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First Cook

3 months ago

Vancouver, British Columbia, Canada CMH Heli-Skiing Full time
Seasonal (Seasonal)

Why join CMH?
We work hard, we play hard, and we have the best time doing it.

Our mission is to guide our staff and guests through life-changing mountain experiences, and our vision is to be recognized as the world leader of guided mountain experiences - by our guests, our employees, our partners, and our communities.

We're all drawn to CMH for different reasons, but we stay for the people-both employees and guests-who are brought together by a unique shared passion for skiing, riding, the mountain world, and life in general.

CMH is where mountain magic happens

Things that are important to us:


  • Safety as a cornerstone.
  • Share our
    passion every day.
  • Always act with
    integrity.
  • We work as a
    team.
  • Aim for
    best.
-
Balance our social, fiscal, and environmental responsibilities.

Things that are important to you:

  • The opportunity to build lifelong friendships with staff and guests from around the world.
  • Working for a company that stands behind its mission, vision, and values.
  • An inclusive and rewarding company culture where employees are valued and supported.
  • Explore and work at a worldclass mountain destination.
  • Enjoy meals created by culinary professionals that incorporate fresh, local ingredients.
  • Work with hospitality professionals that take pride in providing a highend guest experience.
  • An opportunity to grow and learn in a work environment that promotes feedback and development.
  • Discounts with brand partners and on CMH merchandise.
  • Opportunities to helihike and heliski, as available.


CMH is honored to operate in the traditional territories of the Ktunaxa, Secwépemc, Syilx, Sinixt, Carrier (Dakelh), and Stoney Nakoda Nations.


Position Title:
First Cook

Company Name:
CMH Heli-Skiing & Summer Adventures

Reports To:
Lodge Manager & Culinary Management Team

Location of Work:
Various locations in BC (near Invermere, Golden, Valemount)

Job Status:
Full-time, seasonal from late-June to early-September

FLSA Status:
Non-Exempt

Date of Last Review:
February 2024

Desired Start Date:
Late-June 2024

Position Overview


Our culinary team goes the extra mile to ensure our guests are nourished with incredible food, so they can enjoy their vacation to the fullest.

The role is heavily cleaning based, including daily deep cleaning tasks in the kitchen area.


The First Cook is responsible for preparing a packed lunch for the field program each day, as well as preparing lunch for staff and guests at the lodge.

The First Cook is a food-oriented individual dedicated to quality, creativity, and consistency.

This is a seasonal job opportunity. The CMH summer season runs from late-June to early-September. Daily rate of pay is based on an 11-hour day, worked as a split shift. A typical schedule consists of 2 weeks on and 1 week off. Accommodation is available while on shift, at no extra cost, for staff joining our team.

Essential Duties and Responsibilities

  • Prepare and package lunches for the field program and for the staff and guests remaining at the lodge.
  • Participate in menu planning, ordering, and receiving, as required.
  • Communicate and connect with guests on dietary needs and preferences.
  • Attend all staff and department meetings, as required, including preservice lineups.
  • Demonstrate tidy grooming and professional appearance.
  • Safe and efficient food handling, knife handling, meal plating.
  • Understand and maintain accurate kitchen stocking and dry storage rotation.
  • Dishes, dishes, and more dishes throughout each shift.
  • Daily deep cleaning tasks in and around the kitchen area.
  • Perform radio duty, as required, to support field operations.
  • Willingness to assist other members of the lodge team, as needed.
  • Follow OH&S, food safe, and WHMIS bestpractices.
  • Train, participate in and provide support as required during emergency response situations. Support guests and employees in the field program as needed.

Minimum Qualifications

  • Postsecondary education in hospitality field, preferred.
  • Food Safe Certificate.
  • Minimum 1 years' experience preparing sauces, dips, soups, sandwiches, charcuterie boards, etc.
  • Minimum 1 years' experience in a fastpaced kitchen environment.
  • Background in luxury hospitality or fine dining, preferred.

Competencies, Knowledge, Skills, Abilities, and Other Qualities

  • Demonstrates integrity, discretion, and problem solving.
  • Has clear attentiontodetail with a strong work ethic.
  • Seeks and embraces new processes and ideas to help the company succeed.
  • Willingness to work long days and flexible to assist in other roles at the lodge, as needed.
  • Communicates in an effective and timely manner and incorporates diverse viewpoints into communications.
  • Able to openly receive and act on feedback.
  • Takes initiative and demonstrates the ability to make quick, informed decisions.
  • Able to prioritize tasks in a complex and fastpaced environment with seasona