Pastry Chef

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 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: Pastry Chef**

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 Pastry Chef is responsible for executing high-quality breads and desserts - infusing fresh ingredients with a creative menu. If you thrive in a small kitchen in a remote setting, and you love to be in the outdoors, this unique pastry chef opportunity may be for you.

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**
- Complete food orders, inventory controls, and food rotations.
- Review, plan, and coordinate menus with other members of the culinary team.
- Oversee the preparation of all aspects of the pastry program, including breads, baked goods, confections, and desserts.
- Oversee and supervise the regular cleaning and upkeep of the kitchen and baking area.
- Attend all staff and department meetings, as required, including pre-service line-ups.
- Respond to special requests and dietary needs in an attentive and effective manner.
- Dishes, dishes, and more dishes throughout each shift.
- Maintain a professional appearance and work 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 best-practices.
- Train, participate in and provide support as required during emergency response situations. Support guests and employees in the field program as needed.

**Minimum Qualifications**
- Diploma or certificate in a culinary program.
- Red Seal Chef, or equivalent, preferred.
- Food Safe Certification.
- 5 years of culinary experience with varied exposure.
- 2+ years' experience in menu planning and execution.
- Background in luxury hospitality or fine dining, preferred.

**Competencies, Knowledge, Skills, Abilities, and Other Qualities**
- Demonstrates integrity, discretion, and problem solving.
- Has clear attention-to-detail 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 fast-paced environment with seasonal workload fluctuations and changing priorities.
- Trustworthy, goal-oriented, respectful, and self-directed