Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
John Stratton

John Stratton

Director of Food & Beverage
Lake Country,BC

Summary

Attentive and well traveled Food & Beverage professional, expert in managing kitchens and dining rooms, running hands-on culinary teams to facilitate organized and consent meals. Meets team members at individual levels with personalized instruction and mentoring. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Director of Food & Beverage

Sparkling Hill Resort
Vernon, BC
02.2023 - Current
  • Over see and manage three outlets, events, manage 7 managers and 127 team members
  • Created training programs for kitchen staff on proper cooking techniques, portion control, and presentation standards.
  • Provided guidance and mentorship for junior team members helping them reach their full potential within the organization.
  • Negotiated contracts with suppliers for purchasing goods and services at discounted rates.
  • Organized and conducted regular staff meetings to discuss food safety, customer service, and menu changes.

Executive Chef

Sparkling Hill Resort
Vernon, British Columbia
11.2018 - 02.2023
  • Over see and manage three outlets and manage forty kitchen team members, over see department HR
  • Saved $900,000.00 in food buying in first 6 months of employment
  • Designed new kitchen for our upcoming new outlet
  • Rewrote food safety and sanitation plans
  • Brought on new suppliers to help off set cost of food buying pricing

Executive Chef

Play Estate Winery
Penticton, BC
06.2018 - 11.2018
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Setting up a new standardized recipe book for kitchen
  • Redesign of kitchen layout and organization of kitchen
  • Starting relationships with local farmers in the area for currant and up coming season.

Executive Chef

Powder King Mountain Resort & Cafe 97
Mackenzie, BC
10.2016 - 06.2018
  • Writing opening and closing manuals for both outlets
  • Writing food and sanitation safety manuals for both outlets
  • Lowered food cost to 28% in first season 2016-2017
  • Opened Cafe 97, designed and helped build kitchen July 2017

Head Chef

Bedarra Island Resort
Mission Beach , Australia
09.2013 - 01.2016
  • Design daily menus that fit all 12 of our guests’ dietary needs
  • Overseeing off site events
  • Cooking demonstrations & classes for guests
  • Working on and maintaining a kitchen vegetable garden and on-site food composting system
  • Setting up relationships with local farmers.

Sous Chef

Smolt Kitchen
Tasmania , Australia
09.2012 - 01.2013
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Developed daily specials utilizing seasonal ingredients.

Head Chef

Pasquale’s Trattoria
06.2011 - 09.2012
  • Menu design, product ordering, maintaining the kitchen, training staff
  • Working on off site cooking classes
  • Menu development
  • Standardized recipes and setting up a recipe book.

Sous Chef

Cucci Modern Italian Cuisine
05.2009 - 06.2011
  • Set up ordering guide and recipe templates for Chef
  • Off site functions and festivals
  • Whole pig roasts for large functions and off sites.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Trained new hires in proper cooking techniques and recipes.

Sous Chef

Anson’s Of Oakville
Oakville, ON
10.2007 - 05.2009
  • Maintained vegetable garden
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Developed daily specials utilizing seasonal ingredients.

Jr. Sous Chef

Ragazzi Ristorante
Oakville, ON
11.2005 - 10.2007
  • Organized and maintained the daily mise en place for all stations.
  • Supervised team members during meal services ensuring orders are accurate and delivered timely.
  • Ensured accurate completion of prep lists and production sheets on a daily basis.

Education

Cook II - Apprentice (Advanced) Program With Honours -

George Brown Collage – Toronto, ONT
04.2009

2006 -

White Oaks Secondary School – Oakville ONT

Skills

  • Staff Leadership
  • Performance Evaluation
  • Menu Development
  • Planning and Coordination
  • Leadership
  • Budgeting and Cost Control
  • Team Building
  • Cost Reduction
  • Quality Control
  • Vendor Relationship Management

Certification

  • WHIMIS
  • Serving It Right – 02/2023
  • Food Safe level 2
  • Red Seal certified

Timeline

Director of Food & Beverage

Sparkling Hill Resort
02.2023 - Current

Executive Chef

Sparkling Hill Resort
11.2018 - 02.2023

Executive Chef

Play Estate Winery
06.2018 - 11.2018

Executive Chef

Powder King Mountain Resort & Cafe 97
10.2016 - 06.2018

Head Chef

Bedarra Island Resort
09.2013 - 01.2016

Sous Chef

Smolt Kitchen
09.2012 - 01.2013

Head Chef

Pasquale’s Trattoria
06.2011 - 09.2012

Sous Chef

Cucci Modern Italian Cuisine
05.2009 - 06.2011

Sous Chef

Anson’s Of Oakville
10.2007 - 05.2009

Jr. Sous Chef

Ragazzi Ristorante
11.2005 - 10.2007

Cook II - Apprentice (Advanced) Program With Honours -

George Brown Collage – Toronto, ONT

2006 -

White Oaks Secondary School – Oakville ONT

Similar Profiles

CREATE PROFILE
John StrattonDirector of Food & Beverage