Lead Chef (Winter)

at  CMH HeliSkiing

POSITION OVERVIEW

The Lead Chef is responsible for supervising the culinary team and delivering high-quality meals throughout the ski program. The Lead Chef will oversee creative menu design, food preparation and quality control for all meal periods. 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 late-November until 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

• Diploma or certificate in a culinary program.
• Red Seal Chef, or equivalent, preferred.
• Food Safe Certification.
• 5 years of culinary experience with varied exposure.
• 2+ years’ experience in menu planning and execution.
• 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.
• Willingness to work long days and flexible to assist in other roles at the lodge, as needed.
• Able to communicate in an effective and timely manner, and openly receive and act on feedback.
• Able to work as a cohesive, high-functioning team to achieve goals.
• 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

• Supervise the quality and training of culinary staff for each level of food service.
• Plan and facilitate meetings to coordinate menus with members of the culinary team.
• Complete food orders, inventory controls and food rotations to minimize wastage.
• Lead food preparation in accordance with standards of quality, quantity, taste and presentation.
• Ensure the regular cleaning and upkeep of the kitchen area.
• Clean and maintain all kitchen equipment and service tools.
• Work with the Lodge Manager to help facilitate a high quality, efficient and team oriented environment in the culinary team.
• Provide feedback to Lodge Manager on performance of culinary team.
• Attend all staff and department meetings, as required, and lead 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.
• Help support implementation of CMH health and safety initiatives.
• Help support implementation of CMH sustainability initiatives.
• Train, participate in and provide support, as required, during emergency response situations.Support guests and employees in the field program during area visits, 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.