Michael Stanchfield
Calgary
Summary
Results‑driven Chef with 10+ years of progressive culinary leadership experience overseeing high‑volume, multi‑unit food service and catering operations. Proven ability to plan and execute on‑site and event catering, develop scalable menus, control food and labor costs, and lead diverse culinary teams while delivering consistent, high‑quality guest experiences within strict food safety and quality standards.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Chef Manager
Aramark
08.2024 - Current
- Lead culinary and operational oversight of a high‑volume campus food hall, including three distinct food concepts and a grab‑and‑go retail program
- Oversee culinary operations at the Aldred Centre, ensuring consistent food quality, food safety, and service standards across all locations
- Plan and manage daily production using PRIMA and Enable programs to track forecasting accuracy, production levels, and food waste
- Analyze production and waste data to improve operational efficiency, control food costs, and support sustainability initiatives
- Supervise, train, and schedule culinary teams across multiple food concepts while maintaining strong communication and accountability
- Execute on‑site catering and pre‑ordered meal programs for campus departments and internal events, including menu planning and production coordination
- Partner with SAIT University support services to plan and deliver weekly food‑insecurity relief meals, ensuring consistent quality, nutrition, and efficient execution
- Ensure compliance with FoodSafe, Health & Safety requirements, and Aramark operational standards
- Balance hands‑on culinary leadership with administrative responsibilities including inventory control, ordering, scheduling, and reporting
Sous Chef
Aramark, TRU Kamloops BC
02.2018 - 02.2024
- Lead daily culinary operations for large-scale catering, conferences, galas, banquets and campus events, ensuring consistent quality and execution across multiple simultaneous functions
- Plan and execute production schedules, staffing, and workflow for high-volume service while meeting tight timelines
- Collaborate with executive leadership on menu development, costing, and event logistics
- Analyze catering contracts and translate event requirements into efficient kitchen execution plans
- Manage food safety compliance including FoodSafe, Health & Safety, COVID protocols, LeanPath, PRIMA, and Micros systems
- Support ordering, inventory control, scheduling, and administrative duties with a strong focus on cost efficiency and waste reduction
- Train, supervise, and mentor cooks and support staff, fostering accountability, consistency, and professional growth
Kitchen Manager
Whitespot, Vancouver BC
01.2015 - 02.2018
- Partnered with the Culinary & Menu Development Team on new restaurant openings, supporting menu rollouts, recipe execution, and kitchen readiness
- Assisted in menu testing, implementation, and staff training to ensure consistency with brand standards across locations
- Supported catering and banquet-style service, including production planning and execution for special events and high-demand periods
- Led kitchen operations to consistently meet sales, food cost, labor cost, and productivity targets
- Developed hourly schedules based on forecasted demand, budgets, and local labor regulations
- Oversaw inventory management, purchasing, and receiving to maintain cost control and minimize waste
- Ensured strict adherence to food safety, sanitation, and operational standards
- Built and maintained a positive kitchen culture through hands-on leadership, coaching, and team development
Head Chef
Private Catering, Vancouver BC
07.2014 - 08.2024
- Serve as Executive-level chef for private, corporate, and special event catering ranging from intimate gatherings to 100+ guest functions
- Lead full‑cycle catering operations including client consultations, menu development, costing, purchasing, production planning, and on‑site execution
- Design menus aligned with client preferences, event themes, and budgets while maintaining strong food cost control
- Specialize in Vegan, Gluten‑Free, allergy‑aware, and culturally specific menus, ensuring inclusivity and dietary compliance
- Manage event staffing, prep timelines, service flow, and post‑event breakdown to ensure seamless delivery and guest satisfaction
- Build repeat business through professional communication, reliability, and consistently high culinary standards
Education
Red Seal -
Vancouver Community College
Vancouver, BC01.2014
High school diploma - undefined
Kamloops SecondarySchool
Kamloops, BC06.2002
Skills
- Catering & Banquet Leadership
- Menu Development & Custom Event Menus
- High-Volume & Multi-Event Execution
- Cost Control, Food & Labor Budgeting
- Inventory & Procurement Management
- Team Leadership, Training & Scheduling
- Food Safety & Regulatory Compliance
- Strong Butchery & Knife Skills
- Client Communication & Contract Review
Certification
- RED SEAL
- FIRST AID LEVEL 1
- FOOD SAFE LEVEL 2
- SERVING IT RIGHT
- SUPERVISING FOR SAFETY:WORKSAFEBC
- VARIOUS ILC MANAGING PERFORMANCE COURSES
Timeline
Chef Manager
Aramark
08.2024 - Current
Sous Chef
Aramark, TRU Kamloops BC
02.2018 - 02.2024
Kitchen Manager
Whitespot, Vancouver BC
01.2015 - 02.2018
Head Chef
Private Catering, Vancouver BC
07.2014 - 08.2024
High school diploma - undefined
Kamloops SecondarySchool
Red Seal -
Vancouver Community College