Seasonal Private Chef / Head Chef - Luxury Ski Lodge #2105

POSITION OVERVIEW

We are seeking an experienced and versatile Private Chef / Head Chef for an exclusive luxury heli-ski lodge located in Revelstoke, British Columbia. The lodge welcomes private groups of international guests who reserve the entire property for their stay. With a capacity of up to 16 guests and typical groups of 10 to 12, the property offers a personalized hospitality experience in a spectacular mountain setting.

The successful candidate will take ownership of the lodge's culinary operations, creating exceptional après-ski offerings and evening dining experiences tailored to each group's preferences.

This position requires a chef who combines strong culinary expertise with creativity, adaptability, sound judgment, and a genuine understanding of personalized service. Guests' expectations vary considerably, ranging from relaxed, family-style dining to sophisticated multi-course menus.

The ideal candidate understands that exceptional private service is not simply about showcasing culinary talent, but about delivering the experience each guest prefers.

KEY RESPONSIBILITIES

• Culinary Planning and Preparation

• Independently plan, prepare, and execute daily après-ski canapés and dinner service for private guest groups.

• Create varied menus reflecting guest preferences, dietary requirements, and seasonal ingredient availability.

• Prepare a range of dining experiences, including plated courses, tasting menus, family-style meals, shared dishes, and occasional interactive cooking experiences.

• Demonstrate versatility across international cuisines, with particular appreciation for Asian and Mediterranean influences.

• Respect established preferences of returning guests, including specific menus and recurring meal requests.

• Prepare breakfast for two mornings per week, providing coverage for the breakfast chef.

• Occasionally prepare informal lunches.

• Maintain consistently high standards of food quality, flavour, presentation, and timing.

• Kitchen Management and Procurement

• Take responsibility for the organization, cleanliness, efficiency, and operation of the kitchen.

• Plan menus, manage ingredient requirements, monitor inventory, and coordinate food procurement.

• Source high-quality ingredients through local suppliers, specialty vendors, and established food-service distributors, prioritizing local products where practical.

• Coordinate with lodge personnel for grocery collection, deliveries, and other procurement logistics.

• Work collaboratively with the breakfast chef to maintain consistent culinary standards and coordinate daily requirements.

• Oversee kitchen support during evening service.

• Maintain proper food storage, handling, sanitation, and safety procedures.

• Ensure that kitchen equipment, preparation areas, and storage facilities are maintained to professional standards.

• Guest Experience and Service Coordination

• Remain composed and solution-oriented when responding to unexpected requests, schedule changes, or operational challenges.

• Offer interactive cooking or teppanyaki experiences when appropriate and desired, without any expectation of formal culinary performances.

• QUALIFICATIONS & REQUIREMENTS

• Professional culinary experience as a Private Chef, Head Chef or Executive Chef.

• Previous experience in private residences, yachts, or boutique hotels.

• Demonstrated ability to plan and execute refined dining experiences for small groups.

• Strong knowledge of international cuisines, particularly Asian and Mediterranean influences.

• Experience accommodating dietary restrictions, individual preferences, and changing guest requirements.

• Sound knowledge of kitchen management, inventory control, procurement, and food safety.

• Ability to work independently while collaborating effectively with a small hospitality team.

• Legal authorization to work in Canada.

• ADDITIONAL INFORMATION

• December through April.

• Dinner service six evenings and breakfast coverage twice weekly, when the lodge is occupied.

• Occasional casual lunches.

• Private one-bedroom accommodation provided.

• Competitive seasonal compensation.

• Significant downtime between guest bookings.