- Bell 2 Lodge
- Management
- Full Time|
- Permanent
- Accessible Employer: No
- Open to International applicants with valid Canadian Work permits: Yes Bell2 Lodge/ Last Frontier Heliskiing is seeking an experienced and motivated individual to fill the year-round role of Head Chef for the Summer AND the winter heliskiing season.

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.

Responsibilities &

Qualifications Essential Duties and responsibilities - 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 Required Skills and Qualifications - 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 - Qualified, 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 - Excellent time management skills with proven ability to prioritize effectively - 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 Other Perks/Benefits - 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.

📌 Head Chef (Year Round Remote Lodge) – Last Frontier Heliskiing (Saanich)
🏢 Bell 2 Lodge
📍 Saanich