Christopher Humphries
Jordan,ON
Summary
I am an industry veteran who takes great pride in a 20+ year career in accredited culinary leadership across a diverse range of work environments. This includes senior roles within large restaurant groups, to overseeing culinary operations in long term care and retirement facilities. Having a reputation for being on the cutting edge of culinary trends and a passion for innovation, I have also consulted with numerous restaurants and food vendors on all aspects of their operations and menu designs. With a passion for entrepreneurship, I have also owned and operated restaurants and currently run a catering business here in Niagara. My objective is to now bring my wealth of experience, love of great food, and passion for mentoring and leadership to the next generation of culinary professionals.
Overview
21
21
years of professional experience
Work History
Owner/ Operator
Rustic Food and Catering Company
04.2021 - Current
- Providing full service catering, to support a range of events from weddings to milestone celebrations, and corporate events
- Working closely with each client to create bespoke menus that leverage Niagara’s bounty of fresh ingredients
- Partnering with various Niagara wineries to deliver unique culinary experiences and wine pairings
- Managing all aspects day-to-day business operations including menu development, staffing, and P&L management
- Providing exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
Director of Culinary Operations
Apans Health Care
01.2020 - 03.2022
- Oversaw all culinary operations and menus serving 180 beds
- Worked closely with corporate dietitians to provide therapeutic meals based on dietary and nutritional requirements
- Managed culinary and dietary staff of over 50 unionized employees, overseeing staff scheduling processes that ensured adequate coverage during peak periods without compromising service standards or employee job satisfaction levels
- Developed strong team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements during COVID
- Responsible for departmental budgeting including food and labour
- Actively involved in monthly Residents Council meetings and member of Health and Safety Committee, proactively ensuring that all operations complied with the LTCHA.
- Collaborated closely with other department heads to ensure seamless coordination of events, leading to successful outcomes for all involved parties.
- Implemented safety protocols and ensured compliance with all health department regulations, maintaining a clean and sanitary work environment.
Director of Food Service
Luther Village on the Park Retirement Community
05.2019 - 01.2020
- Provided comprehensive food service for over 300 residents
- Oversaw daily management of all kitchen and catering operations, including a full service 70 seat restaurant and more than 85 staff
- Delivered in-depth employee training in food preparation and customer-facing roles to promote strong team performance and a superior customer experience
- Responsible for all aspects of menu development and design
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations. Initiated new procurement strategies saving over $80,000 within six months
Culinary Consultant
Waterloo Brewing (Brick Brewing Co.) Taphouse
12.2018 - 11.2019
- Responsible for developing Brewery's restaurant vision
- Developed menu and service strategy
- Complete oversight of kitchen design and construction
- Responsible for talent acquisition; mentored the Chef and kitchen staff in developing their skills, contributing to the overall success of the Taphouse launch
- Established strong relationships with vendors, negotiating favorable pricing for high-quality ingredients
Operations Consultant
Market Fresh
09.2018 - 01.2019
- Developed innovative recipes, attracting new clientele and increasing overall sales, contributing to $7.8 million per year in food sales
- Hired, trained and managed diverse culinary team; fostering a positive, learning environment
- Collaborated with the client to target key business issues and uncover strategies to increase operational efficiency including implementing a new system to decrease food waste (single-quarter reduction of 10%), drove savings in both labour and food costs while growing prepared food sales by 5% in one quarter
Owner-operator, Chef & General Manager
Fionn MacCool’s Irish Pub
11.2016 - 04.2018
- Obtained 17% sales-growth following year one reorganization, while bringing food cost below budget
- Implemented weekly management meetings and P&L reviews to ensure food and labour costs were beating budget targets; reviewed hiring, menu development, product sourcing and market forecasting to ensure restaurant’s continued success. Drove total food sales of $2.4 million annually.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
Executive Chef, Director of Culinary Operations
Charcoal Group
10.2005 - 11.2016
- Oversaw all kitchen operations across 7 restaurants
- Directly managed Executive Chefs for each restaurant, with responsibility of more than 200 employees
- Developed high performing culinary team through regular training and performance reviews
- Increased customer satisfaction by creating innovative and diverse menus reflecting cutting edge culinary trends
- P&L ownership - grew food sales by 5%, achieving $14.5 million in revenues annually
- Improved food quality by switching to only fresh ingredients whilst simultaneously lowering costs by 8%
Food & Nutrition Manager
Highland Manor Retirement Home
08.2003 - 01.2005
- Collaborated with dietitians to create balanced meals suitable for patients with specific health conditions.
- Supervised daily food preparation activities, ensuring consistency in presentation and portion sizes across all meals served.
- Conducted employee training sessions for improved food safety practices and compliance with regulations.
- Built nutrition education programs for staff and residents
- Oversaw hiring, labour and food budgets
Education
Food And Nutrition Management
University of Ottawa
Ottawa, ONCulinary Arts
George Brown College
Toronto, ONSkills
Culinary innovation
Menu development
Customer-orientation
Staff training/development
Team leadership and mentorship
Operations management
Key certifications, including:
- Food Handler Certification
- Health & Safety Pts I & II
- HACCP
- First Aid & CPR
- Smart Serve
- WHMIS
Timeline
Owner/ Operator
Rustic Food and Catering Company
04.2021 - Current
Director of Culinary Operations
Apans Health Care
01.2020 - 03.2022
Director of Food Service
Luther Village on the Park Retirement Community
05.2019 - 01.2020
Culinary Consultant
Waterloo Brewing (Brick Brewing Co.) Taphouse
12.2018 - 11.2019
Operations Consultant
Market Fresh
09.2018 - 01.2019
Owner-operator, Chef & General Manager
Fionn MacCool’s Irish Pub
11.2016 - 04.2018
Executive Chef, Director of Culinary Operations
Charcoal Group
10.2005 - 11.2016
Food & Nutrition Manager
Highland Manor Retirement Home
08.2003 - 01.2005
Food And Nutrition Management
University of Ottawa
Culinary Arts
George Brown College
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