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: Swing Chef



Type: Full Time, Seasonal



Location: Albreda Lodge, Blue River, BC



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



Overview:



Working with the Head Chef and the Kitchen team, the Swing Chef position is responsible for Kitchen cleanliness, covering the AM Sous on their day off, staff and guest lunch programs, staff dinner, heli lunches, and the Apres Ski program. The Swing Chef also contributes to the staff grocery program.



Responsibilities:

Maintain the highest level of quality fresh nutritious meals for our guests and staff. Maintain a high standard of cleanliness of the kitchen (entire kitchen) and outside garbage area. Check that incoming food is stored properly and ensure stock rotation. Assist in menu planning. Cooperation - working jointly with others towards a common goal. Our goal is customer satisfaction. Ensure that all operating procedures are being followed. Follow all health and safety regulations and control all waste. Communicate all problems and / or ideas to your supervisor. Maintain kitchen equipment and supplies inventory, recommend to manager when additional equipment is needed, check functioning and carry out maintenance as required. To be conscientious for good staff relations, friendly but efficient. . May be called upon to perform other duties comparable to the above, as the aforementioned describes only the primary duties of the job. Must 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


Tasks:

Swing will ensure day prep is complete and ready to go for the next service, Swing will work with the Head Chef to provide Guest on site hot lunch program. Assist with shipping and receiving Assist with product rotation, order board updates, Swing will cover AM Sous days off and perform the breakfast requirements to the same standard. Swing will work with Head Chef and PM kitchen team to plan and prepare Apres snacks. Swing will contribute as directed by Head Chef, to the staff on site meal program. Assist with the Pastry Program as required. Helping in any area that needs help. "Not my job" philosophy is not acceptable. Swing must be flexible on menu changes, and be mindful of the preparation and presentation details as outlined by the Head Chef.





Qualifications:

3-5 years' experience as line cook, chef de partie or equivalent positions Experience in recreation lodges FOODSAFE level 1, WHMIS and Occupational first aid certificates Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions required. Able to respond quickly in a dynamic and changing environment. Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment


Wellness & Support

We prioritize the physical and mental well-being of our team members. Staff have access to nutritious meals and hydration throughout their shift. Breaks are encouraged to maintain energy and focus during long shifts. We foster a respectful and inclusive work environment where concerns can be shared openly. Support is available for stress management and adapting to lodge life. Team members are encouraged to maintain a healthy work-life balance during seasonal employment.


Working Conditions:

Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. Long hours of work. Our schedule is based on 6 days/week, 10 hour days. This position will spend nearly 100% of the time standing. Occasional environmental exposures to cold, heat, and snow Will be constantly exposed to high temperatures in the kitchen environment. Manual dexterity required to use knives and kitchen appliances. Extreme flexibility, you will be asked to change your plans on a regular basis and must have the temperament to do so without frustration.





Compensation:

Day rate $250 based on hourly wage of $21.50 Accommodation and meals included * Gratuities