Winter 2026/27 - Lead Chef

Alterra•CMH - British Columbia (Mountain), BC

10h•Remote

About The Position

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 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

Diploma or certificate in a culinary program.
Food Safe Certification.
5 years of culinary experience with varied exposure.
2+ years’ experience in menu planning and execution.
Integrity, discretion, and critical thinking.
Adaptability and effective problem-solving skills.
A positive, collaborative working style.
Ability to build meaningful relationships with key internal and external stakeholders.
Strong organizational skills, attention to detail, and strategic planning abilities.
Ability 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.
Ability to prioritize tasks in a fast-paced environment with fluctuating seasonal workloads and changing priorities.
Trustworthy, goal-oriented, respectful, and self-directed individual.
Ability to navigate complex responsibilities.
Confidence to interact with all levels of the company, including those in remote locations within a hub-and-spoke model.

Nice To Haves

Red Seal Chef, or equivalent, preferred.
Background in luxury hospitality or fine dining preferred.

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 including the use of chef’s uniforms during service.
Support the Lodge Manager in effectively managing culinary workflow and daily hours to ensure operational efficiency.
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.