Winter 2026/27 - First Cook

Alterra•CMH - British Columbia (Mountain), BC

3d•Onsite

About The Position

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 outdoors, this unique chef opportunity may be for you. This is a seasonal job opportunity. These positions are 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.

Requirements

Food Safe Certification.
Minimum 1 years’ experience preparing sauces, dips, soups, sandwiches, charcuterie boards, etc.
Minimum 1 years’ experience in a fast-paced kitchen environment.
Demonstrate integrity, discretion, and critical thinking, along with adaptability and effective problem-solving skills.
A positive, collaborative working style is essential, with the ability to build meaningful relationships with key internal and external stakeholders.
Strong organizational skills, attention to detail, and strategic planning abilities are crucial.
The candidate must be able to communicate clearly, effectively, and in a timely manner, maintaining professionalism and confidentiality in all interactions.
Proficiency in Microsoft Office and the ability to quickly learn other relevant software platforms are important, as is the ability to prioritize tasks in a fast-paced environment with fluctuating seasonal workloads and changing priorities.
The role requires a trustworthy, goal-oriented, respectful, and self-directed individual who can navigate complex responsibilities.
Additionally, the candidate must have the confidence to interact with all levels of the company, including those in remote locations within a hub-and-spoke model.

Nice To Haves

Post-secondary education in hospitality field is preferred.
Background in luxury hospitality or fine dining preferred.
Opportunities to heli-hike and heli-ski, as available.

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 including the use of chef’s uniforms during service and proper timekeeping.
Perform radio duty, as required, to support field operations.
Willingness to assist other members of the lodge team as needed.
All employees will support the implementation of CMH health and safety and sustainability initiatives and participate in training and provide assistance as required during emergency response situations.

Benefits

Accommodation is available while on shift, at no extra cost.
Discounts with brand partners and on CMH merchandise.
Opportunities to heli-hike and heli-ski, as available.
A competitive hourly rate will be provided based on skillset and experience, along with 4% vacation pay.
Health and dental benefits.
Group Savings Plan eligibility.
Paid personal/sick days.
CMH Ski Pass Program.
IKON Pass Benefits.
Pro deal affiliations with Brand Partners.