Tyax Lodge & Heliskiing – Gold Bridge, BC
What You’ll Do
- Lead the culinary team when the Head Chef is away, ensuring smooth daily operations.
- Support and mentor cooks and kitchen staff, building skills and confidence across the team.
- Oversee food preparation, plating, and presentation to meet fine dining standards.
- Collaborate on menu development tailored to high-end heli‑skiing clientele and private events.
- Manage stock rotation, ordering, and inventory with attention to cost control and freshness.
- Maintain impeccable hygiene, safety, and organizational standards across all kitchen areas.
- Lead by example—jumping in wherever needed, from plating to prep to mentoring.
- Work with the Head Chef to manage food and labor costs responsibly.
- Ensure staff meals are delivered with the same care and consistency as guest dining.
What’s In It For You