James Zipparo
Sewickley,PA
Summary
Accomplished Executive Chef with a proven track record at Sweet Water Grille / 424 Walnut, enhancing dining experiences through innovative menu development and efficient kitchen management. Skilled in cost control and staff training, I excel in fostering team leadership and operational excellence, ensuring high standards of food safety and customer satisfaction. Meticulous Executive Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
43
43
years of professional experience
1
1
Certification
Work History
Executive Chef
Sweet Water Grille / 424 Walnut
09.2007 - Current
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Executive Chef/GM
Sewickley Hotel
05.2001 - 09.2007
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef
Painter's Run
08.1999 - 05.2001
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Executive Chef
Beaver Lakes Country Club
01.1996 - 08.1999
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Chef
Montour Heights Country Club
01.1992 - 01.1996
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Sous Chef
Montour Heights Country Club
10.1989 - 01.1992
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Executive Chef
Andiamo
09.1987 - 10.1989
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Apprentice Chef
Montour Heights Country Club
06.1983 - 09.1987
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Performed other tasks as assigned by sous chef or chef
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
- Continuously expanded culinary knowledge by attending industry events and workshops, staying informed of the latest trends in food preparation and presentation.
Apprentice Chef
Fusco's Restaurant
01.1982 - 06.1983
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
Education
Associate of Science - Culinary Arts Apprenticeship Program
Community College of Allegheny County
Pittsburgh, PA05.1987
High School Diploma -
Quaker Valley
Leetsdale, PA06.1983
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- Team Leadership
- Hiring, Training, and Development
- Inventory Control
- Kitchen Management
- Safe Food Handling
- Operations Management
- Kitchen Operations Oversight
- Kitchen Staff Management
- Customer Service
- Food Prep Planning
- Vendor Relationship Management
- Catering and Events
- Coaching and Mentoring
- Staff Training
- Creative Thinking
- Food pairing
- Hygiene Policy Implementation
- Inventory Management
- Banquets and catering
- Staff Scheduling
- Dietary Restrictions
- Food presentation
- Food plating and presentation
- Recipe creation
- Attention to Detail
- Nutrition knowledge
- Recipes and menu planning
- Staff Management
- Fine Dining
- Menu Supervision
- Food Service Safety Training
- Allergy awareness
- Forecasting and planning
- Order Management
- Recipe Development
- Policy Development
- Waste Reduction
- Fine-dining expertise
- Sanitation Guidelines
- Kitchen equipment operation and maintenance
- Purchasing
- Delegating Work
Accomplishments
1984 Pittsburgh ACF Culinary Arts Food Show Silver Medal
Second Place Over All
1985 Pittsburgh ACF Culinary Arts Food Show Gold Medal
Second Place Over All
1986 Pittsburgh ACF Culinary Arts Food Show Gold Medal
Second Place Over All
1986 Philadelphia ACF Culinary Arts Food Show Gold Medal
First Place Over All
1987 Columbus ACF Culinary Arts Salon Gold Medal
Above All Apprentice Competitions
1988 Professional West Virginia ACF Culinary Arts Salon Gold Medal
1988 Member Of Pittsburgh Culinary Olympic Team
Team Silver Medal
1989 Pittsburgh In House Culinary Competition Gold Medal
1995 Harrisburg ACF Culinary Arts Salon
Gold Medal and Best Of Show
2014,2017,2018,2019,2020 Sewickley Soup Crawl Winner of Golden Ladle Best Soup Award
2017 Savor Sewickley Best Entree
Certification
Certified Executive Chef
Timeline
Executive Chef
Sweet Water Grille / 424 Walnut
09.2007 - Current
Executive Chef/GM
Sewickley Hotel
05.2001 - 09.2007
Executive Chef
Painter's Run
08.1999 - 05.2001
Executive Chef
Beaver Lakes Country Club
01.1996 - 08.1999
Executive Chef
Montour Heights Country Club
01.1992 - 01.1996
Executive Sous Chef
Montour Heights Country Club
10.1989 - 01.1992
Executive Chef
Andiamo
09.1987 - 10.1989
Apprentice Chef
Montour Heights Country Club
06.1983 - 09.1987
Apprentice Chef
Fusco's Restaurant
01.1982 - 06.1983
Certified Executive Chef
Associate of Science - Culinary Arts Apprenticeship Program
Community College of Allegheny County
High School Diploma -
Quaker Valley
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