ANTHONY MARCO
WEST ROXBURY
Summary
Over twenty years of professional management experience.
Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.
Overview
2027
2027
years of professional experience
1
1
Certification
Work History
Executive Chef
Institute of Contemporary Art
Boston, MA
- Overall management of all BOH operations
- Control all costs (food, labor, inventory)
- Catering volume over $2.5 million
- Execute Wolfgang Puck Catering menus and level of excellence
- Manage off site catering at multiple venues
- Led kitchen operations, ensuring adherence to food safety and quality standards.
- Trained and mentored junior chefs, enhancing team performance and skill development.
Executive Chef
Google's Cambridge Office
Cambridge, MA
- Maintain strict cleaning and sanitation policies
- Develop and design opening of a second café
- Responsible for overseeing budget of $5 million
- Managed on-line recipe center
- Developed innovative menus reflecting contemporary culinary trends.
- Collaborated with local suppliers to source fresh, sustainable ingredients.
- Curated special event catering menus that elevated guest experiences at the institute.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw inventory management, ensuring optimal stock levels and minimizing shortages.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Executive Sous Chef
Harvard Business School
Boston, MA
- Managed a union staff of 38 direct employees while scheduling for 125 total employees
- Collaborated with kitchen staff to optimize food preparation workflows and enhance efficiency.
- Developed and executed high-quality culinary programs for various events and functions.
- Successfully executed catered events from 12 to 5,000 people
- Maintained and adhered to all HACCP procedures
- Controlled labor and food costs within the budget limits. Total managed volume of $28 million dollars
- Maintained strict adherence to food safety regulations, promoting a culture of hygiene and quality.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Director of Dining Services
Compass Group North America
Brookline, MA
05.2011 - Current
- Coordinate all corporate food programs and catering standards
- Responsible for operations in 3 locations servicing a population of 800
- Regional Ambassador for Compass Diversity, Equity, and Inclusion Action Council
- Developed and implemented innovative dining programs enhancing guest satisfaction.
- Managed daily operations ensuring compliance with health and safety regulations.
- Established partnerships with local suppliers promoting sustainability and quality ingredients.
- Managed budget effectively, reducing unnecessary expenses while maintaining quality standards. Volume of $1.5 Million
Chef de Cuisine
Lineage Restaurant
Brookline, MA
04.2008 - 05.2011
Chef de Cuisine
Upstairs on the Square
Cambridge, MA
11.2005 - 04.2008
Sous Chef
Top of the Hub
Boston, MA
03.2003 - 11.2005
Education
Associate's Degree - Culinary Arts
New England Culinary Institute
Essex Junction, VT05-2003
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Budget planning and implementation
Certification
- CPR Certified , National CPR Foundation - Valid thru December 2027
- Fare Checked Allergen Certified
Timeline
Director of Dining Services
Compass Group North America
05.2011 - Current
Chef de Cuisine
Lineage Restaurant
04.2008 - 05.2011
Chef de Cuisine
Upstairs on the Square
11.2005 - 04.2008
Sous Chef
Top of the Hub
03.2003 - 11.2005
Executive Chef
Institute of Contemporary Art
Executive Chef
Google's Cambridge Office
Executive Sous Chef
Harvard Business School
Associate's Degree - Culinary Arts
New England Culinary Institute