Senior Corporate Culinary Director & Multi-Site Chef

Sean Russell *

SEAN RUSSELL

780-***-**** ***********@*****.***

Dual Citizen — Canada & United States Open to International Relocation, FIFO & Rotational Assignments CORPORATE CULINARY & MULTI-SITE OPERATIONS LEADER

30 Years of Culinary & Operational Leadership Multi-Site Remote International Complex Environments Senior culinary operations leader with 30 years of progressive experience spanning restaurant and hospitality operations, high-volume food service, remote operations, camp management, multi-site culinary leadership, and corporate systems development.

Currently provide strategic culinary oversight across multiple geographically dispersed remote sites serving approximately 20–500 personnel per location, with direct leadership of 15–18 chefs. Experienced in complex operating environments where food quality, financial performance, procurement, logistics, workforce capability, safety, and client expectations must be aligned across multiple locations. Proven expertise in multi-site culinary governance, food cost control, procurement alignment, menu engineering, production forecasting, recipe standardization, operational audits, workforce development, and scalable systems implementation. Maintain food cost targets averaging approximately $29 per man-day through disciplined purchasing, forecasting, menu engineering, yield management, and operational controls. Direct operational experience includes Arctic regions, Antarctica, and remote jungle environments, complemented by camp management, mobilization and logistics support, HACCP and food safety, emergency response, medical support, and site safety leadership. CORE LEADERSHIP CAPABILITIES

Multi-Site Culinary Operations • Corporate Culinary Strategy • Regional & Remote Operations • Food Cost & Budget Accountability • Procurement & Supply Chain • Menu Engineering & Standardization • Forecasting & Production Planning • Operational Audits • Chef Leadership & Workforce Development • HACCP & Food Safety • Mobilization & Remote Logistics • Client & Stakeholder Management • High-Volume Workforce Feeding • Continuous Improvement

PROFESSIONAL EXPERIENCE

Corporate Chef Torch Camps

2025–Present

Provide corporate-level culinary leadership across multiple geographically dispersed remote operations serving approximately 20–500 personnel per site. Lead 15–18 chefs while establishing consistent standards for food quality, cost control, forecasting, procurement, production, training, and operational accountability.

• Direct multi-site culinary performance through standardized systems, operational oversight, chef coaching, and cross-functional coordination with operations, procurement, HR, and client representatives.

• Maintain food cost targets averaging approximately $29 per man-day through purchasing oversight, menu engineering, forecasting, portion and yield controls, and waste reduction. Sean Russell 2

TORCH CAMPS CONTINUED

• Designed and implemented a structured 4-week cycle menu program supported by 100+ standardized recipes, defined yields, portion standards, production expectations, and audit tools.

• Developed a 90/75/50 forecasting model to strengthen production planning based on occupancy, service demand, and operational requirements.

• Launched a standardized micro-meal program producing 100+ meals daily, improving food availability, production flow, client service, and utilization of labour and inventory.

• Integrated Sysco, MealSuite, and Synergy to strengthen procurement accuracy, recipe costing, reporting, and cross-site efficiency.

• Built structured chef onboarding and training systems, reducing operational ramp-up time to approximately 2–3 weeks while improving execution standards and accountability. Executive Chef / EMR Medic / Site Safety Lead Matrix Logistics 2023–2025

Held combined culinary, emergency medical, and site safety responsibilities within remote Arctic operations.

• Directed high-volume culinary operations under significant environmental and logistical constraints while maintaining production, food quality, sanitation, and service standards.

• Served as an Emergency Medical Responder (EMR) supporting first-response capability and site emergency preparedness.

• Led site-level HSE activities including toolbox talks, incident reporting, hazard awareness, emergency response, and workforce safety communication.

• Coordinated culinary requirements with broader camp priorities, personnel requirements, site safety, and operational conditions.

• Supported service continuity within isolated operations characterized by constrained supply chains and complex logistics.

Executive Chef / Camp Manager Horizon North

2022–2023

Managed integrated remote camp operations spanning culinary services, accommodations, workforce support, sanitation, safety compliance, and client coordination.

• Directed day-to-day camp operations while balancing culinary production, accommodation standards, workforce requirements, and client expectations.

• Oversaw kitchen performance, food safety, sanitation, and operational readiness.

• Managed employee onboarding and site orientation while reinforcing WHMIS, sanitation, and workplace compliance requirements.

• Coordinated directly with client representatives regarding service expectations, operational priorities, workforce needs, and site-level issues.

Sean Russell 3

Executive Chef / Operations Manager ESS Compass Group 2020–2022

Held culinary and operational responsibilities across remote and logistically complex environments, including Arctic operations and direct assignment as part of the culinary operations team in Antarctica.

• Managed culinary and operational responsibilities within remote-site food-service environments requiring disciplined planning and adaptability.

• Served as a member of the culinary operations team in Antarctica, gaining direct operational experience in one of the world's most isolated and logistically challenging environments.

• Conducted operational audits and compliance reviews covering culinary execution, sanitation, food safety, and operating standards.

• Delivered HACCP training and compliance support.

• Supported site mobilization and logistics planning within geographically isolated operations and constrained supply chains.

EARLIER CULINARY & HOSPITALITY CAREER 1990–2020

Built a broad restaurant and hospitality foundation encompassing front- and back-of-house operations, culinary and restaurant management, staffing and hiring, training and workforce development, purchasing and procurement, inventory control, menu development, food-cost management, and operational systems. Participated in approximately 12 restaurant openings, supporting pre-opening planning, staffing, training, procurement, operational setup, menu execution, and transition into full-service operations. This 30-year operational foundation preceded increasingly complex leadership assignments in remote operations, camp management, extreme environments, and corporate multi-site culinary operations. PROFESSIONAL CREDENTIALS & SPECIALIZED TRAINING

Red Seal Chef (RSC) • Emergency Medical Responder (EMR) • Managing Food Safety (MFS) • HACCP & Food Safety • Prime Contractor Responsibilities • Psychological Health & Safety for Employers • Accident Investigation

• Risk Assessment & Visual Risk Awareness • Safety Awareness for Canadian Management • Train the Trainer • WHMIS/GHS

SYSTEMS & TECHNOLOGY

Sysco • MealSuite • Synergy • Kronos • Microsoft Excel • Word • Outlook • Inventory & Procurement Systems • Scheduling & Payroll Platforms

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