William E. Geisweidt
A proven teacher with the ability to develop and implement curriculum and teaching strategies that support student and administrative benchmarks by drawing on my education and experience teaching and my vast experience in the culinary field. Experiences beginning in fine dining, various station chef positions in a variety of styles through management with heavy costing and budgeting experience. Have led key Professional Learning Communities regarding formative assessments and project based learning. A respected leader, able to build a program with highly motivated students focused on achieving their goals. Kept up-to-date with changes in pedagogy through participating in professional development and obtaining a M.Ed. in Digital
Learning and Leadership.
Fall 1984-1985, 1990; Indiana University of Pennsylvania; Indiana, PA
Fall 2003-2008; Indiana University of Pennsylvania; Indiana, PA
BS in Vocational Education; Graduated December 2008, Cum Laude
Fall 2020-2022; Lamar University; Beaumont, TX
M.Ed. in Digital Learning and Leading; Graduated April 2022
ServSafe: Certified Instructor / Proctor
United States Marine Corps Reserve
August 2003 – August 1987, Honorable Discharge
Greater Johnstown School District; Johnstown, PA
August 2003 – Present: Culinary Arts Teacher
- 2003 – Present: Teaching four levels of Culinary Arts to a diverse group of 44 – 56, 9th through 12th grade students. The District is the most culturally diverse in the area, with a population that is 52% white, 30% African-American and the remaining groups, Hispanic (3%), Asian Pacific Islander, American Indian and/or Multi-Racial (15%), equaling 18%.
- Fall 2003: Started the program from scratch. Responsible for developing and implementing all aspects of the Culinary Arts program including curriculum, student materials, budgeting, occupational advisory committee implementation, replacing equipment, community outreach and more. Promote student ownership of the program with project-based learning. Responsible for meeting the Pennsylvania Department of Education requirements for completers of Culinary Arts, (CIP Code 12.0508), record keeping, and reporting of progress for both regular education and Special Needs students.
- Sponsor of the Culinary Arts Club, providing educational enrichment activities for students such as field trips, tours and dining experiences.
- Professional Learning Community, (PLC), Group Leader, Dylan Wiliam, Embedding Formative Assessments.
- Fall 2016 – Present: Student Advisor/Mentor: Advisement Class at Greater Johnstown High School, 15 students meeting weekly to discuss grades, issues, attitudes and successful outcomes.
- Active participant in the school community supporting the students, administration and teachers in their endeavors, such as the Rare Disease Club, serving lunch to guests staying at Ronald McDonald House, Children’s Hospital, Pittsburgh.
- Active participant in the local community with organizations such as LIFT Johnstown, (a volunteer organization that gathers other organizations needing volunteers for a job fair-like event).
October 2005 – August 2003: Nutrition, Inc., West Newton, PA
Food Service Director
August 1998 – August 2003: Greater Johnstown School District
October 2005 – August 1998: Cambria Heights School District
- Supervised 75 employees; 20 CHSD
- Responsible for the overall operation of the food service department. Set short and long term goals for the departments. Responsible for the performance of the program, actual vs. budget.
- Extensive experience with budgeting, inventory and cost controls. Each ½ percent off would equate to a $12,000 loss. Software applications used including: MS Publisher, Word, Excel, Access, PC Anywhere and database management. Worked closely with all administrators to achieve mutual goals of high participation and satisfaction.
- Coordinated, planned and implemented events like: Parent breakfasts, family nights, community cookouts, advisory councils, Dr. Seuss day and more.
- Summers 1996 – 1998: Antioch Village, Middle Eastern Orthodox Camp.
- Specialized in middle eastern cuisine.
The Italian Oven of Johnstown, Johnstown, PA.
May 1995 – October 1995: General Manager
June 1993 – May 1995: Manager
Smith Management Group, a Franchisee with gross sales of $1.3 million.
- Supervised 65 – 100 employees
- Responsible for overall quality, service, cleanliness, and total guest satisfaction
- Responsible for all aspects of the operation including:
- 22.1% food cost EOY 1994; 23.0% YTD, October 1995
- 29.9% Total Labor EOY 1994; 29.3% YTD, October 1995
- High employee retention.
- 1/3 of employees with over 2 years on staff.
- 2/3 of employees with over 1 year on staff.
- 12% increase in customer counts, 9% increase in sales
Truckstops of America, Country Pride Restaurant; Tuscaloosa, AL
May 1992 – June 1993: Assistant Restaurant Manager
- Supervised 85 – 100 employees
- Implemented formal training and orientation program
- Developed various applications to improve time management
- Worked with the management team to:
- Keep food cost within 0.5% of ideal
- Reduce labor to 19.5%, total to 34.5%
- Reduce employee turnover from 180% to 84%
Gingerbread Man Restaurant; Johnstown, PA
December 1989 – January 1992, Manager
- Supervised 30 – 40 employees
- Organized and implemented promotional events
- Rescheduled and streamlined departments
- Liquor costs 27% – 30%
- Reduction in food cost from 45% to 38%
- Reduced raw labor cost from 22% to 17%
Greater Johnstown Education Association
Pennsylvania Education Association
National Education Association
Culinary Arts Club.
Co-Sponsor Rare Disease Club
Regional Rotarians Club, Silver Spoon Award
USDA Sunshine Award for Innovative Practices Expanding Summer Food Service
Greater Johnstown Board of Directors, Outstanding Citizenship Award
1996, Rookie of the Year
1997, Regional FSD of the Year
2002, 9/11 Support Award
2000, Runner-Up Senior Food Service Director of the Year