cooking. Teach inmates on how to develop the proper cooking methods that apply to getting the food out on time. Food service has 3 deadlines: Breakfast, Lunch and Dinner. Develop and maintain inmates work schedules and time sheets. Develop standards of sanitation and schedule cleaning on all different areas of the kitchen, warehouse and dining area.. Conduct daily safety and sanitation inspections. Assist in conducting Operational Reviews for the food service department. Supervising food preparation in compliance with nutritional need, quality of food and effectiveness of service. While maintaining security of the institution by providing random shake downs, pat searches of inmates and security of A & B tools. Acted on various occasions as FSA during absences for training and injury. In absence of the instructor in the Culinary Arts Vocational Program, it was my responsibility to fill in and provide guidance to the students on what was needed to get done and provide service for the staff dining. Overseeing students, motivate and reassure them that they are using the proper ingredients, techniques, and procedures to provide a quality product. Once the instructor resigned, the staff dining responsibilities were put into the Cook supervisor duties. Helped to create a new cycle menu for the staff dining in order to teach and train the inmates more technical levels of cooking and preparing of food. New cycle menu allowed me to instruct, teach and encourage the workers on a successful and gratifying outcome. I would rotate inmates through various stations in the staff dining kitchen every four weeks so they would understand all aspects of the kitchen. Stations would consist: Lead Cook, Baker, Vegetable Prep, Sanitation and Front of the house. When an inmate is in the Baker or Lead Cook position they were given a small practicum that I created at the end of their two weeks to see what they can do on their own. I felt it built self-esteem and confidence in their abilities they have accomplished. Also responsible for monitoring dining room operations and proper timing in preparation of foods. Delegating work assignments concerned with keeping a high sanitation level in the institution. Introduced surveys to the inmate population dealing with sanitation and food quality of the institution and have been involved in the remediation of concerns. Provided refreshments at graduation of RDAP, GED and Threshold. Created meals for the Community Relations Board and for the Correctional Workers Week. Learned to use computer programs such as WAM, IAIS, SENTRY, FNS and keying in Truup. Utilized the Food Service Manual, U.S. Public Health Food Code as well as the Technical Reference Guide. Familiar with the ACA Standards, HACCP, Program Review Guidelines and have been a member of the Operational Review for Food Service at FMC Devens. I am Certified with ServSafe Food Safety Program for Managers. I am a Certified ServSafe Instructor and Registered ServSafe Examination Proctor for the National Restaurant Association.. I participated in six Food Service Program Reviews resulting in four Goods and 2 Superior. The last one being a Superior. I was also exposed to filling out numerous types of paperwork including: Lock down census forms, count slips, out count forms, incident reports, memos, temperature logs, class “A” inventory forms, food Service pull sheets, inmate pay sheets, and work orders. Worked the Food Service Warehouse on many different occasions and have placed orders as well as accurately documented breakouts. I have extensive knowledge and teaching of others on the proper usage, sanitation and maintenance of the following equipment: Ovens (rotating, steam, convectional and conventional),Mixers (Commercial and Tabletop), deep fryer/ Donut fryer, bread slicer, meat slicer, commercial potato peeler, ban saw, buffalo chopper, VCM chopper, Mandolin, food scale, steam kettles, grill, dough mixer, dough proofer, de-carbonizer, commercial dishwasher, blast chiller, roll-in warmer, walk-in cooler/ freezer, fork lift.
  • Through the past 21 years working I have maintained a steady “EX” (Excellent) on my Employee Performance Appraisal. I have received Special Act Awards in 1999,2000,2006,2007,2008,2014,2015. I have received “Operational Employee of the Year” in 2014. I was graciously given Time-off Awards in 2001, 2003 (twice), 2012, 2014, 2019,2020. Individual Cash Award for performance in 2006,2007,2008,2010,2015,2019 (twice). And a Sustained Superior Performance Award: 2010.

