Beth Meister

Experience

• 

  City of North Bay

  Jun 2009 - Aug 2009

  Labour Worker

  This position was in the department of Parks and Recreation. I was on the Waterfront Crew.My job was to deal with the basic upkeep of the Waterfront of North Bay. This included an array of jobs including painting, garbage removal, grass mowing/ whipping, washroom cleaning/ disinfecting, gardening, among others.

• 

  City of North Bay

  Jun 2010 - Aug 2010

  Labour Worker

  This position was in the department of Parks and Recreation. I was on the Waterfront Crew.My job was to deal with the basic upkeep of the Waterfront of North Bay. This included an array of jobs including painting, garbage removal, grass mowing/ whipping, washroom cleaning/ disinfecting, gardening, among others.

• 

  Grannittis Ristorante

  Jul 2011 - Aug 2011

  Prep Cook/ Dishwasher/ Line Cook

  This was my first school placement, (between my first and second year of college). I acted mainly as a prep and line cook, but also functioned as a dishwasher when needed.

• 

  GB Catering

  Jun 2012 - Aug 2012

  Cook

  This was my second school placement, (between my second and third year of college). I produced vegetarian meals daily at Hockey Opportunity Camp, under a seasonal contract. I produced any additional dishes as necessary. I was also in charge of managing all three Kitchen Helpers. This included both during service and clean up.

• 

  GB Catering

  May 2013 - Aug 2013

  Baker

  I produced safe, quality baked goods daily for upwards of 400 people at Hockey Opportunity Camp, under a seasonal contract. I was also the Health and Safety Representative for my workplace. As part of my job I had to keep track of my inventory to report my requirements to the Chef. In addition to that I helped with service as necessary and managed the entire kitchen when the Sous Chef and Chef were absent.

• 

  Brewbakers

  Nov 2013 - Jun 2019

  My responsibilities as Sous Chef involve assisting with the food preparation, back of the house staff management, menus, costing, ordering, receiving, and running daily service, among other tasks. During my last bit of time working for Brewbakers, I filled the role of both Head Chef and Sous Chef as there was lack thereof. My responsibilities extended to include every aspect of running the kitchen and managing the Back of the House staff. I began at Brewbakers working as a Line Cook, and soon after started my Cook Apprenticeship. In January 2016 I was promoted to Chef de Partie, and on August 22, 2017 received my Red Seal. As Chef de Partie some of my responsibilities include training new staff, supervision, ordering, and receiving. I work all stations (appetizer, main, and dessert lines), to produce quality, safe, upscale food. I assist with daily features, regular menu items, as well as food costing.

  • Sous Chef

    Sept 2018 - Jun 2019

  • Chef de Partie

    Nov 2013 - Sept 2018
• 

  The Palate

  Jun 2019 - Sept 2023

  Sous Chef

  As Sous Chef my responsibilities include food preparation and safety, menu creation, ordering, receiving, costing, running daily service and special events, back of the house staff hiring, training, scheduling, management, and other tasks.

• 

  Vestcor

  Sept 2023 - now

  • Member Services Analyst

    Mar 2024 - now

  • Member Services Administrator

    Sept 2023 - Mar 2024