Your Summer Adventure Awaits

Imagine a summer cooking in one of the most prestigious Rocky Mountain lodges in Canada. Imagine if the lodge was also your home; beneath towering mountain peaks on the edge of one of the most famous lakes on our planet. Imagine venturing along world-class hiking trails, paddling iridescent turquoise waters, forming friendships with co-workers that will last a lifetime. Imagine honing your cooking skills under some of the most talented chefs in Western Canada. Find all of this (and more!) as part of our team this summer at Moraine Lake Lodge.

Overview:

Located in the heart of the Canadian Rocky Mountains, Moraine Lake Lodge offers a unique opportunity for those who want to live, work, and explore in Canada’s Rocky Mountains and National Parks. Spend your time off exploring some of the most amazing natural attractions and activities Canada has to offer, including hiking, biking, river rafting and more! Just 15 minutes away from the town of Lake Louise, Moraine Lake Lodge is located perfectly in between Lake Louise in Banff and Yoho National Park. If this sounds like your kind of workplace, you love the outdoors and are passionate about sharing an amazing Canadian experience with our guests from around the world then we want you to join our team!

We offer subsidized on-site housing for all team members (private rooms for senior positions and shared for entry level positions).

Details:

Our summer season runs from May 25th, 2026, to October 3rd, 2026. We are looking for candidates that can work for the entire season. Candidates must be legally entitled to work in Canada. We are unable to support work permit applications. 

Chef Tournant
Department: Kitchen
Reports to: Executive Chef & Sous Chef

General Description:

As the Chef Tournant you are part of the Moraine Lake Lodge culinary team responsible for food and guest service in the Walter Wilcox Dining Room, as well as, team member meals.  As the Chef Tournant, (or swing chef) you must be prepared to work a variety of shifts and stations. Essentially you will cover for the Sous Chef days off or shift changes. The Chef Tournant must be able to prepare all the menu items on each station, know how to prepare the station for service and know how to make all components on the station. Main duties include preparing and cooking meals, understanding of all kitchen stations, such as grill, sauté, cold appetizer or fry. A commitment to maintaining a positive team oriented work environment and strong working relationship with the Executive Chef and Chef de Cuisine, are critical to this role.

Essential Duties and Responsibilities:

Kitchen Operations

• Ensure quality guest experience by providing consistent and efficient service,
• Actively involved in assisting the chef with all aspects of kitchen operations,
• Prepare meals for the dining room and Team Members,
• Prepare menu items as per recipes and create daily features,
• Coach and lead by example all policy & procedures as outlined in the Kitchen manual,
• Manage a uniform pace with culinary team to ensure all food items are ready at the same time,
• Follows presentation specifications as set by the Executive Chef,
• Ensure the quality of food is outstanding every time and items are produced quickly and efficiently with pride and attention to detail,
• Control waste and spoilage,
• Daily shipping, receiving, distribution, inventory and control over kitchen supplies, as required,
• Perform all opening and closing assignments as instructed,
• Build and maintain an outstanding working relationship with the Dining Room Service Team,
• Be knowledgeable and promote Cathedral Mountain Lodge, Moraine Lake Lodge, Yoho National Park & surrounding areas,
• Performs additional responsibilities, as requested by the Executive Chef.

• Ensure proper FOODSAFE procedures are followed,
• Ensure proper food handling techniques & HACCP protocols are followed,
• Develops understanding and knowledge of proper use and maintenance of all equipment in kitchen,
• Maintains and assists with the cleaning, sanitation, and organization of kitchen, walk-in cooler, and all storage areas,
• Follow all procedures outlined in the Health & Safety Manual and Emergency manual,
• Follow work safety and WHMIS guidelines. Actively promote a safe work environment,
• Stock clean dishes, cutlery and glasses in designated areas,
• Comply with Moraine Lake Lodges standards for inventory and waste management.

• Maintain strong communication & relationships with all Moraine Lake Lodge departments,
• Supervise and help in the preparation of meals for the dining room and team members,
• Work with Executive Chef and Chef de Cuisine to develop an effective departmental team by completing orientation of new team members and identifying training needs,
• Participate in daily team briefings to set goals and motivate team. 

• Take reasonable care to protect your own, co-workers and guests’ health and safety,
• Know and follow all Capilano’s health and safety policies and procedures,
• Ask for further training before taking on any task that you are unsure of or have not been trained on,
• Cooperate with the JOHS Committee and any person carrying out Occupational Health and Safety duties,
• Use protective clothing, devices and equipment provided and find out what protective equipment is required for each task,
• Ensure your ability to work without risk to your health and safety or any other person’s safety is not impaired by alcohol, drugs or other causes,
• Be alert to hazards and immediately report hazards, defective equipment or concerns to your supervisor.

• Must be 100% guest service oriented, have excellent people skills with a positive & upbeat personality,
• 2 or more years of culinary and organizational background,
• Food Safe certificate and knowledge of health concerns,
• Knowledge of contemporary cooking styles and presentations, organized and detailed oriented,
• CPR and First Aid Certificate a requirement,
• Second language is an asset.

• Able to work a variety of shifts including evenings, weekends and holidays, to meet the needs of the business,
• While performing the duties of this position, Team Members are required to be on their feet for extended periods of time,
• Ability to work with outside with varying weather conditions (ex. Extreme Heat, Extreme Cold, Rain, Snow),
• Occasionally required to lift and carry up to 50lbs,
• Occasionally required to lift and climb a step ladder or step stool.

Wages: Wages depend on experience and education. 

• Chef Tournant - $24 - $26 per hour

If this sounds like the adventure for you, fill out our application, and attach your resume. We look forward to reviewing your submission. 

Work in the Rockies Recruiting Team

Moraine Lake Lodge is a part of the Capilano Group of Companies. The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver, British Columbia. Capilano Group’s other properties also include Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley’s Bar & Grill and Prospect Point Bar & Grill and Trading Post in Stanley Park, Vancouver.

#morainelakelodge #remotework #workinbanff #workintherockies #workoutwest #jeweloftherockies #banffnationalpark #canadianrockies #tripofalifetime #bucketlist #finedining #foodandbeverage #canoes #chef #cook #linecook #dishwasher #souschef #chefdecuisine