ANTHONY ARCA
Pittsburgh,PA
Summary
Professional culinary leader with deep expertise in kitchen management and strong commitment to quality and innovation. Proven ability to drive team collaboration and adapt to changing needs, consistently ensuring high standards and exceptional results. Skilled in menu development, cost control, and staff training, bringing creativity and leadership to every culinary endeavor. Recognized for reliability and results-driven approach.
Overview
18
18
years of professional experience
Work History
Executive Chef/ Director
East End Cooperative Ministries
03.2021 - Current
- Fostered a positive work environment where employees/volunteers felt valued and motivated to perform at their best, contributing to the organizations success.
- Spearheaded successful special events planning initiatives such as Special luncheons or fundraisers that attracted new clientele while maintaining valuable partnerships alike.
- Promoted a culture of continuous improvement by regularly reviewing performance metrics and implementing necessary changes to enhance operational effectiveness and sustainability.
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests yearround.
- responsible for invoicing , adp/paychex, scheduling, training and program reporting
- managed daily food rescues around the county while maintaining network partners relationships.
- Work with other departments to implement our Summer School Lunch Program through the CACFP.
- Maintained all equipment, vehicles, Kitchen as well as program compliance inspections from county, state, and federal agencies
- Managed and trained a rotating volunteer staff to prepare and serve over 6000 meals montly
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
Senior Operations Manager (seasonal)
Ridgewells Catering
07.2007 - Current
- Seasonal position catering corporate events most noticeably the U.S. Open golf tournament.
- Monitor & project schedules to ensure proper distribution of all equipment and beverages
- Manage the complete layout plans, and break down of all catering suites.
- Boosted team member productivity by enhancing performance monitoring and instituting motivational approaches.
- Coordinated with sales and marketing teams to ensure inventory levels aligned with promotional activities and demand forecasts.
Chef De Cuisine
Facebook / Kimberley Ashlee Catering
01.2016 - 03.2021
- **Furloughed position due to Covid outbreak. Job eliminated
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Developed seasonal and weekly menus with a focus on sustainability and supporting local food sources, resulting in great reviews from guests, and client.
- Maintained all safety and sanatation standards. worked with new builders to ensure compliance and function.
- Managed and produced all special functions and catering events within the companies standards and request.
Unit Chef Manager
Compass USA - Flik Dining
12.2014 - 11.2017
- Oversee all customer services issues. and direct liaison with the client.
- Manage all finances including budget development, forecasting, financial reporting, and all cost controls.
- Create and produce all weekly, and seasonal catering menus.
- Purchase and manage inventory.
- Implement new culinary programs complying with Flik marketing and culinary team.
- Manage kitchen staff by hiring, orienting, training, scheduling, supervising, evaluating and enforcing policy.
Executive Chef / Operational Manager / Chef Trainer
Springboard Kitchens
02.2012 - 12.2014
- Mission motivated, and Co-developed and instructed a culinary program that taught food service to adults with employment barriers.
- Produced over 1300 meals daily to food insecure populations.
- Managed 10 employees and directed multiple students to ensure food safety and quality.
- Collaborated with production Chefs to analyze and approve all food and beverage deliveries.
- Determined menu plans and all details for special events and fundraisers.
- Initiated negotiations regarding vendor contacts and monitored all food service contracts.
- Reported outcomes to to grant donors and board members.
- Oversaw the fiscal compliance and accounting.
Unit Chef Manager
Sodexo Campus Services
07.2007 - 02.2012
- Chef Manager for multiple eateries at University of Pittsburgh.
- Conducted daily shift "huddles" for employees to ensure organizational efficiency, and team consistency.
- Created new menus and specials for the Cathedral of Learning and other dining concepts on campus.
- Maintained high level of County health board inspections.
- Managed and operated brand concepts with great compliance scores.
Education
Associate of Science - Culinary and Restaurant Management
International Culinary Academy Le Cordon Bleu
Pittsburgh11.1992
Skills
- Associates degree in Culinary Arts
- Proficient in Microsoft office and various food management programs
- Extensive catering background
- Menu Planning
- Purchasing, receiving, and P&L management
- Serv Safe certified and class proctor
- Act 34, 151, 114 clearance
- Managed CACFP & SFSP (summer and school lunch programs)
Timeline
Executive Chef/ Director
East End Cooperative Ministries
03.2021 - Current
Chef De Cuisine
Facebook / Kimberley Ashlee Catering
01.2016 - 03.2021
Unit Chef Manager
Compass USA - Flik Dining
12.2014 - 11.2017
Executive Chef / Operational Manager / Chef Trainer
Springboard Kitchens
02.2012 - 12.2014
Senior Operations Manager (seasonal)
Ridgewells Catering
07.2007 - Current
Unit Chef Manager
Sodexo Campus Services
07.2007 - 02.2012
Associate of Science - Culinary and Restaurant Management
International Culinary Academy Le Cordon Bleu
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