Job Description

Seasonal (Seasonal)

About the Company:

When you work at Mike Wiegele Helicopter Skiing you become part of a larger family of motivated people who thrive in a natural environment that promotes safe practices and good health.



At Mike Wiegele Helicopter Skiing we know that our employees are our most valuable asset. Our wages are highly competitive, and our subsidized housing and food services mean that our employees can save money while working in Blue River throughout the year. We offer opportunities for advancement in all departments and ensure that each employee is supported in their effort to provide excellent customer service every day.



Our culture is built on positive attitudes, ambition, and a passion for skiing. Whether you join us for an amazing seasonal experience or join our team in a year-round career capacity, employment at MWHS is the experience of a lifetime.



Position: Heli Sous Chef



Location: Saddle Mountain Restaurant, Blue River, BC



Type: Full-time Seasonal



Reports to: Head Chef or Designate

Overview:

The Heli Sous Chef is responsible for assisting the Head Chef with all Saddle Mountain Restaurant kitchen functions, including providing high quality, fresh, nutritious meals for staff and guests. The Heli Sous Chef will prepare all components of the heli lunches for guests to enjoy in the mountains. Responsible for supervising, training, and performance management of their team. Must ensure all employees work in compliance with health and safety regulations and adhere to safe food handling guidelines.

Responsibilities:

Orient new employees to their kitchen environment, review emergency procedures, WHMIS, and provide department specific training. Supervise the preparation of Heli lunches. Review the menu and guest nutritional requirements. i.e., allergies, preferences. Make sandwiches and private lunches according to the menu and preferences. Send out soups, teas, and lunches for private groups and deluxe groups. Prep for the following day. Clean walls and tables in work area; clean and sterilize all knives. Communicate all problems and / or ideas to your supervisor. Coach and provide leadership to all the staff of the kitchen, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, within the values and guidelines of Mike Wiegele Helicopter Skiing. Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication with the Head Chef. Provide input for menus, creating, developing, and recommending recipes, for the use of other staff, to create a consistent and quality food product. Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste, and maximizing quality. Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.

The accountabilities listed above are provided as examples of areas of responsibility and are not intended to create limits to responsibility but to help understand the scope of the position. All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications and Requirements:

University or College Diploma in a Culinary field preferred. Certified Chef designation preferred. Food Safe Certification and WHMIS (Workplace Hazardous Materials Information System) required. Two to three years' experience in a similar position. Previous supervisory experience. Must be able to frequently bend and kneel, lift moderate weight, and work on feet for an extended period. Ability to communicate effectively. Ability to work independently and as part of a team. Be willing to work a variety of night and weekend shifts. Ensure that all operating procedures are followed. Follow all health and safety regulations and control all waste. Attributes include an energetic personality, punctuality, good grooming and personal hygiene standards.

Working Conditions :

This position will spend 100% of the time standing. Occasional environmental exposures to cold, heat and water, and exposure to hot temperatures in the kitchen environment Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly. Manual dexterity is required to use knives and kitchen appliances.

Directly Supervises:

Sandwich Makers

Compensation:

$25.25 per hour, plus auto gratuities, season completion bonus $1 per hour