SEAN MACINTYRE
Toronto
Summary
Red Seal Certified Sous Chef with over 10 years of culinary leadership experience in luxury hotels and high-volume environments. Served on the Review and Analysis Board for the Red Seal Examination, significantly influencing national culinary standards. Expertise in managing diverse kitchen teams of 15 to 25 associates, cultivating a culture of mentorship, teamwork, and technical precision. Proficient in labor optimization and food cost management, consistently achieving strict financial targets through strategic ordering and inventory oversight. A creative, trend-forward leader committed to delivering exceptional guest experiences within Toronto’s premier culinary market.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Sous Chef
Toronto Marriott City Center
Toronto, ON, Canada
12.2019 - Current
- Designed innovative menus and led team training to elevate overall guest satisfaction and culinary standards.
- Secured Red Seal certification in April 2015, reflecting a commitment to excellence and proficiency developed through 10 years of industry experience.
- Demonstrated commitment to enhancing and refining culinary skills through continuous learning and practice.
- Collaborated with board members to analyze and review examination content for Red Seal certification in Nova Scotia.
- Demonstrated comprehensive understanding of kitchen activities while integrating the latest food trends into culinary practices.
- Guided kitchen staff in executing their responsibilities effectively, emphasizing teamwork and a positive work atmosphere.
- Delivered essential training to kitchen associates to ensure proficiency in operational standards and procedures.
- Facilitated the scheduling process for kitchen associates, ensuring adherence to established company policies.
- Monitored and evaluated food production metrics to guarantee adherence to quality and quantity standards.
- Executed daily procurement of food products to ensure alignment with operational demands and financial targets.
- Collaborated with sales and events teams to design customized menus tailored to client and guest requests.
- Facilitated menu development and implementation aligned with global food trends.
- Evaluated productivity levels and executed necessary modifications to maintain operations within budget constraints.
- Executed payroll submissions on schedule to maintain operational efficiency.
- Conducted month-end food inventory assessments to maintain operational efficiency.
Sous Chef
Delta Barrington
Halifax, NS, Canada
06.2017 - 11.2019
- Guided and mentored all team members, promoting a culture of continuous improvement and teamwork.
- Oversaw inventory management and procurement of essential items to support restaurant and event functions.
- Coordinated scheduling of staff members to align with business needs and enhance team productivity.
- Designed and executed comprehensive menu plans, ensuring quality and variety in offerings.
- Implemented cost control measures, improving overall kitchen efficiency.
- Managed inventory, maintaining optimal stock levels and minimizing waste.
- Collaborated with front-of-house teams to ensure seamless service delivery.
Chef De Partie
Delta Barrington
Halifax, NS
06.2016 - 06.2017
- Supervised kitchen staff to ensure adherence to safety and hygiene standards.
- Collaborated with head chef to refine cooking techniques and improve dish presentation.
- Developed and executed daily menu items that aligned with seasonal ingredients.
- Trained junior chefs on proper food preparation methods and equipment usage.
- Managed inventory control, minimizing waste through efficient sourcing practices.
- Implemented kitchen workflow strategies to enhance productivity during peak service hours.
- Ensured consistency in taste and quality by maintaining standardized recipes and procedures.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Lead First Cook
Delta Halifax
Halifax, NS
09.2014 - 06.2016
- Managed projects effectively while operating with limited oversight, maintaining high standards of quality.
- Monitored product quality and freshness, ensuring optimal inventory management to reduce spoilage and waste.
- Conducted regular assessments of health policies and food safety protocols to guarantee adherence and safety.
- Oversaw menu item development and cost analysis to optimize profitability. Coordinated with culinary teams to align offerings with market trends. Managed pricing strategies to enhance customer satisfaction and drive sales.
- Coordinated staff schedules, aligning availability with operational needs and team requirements.
- Managed food order fulfillment processes to consistently meet and exceed guest expectations.
- Tailored menu options to meet diverse dietary requirements and preferences.
- Trained and mentored junior cooks to cultivate skill development and strengthen team collaboration.
Chef Instructor
Sobeys
Halifax, NS, Canada
05.2013 - 05.2015
- Orchestrated preparation of three-course meals for customers during in-store cooking classes.
- Conducted interactive culinary workshops, focusing on imparting essential cooking tips and techniques to diverse audiences.
- Conducted regular assessments and adjustments of safety protocols to maintain workplace integrity.
- Led menu planning initiatives, ensuring alignment with culinary standards.
