Position Title: Commis Chef
Reports To: Executive Chef (supervised by Head Chef)
Location: Tweedsmuir Park Lodge
Schedule: 14 days on, 7 days off (approximately)
Terms: Seasonal Full-Time (Summer/Fall 2026)
Company Overview
Bella Coola Heli Sports operates in the glaciated wilderness of BC’s central coast. We provide world-class skiing in the winter and connect our guests with incredible wilderness adventures in the summer. Our summer operation at Tweedsmuir Park Lodge welcomes travellers to the Great Bear Rainforest, offering an all-inclusive wilderness experience with guided adventures such as river drifts, alpine hikes, cultural experiences, and exceptional wildlife viewing. The on-site Split Rock Restaurant also serves both lodge guests and walk-in visitors, featuring locally inspired cuisine with much of its produce sourced from nearby farms.
Our enthusiastic team works hard to play hard, and is dedicated to perfecting the travel experience through the highest standards of hospitality… all with some fun and personality! To thrive here, you must love the outdoors and rural living.
Job Description
We are looking for an enthusiastic candidate who is eager to grow within the dynamic and rewarding culinary industry. This position requires a proactive, highly organized, and hands-on approach to supporting daily kitchen operations in a remote lodge environment. The Commis Chef plays a key role in preparing and producing high-quality cold and prepared food items, including guest lunches, staff meals, baked goods, and mise en place for service.
This role is central to the daily flow of the kitchen, with a strong focus on early morning execution, food preparation for heli and field operations, and maintaining efficiency throughout the day. Working closely with the Head Chef and culinary team, this position ensures all food items are prepared, packed, and delivered on time and to a high standard.
Success in this role requires strong organization, time management, and the ability to work independently within a structured but fast-paced remote kitchen environment. Attention to food safety, presentation, and consistency is essential, as is a positive, team-oriented attitude.
Main Pillars of the Commis Chef Role
Operational Execution & Timing
- Execute all morning and daytime food production with precision and efficiency.
- Ensure all meals, heli lunches, and food items are prepared, packed, and dispatched on schedule.
Cold Kitchen & Logistics Ownership
- Owns field lunches, airport snacks and meals.
- Manages packing, labeling, and transport food safety.
- Prepares cold items such as sandwiches, salads, charcuterie-style items, and snacks.
- Handles baked goods and grab-and-go items for guests and staff.
- Runs early morning, high-volume, time-critical logistics in alignment with flights and activity schedules.
- Ensures food leaves the kitchen correctly, safely, and on time.
Organization & Food Safety
- Focuses heavily on organization, inventory control, and food safety compliance.
- Maintains strict systems for storage, labeling, and rotation of ingredients and prepared items.
- Ensures all transported food meets safety and quality standards in a remote environment.
Team Support & Collaboration
- Work closely with the Head Chef and kitchen team to support overall kitchen operations.
- Assist with prep, cleaning, and service tasks wherever needed in a small, dynamic team environment.
Adaptability & Work Ethic
- Operate effectively in a remote lodge environment with changing priorities and early start times.
- Maintain flexibility, a strong work ethic, and a willingness to support all areas of kitchen operations.
Qualifications
A Must
- Food Safe Level 1.
- Embody well-rounded culinary skills.
- Highly skilled with preparation, presentation and plating.
- Sound knowledge of baking, butchery, and cooking in a variety of themes.
- Strong time and inventory management skills with high tolerance for being flexible.
- Able to happily accommodate individual guest’s dietary needs and preferences
- Excellent interpersonal skills with a focus on guest service. This position requires significant social interaction with both guests and coworkers. Personal presentation and professionalism are key.
- Proven ability to manage stress and handle adversity.
- Able to work away from home and work long hours on your feet.
- Must either be a Permanent Resident or Canadian Citizen.
- Previous experience in a professional kitchen, preferably in cold prep, catering, or high-volume production
- Ability to work early mornings and manage a split shift schedule
- Strong organizational and time management skills
- Knowledge of food safety practices, especially for packed/transported meals
- Ability to work independently and as part of a team in a lodge or remote environment
Preferred
- Background in luxury hospitality or fine dining.
- Post-Secondary education in hospitality field
- Experience working in a remote lodge environment.
Perks
- 4% Vacation Pay.
- Medical and Dental Benefits (upon eligibility).
- Lodging and meals provided while on shift.
- Staff activity opportunities (when space and skill permit).
- Flexible work year, allowing for travel during the off-season.
- Career development opportunities.
- Gratuities.
- Unique work environment where lifelong friendships with staff and guests begin.
Job Types: Full-time, Seasonal, Fixed term contract
Pay: From $250.00 per day
Work Location: In person
