Head Chef (Year Round Remote Lodge) - Last Frontier Heliskiing

• Bell 2 Lodge
• Management
• Full Time|
• Permanent
• Accessible Employer: No
• Open to International applicants with valid Canadian Work permits: Yes

Bell2 Lodge/ Last Frontier Heliskiing is seeking an experienced and motivated individual to fill the year-round role of Head Chef for the Summer AND the winter heliskiing season.

The Head Chef is responsible for the overall leadership and execution of all culinary operations at Bell 2 Lodge. This includes menu development, food quality, cost control, inventory management, and team leadership (including recruitment and performance reviews) across a dynamic, year-round operation.

The role supports two distinct seasonal models:

Summer: Overseeing daily production of the breakfast buffet, daily Cafe lunch Menu, Contractor Meal Plan, lots of sandwiches, all staff meals, kitchen HR including staff development & training, inventory and ordering. Up to 20 staff and 45 guests onsite, 3-4 people in the kitchen.

Winter: Overseeing breakfast buffet, preparation of heli-lunch and the après ski menu, and 3 course fine dining dinner service, all staff meals, kitchen HR including staff development & training, inventory and ordering. Up to 40 staff and 36 guests onsite, 5-6 people in the kitchen.

The Head Chef is accountable for maintaining high standards, ensuring efficient kitchen operations, and delivering a consistent and high-quality guest experience, whilst also monitoring food costs and actively contributing to senior lodge leadership team.

Responsibilities & Qualifications

Essential Duties and responsibilities

• Lead all kitchen operations, ensuring consistency in food quality, preparation, and presentation
• Develop and execute seasonal menus aligned with operational needs, guest expectations, and available resources
• Manage and supervise kitchen staff, setting clear expectations for performance, productivity, and conduct
• Schedule staff effectively based on occupancy, seasonality, and service requirements
• Maintain strong communication with Front Desk, service staff, and management to ensure smooth daily operations
• Monitor and control food costs through ordering, portioning, and waste reduction
• Oversee all inventory, ordering, and supplier coordination for a remote operation
• Receive and check deliveries to ensure quality, accuracy, and proper storage
• Maintain a clean, safe, and organized kitchen environment at all times
• Ensure compliance with all food safety standards, including temperature logs and sanitation procedures
• Respond to guest feedback and dietary requirements in a timely and professional manner
• Maintain and oversee proper use and care of kitchen equipment
• Foster a positive team environment, promoting accountability, efficiency, and teamwork
• Attend meetings and training sessions as required
• Assist the Lodge Manager in ensuring all aspects of daily lodge operations run smoothly, including support with HR when required
• Familiarize yourself with the Last Frontier Heliskiing Incident Response Plan, and be actively involved in daily safety procedures during the winter season

Winter Operations

• Execute high-end, multi-course dining experiences
• Manage dietary requirements and guest preferences with a high level of detail
• Coordinate meal timing with ski operations and lodge schedules
• Provide consistent, high-quality staff meals
• Maintain awareness of guest profiles and daily lodge itinerary
• Remain available on radio during operational hours for emergencies

Summer Operations

• Oversee buffet breakfast service
• Manage café-style lunch service with a focus on speed and consistency
• Execute simple, well-designed dinner menus for overnight guests

  Required Skills and Qualifications

  • Proven experience in a Head Chef role
  • Exceptional flavour profiling, with passion for creatively building dishes focused on flavour and quality
  • Strong leadership and team management skills
  • Solid understanding of food cost control, budgeting, ordering and inventory systems
  • Ability to operate independently in a remote environment
  • Professional, calm, and solutions-focused under pressure
  • Strong organizational and time management skills
  • Effective communication across departments and with guests
  • Flexible and adaptable to changing operational demands
  • A professional manner and a calm, rational approach under pressure
  • Excellent time management skills with proven ability to prioritize effectively
  • Able to prioritize tasks in a complex and fast-paced environment, with seasonal workload fluctuations and changing demands
  • Demonstrate clear communication skills with all stakeholders, including providing and receiving feedback in a professional and constructive manner
  • Passion for working with people and the outdoors is an asset
  • Previous experience in similar live-in environment is an asset
  • Previous menu creation experience in a high end culinary setting an asset
  • Physically capable of lifting up to 50 lbs
  • Red Seal certification (or equivalent) considered an asset
  • Food Safe certification required

  Other Perks/Benefits

  • This is a year-round, live-on-site position based in remote Northern BC.
  • Working rotations are based on a 3-week on, 1-week off schedule, working 10 hours per day whilst on rotation.
  • Lodging and all meals are provided whilst on rotation.
  • All staff are required to leave the lodge during their scheduled time off, and transport between the lodge and Terrace is provided.
  • During the heliskiing season, alternative transport to Smithers can also be provided, where subsidized accommodation for your scheduled time off is available (winter only).
  • Please note we are unfortunately not able to accommodate pets.
  • This type of work environment is challenging and demanding.
  • The people who thrive here are intrinsically motivated by a passion for service, take pride in everything they do, and have a genuine interest in how all aspects of lodge operations come together to create meaningful experiences for our guests.