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.

Benefits of Employment Include:

Subsidized staff accommodation in private or shared residence




Fitness center




Staff rate for on-site massage therapy




Family and friends' discounts




Opportunities to helicopter ski




Ski passes to Marmot Basin in Jasper, AB




World Renowned IKON/AMC Ski Pass (conditions apply)




Recreation opportunities such as cross-country skiing, snow shoeing, and skating In-house training and development programs




Employee Assistance Program




Discounted rates at various hotels in Kamloops, Jasper, and Vernon




Staff meal plan




30% off retail items in our specialized boutique




Guaranteed adventure!




Position: Albreda Lodge Kitchen Porter



Type: Full Time, Seasonal



Location: Albreda Lodge, Blue River, BC



Reports to: Albreda Chef, Albreda AM and PM Sous Chef, Albreda Lodge Manager

Overview:

The Kitchen Porter position is a key role within the Kitchen and Lodge. Working under the direction of the Head Chef and Sous Chefs, the porter is responsible for kitchen, equipment, plateware, glassware and table ware cleanliness and organization, as well as prepping and preparing staff meals and guest Heli Lunches. The porter also takes on the lead role in the organization and execution of the Lodge Recycling program.

Responsibilities:

Work within the kitchen team to maintain the highest level of quality fresh nutritious meals for our guests and staff. Prepare nutritious and appealing Heli Lunches for up to 20 guests, 2 pilots and 4 guides. Working with the kitchen team, is responsible for staff on site meal program, and other tasks as assigned by the Albreda Head Chef. Assist the Head Chef and Sous Chefs with Heli Lunch preparation as requested/required. Maintain a high standard of cleanliness of the entire kitchen and outside garbage area. Responsible for maintaining the dish area to Head Chef standards. Responsible for coaching all lodge staff on how and when to assist with dishwashing tasks. Working with the kitchen team, is responsible for the staff grocery program. Working with the entire lodge team, responsible for devising, planning and execution of the lodge and staff accommodation recycling program Cooperation - working jointly with others towards a common goal. Our goal is guest satisfaction. Follow Lodge and kitchen operating procedures. Follow all health and safety regulations and control all waste. Communicate all concerns and / or ideas to the Albreda Head Chef. Maintain kitchen equipment and supplies inventory, recommend to Head Chef and Albreda Manager when additional equipment is needed, check functioning and carry out maintenance as instructed by the maintenance technician. Maintain all equipment and utensils as instructed. Be professional in everything you say and do. Be conscientious of the need for excellent working relations with all staff, friendly and efficient. Attend weekly kitchen meetings, staff meetings, and daily kitchen shift meets. Utilize the communication tools available to keep in contact with the rest of the Lodge staff, giving and receiving timely, useful, and necessary information. Be aware of role within power outages or other emergencies


The accountabilities listed above are provided as examples of area 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 & Requirements:

3-5 years' experience as a working cook. Experience in a similar Lodge environment or equivalent. High school diploma, G.E.D. or equivalent. 5+ years of experience in the food service industry. Knowledge of FOODSAFE, workplace hazardous materials and first aid. Relevant experience in a guest service capacity. Ability to analyze and interpret the needs of guests and staff, and offer the appropriate options, solutions, and resolutions required, working within the parameters of your position, and within the overall team. Able to respond quickly in a dynamic and changing environment. Highly flexible, with solid interpersonal skills that allow one to work effectively in a close working environment.

Working Conditions:

Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. Long hours of work This position will spend up to 100% of the time standing. Occasional environmental exposures to cold, heat and water. Will be constantly exposed to high temperatures in the kitchen environment. May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and hepatitis B viruses. All best practices in this regard will be followed. Manual dexterity is required to use knives and kitchen appliances. 60 hours per week, 10 hour days, 6 days per week

Compensation:

Day rate $225 based on hourly rate of $20.29. Day rate includes overtime over 8 hours per day and 5 days a week as per Employment Standards. Gratuities, meals, and accommodation provided