Chef Tournant -Summer 2026 -Moraine Lake Lodge

Capilano Group -Lodges•Lake Louise, AB

6d•Onsite

About The Position

Moraine Lake Lodge, located in the heart of the Canadian Rocky Mountains, offers a unique opportunity for individuals to live, work, and explore. This role provides a chance to spend time off exploring natural attractions like hiking and biking, and is situated conveniently between Lake Louise and Yoho National Park. The lodge is seeking passionate individuals who love the outdoors and are eager to share a Canadian experience with global guests.

Requirements

Must be 100% guest service oriented, have excellent people skills with a positive & upbeat personality.
2 or more years of culinary and organizational background.
Food Safe certificate and knowledge of health concerns.
Knowledge of contemporary cooking styles and presentations, organized and detailed oriented.
CPR and First Aid Certificate a requirement.
Candidates must be legally entitled to work in Canada.
Candidates must be able to work for the entire season (May 25th, 2026, to October 3rd, 2026).

Nice To Haves

Second language is an asset.

Responsibilities

Prepare meals for the dining room and team members.
Prepare menu items as per recipes and create daily features.
Coach and lead by example all policy & procedures as outlined in the Kitchen manual.
Manage a uniform pace with culinary team to ensure all food items are ready at the same time.
Follows presentation specifications as set by the Executive Chef.
Ensure the quality of food is outstanding every time and items are produced quickly and efficiently with pride and attention to detail.
Control waste and spoilage.
Daily shipping, receiving, distribution, inventory and control over kitchen supplies, as required.
Perform all opening and closing assignments as instructed.
Build and maintain an outstanding working relationship with the Dining Room Service Team.
Be knowledgeable and promote Cathedral Mountain Lodge, Moraine Lake Lodge, Yoho National Park & surrounding areas.
Perform additional responsibilities, as requested by the Executive Chef.
Ensure proper FOODSAFE procedures are followed.
Ensure proper food handling techniques & HACCP protocols are followed.
Develops understanding and knowledge of proper use and maintenance of all equipment in kitchen.
Maintains and assists with the cleaning, sanitation, and organization of kitchen, walk-in cooler, and all storage areas.
Follow all procedures outlined in the Health & Safety Manual and Emergency manual.
Follow work safety and WHMIS guidelines. Actively promote a safe work environment.
Stock clean dishes, cutlery and glasses in designated areas.
Comply with Moraine Lake Lodges standards for inventory and waste management.
Maintain strong communication & relationships with all Moraine Lake Lodge departments.
Supervise and help in the preparation of meals for the dining room and team members.
Work with Executive Chef and Chef de Cuisine to develop an effective departmental team by completing orientation of new team members and identifying training needs.
Participate in daily team briefings to set goals and motivate team.
Take reasonable care to protect your own, co-workers and guests’ health and safety.
Know and follow all Capilano’s health and safety policies and procedures.
Ask for further training before taking on any task that you are unsure of or have not been trained on.
Cooperate with the JOHS Committee and any person carrying out Occupational Health and Safety duties.
Use protective clothing, devices and equipment provided and find out what protective equipment is required for each task.
Ensure your ability to work without risk to your health and safety or any other person’s safety is not impaired by alcohol, drugs or other causes.
Be alert to hazards and immediately report hazards, defective equipment or concerns to your supervisor.