Admin Chef

Dexterra•Edmonton, AB

22d•CA$21 - CA$27•Onsite

About The Position

Reporting to the Lodge Manager and the Executive Chef, the Admin Chef is responsible for Costing analysis, Consumption reports, Production procedures and training of staff in production procedures. The Admin Chef acts as an extension of the chef and follows the chef's direction further down the chain. This position is ideally suited for individuals with a background in hospitality or food and beverage operations, especially in high-volume kitchens in hotels, camps, or remote operations. The admin chef plays a crucial role in supporting day-to-day operations in a remote Arctic mining environment, ensuring efficiency, cost awareness, and service excellence. This position requires fly-in/fly-out travel from Edmonton, Alberta or Yellowknife, Northwest Territories, to the project site in Nunavut, with potential for weather-related delays or logistical challenges.

Requirements

High school diploma or equivalent (post-secondary in hospitality, logistics, or supply chain is an asset).
Progressive experience in kitchen roles, preferably in hospitality, camps, or industrial/remote environments.
WHMIS, Food Safe certification or familiarity with hazardous material handling is considered an asset.
Canadian Red Seal is an asset.

Nice To Haves

Proven background in hospitality, hotel, remote camp, or food & beverage operations, particularly in inventory or cost control roles.
Excellent attention to detail and accuracy in documentation and stock control.
Strong analytical and financial tracking skills for cost reporting and waste reduction.
Excellent communication and team collaboration skills.
Cultural awareness and the ability to work respectfully with Indigenous and Inuit team members.
Familiar with the MS Office platform with a focus on MS Excel and PowerPoint.

Responsibilities

Monitor food production and product consumption to control costs and reduce waste.
Maintain accurate record keeping and cost records and investigate variances.
Generate cost per menu item. Improve existing food cost program by creating SOP’s and price control measures.
Use camp programs to create recipes and determine ingredient cost.
Create daily menu on PowerPoint for site-wide distribution.
Ensure compliance with company SOPs, HACCP, and food safety standards.
Maintain standardized procedures for receiving, storage, and food production.
Develop recipes with the chef and create a catalogue of recipes to use for day-to-day operations.
Work along with the chef in costing recipes and implementing the SOP for use. Train employees on the use of the recipe.
Send site-wide notifications about daily menus.
Train staff on portioning, FI-FO, production procedures, company procedures, etc.
Promote best practices for waste reduction, stock rotation (FIFO/FEFO), and operational efficiency.
Show staff the step-by-step cooking process of the recipe based on SOP.
Develop a training manual and enhance the existing training process to increase employee competency.