Steven Strom

Background

About Steven Strom

Just hired as the new Executive Chef at Gateway‘s Cascades Casino in North Bay. At McMaster I oversaw grab n go production of 1600 - 1500 pieces daily. Leading a small dedicated team. I am responsible for maintaining product presentation, freshness, portion controls, inventory controls, food cost consistency, staff production, proper product distribution and liason between production and all units. At Centro, a large independent unit at McMaster I was responsible for inventory, food quality, portion control for a large unit that handles customers a day. I oversee 9 food stations including a full production kitchen and helped create new stations, such as a plant based vegetarian and vegan station, an allergen free station within the unit void of the top 8 food allergens and an upscale sandwich and hot bowl setup. Helped develop SOPs, protocols and staff trainng. I am overseeing all food production, ordering, and directly supervising during peak times. Wonderfully challenging and rewarding experience. I help motivate and challenge current staff to achieve our goals. With Sodexo Canada I had a positions in a remote location in Surname South America, Schefferville Quebec, and White River Ontario where I oversaw large production up to almost meals daily. I have maintained up to 5 small satellite kitchens. I led a team of up to 23 individuals. Experienced in cross cultural work ( Aboriginal,French, English and South American) adapt well to changing situations and have experience working in dangerous locations. At Deerhurst I organized and supervised buffets up to 850 people; 3 to 5 course plated meals for up to 650 people and dealt with challenging locations such as a beach BBQ with steaks cooked to order for 1100 people. I was responsible for a yearly day long buffet for the participants of the 2015 and 2016 Ironman Triathlon do over 1500 people. I have experience as an instructor, mentor and coach working with all ages, different skill levels and with various attitudes and motivation. I have worked directly with celebrity chefs, constructed artistic presentations, and orchestrated multiple locations for single timed events. I won scholarships in school, been featured for culinary demonstrations, and been involved in National level training development.