Summary
Work History
Education
Skills
Languages
Management Skills
Education Certifications
Timeline
Generic

Tyler Armstrong

Summary

Experienced Food Lead & Manager with 15 years in the industry. I started as an apprentice and worked my way up to managing high-volume departments and kitchens. I have a solid mix of "hands-on" food knowledge and "behind-the-scenes" management. Recently, as a Meat Manager at Farm Boy, I shifted my focus to the supply chain side, handling vendor orders and making sure quality stays consistent when you’re dealing with large quantities. Bilingual (English/French) and always focused on getting the job done safely and efficiently.

Work History

Meat Manager

Farm Boy
  • Ran the daily operations of the meat department, making sure everything was up to brand standards.
  • Managed inventory and ordering to keep the shelves full and the waste low.
  • Lead the team to hit sales goals through better organizing and presentation.

Sous Chef

Open Concept Hospitality
  • Worked across 4 different locations to help keep operations running smoothly.
  • Improved how the staff worked by focusing on better training and clearer instructions.
  • Handled the ordering and inventory control for high-volume kitchens.

Assistant Kitchen Manager

B&B Taps & Grill
  • Supervised the kitchen crew and made sure food orders went out correctly and on time.
  • Managed the day-to-day 'back of house' tasks and prep schedules.

Kitchen Supervisor

Boston Pizza
  • In charge of hiring, training, and supervising a large team.
  • Managed food costs by watching portion control and inventory very closely.
  • Worked closely with the front-of-house team to make sure the whole building was in sync.

Education

Culinary Education - undefined

George Brown College

Skills

  • Management
  • Supervisory Skills
  • Running the Floor
  • Training People
  • Inventory Management
  • Cost Management
  • Safety Compliance
  • HACCP
  • Problem Solving

Languages

English
French

Management Skills

Comfortable managing daily workflows and making sure the team hits production targets without cutting corners on quality., I enjoy coaching staff, onboarding new hires, and making sure everyone knows how to work safely and follow the rules., Good at keeping an eye on the numbers—ordering what’s needed, keeping waste low, and negotiating with suppliers., Very familiar with Health & Safety codes and HACCP. I’ve spent my career operating and maintaining commercial food equipment., I’m a 'fixer' by nature. Whether it’s a machine issue or a staffing gap, I’m used to thinking on my feet to keep things moving.

Education Certifications

Culinary Education, George Brown College, Toronto, ON

Timeline

Meat Manager

Farm Boy

Sous Chef

Open Concept Hospitality

Assistant Kitchen Manager

B&B Taps & Grill

Kitchen Supervisor

Boston Pizza

Culinary Education - undefined

George Brown College

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Tyler Armstrong