Swing Chef (Albreda Lodge Winter 2026-2027)

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

6d•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

3-5 years’ experience as line cook, chef de partie or equivalent positions
Experience in recreation lodges
FOODSAFE level 1, WHMIS and Occupational first aid certificates
Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions required.
Able to respond quickly in a dynamic and changing environment.
Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
Long hours of work.
This position will spend nearly 100% of the time standing.
Occasional environmental exposures to cold, heat, and snow
Will be constantly exposed to high temperatures in the kitchen environment.
Manual dexterity required to use knives and kitchen appliances.
Extreme flexibility, you will be asked to change your plans on a regular basis and must have the temperament to do so without frustration.

Responsibilities

Maintain the highest level of quality fresh nutritious meals for our guests and staff.
Maintain a high standard of cleanliness of the kitchen (entire kitchen) and outside garbage area.
Check that incoming food is stored properly and ensure stock rotation.
Assist in menu planning.
Working with Head Chef, design a staff lunch and dinner menu program for the season
Cooperation – working jointly with others towards a common goal. Our goal is customer satisfaction.
Ensure that all operating procedures are being followed.
Follow all health and safety regulations and control all waste.
Communicate all problems and / or ideas to your supervisor.
Maintain kitchen equipment and supplies inventory, recommend to manager when additional equipment is needed, check functioning and carry out maintenance as required.
To be conscientious for good staff relations, friendly but efficient.
Must attend weekly kitchen meetings, staff meetings, and daily kitchen shift meets.
Utilize the communication tools available to keep in contact with the rest of the Lodge staff, giving and receiving timely, useful and necessary information
Swing will ensure day prep is complete and ready to go for the next service
Swing will work with the Head Chef to provide Guest on site hot lunch program.
Assist with shipping and receiving
Assist with product rotation, order board updates
Swing will cover AM Sous days off and perform the breakfast requirements to the same standard.
Swing will work with Head Chef and PM kitchen team to plan and prepare Après snacks as required.
Swing will plan and execute the staff on site lunch and dinner program with the direction of the Head Chef
Swing will coordinate the staff grocery program
Helping in any area that needs help. “Not my job” philosophy is not acceptable.
Swing must be flexible on menu changes, and be mindful of the preparation and presentation details as outlined by the Head Chef.