Heli Sous Chef (Winter 2026-2027)

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

2d•Onsite

About The Position

The Heli Sous Chef is responsible for assisting the Chef with all Saddle Mountain Restaurant kitchen functions, including providing high quality, fresh, nutritious meals for staff and guests. The Heli Sous Chef will prepare all components of the heli lunches for guests to enjoy in the mountains. Responsible for supervising, training, and performance management of their team. Must ensure all employees work in compliance with health and safety regulations and adhere to safe food handling guidelines. This is an overnight shift.

Requirements

Food Safe Certification and WHMIS (Workplace Hazardous Materials Information System) required.
Two to three years' experience in a similar position.
Previous supervisory experience.
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.
Be willing to work a variety of night and weekend shifts.
Ensure that all operating procedures are followed.
Follow all health and safety regulations and control all waste.
Attributes include an energetic personality, punctuality, good grooming and personal hygiene standards.

Nice To Haves

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

Responsibilities

Orient new employees to their kitchen environment, review emergency procedures, WHMIS, and provide department specific training.
Supervise the preparation of Heli lunches.
Review the menu and guest nutritional requirements. i.e., allergies, preferences.
Make sandwiches and private lunches according to the menu and preferences. Send out soups, teas, and lunches for private groups and deluxe groups.
Prep for the following day.
Clean walls and tables in work area; clean and sterilize all knives.
Communicate all problems and / or ideas to your supervisor.
Coach and provide leadership to all the staff of the kitchen, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, within the values and guidelines of Mike Wiegele Helicopter Skiing.
Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication with the Head Chef.
Provide input for menus, creating, developing, and recommending recipes, for the use of other staff, to create a consistent and quality food product.
Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste, and maximizing quality.
Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.
All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.