Sous Chef (Winter)

Seasonal (Seasonal)

Why join CMH?

We work hard, we play hard, and we have the best time doing it. Our mission is to guide our staff and guests through life-changing mountain experiences, and our vision is to be recognized as the world leader of guided mountain experiences by our guests, our employees, our partners, and our communities.

We're all drawn to CMH for different reasons, but we stay for the people both employees and guests who are brought together by a unique shared passion for skiing, riding, the mountain world, and life in general.

CMH is where mountain magic happens!

Things that are important to us :

Safety as a cornerstone.

Share our passion every day.

Always act with integrity .

We work as a team .

Aim for best .

Balance our social, fiscal, and environmental responsibilities.

Things that are important to you :

The opportunity to build lifelong friendships with staff and guests from around the world.

Working for a company that stands behind its mission, vision, and values.

An inclusive and rewarding company culture where employees are valued and supported.

Explore and work at a world-class mountain destination.

Enjoy meals created by culinary professionals that incorporate fresh, local ingredients.

Work with hospitality professionals that take pride in providing a high-end guest experience.

An opportunity to grow and learn in a work environment that promotes feedback and development.

Discounts with brand partners and on CMH merchandise.

Opportunities to heli-hike and heli-ski, as available.

CMH is honored to operate in the traditional territories of the Ktunaxa, Secwépemc, Syilx, Sinixt, Carrier (Dakelh), and Stoney Nakoda Nations.

Visit to learn more.

Position Title : Sous Chef

Company Name : CMH Heli-Skiing & Summer Adventures

Reports To : Lodge Manager and Culinary Management Team

Location of Work : Various locations in BC (near Golden, Radium, Valemount)

Employee Type : Full-time, seasonal from mid-November to late-April

FLSA Status : Non-Exempt

Date of Last Review : August 2024

Desired Start Date : November 2024

Position Overview

The Sous Chef is responsible for supporting all culinary positions in delivering high-quality meals throughout the ski program with a focus on assisting the First Cook in their duties.

The Sous Chef role requires a wide variety of skills in food service and the ability to elevate all aspects of the culinary program.

The Sous Chef will also create the daily apres-ski menu for our guests.

If you thrive in a vibrant kitchen in a remote setting, and you love to ski and be in the outdoors, this unique chef opportunity may be for you.

This is a seasonal job opportunity. The CMH winter season runs from mid-November to late April. 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.

Essential Duties and Responsibilities

• Under the supervision of the Lead Chef, deliver a high-quality culinary program for all meal periods.
• Guide and mentor the First Cook position to ensure quality and efficiency.
• Participate in menu planning, ordering, and receiving of kitchen products.
• Daily creation and preparation of the après ski Tea Goodie meal for guests.
• 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 lead 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.
• Follow OH&S, food safe, and WHMIS best-practices.
• Participate in and provide support, as required, during emergency response situations.
• Support guests and employees in the field program as needed.

Minimum Qualifications

• Certificate from a culinary institute, preferred.
• Food Safe Certificate.
• 2+ years’ experience preparing sauces, dips, side dishes, soups, charcuterie boards, après ski snacks, etc.
• 2+ years’ experience in a fast-paced 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.
• Seeks and embraces new processes and ideas to help the company succeed.
• Willingness to work long days and flexible to assist in other roles at the lodge, as needed.
• Communicates in an effective and timely manner and incorporates diverse viewpoints into communications.
• Able to openly receive and act on feedback.
• Takes initiative and demonstrates the ability to make quick, informed decisions.
• Uses industry and company expertise to advance CMH’s goals and values while enhancing the guest experience.
• Able to work as a cohesive, high-functioning team to achieve goals.
• Is inclusive of differences in people and perspectives to best serve employees and guests.
• 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 and fast-paced 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 challenging and demanding. Successful staff are intrinsically motivated by a passion for food service and creating memorable experiences with our guests.

Work Environment :

• This job is in a remote area of British Columbia. Employees are required to find their own way to and from the lodge for work shifts which includes driving on logging roads.
• Able to lift, carry, or otherwise move and position a minimum of 50 pounds on an occasional basis.
• Manual dexterity to operate common kitchen and office equipment on a constant basis.
• Able to work evenings, 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 that are 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 daily rate will be provided between $260-$265 based on skillset and experience, along with 4% vacation pay and opportunities to heli-ski, as available.

Further details will be discussed in a personal interview.

Benefits and Perks :

• Medical and dental benefit eligibility after 160 days worked.
• Group Savings Plan eligibility after 160 days worked.
• Food and accommodation provided while on work shifts.

CMH is an equal opportunity employer