Winter 2026/27 - First Cook

16 hours ago
Cochrane AB, Calgary Census Division, AB; Alberta, Canada CMH Heli-Skiing Full-time
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 world-class mountain destination.
  • Enjoy meals created by culinary professionals that incorporate fresh, local ingredients.
  • Work with hospitality professionals that take pride in providing a high-end 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 heli-hike and heli-ski, 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: Remote worksite near various locations in BC (near Revelstoke, Golden, Radium, Valemount)

Job Status: Full-time, Seasonal

FLSA Status: Non-Exempt

Number of Positions: 11

Direct Reports: 0

Date of Last Review: August 2026

Desired Start Date: November 2026

Position Overview

The First Cook is primarily responsible for the lunch program that includes in lodge lunch service and field packed lunches. The First Cook will also support all culinary positions in delivering high-quality meals throughout the ski program.

If you thrive in a vibrant kitchen in a remote setting, and you love to ski and be outdoors, this unique chef opportunity may be for you.

This is a seasonal job opportunity. These positions are based on an11-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 lunches for the field program and for the staff and guests remaining at the lodge.
  • Participate in menu planning, ordering, and receiving of kitchen products.
  • Must be skilled in the use of all kitchen equipment, as well as displaying professional levels of kitchen skills in food handling, knife handling and meal plating.
  • Understand proper stock rotation, ordering and production to minimize wastage.
  • Ensure the regular cleaning and upkeep of the kitchen area.
  • Clean and maintain all kitchen equipment and service tools.
  • Attend all staff and department meetings, as required, and pre-service line-ups.
  • Respond to special requests and dietary needs in an attentive and effective manner.
  • Maintain a professional appearance including the use of chef’s uniforms during service and proper timekeeping.
  • Perform radio duty, as required, to support field operations.
  • Willingness to assist other members of the lodge team as needed.

All employees will support the implementation of CMH health and safety and sustainability initiatives and participate in training and provide assistance as required during emergency response situations.

Minimum Qualifications
  • Post-secondary education in hospitality field is preferred.
  • Food Safe Certification.
  • Minimum 1 years’ experience preparing sauces, dips, soups, sandwiches, charcuterie boards, etc.
  • Minimum 1 years’ experience in a fast-paced kitchen environment.
  • Background in luxury hospitality or fine dining preferred.

Competencies, Knowledge, Skills, Abilities, and Other Qualities

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