Nathaniel Stow

• Leading a high volume operation in a unionized environment
• Developing staff through training, disciplinary action, and performance reviews.
• Maintaining a safe and sanitary work environment, adhering to MAPAQ standards and food safety regulations.
• Increasing customer satisfaction and participation by creating innovative and diverse menus tailored to various dietary needs.
• Overseeing business operations, inventory control, and customer service.
• Scheduling and receiving food and beverage deliveries, adhering to food cost and budget.
• Conducting regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Maximizing profitability by effectively managing food costs through portion control and minimizing waste.
• Managing a large kitchen and service staff for efficient food production, ensuring timely delivery of high-quality dishes.

• Directing kitchen staff and leading culinary production in high volume cafeteria services in a private school setting.
• Purchasing and inventory control.
• Production and prep planning and execution for daily menu and catering.

• In charge of developing the process of producing handmade artisanal frozen pizzas.
• Planning and expanding the capacity of production.
• Managing all areas of the process including (but not limited to) prep, production and quality control, staffing, budgeting, deliveries, facilities management and maintenance.

By request, I temporarily returned to the Concordia team to help during a transitional period. I was interim Executive Chef for a few months and then took over the Catering, Retail and Residence Chef position. This included leading the production staff, menu and recipe creation/costing, etc for high volume catering operations and managing the retail production for the satellite locations.

• Traveled to remote worksites (mines, hydro camps, lodges), fire camps and explorations camps in Northern BC and Yukon to cater to camp workers and residents
• Managed Health and Safety, Staff, Residents, Housekeeping and Production.
• Supervised several operations in Northern BC and Yukon.

• Coordinating food production with the Executive Chef for over 600 in-house residents and 50+ staff for cafeteria, retail, and catering
• My duties included, but were not limited to – hiring, training, production planning, menu planning, scheduling, payroll, purchasing and other administrative tasks
• I would also do catering, cooking demonstrations, taste-testings, special events and marketing/promotions.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Responsible for implementing different programs aimed towards sustainability
• Menu planning, recipe creation and production
• Planned and directed high-volume food preparation in fast-paced environment.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.

• As chef, my duties included menu creation, cooking and preparing daily menus for 200-300 people, catering and high volume banquets, for a multicultural, worldly clientele including UN Diplomats, Ambassadors, and Representatives
• Private caterings for delegates and representatives of the United Nations and ICAO on site and in their homes.
• Special event catering, high volume banquets and sit down dinners.

• Cooking in many different capacities as a casual cook for McGill University residences.