Lunch Chef, Nomads

Position Title: Lunch Chef

Company Name: CMH Heli-Skiing & Summer Adventures

Reports To: Lodge Manager and Culinary Management Team

Location of Work: Revelstoke, BC

Employee Type: Part-time, Seasonal from Jan 1- to mid-April

FLSA Status: Non-Exempt

Number of Positions: 2

Company Overview

With 50+ years of experience, CMH Heli-Skiing & Summer Adventures has evolved into the world’s largest Heli-Skiing and Heli-Hiking company, operating 11 lodges in the winter and 3 in the summer throughout British Columbia, Canada. The business’s central office is located in Banff, Alberta, Canada.

CMH Heli-Skiing & Summer Adventures is privileged to operate in the traditional territories of the Ktunaxa, Secwepemc, Syilx, and Stoney Nakoda Nations.

The CMH Mission is to guide our staff and guests through life changing mountain experiences.

Our Vision is to be recognized as the world leader of guided mountain experiences – by our guests, our employees, our partners, and our communities.

Our Principles:

• Safety as a cornerstone.
• Share our passion – every day.
• Always act with integrity.
• We work as a
• Aim for best.
• Balance our social, fiscal, and environmental responsibilities.

Position Overview

Our Lunch Chef will go the extra mile to ensure our guests are nourished with incredible food, so they can enjoy their ski day to the fullest. The role will include daily deep cleaning tasks in the kitchen area, as needed.

The Lunch Chef is responsible for preparing a packed lunch for the ski program each day, as well as baking pastries and preparing charcuterie boards and snacks for tea-goodie when guests and staff are in the lodge. The Lunch Chef is a food-oriented individual dedicated to quality, creativity, and consistency.

This is a seasonal job opportunity. The CMH winter season runs from January 1^st to mid-April, with 3-day culinary training at a remote CMH lodge in mid-November. The shifts will typically be 6 hours per day from 6 am-12pm daily. A competitive hourly rate will be provided.

Essential Duties and Responsibilities

• Prepare and package lunches for the field program and for the staff and guests remaining at the lodge.
• Bake quality pastries for in the lodge and for the lunch program.
• Create après ski snacks for afternoon tea-goodie.
• Participate in menu planning, ordering, and receiving, as required.
• Purchase food and supplies, as required.
• Attend all staff and department meetings, as required.
• Demonstrate tidy grooming and professional appearance.
• Safe and efficient food handling, knife handling, meal plating.
• Understand and maintain accurate kitchen stocking and dry storage rotation.
• Dishes, dishes, and more dishes throughout each shift.
• Daily deep cleaning tasks in and around the kitchen area.
• Willingness to assist other members of the lodge team, as needed.
• Follow OH&S, food safe, and WHMIS best-practices.

Minimum Qualifications

• Post-secondary education in hospitality field, preferred.
• Food Safe Certificate.
• Minimum 1 years’ experience creating soups, sandwiches, charcuterie boards, etc.
• Minimum 1 years’ experience in a 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.
• Willingness 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 independently to achieve lodge 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 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.

Working Conditions

This type of culinary work is self-directed and time sensitive. Successful staff are intrinsically motivated by a passion for food service and creating memorable experiences for our guests.

Work Environment:

• This job is in Revelstoke, British Columbia. Employees are required to find their own way to and from the lodge daily.
• Able to lift, carry, or otherwise move and position up to 20 pounds on an occasional basis.
• Manual dexterity to operate job-specific equipment on a constant basis.
• Able to work mornings, weekends, and holidays based on the needs of the business.
• CMH is committed to developing a rich culture, a diverse workforce, and a healthy work environment in which every employee is treated fairly and respected. Each employee will contribute to the company's success while also having the opportunity to achieve their full potential as individuals.

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.

Compensation

A competitive hourly wage will be provided, along with 4% vacation pay and potential opportunities to heli-ski, as available.

Benefits and Perks:

• Medical and dental benefit eligibility after 160 days worked.
• Group Savings Plan eligibility after 160 days worked
• Opportunities to heli-ski, as available.

**CMH is an equal opportunity employer**