Cook II - Garde Manger (Winter 2026-2027)

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

4d•Onsite

About The Position

The position of Cook II is responsible for preparing a daily salad bar, hot and cold appetizers, and setting up dinner and breakfast buffets in the Main Lodge Dining Room for up to 150 people. Must be able to prepare high-quality, detailed 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.

Requirements

Functional knowledge of traditional French culinary techniques.
Advanced level knife skills.
Detail oriented with excellent time management skills
Food Safe Certification and WHMIS required.
Two to three 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
Willing to work a variety of early morning/day, night and weekend shifts.
Attributes include 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.

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 hot and cold appetizers, canapés and raw oyster bar.
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 your supervisor.
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.