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: Private Chef / Garde Manger



Location: Main Lodge Kitchen, Blue River, BC



Type: Seasonal, Full-Time



Reports to: Executive Chef

Overview:

The position of Private Chef is responsible for providing in-chalet service for guests in a private setting. Also responsible for helping supervise the Garde Manger station, hot and cold appetizers, setting up dinner buffets in the Main Lodge Dining Room for up to 150 people. The ideal candidate has high level communication, a keen eye for detail, is highly organized, and has a diverse skill set to accommodate the many demands of our guests.

Responsibilities:

Primary focus will be providing high quality meals and service to guests with private bookings, with secondary responsibility in helping to manage Garde Manger. Cooking 4 to 6 course gourmet menus for 4 to 25 people in guest chalets. Creating and discussing menus with guests to cater to their personal preferences. Work closely with the Chef, Sous Chef, and Pastry Chef to create menus and execute private services. Prepare high-quality food in a timely, efficient, sanitary, and consistent manner. Must be prepared to work as a team member in a dynamic workplace and must follow all safety procedures. Maintain a high standard of organization and cleanliness of work area. Follow all British Columbia health and safety regulations and control all waste. Help establish and maintain high level of food preparation and service within the kitchen. Establish daily prep and order lists. Prepare hot and cold appetizers, oyster bar, vegetable and seafood prep, pates, terrines & composed salads. Communicate all problems and / or ideas to your supervisor. Perform all duties and responsibilities in a timely and efficient manner within company policy.


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:

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. Five to ten years of industry experience required. 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. Class 5 Driver's License required. Be willing to work a variety of day and weekend shifts. Attributes include an energetic personality, punctuality, and good grooming standards. Preferably speaks more than one language (German, French, Spanish) in addition to English.

Working Conditions:

This position will spend 100% of the time standing. Occasional environmental exposures to cold, heat and water; exposure to high temperatures in the kitchen environment. Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly. Will be required to work multiple days in a row under an averaging agreement Limited time off during the high season

Compensation:

starting at $212 per day based on experience and qualifications, plus gratuities