Relief Sous Chef (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.

Requirements

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 independently.
Be willing to work a variety of day, evening, 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.

Responsibilities

Maintain the highest level of quality fresh nutritious meals for our guests and staff.
Maintain a high standard of cleanliness of the entire kitchen.
Follow all health and safety regulations and control all waste.
Provide supervision, coaching, and guidance as needed to members of the culinary team.
Ensure preparation for the next day is in place.
Prepare vegetables, soups, specials, and meals for the evening.
Help set up buffet for dinner and breakfast.
Vegetable and seafood dishes prep.
Help Saucier with prep and Mise en place.
Check fridges and freezers daily for temperature.
Ensure health & safety regulations are enforced.
Assist in recruitment, training, and supervising kitchen employees.
Cooperation – working jointly with others towards a common goal. Our goal is customer satisfaction.
Communicate all problems and / or ideas to your supervisor.
Be professional in everything you say and do.
Must be punctual for work shift.
Perform all duties and responsibilities in a timely and effective manner within company policies.
All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.