Matt Barone
Chef Instructor at Kearny High School- Claim this Profile
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Bio
Credentials
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New Jersey Supervisor Standard Certificate
New Jersey Department of EducationFeb, 2017- Oct, 2024 -
10 Hour Occupational Safety and Health Training Certificate
OSHA 10 Hour TrainingJul, 2015- Oct, 2024 -
Teacher of Culinary Arts Standard Certificate
New Jersey Department of EducationFeb, 2013- Oct, 2024 -
Qualifying Certificate in Food Production
New York City Department of Health and Mental HygieneAug, 2008- Oct, 2024 -
ServSafe Manager Instructor Proctor
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Experience
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Kearny High School
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Primary and Secondary Education
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1 - 100 Employee
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Chef Instructor
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Sep 2020 - Present
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Union County Vocational-Technical Schools
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Primary and Secondary Education
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1 - 100 Employee
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Supervisor
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Jul 2018 - Aug 2020
Lead daily operations for a 650 student shared time vocational school hosting students from over twenty sending districts. Inclusive of ensuring student and staff safety, scheduling of contextualized academics, coordinating coverage for faculty absences, completing walkthroughs, effectively communicating, and managing discipline. Versed in leading faculty meetings, reviewing lesson plans, evaluating and revising Student Growth Objectives, assessing Professional Development Plans, enhancing and developing curricula, and mentoring educators. Oversee all discipline, established and enforced a clearly defined school-wide Code of Conduct, developed and implemented discipline forms and focused upon effective communication, accountability and support. Administer observations utilizing the Danielson Framework in accordance with district contracted procedures for an array of programs within Career & Technical Education. Managed all documents in Frontline software. Direct Attendance Review Committee, ScIP Committee, Emergency Drill Team, and First Response Safety Team by engaging members, developing agendas, presenting data, gathering input and mobilizing resources. Launched a New Teacher Collaborative to provide resources, support, and guidance for first year teachers. Networking, structured collaborations, and mentoring provided outlets and opportunities for professional growth Organized Curriculum Focus Groups and collaborated with the Curriculum Coordinator to meet regularly with teachers to provide guidance and framework to organize, improve, and enrich CTE program curricula Proficient in Google Suite, Genesis, PowerSchool, SwipeK12, NOCTI, Student Safety Data System, InfoSnap, NJSMART, Rutgers HSCP Canvas, and Frontline Education; formerly Aesop, MyLearningPlan, and appliTrak
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Chef Instructor
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May 2011 - Jun 2018
Led modernization of all hospitality related courses by writing, implementing and refining curricula featuring industry ready results aligned with New Jersey Career Readiness Practices, NJCCCS 21st Century Life & Careers, ProStart standards, and professional experiences culminating in a variety of articulations and scholarships. These symbiotic partnerships have resulted in a 5:1 student ratio of advancement into a hospitality related college or career. Successfully renewed Career and Technical Education (CTE) certification. Organized and established Structured Learning Experience (SLE) program through constructive interdependent relationships with local small business owners. Aligned with ProStart Mentored Work Experience and NJCCCS 21st Century Life & Careers. Has a 300% growth over the first four years. Initiated, developed and cultivated a school community network focused in hospitality that not only provides college and career resources, but also engages stakeholders in strengthening the community. Expedited $20k annual departmental budget. Actively managed inventory and coordinated purchases with curricula to maximize funding. Regulated interdepartmental purchases ensuring a balanced annual budget. Maximized instructional time and student engagement by empowering an effective flipped classroom pedagogy through proficient utilization of technology in constructing and managing an online classroom. Maintained Instructor & Proctor certification in ServSafe. Utilized certification to educate and certify students with both Food Handler and Manager Certification. Perpetuated over 90% success rate.
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Restaurant Associates
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Food & Beverages
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700 & Above Employee
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Executive Sous Chef, Hearst Tower
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Apr 2008 - Apr 2011
Developed and executed daily and seasonal menus for catering and plated service with integrity to locality and sustainability. Maintained an average 26% food cost. Reduced Food and Product cost by 7% from budget. Managed costs by accurate ordering & receiving, inventory, cataloging invoices and initiative and acumen towards usage of goods. Trained and delegated responsibilities to entry level driven employee. Maintained NYDOH score of A. Implemented policies, procedures, practices and training of staff with regards to safety and sanitation.
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Wish Restaurant
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United States
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Financial Services
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1 - 100 Employee
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Chef De Partie
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Apr 2005 - Mar 2008
Mobil Four Star Award, AAA Four Diamond Award 2001-2010. $2.6M in on premise catering sales 2005-2007. Led menu production for all chef appearances and on premise catering. Lead line cook of a 140 seat fine dining restaurant. Proficient and responsible for training on all savory stations. Created organizational practices to improve production. Adept and responsible for meat butchering, charcuterie, specials, amuse bouche, vegetarian entrées, stocks and sauces. Expedited production needs throughout service.
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Butcher
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Mar 2003 - Mar 2005
3/2003 - 3/2005 Elia’s Meat Market Highland, NY Butcher Led production of charcuterie items, deli sandwiches, salads, specials as well as fabrication of meats and poultry for wholesale and retail customers. Responsible for full scale retail and catering operations. Proficient at inventory control, ordering and product receiving to maintain the highest quality standards. Extensive knowledge of American style butchery. Apprenticed under Walter Bruchholz and Mark Elia, specializing in German and Italian charcuterie. Combined over one hundred years of experience.
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Tournant
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Jul 1999 - Mar 2003
7/1999 - 3/2003 Cappuccinos’ by Coppola Poughkeepsie, NY Tournant Efficiently worked and trained staff in every department of establishment; delivery, busboy, waiter, runner, porter, cook, host, and bartender. Responsible for daily production of house-made lasagna, ravioli, gnocchi, salad accoutrements, pizza dough, breakfast and Italian sausage. 7/1999 - 3/2003 Cappuccinos’ by Coppola Poughkeepsie, NY Tournant Efficiently worked and trained staff in every department of establishment; delivery, busboy, waiter, runner, porter, cook, host, and bartender. Responsible for daily production of house-made lasagna, ravioli, gnocchi, salad accoutrements, pizza dough, breakfast and Italian sausage.
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Education
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Thomas Edison State University
Master of Arts (M.A.), Educational Leadership and Administration -
Culinary Institute of America
Bachelor's degree, Restaurant, Culinary, and Catering Management