Cost controller Jobs in St. Albert, AB

Job Description

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.

Qualifications

Cost Control & Consumption

• 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.

Procedures & Compliance

• 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.

Training & Development

• 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.

Physical Demands:

• Lift, carry, push, or pull up to 50 lbs.
• Stand, walk, squat, kneel or sit according to task for extended lengths of time.
• Use of kitchen equipment for extended periods.

Other Skills and Competencies:

• 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.

Required Qualifications:

• 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.

Working Conditions:

• Employees are responsible for arranging their transportation to the designated point of dispatch (typically Edmonton, Alberta).
• Based in a remote Arctic mining environment, with exposure to extreme temperatures— cold winters and short, intense summers.
• Work is primarily indoors but includes routine outdoor movement, such as transferring materials between sea-cans and warehouse locations.
• Shared accommodation and meals are provided during rotation.
• Extended periods away from home; rotational schedule required.
• Must comply with all safety and sanitation standards established by the client and company.