Tyax Lodge & Heliskiing Job Board
Sous Chef
Description
Sous Chef – Winter Heli-Skiing Season
Tyax Lodge & Heliskiing – Gold Bridge, BC
At Tyax Lodge & Heliskiing, we host guests from around the world who come for the ultimate winter heli-skiing adventure—and expect a dining experience to match. Our culinary program is built on precision, creativity, and collaboration. From multi-course dinners to private group events, we deliver refined, high-quality cuisine in one of the most unique luxury lodge settings in Canada.
We’re looking for a Sous Chef who thrives in a supportive, team-driven environment. Working closely with our Head Chef, you’ll help guide the kitchen team, ensure the highest standards of dining, and contribute to creating memorable experiences for discerning international guests.
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
- Modern staff housing (subsidized, townhouse-style units with mountain views).
- All meals provided (three per day, prepared fresh in the staff cafeteria).
- Complimentary transfers at the start and end of the season.
- Use of lodge amenities: spa facilities, 24-hour gym, and seasonal sports equipment (cross-country skis, snowshoes, skates, paddleboards).
- Discounts on premium outdoor brands (Arc’teryx, Icebreaker, and more).
- Opportunities for heli-skiing, sightseeing flights, and team events.
- A chance to advance your career in luxury hospitality while living in a spectacular wilderness setting.
- Be part of a diverse, international team that values reliability, humility, professionalism, and teamwork.
What You Bring
- Formal culinary training (Red Seal certification an asset).
- 2–4 years of experience as a Sous Chef or strong leadership background in fine dining or luxury hotels.
- A collaborative leadership style—supportive, humble, and focused on team success.
- Strong knowledge of modern cooking techniques, ingredients, and equipment.
- Ability to stay calm, organized, and precise under pressure.
- Excellent communication and interpersonal skills.
- Flexibility to work mornings, evenings, weekends, and holidays as needed.
- Food Safe Level 1 certification.
Physical Demands
- Comfortable standing for long hours.
- Ability to lift up to 70 lbs.
Work Eligibility
Applicants must be legally entitled to work in Canada.
This is more than a seasonal role—it’s a chance to be part of a high-performing team delivering world-class dining in an exclusive heli-skiing lodge. If you’re passionate about fine cuisine, inspired by collaboration, and excited to bring your skills to a truly unique setting, we’d love to hear from you.
Compensation
$27.00 - $27.00 per hour