Sous Chef – Remote Heli-Ski Lodge in Northern British Columbia 🏔

🍽 Opportunity Bell 2 Lodge sits at km 248 on Highway 37N, beside Meziadin Lake in the far north of British Columbia, and it is the base camp for Last Frontier Heliskiing. They need a Sous Chef to run the kitchen day to day and take full charge whenever the Chef is off shift. Guests arrive hungry from a day in a helicopter, so the breakfast buffet and the café counter matter as much as dinner. 👨‍🍳 Role - Lead kitchen operations alongside the Chef, and run the kitchen whenever the Chef is away - Prepare the breakfast buffet for guests heading out to the mountain - Run café production through the day - Cook staff meals for the lodge crew - Manage inventory in a location where resupply means a long drive - Train and motivate a small kitchen team - Accommodate guest dietary needs 🌎 ChefJobs Abroad Analysis This is remote-lodge cooking in its purest form. Your commute is a hallway, your meals and bed are covered, and on your week off you leave the lodge entirely. The 3-weeks-on, 1-week-off rotation at 10 hours a day is demanding, but with nowhere to spend money it suits a chef who wants to bank savings while living in the mountains. Compared with a hotel sous role you get real autonomy: a small team and a kitchen that visibly shapes the guests' week. It is a genuine step up for a CDP or junior sous with a few years behind them who wants a first leadership role in the wilderness. It is not for anyone who needs city life or a social scene on days off. ✅ Best Fit - Chefs with 3+ years of culinary leadership ready to run a kitchen when the Chef is off - Cooks who enjoy breakfast and café service as much as dinner service - Chefs who want to save money on a live-in, all-found rotation - People comfortable with remote living and cold-weather isolation - Skiers and snowboarders who want to be close to heli-ski terrain - Leaders who can motivate a small team without much HR infrastructure - Applicants who already hold Canadian work authorisation