Kitchen Staff Food Preparation

Ben Luck Campbell River BC V*W *Z*

250-***-**** ***********@*****.***

Teaching Kitchen Support

Entrepreneurial, results-driven leader with progressive experience in creative menu development, meticulous food preparation, and kitchen staff management. Competent ability to thrive in dynamic environments by leveraging management acumen, problem-solving skills, and a passion for culinary excellence to foster business growth and enhance customer satisfaction. Notable success in establishing/growing successful local businesses, including food outlets and a fishing guide service, through a unique blend of entrepreneurial spirit, reliability, and loyalty. Adept at delivering significant contributions to the restaurant and hospitality industry through an unwavering commitment to quality, innovation, and operational efficiency. Instrumental in managing culinary operations of varying sizes/services, administrative duties, equipment, inventory, and food ordering from multiple suppliers. Excel at recruiting, training, and leading kitchen and front/back staff to curate high-quality culinary and dining experiences. Track record of developing and consistently refreshing full-scale menus while utilizing seasonal ingredients to create from-scratch offerings, elevating customer base, and driving repeated businesses. Expert at fostering stakeholder and client relationships in the restaurant and hospitality industry.

Areas of Expertise

Creative Menu Development

Meticulous Food Preparation

Kitchen Staff Management

Strategic Business Management

Culinary Excellence & Innovation

Operational Efficiency Enhancement

Restaurant Function Maintenance

Equipment & Inventory Management

Staff Recruitment & Coaching

Culinary Team Leadership

Administrative Management

Service Delivery Improvement

Food Service Advertising & Marketing

Development of Deli Section and

Catering Services of Various Sizes

Customer Experience Improvement

Signature Accomplishments

● Spearheaded recruitment, hiring, and training processes for kitchen and front-of-house staff across various establishments, including Mount Washington Ski Resort, enhancing team skill levels and service quality.

● Innovated and executed comprehensive menu development, from breakfast to refreshments, emphasizing seasonal and scratch- made offerings, leading to a notable increase in customer satisfaction and repeat business.

● Cultivated and maintained positive relationships with employees, stakeholders, and suppliers, fostering a collaborative and supportive work environment conducive to business growth.

● Directed operations of a full-service concession for over two decades, positioning the organization as the third-largest Ice Cream vendor for Nestle Foods in Western Canada through strategic product placement and marketing.

● Organized and led salmon fishing expeditions for a global clientele, securing a high customer return rate through exceptional tailored services and memorable fishing experiences.

● Optimized all facets of business ownership, including marketing, scheduling, client instruction, financial transactions, and equipment rental. Professional Experience

Comfort Zone Foods, Campbell River 1996-2012

Chef /Owner Operator

Develop and implement a rotating menu of local comfort foods, increasing customer satisfaction and repeat visits. Led a team of kitchen staff, fostering a collaborative environment improving efficiency and reducing food preparation times.

● Negotiated with suppliers to source fresh, sustainable ingredients, reducing food costs while supporting community businesses.

● Hosted culinary workshops for the community, enhancing the restaurant's reputation and increasing foot traffic.

● Introduced a waste reduction program that decreased food waste while aligning with environmental sustainability goals. Discovery Pier, Campbell River 1987-2008

Facility, Food Concession Operator & Rentals Manager Oversaw daily facility operations/concession and rentals, ensuring smooth and efficient service to all patrons. Coordinated with local vendors and suppliers to maintain a diverse and appealing menu selection.

● Implemented a customer feedback system to identify improvement areas, leading to a notable increase in customer satisfaction ratings.

● Managed inventory and procurement processes, reducing food waste and optimizing stock levels for peak periods.

● Developed and executed marketing strategies for seasonal promotions, increasing foot traffic to the pier during off-peak seasons.

● Ensured that public safety was always a primary focus of all staff. Mount Washington, Comox Valley 1987-2003

Sous Chef & Line Cook

Executed diverse culinary techniques, ensuring high-quality dishes across fine dining and quick service stations. Implemented rigorous health and safety protocols, surpassing regulatory requirements and maintaining a spotless inspection record.

● Curated remarkable guest dining experiences by liaising with the head chef in menu development, focusing on locally sourced ingredients and seasonal specialties.

● Led cross-training initiatives among kitchen staff, increasing versatility and efficiency in food preparation and service.

● Streamlined kitchen operations during peak ski season, delivering consistent, timely, high-quality meals to accommodate increased guest volume.

Nordic Lodge 1991 - 1993

Sous Chef

Opened and managed 110 seat cafeteria relating to all aspects of the lodge, operating under the Chef’s authority and orchestrating kitchen operations, including budget oversight, cost management, and supply procurement. Craft and execute balanced menus adhering to nutritional standards, ensuring the well-being of personnel and students at the facility. Orchestrate the reception of deliveries and diligently track inventory, ensuring all supplies are accounted for and appropriately stored.

● Steered the efficient distribution of meals, guaranteeing orderly and timely service to all diners.

● Controlled inventory levels, keeping precise records of supplies and food stocks to ensure availability and variety.

● Implemented strategic food stock rotation, minimizing meal repetition and optimizing residents' culinary experience.

● Executed additional tasks as assigned by the chef, contributing to the overall success and smooth operation of the Nordic Lodge Cafeteria.

April Point/ Painters Lodge, Campbell River 1983-1987 Sous Chef

Assisted in the creation and execution of seasonal menus, incorporating local seafood and ingredients to enhance the dining experience and guest satisfaction. Supervised a team of culinary staff, ensuring adherence to food safety standards and fostering a culture of excellence and continuous improvement.

● Conducted daily inventory checks, managed kitchen supplies, and reduced waste by implementing a first-in-first-out system.

● Led training sessions for junior kitchen staff, improving team skills and fostering a supportive learning environment.

● Decreased food costs without compromising quality with the executive chef on cost-control measures. Whistler Establishments, Whistler 1983-1987

Lead Cook First Cook Key Holder

Orchestrated morning prep routines, ensuring all stations were fully stocked and ready for service. Trained new kitchen staff on cooking techniques and restaurant protocols, fostering a culture of excellence and teamwork.

● Maintained strict adherence to food safety and quality standards, achieving optimal health inspection rates.

● Managed inventory and placed orders for kitchen supplies, optimizing stock levels and reducing waste.

● Positioned as the go-to problem solver during peak dining hours, ensuring customer satisfaction by swiftly resolving issues. Educational Background

Red Seal Chef, Camosun College, Victoria, BC

Culinary Level 2 & 3, North Island College, Campbell River, BC FoodSafe Level 1 & 2, North Island College, Campbell River, BC WHMIS, North Island Employment Foundation Society, Campbell River, BC HACCP, Campbell River, BC

Business Administration Diploma, Camosun College, Victoria, BC

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