Kira Selah

Red Seal Chef and operations leader with over 25 years of experience across culinary, hospitality, and nonprofit sectors. Skilled in all aspects of kitchen operations, food hub management, and community-engaged food systems. Adept at bridging high-volume food environments with strategic program design, stakeholder coordination, and equitable service delivery.

I bring a strong foundation in operations, mentorship, compliance, and innovation to roles requiring both hands-on food expertise and network-level leadership.

Operations Manager

Victoria Community Food Hub Society – Kitchen Connect

2022-2025

• Lead project coordination to establish and operate a regional food hub and business incubation center.
• Developed policy frameworks, SOPs, and compliance systems to ensure regulatory alignment and operational efficiency.
• Active member of the BC Food Hub Network 
• Provided guidance and coaching to learners and small businesses on business development, food safety, and operational standards.
• Built relationships with local industry, training providers, and government to expand training opportunities.
• Designed kitchen layout and equipment, managed facility operations for a seamless workflow.
• Oversaw sales and contract management, including business development and partnership building.

Instructor – I-FEAST Program

Tea Creek – Remote/Northern BC | 2025 (Contract) 

• Delivered land-based food systems and trades training through a culturally grounded lens.
• Partnered with Indigenous learners and leaders to support skills development and economic empowerment.
• Reinforced principles of sovereignty, equity, and inclusion in every element of instruction and engagement.

Principal Consultant

Venn Ops Consulting | 2024 - Present

• Led food system and equity strategies for nonprofits, food hubs, and community networks.
• Supported organizations with operations, engagement, and capacity-building.
• Food & beverage operational efficiency 
• Food hub & commissary kitchen development 

Sales & Catering Manager 

Elements Casino | 2022 (most relevant) 

• Coordinated all catering and banquet functions including weddings, galas, and corporate events.
• Liaised with clients, managed bookings, menus, and floor plans, and ensured events met both brand standards and client expectations.
• Managed vendor relationships and collaborated with culinary, FOH, and facilities teams for seamless delivery.
• Trained and scheduled staff; oversaw event setup, execution, and post-event feedback.
• Maintained strong guest satisfaction ratings and repeat business from local organizations.

Assistant Culinary Arts Instructor

Claremont Secondary School

2020 – 2022

• Assisted instructors in teaching culinary arts, fostering a practical learning environment for students.
• Supported instructors in delivering culinary training to secondary students.
• Managed a student-run café and production kitchen, providing mentorship and practical learning experiences.
• Oversaw product and supply inventory, menu planning, and catering for school events.

Office Manager, Accounts Manager, and Bookkeeper

Caffe Fantastico & The Stick in the Mud Coffee House

2014 – 2019

• Managed office operations, including payroll, benefits administration, and banking.
• Developed and maintained relationships with wholesale clients, supporting business growth.
• Oversaw accounts receivable/payable, cash reconciliation, taxes, and event planning.

Chef and Sous Chef – Multiple Locations, Including: 

Sooke Harbour House - Resort – Sooke BC – Breakfast Chef 

Cherry Point Estate Winery - Restaurant – Cobble Hill BC – Executive Chef

Okanagan Street Food - Restaurant and Catering – Kelowna BC – Sous Chef and Caterer

See Ya Later Ranch Estate Winery – Vincor Canada - Restaurant – Okanagan Falls BC – Chef

Sumac Ridge Estate Winery – Vincor Canada - Restaurant – Summerland BC – Junior Sous Chef

2006 – 2018

• Head chef, kitchen manager, event director roles across restaurants, hotels, catering - always with an eye on cost control, quality, operational efficiency, safety, and team development.
• Designed menus, managed food sourcing, trained staff, solved high-pressure logistical challenges.
• Developed custom catering menus for events and private functions, delivering exceptional customer experiences.

Culinary Red Seal No. K05112952

Vancouver Community College

2006 – 2020

 Associate’s Degree – Culinary and Business Management

Okanagan College

Certifications:

• Food Safe Levels 1 & 2
• Occupational First Aid & Serving it Right