Beth Ross

Background

About Beth Ross

As a chef with over 17 years of experience in the hospitality industry, I have developed a passion for creating delicious and healthy dishes, teaching culinary arts, and running my own small business. I have a Red Seal certification, and multiple skills in food handling, food safety, basic math, and catering. I have worked in various settings, from large corporate hotels to small independent hotels, and from restaurant renovation and re-opening to owning and operating my own small business. Most recently, I was a chef/owner of a small catering company, where I provided quality food and service to clients, managed the budget and inventory, and supervised the staff. Prior to that, I was a sous chef at North Slave Correction, where I prepared and served meals for inmates and staff, ensured compliance with health and safety standards, and trained new hires. I also have experience as an executive chef at UNION BANK INN, where I oversaw the kitchen operations, menu planning, and staff development.