Server (Winter 2026-2027)

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

3d•Onsite

About The Position

This role will ensure that breakfast, lunch, and dinner service are being maintained, and the highest level of service is provided to our guests. This position supports the Food & Beverage team in working towards our common goal of a positive guest experience.

Requirements

Positive attitude
Proactive personality in nature
Ability to work independently as well as part of team
High level of adaptability, concerning both work and social environment
Flexible regarding schedule, morning, evening, split shift, time off, etc.
Candidates must be fluent in written and spoken English
Self-organized and punctual with a well-groomed appearance and professional attitude, punctual

Nice To Haves

Minimum two years of Food & Beverage Experience preferred
Fine Dining experience preferred but not necessary
WSET Level 1 or equivalent wine knowledge an asset
Good knowledge of food service styles and techniques
Second Language (German) an asset

Responsibilities

Ensure that all services related to food and beverage meet the highest standards of the hospitality industry.
Take food and beverage orders from guests and ensure these are given to the appropriate person to execute.
Ensure that guests are correctly charged for liquor sales in accordance with the procedures of our establishment.
Maintain familiarity with the composition of all menu items. Our guests have special diets and/or allergies that we are taking seriously.
Just before service, meet with the kitchen to discuss ingredients and preparation of appetizers and main courses; ensure that all special requests will be met.
Set tables to laid-down standards, ensuring that all items used are clean, and in good condition.
Serve food and beverages in accordance with MWHS standards, and in a professional, courteous manner.
During service, order food from the kitchen according to fill levels for hot and cold buffet.
During service, restock the hot and cold buffet bowls, plates, plus the plate warmer.
Ensure the plate warmer is full of plates and is set at the right temperature.
Put out the appropriate number of chafing dishes, sauce urns, and soup urns for the buffet.
Clean and refill cruet and condiment sets, order branded sauces and chutneys to ensure consistent supply.
Place signs in front of appropriate salad dressings and chafing dishes.
Set up après ski snacks at the bar.
Ensure the hot buffet has appropriate utensils, condiments with side plates and doilies.
Salad buffet: clear all buffets with chefs and bring to kitchen; reset dining room for breakfast.
Responsible for general cleaning of dining room, lounge, and main lodge areas, in accordance with procedures, morning/evening routines and hygiene requirements.
Change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items.
Ensure sideboards on stations are adequately stocked with replacement cutlery, linen, or other established needs, including food or equipment.
Clean all Chafing dishes, sauce, and soup urns. Clean all buffet signs. Reclothe and skirt buffet tables and reset buffet.
Report customer complaints immediately to management.
Respect dress code established by management as per fine dining expectations.
Report any broken items in the lodge to management.
Report lack of cleanliness in any part of the main lodge to management.
All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.