Head Chef (Winter season, Dec-Apr)

Go2hr; Bella Coola; Remote; CAD 70,000 - 90,000; Full time

Benefits offered by this job

Staff accommodation and meals

Gratuities

Medical and dental benefits

Job summary

Bella Coola Heli Sports is seeking an experienced Head Chef to lead a remote lodge kitchen during the winter season. You will oversee menu development, dinner service, staff leadership and inventory for a high-end heli-ski operation in British Columbia.

The role demands strong culinary foundations, Red Seal or equivalent experience, and a passion for hospitality in a fast-paced mountain environment. Excellent leadership and teamwork are essential.

Qualifications

• Red Seal Certification or equivalent professional culinary experience.
• Food Safe Level 1 certification.
• Strong culinary foundation across a variety of cuisines and cooking techniques.
• Advanced skills in food preparation, presentation, baking, and butchery.
• Creative menu planning with the ability to accommodate dietary requirements and guest preferences.
• Strong organizational, time management, and inventory management skills.
• Calm, adaptable, and solutions-focused under pressure.
• Outstanding interpersonal and communication skills with a genuine passion for hospitality.
• Knowledge of wine pairing and premium beverage service.
• Professional presentation and a positive, team-first attitude.
• Comfortable working long days in a remote lodge environment.
• Must be legally entitled to work in Canada.

Responsibilities

• Culinary Program & Menu Execution
• Lead daily culinary program and station duties for breakfast, heli, lunch, après-ski and dinner.
• Direct evening dinner service with high standards and memorable execution.
• Develop seasonal menus balancing creativity, nutrition and efficiency.
• Maintain quality, presentation, consistency and portioning across services.
• Source local, sustainable ingredients and build supplier relationships.
• Kitchen Leadership & Staff Management
• Lead and mentor kitchen staff with clear communication and accountability.
• Create staff schedules; foster professionalism and collaboration.
• Support busy services and lead by example.
• Food Preparation & Service Execution
• Oversee all prep, cooking and plating to meet Bella Coola Heli Sports’ standards.
• Coordinate meal timing with ski operations and guest activities.
• Ensure welcoming dining experiences and smooth guest journeys.
• Inventory Management & Ordering
• Manage remote operation food orders and inventory.
• Forecast needs and minimize waste; ensure storage and sanitation compliance.
• Maintain accurate inventory records and cost controls.

Skills

Leadership

Menu planning

Food preparation

Inventory management

Time management

Communication

Education

Red Seal Certification

Food Safe Level 1

Job description

• 7001 Corbould Dr, Stuie, BC V0T 1C0, Bella Coola
• Accessible Employer: No
• Open to International applicants with valid Canadian Work permits: Yes

At Bella Coola Heli Sports, exceptional skiing deserves exceptional food. Our culinary program is a defining part of the guest experience, creating memorable moments that begin long before the first run and continue well into the evening.

We’re looking for an experienced and passionate Head Chef to lead our winter kitchen team. This is a hands‑on leadership role for someone who thrives in a fast‑paced, remote lodge environment and takes pride in delivering elevated dining experiences with warmth, creativity, and consistency.

As Head Chef, you’ll oversee every aspect of the culinary program—from menu development and food ordering to team leadership and dinner service—while ensuring every meal reflects the high standards of Bella Coola Heli Sports. Working closely with the kitchen and hospitality team, you’ll create seamless dining experiences that complement the rhythm of a world‑class heli‑ski operation.

Responsibilities & Qualifications

1. Culinary Program & Menu Execution

• Design and oversee the daily culinary program, including breakfast, heli and in‑house lunch, après‑ski snacks, and dinner.
• Provide leadership and oversight for the preparation and execution of breakfast and lunch service, ensuring consistency, quality, and efficient operations.
• Personally lead the preparation and execution of the evening dinner service, delivering curated and memorable dining experiences each night.
• Develop and refine seasonal menus that balance creativity, nutrition, and operational efficiency while reflecting guests’ preferences.
• Maintain exceptional standards for food quality, presentation, consistency, and portioning across all meal services.
• Incorporate fresh, local, and sustainable ingredients whenever possible while building relationships with regional suppliers.

2. Kitchen Leadership & Staff Management

• Lead, mentor, and inspire the kitchen team through clear communication and positive leadership.
• Foster a culture of professionalism, accountability, and collaboration.
• Create staff schedules that support efficient operations and guest service.
• Lead by example and support every area of the kitchen during busy service periods.

3. Food Preparation & Service Execution

• Oversee all food preparation, cooking, and plating to ensure Bella Coola Heli Sports’ standards are consistently met.
• Coordinate meal timing with daily ski operations, weather schedules, and guest activities.
• Deliver and quality check welcoming dining experiences that enhance every stage of the guest journey.
• Maintain a clean, organized, and efficient kitchen throughout the season.

4. Inventory Management & Ordering

• Manage food ordering and inventory for a remote mountain operation.
• Forecast product needs while minimizing waste through thoughtful planning.
• Ensure proper food storage, labeling, sanitation, and food safety procedures are consistently followed.
• Maintain accurate inventory records and contribute to cost control initiatives.

Qualifications required:

• Red Seal Certification or equivalent professional culinary experience.
• Food Safe Level 1 certification.
• Strong culinary foundation across a variety of cuisines and cooking techniques.
• Advanced skills in food preparation, presentation, baking, and butchery.
• Creative menu planning with the ability to accommodate dietary requirements and guest preferences.
• Strong organizational, time management, and inventory management skills.
• Calm, adaptable, and solutions-focused under pressure.
• Outstanding interpersonal and communication skills with a genuine passion for hospitality.
• Knowledge of wine pairing and premium beverage service.
• Professional presentation and a positive, team‑first attitude.
• Comfortable working long days in a remote lodge environment.
• Must be legally entitled to work in Canada.

Preferred:

• Background in luxury hospitality or fine dining.
• Post-Secondary education in hospitality field
• Experience working in a remote lodge environment

$310/a day

Other Perks/Benefits

• Gratuities.
• 4% vacation pay.
• Medical and dental benefits (upon eligibility).
• Staff accommodation and meals provided while on shift.
• Opportunities for staff activities (subject to conditions, operational requirements, and skill level).
• Flexible seasonal schedule with extended time off between winter and summer seasons.
• Work alongside a passionate, professional team in one of the world's premier heli-ski destinations.