Seasonal Sous Chef

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 Type: Seasonal, Full-Time Executive Chef Responsible for supporting the Executive Chef in all aspects of kitchen operations, including food preparation, staff supervision, inventory control, menu execution, and maintaining health and safety standards. Ensures high-quality dishes are prepared efficiently, assists with training kitchen staff, and helps create a productive, organized, and fast-paced culinary environment. 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. Prepare vegetables, soups, specials, and meals for the evening. Help set up buffet for dinner and breakfast. Help Saucier with prep and Mise en place. Assist in recruitment, training, and supervising kitchen employees. Our goal is customer satisfaction. Must be punctual for work shift. Perform all duties and responsibilities in a timely and effective manner within company policies. 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. University or College Diploma in a Culinary field preferred. Food Safe Certification and WHMIS required. Be willing to work a variety of day, evening, and weekend shifts. 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
• Daily rate includes overtime as per Employment Standards
• Occasional environmental exposures to cold, heat and water.
• Will be constantly exposed to elevated temperatures in the kitchen environment.
• Manual dexterity is required to use knives and kitchen appliances.