Head Chef
Reports To: Executive Chef
Location: Tweedsmuir Park Lodge
Schedule: 14-days on, 7-days off (approximately)
Terms: Seasonal
Company Overview
Bella Coola Heli Sports operates in the glaciated wilderness of BC’s central coast. We provide world-class skiing in the winter and connect our guests with incredible wilderness adventures in the summer. Our summer operation at Tweedsmuir Park Lodge welcomes travellers to the Great Bear Rainforest, offering an all-inclusive wilderness experience with guided adventures such as river drifts, alpine hikes, cultural experiences, and exceptional wildlife viewing. The on-site Split Rock Restaurant also serves both lodge guests and walk-in visitors, featuring locally inspired cuisine with much of its produce sourced from nearby farms.
Our enthusiastic team works hard to play hard, and is dedicated to perfecting the travel experience through the highest standards of hospitality… all with some fun and personality! To thrive here, you must love the outdoors and rural living.
Job Description
We are looking for an exceptional culinary leader to add their creativity, passion, and talents to our team, The Head Chef will lead the kitchen teams in delivering a culinary program set to impress even the most discerning clients.
Candidates must thrive in a dynamic working environment, be hardworking, like meeting new people, and be highly skilled at creating delicious and healthy meals. Working here is a lifestyle, and candidates must enjoy working in an intimate and remote environment.
Duties include leading all aspects of standardizing, planning, ordering, provisioning, stowing, and preparing meals and snacks for up to 16 guests and 16 employees in a remote environment. The Head Chef will continue to build relationships with the local farming community for sustainable menu options.
Our culinary program is intended to be a highlight for our guests, expectations around presentation and quality are high. Lodge-life days are long and hard work, however our schedule provides a great opportunity for travel and R&R between shifts.
Responsibilities include, but are not limited to:
Culinary Program & Menu Execution
- Plan and execute daily menus including breakfast, lunch, après snacks, and dinner service.
- Develop and refine recipes to ensure consistency, quality, and efficiency in execution.
- Maintain high standards of food presentation, taste, and portioning across all services.
- Incorporate seasonal and locally sourced ingredients where possible, building relationships with local suppliers.
Kitchen Leadership & Staff Management
- Lead, train, and mentor kitchen staff, fostering a supportive and accountable team environment.
- Set clear expectations and maintain strong communication within the kitchen team.
- Create and manage staff schedules to ensure smooth daily operations and proper coverage.
- Step in and support all areas of the kitchen as needed—this is a hands-on leadership role.
Food Preparation & Service Execution
- Oversee all food preparation, cooking, and plating to ensure alignment with standards.
- Ensure timely execution of all meal services, coordinating with lodge operations and guest schedules.
- Maintain a clean, organized, and efficient kitchen throughout all stages of service.
Inventory Management & Ordering
- Manage food ordering, provisioning, and storage in a remote environment with limited access to supplies.
- Monitor inventory levels closely and minimize waste through careful planning and execution.
- Ensure proper food handling, labeling, and storage practices are followed at all times.
Qualifications
A Must
- Red Seal or equivalent experience.
- Food Safe Level 1.
- Embody well-rounded culinary skills.
- Highly skilled in preparation, presentation, and plating.
- Sound knowledge of baking, butchery, and cooking in a variety of themes.
- Strong time and inventory management skills with a high tolerance for being flexible.
- Creative menu planning.
- Able to happily accommodate individual guest’s dietary needs and preferences… with a smile.
- Excellent interpersonal skills with a focus on guest service at all times. This position requires significant social interaction with both guests and coworkers. Personal presentation and professionalism are key.
- Proven ability to manage stress and handle adversity. Candidates must be able to be adaptable.
- Able to work away from home and work long hours.
- Must either be a Permanent Resident or Canadian Citizen.
- Knowledge of wine pairing.
Preferred
- Background in luxury hospitality or fine dining.
- Post-Secondary education in hospitality field
- Experience working in a remote lodge environment
Perks
- 4% Vacation Pay.
- Medical and Dental Benefits (upon eligibility).
- Lodging and meals provided while on shift.
- Staff activity opportunities (when space and skill permit).
- Flexible work year, allowing for travel during the off-season.
- Career development opportunities.
- Gratuities.
- Unique work environment where lifelong friendships with staff and guests begin.
Job Types: Full-time, Seasonal
Pay: From $310.00 per day
Work Location: In person
