Sous Chef

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.