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Chris Stolberg
Pemberton,BC
Summary
Dynamic culinary professional with extensive experience as Executive Sous Chef at Big Sky Golf, recognized for enhancing customer satisfaction through innovative menu design and exceptional food quality. Skilled in food safety and sanitation, I foster teamwork and mentor staff, driving operational efficiency and creativity in high-pressure environments.
Overview
2026
2026
years of professional experience
Work History
Turno Chef
Red Door
Executive Sous Chef
Big Sky Golf
Pemberton, BC
04.2025 - 11.2025
- Led kitchen team in preparation and execution of high-quality menus for events and daily service.
- Developed and implemented efficient food production processes to enhance operational workflow.
- Mentored junior culinary staff, providing training on cooking techniques and food safety standards.
- Collaborated with management on menu design, incorporating seasonal ingredients and customer preferences.
- Fostered strong relationships with local suppliers to source fresh, high-quality ingredients for the kitchen.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Head Chef
Southside Diner
Whistler, BC
06.2017 - 04.2025
- Led kitchen operations, ensuring timely meal preparation and adherence to health standards.
- Developed and implemented seasonal menus, enhancing customer satisfaction through diverse offerings.
- Trained and mentored kitchen staff, fostering a collaborative environment and improving team performance.
- Managed inventory control processes, reducing food waste and optimizing supply chain efficiency.
- Collaborated with front-of-house staff to streamline service flow and enhance guest experience.
- Oversaw food safety protocols, maintaining compliance with local health department regulations.
Sous Chef
Trattoria Umberto's
Whistler, BC
10.2008 - 05.2014
Chef
Blue Room Ucluelet
Ucluelet, BC
06.2006 - 05.2007
- Prepared and presented high-quality dishes utilizing seasonal ingredients.
- Collaborated with kitchen staff to ensure efficient workflow during peak hours.
- Maintained cleanliness and organization of kitchen stations and equipment.
- Assisted in menu planning, incorporating customer feedback and culinary trends.
- Trained new staff on food preparation techniques and safety protocols.
- Developed recipes that enhanced customer experience while adhering to budget constraints.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
Sous Chef
Tofino Resort + Marina
Tofino, BC
04.2006 - 05.2007
- Developed and refined recipes to enhance menu offerings and guest satisfaction.
- Collaborated with head chef on menu planning and seasonal specials creation.
- Trained new kitchen staff in food safety protocols and cooking techniques.
- Implemented efficient workflows to improve kitchen productivity during peak hours.
- Conducted quality checks on dishes before service to maintain high standards.
- Assisted in maintaining compliance with health regulations and sanitation practices.
Education
Red Seal - Chef
Vancouver Community College
Vancouver04-1991
Skills
Food safety and sanitation
Customer service
Cooking techniques
Languages
English
Elementary
Timeline
Executive Sous Chef
Big Sky Golf
04.2025 - 11.2025
Head Chef
Southside Diner
06.2017 - 04.2025
Sous Chef
Trattoria Umberto's
10.2008 - 05.2014
Chef
Blue Room Ucluelet
06.2006 - 05.2007
Sous Chef
Tofino Resort + Marina
04.2006 - 05.2007
Turno Chef
Red Door
Red Seal - Chef
Vancouver Community College