Pastry Chef Assistant

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. Assistant Pastry Chef Location: Main Lodge Kitchen, Blue River, BC Type: Seasonal, Full-Time Executive Chef, Pastry Chef The Assistant Pastry Chef will aid the Pastry Chef in all preparations of baked goods and desserts. This role is best suited for someone who is not only creative and passionate about their craft, but a self-starter who displays initiative and a curiosity Responsible for producing breads, doughs, ice cream, pastries, chocolate/sugar work. Assist Pastry Chef with dessert buffet items and plated desserts. Continual research, testing, and development of new recipes. Produce and maintain consistent standards of food quality. Maintain a high standard of cleanliness in the kitchen, work area and equipment. Ensure appropriate safe food handling procedures are in place and followed. Work in conjunction with Pastry Chef and Baker to plan and execute recipes and dishes consistently throughout the week. Maintain absolute professionalism when on shift, company property and when in the presence of guests. The accountabilities listed above are provided as examples of area of responsibility and are not intended to create limits to responsibility but to help understand the scope of the position. Previous experience in both luxury hotel and restaurant environment an asset.

• Advanced knowledge of traditional and modern pastry techniques.
• Strong knowledge of Chocolate work, restaurant dessert and design.
• Ability to listen and follow direction to exact specifications outlined by Pastry Chef
• Food Safe Certification and WHMIS required.
• Willing to work a variety of day and weekend shifts.
• End of season bonus
• Subsidized staff accommodation in private or shared residence
• 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
• Exposure to cold, heat and hot water and high temperatures a kitchen environment.

Manual dexterity is required to use knives and kitchen appliances. Compensation: $24.00 per hour