2nd Cook
Delta Halifax
Halifax, NS
09.2010 - 09.2014
- Prepared ingredients and assisted in meal prep for a high-volume kitchen environment.
- Ensured food safety and sanitation standards were consistently met during food preparation.
- Collaborated with the head chef to develop daily menus and special offerings.
- Mentored junior kitchen staff on proper cooking techniques and food handling practices.
- Conducted quality checks on prepared dishes to maintain consistency and presentation standards.
- Implemented new cooking methods that improved dish flavor profiles and customer satisfaction.
- Ensured timely service by managing multiple simultaneous orders without sacrificing quality or presentation standards.
2nd Cook
The Armview Restaurant
Halifax, NS
03.2010 - 08.2010
- Directed all activities on hot and cold lines, ensuring timely preparation and adherence to safety protocols.
- Facilitated training and coaching programs for new staff members to enhance team performance.
- Achieved a clean and organized kitchen environment by executing all closing duties, including fryer and flat top cleaning. Enhanced operational efficiency by preparing kitchen for next day service. Contributed to a safe and hygienic workspace for staff and customers.
2nd Cook
The Explorer Hotel
Yellowknife, NT
07.2009 - 02.2010
- Executed preparation of full-course meals for guests in dining room and large-scale buffets accommodating up to 500 individuals.
- Collaborated with head chef to enhance culinary selections, aiming to elevate customer satisfaction.
- Implemented rigorous cleaning and organization protocols to guarantee safety and quality in food preparation.
- Configured and optimized cooking supplies and workstations to streamline workflow and maximize efficiency at the start and end of service.
- Crafted a variety of dishes to demonstrate flexibility and skill in a dynamic kitchen environment.
Third Cook
Holiday Inn Select
Halifax, NS
09.2007 - 07.2009
- Prepared and cooked meals according to standardized recipes and dietary guidelines.
- Assisted in maintaining cleanliness and organization of kitchen stations.
- Implemented quality control measures to maintain food presentation and taste consistency.
- Collaborated with team members to ensure timely meal service during peak hours.
Pantry Cook
Jack Astor's Bar & Grill
Halifax, NS, Canada
09.2006 - 08.2007
- Crafted a diverse range of cold side entrees, appetizers, and desserts to enhance menu offerings.
- Implemented food safety procedures to guarantee compliance with health regulations.
- Engaged in close cooperation with colleagues to enhance workflow efficiency in a high-pressure setting.
- Managed preparation and presentation of cold dishes to enhance culinary offerings.
- Crafted light pastries and specialized desserts with attention to detail.
- Coordinated all aspects of banquet services, delivering exceptional experiences for up to 500 guests.
- Executed comprehensive garde manger tasks, specializing in the preparation and presentation of fried foods.
- Honed advanced knife skills to enhance culinary precision.
Third Cook
Mescalero's Steak House/Membertou Trade and Convention Center
Membertou, NS
06.2005 - 08.2005
- Assisted with large catering events, showcasing adaptability and teamwork skills in delivering exceptional quality within tight deadlines.
- Handled multiple duties simultaneously including prep work, cooking stations support and final plating touches leading to successful daily operations.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Education
Culinary Arts
NSCC Marconi Campus
Sydney, NSSkills
- Red Seal Certified
- Provincial Board Member
- Chef Instructor
- Menu Engineering
- Quality Control
- Strategic Scheduling
- Inventory Management
- Allergen awareness
- Food Cost Control
- Ordering and Requisitions
- Payroll and Labor Optimization
Certification
Red Seal Certified
Food Handler's
Advanced Allergens
Manager of the Quarter 2025 (Q1)
Timeline
Sous Chef
Toronto Marriott City Center
12.2019 - Current
Sous Chef
Delta Barrington
06.2017 - 11.2019
Chef De Partie
Delta Barrington
06.2016 - 06.2017
Lead First Cook
Delta Halifax
09.2014 - 06.2016
Chef Instructor
Sobeys
05.2013 - 05.2015
2nd Cook
Delta Halifax
09.2010 - 09.2014
2nd Cook
The Armview Restaurant
03.2010 - 08.2010
2nd Cook
The Explorer Hotel
07.2009 - 02.2010
Third Cook
Holiday Inn Select
09.2007 - 07.2009
Pantry Cook
Jack Astor's Bar & Grill
09.2006 - 08.2007
Third Cook
Mescalero's Steak House/Membertou Trade and Convention Center
06.2005 - 08.2005
Culinary Arts
NSCC Marconi Campus