Matt Thexton

Managed all kitchen operations for a remote lodge serving 120–240 guests, ensuring efficient food production, quality standards, and compliance with health, safety, and sanitation regulations.

Lodge Chef - Connacher Oil & Gas - Fort McMurray, AB

(2021-09 - 2026-06)

Managed all kitchen operations for a remote lodge serving 120–240 guests, ensuring efficient food production, quality standards, and compliance with health, safety, and sanitation regulations.

• Directed daily lunch and dinner service seven days per week while maintaining exceptional food quality, consistency, and presentation.
• Supervised kitchen staff through scheduling, training, coaching, performance management, and team development initiatives.
• Oversaw inventory control, purchasing, receiving, and storage of food and supplies, ensuring proper stock rotation and adherence to first-in, first-out procedures.
• Supported budgeting activities, inventory reporting, vendor communications, and operational documentation.
• Negotiated and managed supplier agreements and service contracts, including major beverage and food vendors.
• Coordinated equipment maintenance and repairs through work-order management and vendor liaison activities to minimize operational downtime.
• Maintained full compliance with food safety standards and successfully supported health and food inspection audits.
• Delegated responsibilities across kitchen and camp operations to ensure productivity, efficiency, and service excellence.

First Cook - ESS – Compass Group - Fort McKay, AB

(2021-01 - 2021-08)

• Assisted the Lodge Chef with daily kitchen operations, inventory management, and food ordering processes.
• Prepared and cooked meals for 1,500–2,200 guests daily during major plant shutdowns and peak operational periods.
• Maintained detailed food safety records, temperature logs, and sanitation documentation to ensure regulatory compliance.
• Received, inspected, and organized incoming shipments while maintaining inventory accuracy and product quality.
• Fostered positive client relationships through exceptional customer service and attention to guest satisfaction.

First Cook - Civeo - Fort McKay, AB

(2020-10 - 2020-12)

• Performed supervisory and acting management duties for a remote camp accommodating approximately 600 residents.
• Assisted with food ordering, inventory control, and stock management processes.
• Ensured proper product rotation and inventory utilization to reduce waste and maintain food quality.
• Collaborated with kitchen staff to deliver high-quality food service and exceptional customer experience.

Western Canada Sales Representative - MDT Food Services LTD - Calgary, AB

(2017-03 - 2020-09)

• Managed and serviced a portfolio of more than 150 active customer accounts through regular site visits, phone calls, and email communications.
• Built and maintained strong relationships with existing customers while identifying and securing new business opportunities.
• Conducted inventory assessments and provided ordering recommendations to improve inventory management and operational efficiency.
• Acted as the primary liaison between customers, warehouse operations, and third-party shipping providers.
• Developed and expanded sales territory through prospecting, relationship building, and business development initiatives across Western Canada.
• Consistently delivered high levels of customer service, account retention, and client satisfaction.

Sous Chef - GRC Camp Services - Fort McMurray, AB

(2013-12 - 2017-01)

Served in an acting Kitchen Manager capacity, supervising up to 20 kitchen and front-of-house employees in a 300-person remote camp environment.

• Managed food ordering, menu planning, inventory control, budgeting, and staff scheduling.
• Developed and implemented seven-week menu cycles while maintaining food cost targets and operational efficiency.
• Ensured compliance with company operating procedures, cost controls, food safety standards, and sanitation requirements.
• Led daily safety meetings and conducted routine inspections covering PPE, sanitation stations, food storage, and temperature monitoring.
• Mentored and motivated employees by fostering teamwork, accountability, and professional development.
• Conducted employee and guest satisfaction reviews, resolving concerns and implementing service improvements.
• Coordinated and participated in inspections conducted by regulatory agencies, maintaining full compliance with food safety standards.

Apprentice Chef - Fairmont Banff Springs - Banff, AB

(2009-03 - 2013-09)

Developed culinary skills within a large-scale hospitality operation employing more than 140 kitchen staff.

• Worked collaboratively with senior chefs and management teams to maintain high food quality and guest service standards.
• Contributed to a positive, safe, and team-oriented work environment through mentoring and support of new employees.
• Delivered exceptional guest experiences in open-concept kitchens, engaging directly with guests and responding to inquiries.
• Assisted in maintaining operational standards, workplace safety, and effective communication across multiple kitchen departments.

Journeyperson Red Seal - Culinary Arts - SAIT

High School Diploma