Culinary Educator and Kitchen Leader
Resume:
VINCE
MCINTYRE
***********@*****.***
Calgary, Canada T2Y-3C4
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HIGHLIGHTS
• Menu development
• Standardization of recipes
• Cost control
• Food preparation
• Purchasing
• Ordering
• Receiving
• Windows
• Excel
• Hard working
• Punctual
• Reliable
• Supervisory abilities
• Management abilities
• Team player
• Training
• Time management
• Food Production
• Food Safety
• Kitchen Maintenance
• Culinary Skills
• Culinary expertise
• Food safety compliance
• Inventory management
PROFESSIONAL SUMMARY
Dynamic Cooking Instructor with over 20 years of culinary experience, specializing in food education and kitchen management. Proven expertise in training and mentoring aspiring chefs, complemented by a Journeyman Red Seal certification and a Chef de Cuisine Certification. Successfully enhanced student engagement through creative lesson plans and hands-on cooking demonstrations. Excited to bring a passion for teaching cooking techniques and culinary skills to inspire the next generation of chefs in Calgary. WORK HISTORY
Siksika Elders Lodge - Cook
Siksika, AB • 06/2025 - Current
• Prepared diverse menu items while adhering to food safety regulations.
• Oversaw kitchen operations, ensuring timely meal service and quality control.
• Trained and mentored junior cooks, enhancing team efficiency and skill levels.
• Developed new recipes, contributing to seasonal menu changes and customer satisfaction.
• Implemented inventory management practices, reducing food waste and optimizing costs.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Seasons Retirement High River - Dining Service Manager High River, Canada • 07/2023 - 02/2025
• Pioneered initiatives to elevate dining experiences for residents, focusing on quality and service.
• Trained and mentored staff to enhance customer service skills and operational efficiency.
• Oversaw daily dining operations, ensuring compliance with health and safety regulations.
• Trained and mentored staff on best practices in customer service and food handling.
• Managed inventory control, optimizing supply chain for cost- effective purchasing.
• Conducted regular quality assessments to maintain high standards of food presentation and taste.
• Consistently met or exceeded health department regulations through diligent kitchen management practices and regular inspections.
Grey Eagle Hotel and Casino Calgary - JR Sous Chef Calgary, Canada • 10/2022 - 06/2023
• Staff training
• Kitchen operations management
• Cooking
• Cleaning and organization
• Food handling
• Multitasking and organization
• Strong attention to safe food
handling procedures
• Kitchen organization
EDUCATION
Food Safety
Calgary • Expected in 01/2028
Food Safety Training / Safe check
advanced
Nutrition, Diet and Food Science
Atlanta, Georgia, US • 03/2022
Ashworth College
First Aid/CPR
Calgary • 01/2018
First aid / CPR
Computer Workshop
Calgary • 01/1999
S.A.I.T
Teaching and training work shop
Calgary • 01/1997
Southern Alberta Institute of
Technology
Chef de Cuisine Certification program
Calgary • 01/1996
Southern Alberta Institute of
Technology
Time management
Calgary • 01/1991
Time Management work shop
Journeyman Red Seal certification
Calgary • 01/1988
Southern Alberta Institute of
Technology
1st and 2nd year apprenticeship,
Professional Cooking
• Executed culinary creations in high-pressure environments, contributing to a 20% increase in guest satisfaction scores.
• Collaborated with the Executive Chef to refine menu selections, ensuring innovative offerings while maintaining cost efficiency. North Land school district division 61 - School Food Service Program Consultant
Peace River, Canada • 01/2019 - 10/2022
• Assessed existing food service programs, recommending improvements that enhanced nutrition and student satisfaction.
• Formulated strategic guidelines for menu planning, increasing the incorporation of locally sourced ingredients.
• Managed multiple projects simultaneously, ensuring timely completion and adherence to budget constraints.
Siksika Medicine Lodge - Chef
Siksika, Canada • 01/2018 - 12/2018
• Crafted diverse and culturally inspired menus, showcasing traditional Indigenous cuisine.
• Managed kitchen operations and inventory, ensuring adherence to food safety standards.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross- contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Chiniki Cultural Center - Chef
Morley, Canada • 05/2017 - 10/2017
• Engineered themed dining experiences that celebrated Indigenous culture, resulting in increased community engagement.
• Oversaw food preparation and service logistics, ensuring a seamless guest experience.
• Trained and mentored junior chefs in culinary techniques and kitchen operations.
• Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
Stoney Nakoda Resort & Casino - Chef de Partie
Morley, Canada • 10/2016 - 06/2017
• Optimized kitchen processes to enhance productivity, reducing food waste by 15%.
• Supervised junior kitchen staff, fostering a collaborative learning environment.
Siksika Nation Highschool - Executive Chef / Instructor Siksika, Canada • 08/1997 - 07/2016
• Championed culinary education programs, mentoring students in Calgary • 01/1986
Southern Alberta Institute of
Technology
professional cooking techniques and food safety.
• Led school catering events, showcasing students' talents while promoting community involvement.
• Mentored students in advanced cooking techniques and kitchen management skills.
• Managed and maintained a clean, organized, and safe learning environment for students to practice their culinary skills.
• Emphasized proper sanitation procedures and food safety standards, instilling a strong foundation of best practices in budding chefs.
Restauronics, Trans-Alta Utilities - Executive Chef Calgary, Canada • 01/1996 - 08/1997
• Orchestrated large-scale catering operations, achieving a record- setting customer satisfaction rate.
• Revamped menu offerings to integrate sustainable practices and local ingredients.
• 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.
Westin Hotel - Sous Chef
Calgary, Canada • 01/1995 - 01/1996
• Collaborated with the culinary team to elevate dining experiences, receiving accolades from esteemed guests.
• Assisted in menu development, focusing on seasonal and local ingredients.
Panorama dining room, Calgary Tower - Sous Chef
Calgary, Canada • 01/1994 - 01/1995
• Facilitated high-volume meal prep, ensuring timely service during peak hours.
• Supported the Executive Chef in daily kitchen operations and menu planning.
PERSONAL INFORMATION
Title: Cooking Instructor
LANGUAGES
English
Native or Bilingual
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