1. A N T H O N Y N O R T O N
551 Hartford Road Moorestown N.J. 08057
Aan0507@comcast.net
609-456-1313
SUMMARY
Versatile, creative executive chef with 10+ years’ experience in the Healthcare industry, and 18 years of Restaurant
experience. Strong record of streamlining operations and improving service while preserving the highest levels of
quality. Highly skilled at performing food cost analysis, leading high-performing teams and creating repeatable success in
all phases of food service operations, all while fostering strategic business relationships with staff and administration.
Seeking to bring strong supervisory qualities and organizational skills to the table with a respected organization that
values hard work, commitment, and vision.
EXPERIENCE
Virtua Hospital Mt. Holly NJ 07/27 2016-present
Systematic Executive Chef
Responsible for managing 68 employees with 3 million dollar budget
Ground up creation of all FMS/MK/Sodexo gold check standards including Haccp sheets, production
sheets, post production forecasting, prep n pull sheets, shopping lists, Roast Meat charts, Production meeting
templates with daily safety moments, Trained cooks in Haacp and culinary foundations.
Implemented new receiver temperature log, pest control log, visitor log, maintenance log, newly
revised SDS book, updated all safety board items for new SoSafe food safety audit.
Created/ changed new job flows with shifts to create a more productive culinary team
Created and implemented entire shelf to sheet daily food ordering system in all areas
Implemented new wireless tablet ordering system to place all food/beverage orders on MK saving 6 hours
per week from manually taking inventory and imputing on desk top computer.
Hahnemann Hospital Philadelphia PA November 2011-2016
Executive Chef, Sodexo
Responsible for managing 108 people and 12 million dollar budget
 Scored 97% retail customer survey, the highest in Hahnemann’s history
 Received Gold Award for Ecosure Audit score of 103% on Physical Safety and 100% on Food Safety
 Reduced food cost from 44% to 25%
 Saved $168,000 by initiating cost saving measures
 Created new PDA shelf to sheet ordering system, saving 10.5 hours per week
 Headed up Safety committee, reducing YTD accidents from 12 to 0
 Received perfect score for Annual Expectation session meeting from CEO, COO & HR Director
 Received Clients for Life Regional award
 Out of 131 Tenet accounts Nationwide, Hahnemann recognized as the Top Five

2.  Integral part of team that helped acquire 57 new accounts and created new brand for all new Tenet
facilities “Revitalize”
Virtua Hospital Voorhees, NJ April 2006-November 2011
Director of Operations-District Retail and Culinary Coordinator- PA, NJ, Sodexo
Responsible for managing 97 people and 8 million dollar budget
 Spearheaded, planned, designed and executed successful move to new hospital
 Awarded “Manager of the Quarter” for Hospital
 Increased weekly cafeteria sales from $17,567.00 to $22,231.00
 Improved retail survey from 65% to 92%
 Increased Health Care National Press Gainey patient scores from 84% to 96%
 Increased retail Gold Check from 74% to 90%
 Trainer for dietetic interns on how to plan and execute a successful internship including all areas of the
kitchen and “Theme Meal Program”
 Created two community cooking classes in the hospital for children and adults with local media coverage
A N T H O N Y N O R T O N
Graduate Hospital Philadelphia PA June 2000-April 2006
Executive Chef, Production Manager, Assistant Director, Sodexo
Responsible for supervising 51 employees with 955 daily customers
 Designed and initiated pattern of management program, which resulted in improved quality control and
time management
 Revised production planning, special events, ordering, inventory, receiving and sanitation program/waste
management, resulting in a 91% JCAHO score
 Assisted Food Service Director in correcting 12 areas of concern, resulting in excellence award
ACCREDITATIONS/AWARDS/PUBLICATIONS
 Recognized as Virtua’s “Top Talent” and Best People review placed on hospital interview panel October 2008
 Awarded Silver Medal in East Coast Culinary Competition in Rhode Island. My recipe is published in the
National “Rave Reviews” Culinary cookbook, May 2005
 Achieved Yellow Belt status training/GE/Virtua, November 2007
 Awarded CDM CFPP degree, October 2008
 Requested by East Coast S.V.P. Sodexho to create and assist in political VIP event, Washington D.C. 2001
 Created special VIP event for Dr. Atkins 2001
 Numerous newspaper articles published during previous 18 year restaurant experience

3. EDUCATION
The Restaurant School, Philadelphia, PA
Culinary Arts Chef Training, Associates Degree, May 1988
Camden Catholic High School, Cherry Hill, NJ
General Education Degree, June 1985
VOLUNTEER & COMMUNITY SERVICE
Missions Trip to Sanda, Japan- created menu and structure for a cooking class to Japanese women. July, 2005
Missions Trip to Sendai, Japan- created menu and structure for a cooking class to Japanese people. Also
participated in sports and craft classes. May 2000
Quarterly Participation in Interfaith Hospitality Network that provides shelter, food and transportation for families
who are homeless. 2005-2016
Host interns from Philabundance Community Kitchen to provide on the job training and evaluations. 2006-2016