Winter 2026/27 - Lead Chef
On-siteBritish Columbia, Canada
Job Summary
Supervise the culinary team and deliver high-quality meals throughout the ski program by overseeing creative menu design, food preparation, and quality control for all meal periods. Plan and facilitate meetings to coordinate menus, complete inventory controls, and lead food preparation in accordance with standards of quality, quantity, taste, and presentation. Ensure the regular cleaning and upkeep of the kitchen area, maintain all equipment, and respond to special requests and dietary needs. Perform radio duty to support field operations and assist other members of the lodge team as needed. Work an 11-hour split shift on a two weeks on, one week off schedule with accommodation provided.
Required Qualifications
- Diploma or certificate in a culinary program
- Food Safe Certification
- 5 years of culinary experience with varied exposure
- 2+ years' experience in menu planning and execution
- Able to lift, carry, or otherwise move and position up to 50 pounds on an occasional basis
- Manual dexterity to operate a computer and other common office equipment on a constant basis
- Willingness to assist other members of the lodge team as needed
- This position is required, at times, to work on evenings, weekends, and holidays based on the needs of the business
- This position may require occasional travel to CMH areas, as well as some travel to industry functions on an occasional basis
- The role requires the flexibility and willingness to accept new responsibilities and potentially transfer others
Desired Qualifications
- Red Seal Chef, or equivalent
- Background in luxury hospitality or fine dining
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