First Cook - Summer Seasonal Opportunity

Alterra

2d • $255 • Remote

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 hiking program. If you thrive in a vibrant kitchen in a remote setting, and you love to be in the outdoors, this unique chef opportunity may be for you. This is a seasonal job opportunity. 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.

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.
• All CMH employees will 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.
• Able to lift, carry, or otherwise move and position up to 50 pounds on an occasional basis.
• Manual dexterity to operate a computer and other common office equipment on a constant basis.

Nice To Haves

• Post-secondary education in hospitality field preferred.
• Background in luxury hospitality or fine dining preferred.

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.
• 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.

Benefits

• Accommodation is available while on shift, at no extra cost
• Meals created by culinary professionals that incorporate fresh, local ingredients.
• Discounts with brand partners and on CMH merchandise.
• Opportunities to heli-hike and heli-ski, as available.
• Health and dental benefits after 160 days.
• Group Savings Plan eligibility after 160 days.
• Paid personal/sick days.
• IKON Pass Benefits.
• Pro deal affiliations with Brand Partners.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree