The Pricing Analyst is responsible and accountable for pricing and inventory analysis. The ideal candidate will have prior experience in financial analysis and quantitative decision making, preferably in an operational capacity. The candidate will demonstrate a combination of business and technical skills and a successful track record of working cross functionally. They should enjoy working with teams across the organization and be able to balance big picture thinking with detailed analysis. This is a highly visible role interfacing extensively with Sales, Operations and Marketing.
CMH Heli‐Skiing and Summer Adventures has an immediate requirement for a full‐time Network/Systems Administrator to join our Information Systems Department. Upcoming projects include: PCI compliance, replacing all 20 routers, and deploying RODCs at each remote lodge. This is a great opportunity for a fast learner with some experience in a medium sized
environment. The job requires scheduling flexibility to accommodate on‐call work and some travel.
The First Cook (FC) is responsible for assisting the Chef and Pastry Chef with completing all culinary meals in the lodge. This person will be very food oriented and highly dedicated to helping address all the individual needs, special requests and stocking/inventory of the summer food program.
We are currently recruiting several skilled employees to work as part of our Maintenance team at three lodges north of Revelstoke. Maintenance staff is required to do the day-to-day up-keep of the lodge including preventative and routine scheduled maintenance.
The Guest Service Attendant (GSA) is responsible for housekeeping and general kitchen prep in the lodge. This person will work individually and as part of a team, be highly organized, efficient and able to work in a fast paced environment.
The Bartender’s role is to maintain the bar and provide exceptional service to all guests. This person will also work closely with the lodge staff on a daily basis.
The Kitchen Assistant (KA) is responsible for producing the daily lunch for the guest ski program. This person will be very food oriented and highly dedicated to helping address all the individual needs, special requests and stocking/inventory of the lodge food program.