Pastry chef wanted for CMH Heli-Ski & Summer Adventures at Valemount Lodge – Scout Magazine

The goods of CMH Valemount

Valemount, BC | With over 50 years of experience, CMH Heli-Skiing & Summer Adventures has grown to become the largest heli-ski and heli-hike company in the world, operating 12 lodges in winter and 3 in summer in British Columbia, Canada. The company’s head office is located in Banff, Alberta, Canada.

CMH Heli-Skiing & Summer Adventures has the privilege of operating in the traditional territories of the Ktunaxa, Secwépemc, Syilx and Stoney Nakoda nations.

CMH Mission is to guide our staff and clients through life-changing mountain experiences.

Our Vision is to be recognized as the global leader in guided mountain experiences – by our customers, employees, partners and communities.

Our principles:
â–ª Safety as a cornerstone.
â–ª Share our passion – every day.
â–ª Always act with integrity.
â–ª We work as a team.
â–ª Aim for the best.
â–ª Balance our social, fiscal and environmental responsibilities.

Job title: Pastry chef
Company name: CMH Heli-Ski & Summer Adventures
Reports to: Lodge Manager and Culinary Management Team
Place of work: Valemount, British Columbia
Employee type: Full time, seasonal from end of November to end of April
FLSA Status: Non-exempt
Number of posts: 1
Date of last review: November 9, 2021
Desired start date: November 28, 2021

Job overview
Our culinary team goes the extra mile to ensure our guests are fed incredible food, so they can make the most of their ski vacation.

The pastry chef is responsible for making high quality breads and desserts – infusing fresh ingredients with a creative menu. If you thrive in a small kitchen in a remote location and enjoy skiing and being outdoors, this unique pastry chef opportunity may be for you.

This is a seasonal employment opportunity. The CMH winter season runs from mid-November to the end of April. The daily rate of pay is based on an 11 hour day, worked as a split shift. A typical schedule consists of 2 weeks and 1 week off. Accommodation is available for staff who join our team.

Essential tasks and responsibilities
â–ª Complete food orders, inventory checks and food rotations.
â–ª Review, plan and coordinate menus with other members of the culinary team.
â–ª Oversee the preparation of all aspects of the baking program, including breads, baked goods, confectionery and desserts.
â–ª Supervise and supervise the regular cleaning and maintenance of the kitchen and cooking area.
â–ª Attend all staff and department meetings as required, including pre-employment queues.
â–ª Respond to special requests and dietary needs in a careful and efficient manner.
â–ª Crockery, crockery and more crockery throughout each shift.
â–ª Maintain a professional appearance and workspace.
â–ª Perform radio tasks as required to support field operations.
â–ª Willingness to help other members of the lodge team, as needed.
â–ª Follow best practices in OHS, food safety and WHMIS.

Minimum qualifications
â–ª Diploma or certificate in a culinary program.
â–ª Chief Red Seal, or equivalent, preferred.
â–ª Food safety certification.
â–ª 5 years of culinary experience with varied exposure.
â–ª 2+ years of experience in menu planning and execution.
â–ª Experience in luxury hotels or gastronomy, preferred.

Skills, knowledge, skills, abilities and other qualities
â–ª Demonstrates integrity, discretion and problem solving skills.
â–ª Has a clear attention to detail with a strong work ethic.
Willingness to work long days and flexible to assist in other roles at the lodge as required.
â–ª Able to communicate effectively and in a timely manner, and to receive and act openly on feedback.
â–ª Able to work in a cohesive and efficient team to achieve objectives.
â–ª A passion for excellence in customer service and providing a high-end customer experience.
â–ª Take pride in hard work, strive for excellence and anticipate customer needs.
â–ª Proven ability to maintain professional working relationships with peers.
â–ª Able to prioritize tasks in a complex and fast-paced environment with changing priorities.
â–ª Trustworthy and self-directed in performing the basic functions of the role.
â–ª Leads tasks to completion, including following up on any issues identified.

Work conditions
This type of culinary work is demanding and demanding. Successful staff are intrinsically motivated by a passion for food service and creating memorable experiences with our customers.

Working environment:
â–ª Able to lift, transport or move and position up to 20 pounds on occasion.
â–ª Manual dexterity to permanently use specific work equipment.

This job is in a remote area of ​​British Columbia. Employees are required to find their own path to and from the lodge or helicopter staging area for shift work.
â–ª Able to work evenings, weekends and holidays according to the needs of the business.
â–ª CMH is committed to developing a rich culture, a diverse workforce and a healthy work environment in which every employee is treated fairly and respected. Each employee will contribute to the success of the company while having the opportunity to realize their full potential as an individual.

Other assigned tasks
This job description is an overview of the scope of responsibilities for the role described above. As CMH evolves, the responsibilities of this role may change, as may the details associated with many tasks. In these times of change, this position requires flexibility and the willingness to take on new responsibilities and potentially transfer others.

A competitive daily rate will be provided, along with a 4% vacation pay and heli-skiing opportunities, subject to availability. Further details will be discussed in a personal interview.

Advantages and advantages:
â–ª Eligibility for medical and dental benefits after 160 days worked.
â–ª Eligibility for the Group Savings Plan after 160 days worked.
â–ª Food and accommodation provided during work shifts.

** CMH is an employer guaranteeing equal opportunities **

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