Jamie Campbell
Salmo,BC
Summary
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Results-driven production professional prepared for demanding roles in manufacturing and operations management. Proven track record of enhancing production efficiency and maintaining high-quality standards. Focused on team collaboration and adaptability to changing project needs, with strong skills in process optimization and leadership.
Overview
2026
2026
years of professional experience
Work History
General Manager
Black Katz Catering
- Oversaw daily operations, ensuring efficient service delivery and high customer satisfaction.
- Developed and implemented training programs to enhance team performance and operational efficiency.
- Managed vendor relationships, negotiating contracts to optimize cost-effectiveness and service quality.
- Analyzed client feedback, implementing process improvements to enhance menu offerings and catering services.
- Fostered a collaborative team environment, mentoring junior staff to support professional development.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Formulated policies and procedures to streamline operations.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
Ski Chef
CMH The Lodge at Arrow Lakes
11.2023 - Current
- Assisted in food preparation and ingredient sourcing for daily menu items.
- Maintained cleanliness and organization of kitchen workspace to adhere to safety standards.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Production Manager
Luna Vida Botanica/Cannalife Botanicals
07.2017 - 10.2023
- Oversaw daily production operations to ensure quality standards and timeline adherence.
- Implemented process improvements that enhanced workflow efficiency and reduced material waste.
- Trained and mentored team members in safety protocols and equipment handling procedures.
- Coordinated inventory management, optimizing stock levels to meet production demands.
- Led initiatives that aligned production goals with overall business objectives, driving growth and sustainability.
- Managed multiple projects concurrently, ensuring timely completion and meeting budget constraints.
- Increased overall productivity by identifying bottlenecks in the production process and proposing effective solutions.
- Oversaw quality control efforts, maintaining strict adherence to industry standards and regulatory requirements while achieving high levels of customer satisfaction.
- Sourced materials to keep up with production goals and meet customer demands.
- Reviewed work for quality and compliance with company standards and design specifications.
- Standardized production procedures, job roles, and quality assurance guidelines.
Executive Chef
Black Katz Catering
06.2011 - 06.2016
- Led kitchen operations, ensuring high-quality food preparation and presentation standards.
- Developed seasonal menus that enhanced guest experiences and showcased local ingredients.
- Trained and mentored culinary staff, fostering skill development and teamwork within the kitchen.
- Implemented cost-control measures to optimize food sourcing and minimize waste in catering services.
- Collaborated with event planners to customize catering solutions for diverse client needs and preferences.
- Spearheaded food safety initiatives, maintaining compliance with health regulations and best practices.
- Oversaw inventory management processes, ensuring timely procurement of quality ingredients for events.
- Streamlined kitchen workflows, enhancing efficiency during peak service periods through effective scheduling.
- 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.
- 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.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Education
RAW Food Certification
RAW Foundation
Vancouver, BC2013
Certificate - Thai Fruit Carving
Samui Institute of Thai Culinary Arts
Koa Samui Thailand2004
Red Seal Cook Certification C-05-00253
Trade Certification
Charlottetown, PE04.1999
Diploma - Culinary Arts
Holland College
Charlottetown06.1997
Skills
- Leadership and team building
- Problem resolution
- Operations management
- Team player
- Efficient multi-tasker
- Time management
- Administrative skills
- Quality management
- Effective leader
Languages
English
Full Professional
Additional Information
- Excellent understanding of molecular gastronomy, lactobacillus fermentation, mycology, alchemy as well as low temperature plant extractions.
- Basic understanding of internal combustion engines, machining and custom metal fabrication.
Timeline
Ski Chef
CMH The Lodge at Arrow Lakes
11.2023 - Current
Production Manager
Luna Vida Botanica/Cannalife Botanicals
07.2017 - 10.2023
Executive Chef
Black Katz Catering
06.2011 - 06.2016
General Manager
Black Katz Catering
RAW Food Certification
RAW Foundation
Certificate - Thai Fruit Carving
Samui Institute of Thai Culinary Arts
Red Seal Cook Certification C-05-00253
Trade Certification
Diploma - Culinary Arts
Holland College
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