Sous Chef (Seasonal, Full-time)

Seasonal 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. 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. Position: Sous Chef (PM) Type: Full Time, Seasonal Reports to: Albreda Lodge Manager, Head Chef We pride ourselves on delivering exceptional hospitality in a unique setting. Working with the Head Chef and kitchen team, the PM Sous Chef is responsible for kitchen activities, ensuring the department functions are being maintained and the highest level of service is being provided for our clientele. Maintain the highest level of quality fresh nutritious meals for our guests and staff. Maintain a high standard of cleanliness of the entire kitchen and outside garbage area, ensuring the kitchen is always immaculate. Check that incoming food is stored properly and ensure stock rotation. Assist in menu planning. Cooperation - working jointly with others towards a common goal of customer satisfaction. Follow all health and safety regulations and control all waste. Maintain kitchen equipment and supplies inventory, recommend to manager when additional equipment is needed, check functioning and carry out maintenance as required. Working with Head Chef and AM Sous Chef, responsible for ordering, shipping, and receiving. Responsible for product rotation and order board updates. Responsible for portion control based on guest needs, likes and dislikes. Work with the Head Chef and Swing on après ski. The Head chef will create the menu and the sous chef’s role is execution. Work with the Head Chef and Service Lead to follow up with the guests on the après and dinner menus. Must be flexible on menu changes and be mindful of the execution. Must have all the skills to run the kitchen and must master all areas of the main line. Responsible for service execution, hot plates ready, cold plates ready, kitchen cleaning and organized prior to service. Discuss with Head chef and AM Sous Chef to make any changes needed. Any major alterations may involve some night prep, PM Sous Chef is responsible for ensuring the Heli bins are cleaned and readied for the following day. Attend all kitchen and lodge staff meetings. Attend the Saturday night Guest Meet and Greet. Utilize Microsoft Teams, WhatsApp, and radios to communicate with other departments in a timely and professional way. 3-5 years’ experience as Sous Chef.

• Experience in a modern, up-scale restaurant.
• High school diploma, G.5+ years of experience in the food service industry.
• Knowledge of FOODSAFE, workplace hazardous materials and first aid.
• Experience in all aspects of customer service.
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• 10 hours per day, 6 days per week, daily rate includes overtime as per Employment Standards
• Occasional environmental exposures to cold, heat and water.
• Will be constantly exposed to high temperatures in the kitchen environment.
• Manual dexterity is required to use knives and kitchen appliances.

Directly Supervises: PM Line Cook, Swing Cook, Kitchen Porter/Prep In-house training and development programs

• Employee Assistance Program
• Discounted rates at various hotels in Kamloops, Jasper, and Vernon
• Staff rate for on-site massage therapy