First Cook (Winter)

at  CMH HeliSkiing

POSITION OVERVIEW

The First Cook is primarily responsible for the lunch program that includes in lodge lunch service and field packed lunches. The First Cook will also support all culinary positions in delivering high-quality meals throughout the ski program.
If you thrive in a vibrant kitchen in a remote setting, and you love to ski and be in the outdoors, this unique chef opportunity may be for you.
This is a seasonal job opportunity. The CMH winter season runs from mid-November to late April. Daily rate of pay is based on an 11-hour day, worked as a split shift. A typical schedule consists of 2 weeks on and 1 week off. Accommodation is available while on shift, at no extra cost, for staff joining our team

MINIMUM QUALIFICATIONS

• Post-secondary education in hospitality field, preferred.
• Food Safe Certificate.
• Minimum 1 years’ experience preparing sauces, dips, soups, sandwiches, charcuterie boards, etc.
• Minimum 1 years’ experience in a fast-paced kitchen environment.
• Background in luxury hospitality or fine dining, preferred.

COMPETENCIES, KNOWLEDGE, SKILLS, ABILITIES, AND OTHER QUALITIES

• Demonstrates integrity, discretion, and problem solving.
• Has clear attention-to-detail with a strong work ethic.
• Seeks and embraces new processes and ideas to help the company succeed.
• Willingness to work long days and flexible to assist in other roles at the lodge, as needed.
• Communicates in an effective and timely manner and incorporates diverse viewpoints into communications.
• Able to openly receive and act on feedback.
• Takes initiative and demonstrates the ability to make quick, informed decisions.
• Uses industry and company expertise to advance CMH’s goals and values while enhancing the guest experience.
• Able to work as a cohesive, high-functioning team to achieve goals.
• Is inclusive of differences in people and perspectives to best serve employees and guests.
• A passion for customer service excellence and providing a high-end guest experience.
• Take pride in hard work, strive for excellence, and anticipate guest needs.
• Proven ability to maintain professional working relationships with peers.
• Able to prioritize tasks in a complex and fast-paced environment with changing priorities.
• Trustworthy and self-directed in completing the core functions of the role.
• Sees tasks through to completion including follow-up on any identified issues.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare lunches for the field program and for the staff and guests remaining at the lodge.
• Participate in menu planning, ordering, and receiving of kitchen products.
• Must be skilled in the use of all kitchen equipment, as well as displaying professional levels of kitchen skills in food handling, knife handling and meal plating.
• Understand proper stock rotation, ordering and production to minimize wastage.
• Ensure the regular cleaning and upkeep of the kitchen area.
• Clean and maintain all kitchen equipment and service tools.
• Attend all staff and department meetings, as required, and pre-service line-ups.
• Respond to special requests and dietary needs in an attentive and effective manner.
• Maintain a professional appearance and proper timekeeping.
• Perform radio duty, as required, to support field operations.
• Willingness to assist other members of the lodge team as needed.
• Follow OH&S, food safe, and WHMIS best-practices.
• Participate in and provide support, as required, during emergency response situations.Support guests and employees in the field program as needed.

OTHER DUTIES AS ASSIGNED

This position description is an overview of the scope of responsibilities for the role described above. With the evolution of CMH, the responsibilities of this position may change as may the details associated with many of the tasks. During these times of change, this position requires the flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of CMH to be a positive influence on the transformation of our products and associated lines of business.