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.
