Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Joe Runstedler

Toronto,ON

Summary

Experienced with 10+ years leading kitchens in the chef or KM role. Trained and apprenticed in Toronto primarily at the CN Tower. Well rounded skill set and very much a hands on type of worker. I have been working in camp settings more so in the past several years and am currently contracted until August 28th 2024 at Camp Kirk in Ontario. Ideally would like to find another similar type structure afterwards as opposed to a restaurant kitchen. Easy going disposition and strong problem solver.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Chef Supervisor

Camp Kirk
05.2023 - Current
  • Hired in 2023 to revamp traditional camp catering format. Create and execute modern/fresh healthy scratch menu, bread and desserts baked on site, goal being not to use prepared foods and offer a higher end scratch product.
  • Hired and developed kitchen staff, created menu, developed relationships with suppliers, all other admin duties generally associated with chef role.
  • Hands on chef role at children's camp that feeds 100 staff and campers the typical three times daily, in addition to themed events such as cooking classes, themed events ie hors d'oeuvres functions for board of directors.

Private Chef

Various During Covid19 And Continuing
03.2020 - Current
  • Cooked for individuals, but primarily couples and families during covid19 times initially and continue to do so for handful when in Toronto.
  • Worked for clients who desired a higher end type of menu for the most part, quality ingredients, healthy technique and visual presentation being the most sought after requirements of my work. Most all clients seek a "fine dining" experience.
  • Food purchasing was my responsibility, menu was a collaborative effort most of the time between myself and clients.

Chef

Caledonian Scottish Whiskey Bar
10.2019 - 05.2024
  • Hands on chef role for busy established Scottish whiskey bar that has a gastropub style menu.
  • Was hired to implement creativity, reduce food and labor cost. reduce wait times for food. Proud that I was able to be successful in all of the above.
  • Managed a team of 6, fare was steak frites, mussels, savory pies, haggis, butter chicken.

Chef

Camp Northland B'nai Brith
05.2018 - 09.2019
  • Led a team of 25 in kitchen at large scale Kosher camp feeding 500-600 three times daily, in addition to special events ie tripping program, special events ect
  • Protein heavy menu focus, brisket, roast chicken dinner, Thanksgiving turkey. Elaborate breakfast bar and fresh focused salad bar setup for lunch & dinner
  • Baking done on site including breads, cakes, pies, cookies.
  • Administrative duties included 2x weekly Sysco order, scheduling, payroll, menu development including special diet asks

Chef

Coquine Restaurant
06.2013 - 04.2018
  • Hands on chef at 120 seat higher end restaurant with focus on French and North American fare
  • Lunch, dinner and brunch service items including pork belly, seared sea scallops, duck breast, bourguignon, coq au vin.

Education

Bachelor of Arts - Culinary Arts

Stratford Chefs School
Stratford, ON

Bachelor of Arts - Culinary Management

Humber College
Toronto, ON

Skills

  • Strong technique on higher end and casual fare
  • Proficient baker, breads and sweet treats
  • High volume food service
  • Budgeting, cost control, scheduling, ordering
  • Safety and sanitation, very clean kitchen is imperative
  • Recipe and menu development, creative
  • Leadership style has been well received, focused on team building, sharing/ delegating responsibilities

Certification

Ontario Food Handlers Certificate

Advanced FST

Red Seal Cook Occupational Standard

WHMIS certification


Timeline

Chef Supervisor

Camp Kirk
05.2023 - Current

Private Chef

Various During Covid19 And Continuing
03.2020 - Current

Chef

Caledonian Scottish Whiskey Bar
10.2019 - 05.2024

Chef

Camp Northland B'nai Brith
05.2018 - 09.2019

Chef

Coquine Restaurant
06.2013 - 04.2018

Bachelor of Arts - Culinary Arts

Stratford Chefs School

Bachelor of Arts - Culinary Management

Humber College

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Joe Runstedler