Private Chef

Elite Domo; Revelstoke; On-site; CAD 60,000 - 90,000; Full time

Benefits offered by this job

Private accommodation

Job summary

Elite Domo is seeking an experienced Private/Head Chef for a luxury heli-ski lodge in Revelstoke, BC. You will own culinary operations, craft personalized dining experiences, and manage breakfast and dinner services for up to 16 guests.

The role combines culinary excellence with hospitality finesse, ensuring guest preferences and dietary needs are met in a seasonal mountain setting.

Qualifications

• Professional culinary experience delivering refined dining for small groups.
• Ability to plan varied menus reflecting guest preferences and seasonality.
• Experience accommodating dietary restrictions and guest requests.
• Knowledge of kitchen management, inventory, procurement and safety.
• Legal authorization to work in Canada.

Responsibilities

• Culinary Planning and Preparation: Create varied menus reflecting guest preferences and seasonal ingredients; prepare plated courses, tasting menus, family-style meals and interactive experiences.
• Kitchen Management and Procurement: Organize the kitchen, manage inventories, source ingredients locally, and coordinate with staff for procurement logistics.
• Guest Experience and Service Coordination: Maintain composure and adapt to guest requests and schedule changes; offer interactive dining experiences when appropriate.

Skills

Private Chef

Head Chef

Executive Chef

Menu planning

Culinary versatility

Food safety

Dietary accommodation

Job description

We are seeking an experienced and versatile Private Chef / Head Chef for an exclusive luxury heli-ski lodge located in Revelstoke, British Columbia. The lodge welcomes private groups of international guests who reserve the entire property for their stay. With a capacity of up to 16 guests and typical groups of 10 to 12, the property offers a personalized hospitality experience in a spectacular mountain setting.

The successful candidate will take ownership of the lodge's culinary operations, creating exceptional après-ski offerings and evening dining experiences tailored to each group's preferences.

This position requires a chef who combines strong culinary expertise with creativity, adaptability, sound judgment, and a genuine understanding of personalized service. Guests' expectations vary considerably, ranging from relaxed, family-style dining to sophisticated multi-course menus.

The ideal candidate understands that exceptional private service is not simply about showcasing culinary talent, but about delivering the experience each guest prefers.

KEY RESPONSIBILITIES

Culinary Planning and Preparation

• Create varied menus reflecting guest preferences, dietary requirements, and seasonal ingredient availability.
• Prepare a range of dining experiences, including plated courses, tasting menus, family-style meals, shared dishes, and occasional interactive cooking experiences.
• Demonstrate versatility across international cuisines, with particular appreciation for Asian and Mediterranean influences.
• Respect established preferences of returning guests, including specific menus and recurring meal requests.
• Prepare breakfast for two mornings per week, providing coverage for the breakfast chef.
• Occasionally prepare informal lunches.
• Maintain consistently high standards of food quality, flavour, presentation, and timing.

Kitchen Management and Procurement

• Take responsibility for the organization, cleanliness, efficiency, and operation of the kitchen.
• Plan menus, manage ingredient requirements, monitor inventory, and coordinate food procurement.
• Source high-quality ingredients through local suppliers, specialty vendors, and established food-service distributors, prioritizing local products where practical.
• Coordinate with lodge personnel for grocery collection, deliveries, and other procurement logistics.
• Work collaboratively with the breakfast chef to maintain consistent culinary standards and coordinate daily requirements.
• Maintain proper food storage, handling, sanitation, and safety procedures.
• Ensure that kitchen equipment, preparation areas, and storage facilities are maintained to professional standards.

Guest Experience and Service Coordination

• Remain composed and solution-oriented when responding to unexpected requests, schedule changes, or operational challenges.
• Offer interactive cooking or teppanyaki experiences when appropriate and desired, without any expectation of formal culinary performances.

QUALIFICATIONS & REQUIREMENTS

• Professional culinary experience as a Private Chef, Head Chef or Executive Chef.
• Demonstrated ability to plan and execute refined dining experiences for small groups.
• Strong knowledge of international cuisines, particularly Asian and Mediterranean influences.
• Experience accommodating dietary restrictions, individual preferences, and changing guest requirements.
• Sound knowledge of kitchen management, inventory control, procurement, and food safety.
• Ability to work independently while collaborating effectively with a small hospitality team.
• Legal authorization to work in Canada.

ADDITIONAL INFORMATION

• December through April.
• Dinner service six evenings and breakfast coverage twice weekly, when the lodge is occupied.
• Occasional casual lunches.
• Private one-bedroom accommodation provided.
• Competitive seasonal compensation.