Cook I (Winter 2026-2027)

Mike Wiegele Helicopter Skiing•Area B (Thompson Headwaters), BC

4d•Onsite

About The Position

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.

Requirements

Extensive knowledge of traditional French and advanced culinary techniques.
Expert level knife skills.
Food Safe Certification and WHMIS required.
3+ years' experience in a similar position.
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 efficiently, independently and as part of a team.
Be willing to work a variety of day, evening, and weekend shifts.
Attributes include: an energetic personality, punctuality, self-starter, a sense of urgency, and good grooming standards.

Nice To Haves

University or College Diploma in a Culinary field preferred.
Certified Chef designation preferred.

Responsibilities

Ensuring the highest level of quality and presentation of meals for guests.
Maintain a high standard of cleanliness of the entire kitchen.
Follow all health and safety regulations and control all waste.
Ensure mise en place is ahead of schedule for the following days' service.
Ensure the highest level of preparation of vegetables, soups, sauces, and proteins.
Aid in setup and tear down of buffet.
Check fridges and freezers daily for temperature.
Maintaining an elevated level of teamwork and cooperation with all staff - working jointly with others to provide the highest level of guest satisfaction.
Communicate and address all problems and suggestions to the manager on duty.
Maintain absolute professionalism when on shift, company property and when in the presence of guests.
Must be punctual for work shift.
Perform all duties and responsibilities in a timely and efficient manner within company guidelines.
May be called upon to perform other duties not listed but within the position's scope.
All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.