Head Chef (Remote Lodge, Year-Round)

Bell2 Lodge/ Last Frontier Heliskiing is seeking an experienced and motivated individual to fill the year-round role of Head Chef for the busy Summer AND the winter heliskiing seasons.

The Head Chef is responsible for the overall leadership and execution of all culinary operations at Bell 2 Lodge. This includes menu development, food quality, cost control, inventory management, and team leadership (including recruitment and performance reviews) across a dynamic, year-round operation.

The role supports two distinct seasonal models:

Summer: Overseeing daily production of the breakfast buffet, daily Cafe lunch Menu, Contractor Meal Plan, lots of sandwiches, all staff meals, kitchen HR including staff development & training, inventory and ordering. Up to 20 staff and 45 guests onsite, 3-4 people in the kitchen.

Winter: Overseeing breakfast buffet, preparation of heli-lunch and the après ski menu, and 3 course fine dining dinner service, all staff meals, kitchen HR including staff development & training, inventory and ordering. Up to 40 staff and 36 guests onsite, 5-6 people in the kitchen.

The Head Chef is accountable for maintaining high standards, ensuring efficient kitchen operations, and delivering a consistent and high-quality guest experience, whilst also monitoring food costs and actively contributing to senior lodge leadership team.

Reporting to the Lodge Manager, preferred skills and core competencies are:

• Lead all kitchen operations, ensuring consistency in food quality, preparation, and presentation
• Develop and execute seasonal menus aligned with operational needs, guest expectations, and available resources
• Manage and supervise kitchen staff, setting clear expectations for performance, productivity, and conduct
• Schedule staff effectively based on occupancy, seasonality, and service requirements
• Maintain strong communication with Front Desk, service staff, and management to ensure smooth daily operations
• Monitor and control food costs through ordering, portioning, and waste reduction
• Oversee all inventory, ordering, and supplier coordination for a remote operation
• Receive and check deliveries to ensure quality, accuracy, and proper storage
• Maintain a clean, safe, and organized kitchen environment at all times
• Ensure compliance with all food safety standards, including temperature logs and sanitation procedures
• Respond to guest feedback and dietary requirements in a timely and professional manner
• Maintain and oversee proper use and care of kitchen equipment
• Foster a positive team environment, promoting accountability, efficiency, and teamwork
• Attend meetings and training sessions as required
• Assist the Lodge Manager in ensuring all aspects of daily lodge operations run smoothly, including support with HR when required
• Familiarize yourself with the Last Frontier Heliskiing Incident Response Plan, and be actively involved in daily safety procedures during the winter season

Winter Operations

· Execute high-end, multi-course dining experiences

· Manage dietary requirements and guest preferences with a high level of detail

· Coordinate meal timing with ski operations and lodge schedules

· Provide consistent, high-quality staff meals

· Maintain awareness of guest profiles and daily lodge itinerary

· Remain available on radio during operational hours for emergencies

Summer Operations

· Oversee buffet breakfast service

· Manage café-style lunch service with a focus on speed and consistency

· Execute simple, well-designed dinner menus for overnight guests

· Provide consistent, high-quality staff meals

· Balance efficiency with quality for high-volume, transient traffic

Requirements

• Proven experience in a Head Chef role
• Exceptional flavour profiling, with passion for creatively building dishes focused on flavour and quality
• Strong leadership and team management skills
• Solid understanding of food cost control, budgeting, ordering and inventory systems
• Ability to operate independently in a remote environment
• Professional, calm, and solutions-focused under pressure
• Strong organizational and time management skills
• Effective communication across departments and with guests
• Flexible and adaptable to changing operational demands
• A professional manner and a calm, rational approach under pressure
• Able to prioritize tasks in a complex and fast-paced environment, with seasonal workload fluctuations and changing demands
• Demonstrate clear communication skills with all stakeholders, including providing and receiving feedback in a professional and constructive manner
• Passion for working with people and the outdoors is an asset
• Previous experience in similar live-in environment is an asset
• Previous menu creation experience in a high end culinary setting an asset
• Physically capable of lifting up to 50 lbs
• Red Seal certification (or equivalent) considered an asset
• Food Safe certification required

This is a year-round, live-on-site position based in remote Northern BC. Working rotations are based on a 3-week on, 1-week off schedule, working 10 hours per day whilst on rotation.

Lodging and all meals are provided whilst on rotation. All staff are required to leave the lodge during their scheduled time off, and transport between the lodge and Terrace is provided. During the heliskiing season, alternative transport to Smithers can also be provided, where subsidized accommodation for your scheduled time off is available (winter only).

Please note we are unfortunately not able to accommodate pets.

This type of work environment is challenging and demanding. The people who thrive here are intrinsically motivated by a passion for service, take pride in everything they do, and have a genuine interest in how all aspects of lodge operations come together to create meaningful experiences for our guests.

Job Types: Full-time, Contract

Contract length: 6 months

Pay: From $280.00 per day

Work Location: In person