Private Chef & Tournant (Winter 2026-2027)

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

1d•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. The position of Private Chef is responsible for providing in-chalet service for guests in a private setting. Also responsible for Tournant role in the Main Lodge Kitchen and setting up dinner buffets in the Dining Room for up to 150 people. The ideal candidate has high level communication, a keen eye for detail, is highly organized, and has a diverse skill set to accommodate the many demands of our guests.

Requirements

Food Safe Certification and WHMIS (Workplace Hazardous Materials Information System) required.
Two to three years' experience in a similar position.
Five to ten years of industry experience required.
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.
Class 5 Driver's License required.
Be willing to work a variety of day and weekend shifts.
Attributes include an energetic personality, punctuality, and good grooming standards.

Nice To Haves

University or College Diploma in a Culinary field preferred.
Certified Chef designation preferred.
Preferably speaks more than one language (German, French, Spanish) in addition to English.

Responsibilities

Primary focus will be providing high quality meals and service to guests with private bookings, with secondary responsibility in helping to support cook roles in the Main Lodge Kitchen.
Cooking 4 to 6 course gourmet menus for 4 to 25 people in guest chalets.
Creating and discussing menus with guests to cater to their personal preferences.
Work closely with the Chef, Sous Chef, and Pastry Chef to create menus and execute private services.
Prepare high-quality 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.
Maintain a high standard of organization and cleanliness of work area.
Follow all British Columbia health and safety regulations and control all waste.
Help establish and maintain high level of food preparation and service within the kitchen. Establish daily prep and order lists.
Prepare hot and cold appetizers, oyster bar, vegetable and seafood prep, patés, terrines & composed salads.
Communicate all problems and / or ideas to your supervisor.
Perform all duties and responsibilities in a timely and efficient manner within company policy.
All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.