1. Grant Barrick
253 Ottawa St. South ● Hamilton, Ontario L8K 2E9 ● (905) 818-9169 ●grantwmbarrick@gmail.com
CHEF
_____________Committed to strive for excellence in all areas of kitchen operations_______________
Red Seal Chef with over 20 years experience in the culinary industry in a variety of environments
including remote camps, university, golf courses and restaurants. Experienced in menu development,
food preparation and culinary staff management. Ability to balance foods costs while maintaining
quality and considering environmental factors. Well versed in handling food inventory and ordering
supplies.
• Red Seal Journeyman Chef
• Cook papers
• Basic and advanced FST
• Proton Sanitation Training Program
• Food Handlers certification
• SmartServe
• HACCAP
• WHIMIS
• First Aid & CPR certification
• Dedicated to upholding highest standards for kitchen cleanliness
• Very particular about food presentation
• Focus on limiting unnecessary waste through implementing JIT ordering procedures
• Good organization, multitasking and problem solving skills
• Experience with managing and training staff including hiring, evaluating and scheduling
PROFESSIONAL EXPERIENCE
Sous Chef Sodexo – Rainy River, Ontario January 2016 – present
• Provide direction and leadership for all stations in kitchen
• Management of special dietary needs and restrictions
• Menu planning and engineering
• Responsible for budgeting food cost, labour cost and inventory management
• Prepare, receive and organize food orders
• Assume executive chef role and responsibilities when the chef is absent from camp
Chef MAD Oilfield Solutions – Lac La Biche, Alberta August 2015 – December 2015
• Run day-to-day operations of kitchen and camp
• Menu planning and engineering
• Supervise all staff and delegate duties accordingly
• Prepare, receive and organize food orders
• Keep food expenditure within budget while maintaining food quality

2. Chef North Country Catering – Northern Alberta June 2013 – August 2015
• Run day-to-day operations of kitchen
• Prepare all meals for 90 executive guests daily
• Oversee daily operations and facility staff including kitchen, janitorial, housekeeping and
reception
• Prepare, receive and organize food orders
• Keep food expenditure within budget
• Ensure proper sanitation standards
Third Cook Red Seal McMaster University – Hamilton, Ontario August 2010 – May 2013
• Prepare and cook meals for 3000 - 5000 students
• Execution of all menu items including daily specials and special diets
• Organization and delegation of casual help
Chef Settlers Ghost Golf Club – Craighurst, Ontario August 2009 – August 2010
• Setting up all banquets and buffets for10-150 guests
• Menu engineering, full product knowledge of main and feature menus
• Delegation of tasks to staff
• Developing and maintaining cleaning and organizational schedules
Assistant Manager Shoeless Joes Restaurants, Barrie, Ontario 1999-2002/2006-2009
• Managed front of the house and kitchen
• Worked at Barrie north and south locations and Burlington location
• Responsibilities included liquor costs, labour costs, food costs, inventories, general
delegation of duties to ensure smooth daily operations
Sous Chef Lucy’s Seafood Restaurant and Cafe, Barrie, Ontario 2002-2006
• Worked directly beside Ignatius D’Souza (CCC)
• Responsibilities included all inventories and food cost, general delegation of duties,
calling board, ordering and checking all deliveries
Chef de Partie/Sous Chef The Inn At The Falls, Bracebridge,Ontario 1996-1998
• Responsibilities included running the line, working in all areas of the kitchen in various
roles, daily operations in the pub and with room service
• In charge of all functions in the main dining room
EDUCATIONAL BACKGROUND
2008-2010 Georgian College Barrie, Ontario
CNC Mechanical Technology
Graduated with Honours
1996-1997 Algonquin College Ottawa, Ontario
Chef Apprenticeship Program

3. Graduated with Honours