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.

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

Culinary Planning and Preparation

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

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

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

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.

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 qualified standards.

Guest Experience and Service Coordination

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

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

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

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

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.

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

Occasional casual lunches.

Private one-bedroom accommodation provided.

We welcome applications from accomplished chefs who appreciate personalized service, culinary diversity, professional autonomy, and the distinctive working environment of an exclusive mountain lodge.

📌 Private Chef Cook (Revelstoke)
🏢 Elite Domo
📍 Revelstoke