Board Manager/Production Manager

Fitchburg State College/Holmes Dining
09.1996 - 08.1998
  • My duties consist of a wide variety of things. I was responsible for the back of the house and all of catering there was at the college. From interviewing and hiring staff, disciplinary action and discharge of employees. I designed and implemented the various promotions/campaigns for each month. I had to keep it creative for college students to be intrigued. I maintained payroll, accounts payable, and transmittals. I supervised a staff of 40 people. I developed a four week nutritionally adequate menu consisting of numerous stations: The hot line station would have an entrée, starch and vegetable. The Grill would consist of burgers, hot dogs with all the toppings, grill cheese, to whatever grill item you could dream of. The Deli would offer every type of meats and cheeses to your heart desire. The Sautee station would have a featured beef, chicken and vegetarian dish every day. The Pizza station was always supplying the students with whatever favorite pizza they wanted. They were very traditional with just cheese and pepperoni. The dessert station provided cakes, pies and cookies baked fresh by our baker every day. The soft serve ice cream bar was always available for the students, with 20 various toppings to choose from. I created a floor plan that allowed the station to flow well together so there were no long lines or students bumping into each other. Teaching my staff how to flow together so the students were not waiting for long periods of time. I was responsible for ordering all of the food and supplies for the stations. I was the one that my work staff had many college and high school workers that needed guidance on what to do. I was in charge of ordering all of menu cycle and catering food items daily. I was responsible for putting out 1500 meals between lunch and dinner for students and faculty every day. I was in charge of purchasing all produce, meats and dairy for the establishment to ensure that it was within the budget. Assisted in supervising the operation of all equipment and supplies to include large storage for food facilities including coolers and doing inventory weekly. During my time there my main goal was to create menus and train my cooks to prepare and put out a fantastic product that the students would think that they were at home. On top of that it was the little things that we accommodated. For instance if it were some ones birthday, we would supply a cake and the whole cafeteria would sing to that person. It was the personal touch that matters.

Service Manager

Fitchburg State College/Holmes Dining
07.1995 - 09.1996
  • Delegated the front of the house including service line and dining area. Managing the front of the house staff on all the stations that they would be working at some point and time. From I.D. machine/ Cash Register, to Dining Room Operator, Beverage Runner and General Utility. Cross training was essential because of the employee turnover rate due to a lot of college and high school workers in the afternoon. Constant training on all aspects of the kitchen. I spent a significant amount of time in the dining room assuring that there was the highest quality of food and service. If a student or faculty member was not satisfied with something, it would be addressed immediately and resolved to the best of my ability. Customer service was top priority when working in the front of the house. I approved work schedules, evaluate performances and advised or counseled if necessary. I was involved in employee disciplinary procedures from stealing to tardiness. Maintained inventory status weekly to ensure products are in the establishment for use. Coordinated the ordering of all food and paper products. Assisted in billing, payroll, accounts receivable, accounts payable, and transmittals.

Education

A.S. - Culinary Arts

Johnson & Wales University

B.S. - Food Service Management

Johnson & Wales University

Skills

  • Windows, Outlook, Word, Excel, Internet Explorer, PowerPoint, WAM, IAIS, SENTRY, FNS
  • Food safety regulations
  • Sanitation practices
  • Food presentation
  • Kitchen management
  • Teaching techniques
  • Nutrition
  • Nutrition expert
  • Pastry expert
  • Kitchen safety expert
  • Communication
  • Culinary terminology
  • Knife safety
  • Hands-on instruction
  • Cooking methods
  • Knife skills
  • Culinary expertise
  • Teamwork and collaboration
  • Problem-solving abilities
  • Multitasking Abilities

Certification

  • Certified with ServSafe Food Safety Program for Managers.
  • Certified ServSafe Instructor and Registered ServSafe Examination Proctor for the National Restaurant Association.

Timeline

Culinary Arts Instructor

Federal Bureau Of Prisons
04.2021 - Current

Cook Supervisor

Federal Medical Center
08.1998 - Current

Board Manager/Production Manager

Fitchburg State College/Holmes Dining
09.1996 - 08.1998

Service Manager

Fitchburg State College/Holmes Dining
07.1995 - 09.1996

A.S. - Culinary Arts

Johnson & Wales University

B.S. - Food Service Management

Johnson & Wales University

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