Job Description
Lake O’Hara Lodge is hiring a Chef or Sous Chef for the 2026 summer–fall season. This is a unique opportunity to live and work in one of Canada’s most stunning alpine settings while leading a small, supportive kitchen team in a remote backcountry lodge.
The role includes designing and executing a two-week rotating dinner menu (within guest-friendly guidelines), preparing daily breakfasts, lunches, and baked goods, and managing ordering, inventory, and food safety. You will lead a team of six staff and help foster a warm, collaborative kitchen culture.
This is a full-time, on-site position. Staff live at the lodge throughout the season (private accommodation and all meals provided). Schedule is 6 days on / 1 day off, from May 15 to October 10, 2026.
Qualifications
We prioritize attitude, leadership, and cultural fit over pure technical experience. Applicants who are grounded, collaborative, and supportive of others tend to thrive at O’Hara.
You’re a good fit if you:
Communicate clearly and respectfully
Lead with steadiness, humility, and positivity
Enjoy working in a remote, close-knit environment
Are adaptable, organized, and community-minded
Bring solid foundational culinary skills and a willingness to learn
Are comfortable living on-site for the duration of the season
Nice to have (but not required):
Previous leadership or supervisory experience
Experience in small-team or high-autonomy kitchens
Background in lodge, resort, or remote operations
Lake O’Hara Lodge is one of the most iconic and protected backcountry destinations in Canada. Surrounded by pristine alpine lakes and peaks, our lodge offers a peaceful, close-knit work environment where staff become part of a small community. Guests come year after year for the beauty of O’Hara and for the warm, personal hospitality our team provides. Working here is a rare chance to live in a spectacular wilderness setting while contributing meaningfully to an experience guests never forget.
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