Relief Sous Chef (Winter 2026-2027)

Seasonal About the Company: 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. Position: Sous Chef Location: Blue River, BC Type: Seasonal, Full-Time Reports to: Executive Chef Overview: 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. 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. 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. All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company. Qualifications: University or College Diploma in a Culinary field preferred.​ Certified Chef designation preferred. 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. Benefits of Employment Include: Gratuities Subsidized staff accommodation in private or shared residence Fitness center Family and friends’ discounts In-house training and development programs Employee Assistance Program 30% off retail items in our specialized boutique Staff meal plan Discounted rates at various hotels in Kamloops, Jasper, and Vernon Staff rate for on-site massage therapy Opportunities to helicopter ski Ski passes to Marmot Basin in Jasper, AB World Renowned IKON/AMC Ski Pass (conditions apply) Guaranteed adventure! Working Conditions: 9 hours per day, 5 days per week. Daily rate includes overtime as per Employment Standards This position will spend 100% of the time standing. Occasional environmental exposures to cold, heat and water. Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly. Will be constantly exposed to elevated temperatures in the kitchen environment. Manual dexterity is required to use knives and kitchen appliances. Compensation: Starting at $250 per day based on experience and qualifications We are actively recruiting throughout the season. If this posting is live, we are currently accepting applications.

Support the Executive Chef in managing kitchen operations, including food preparation, staff supervision, and inventory control. Ensure high-quality meal production while maintaining strict health and safety standards for guests and staff.

Requires two to three years of experience in a similar role and Food Safe and WHMIS certifications. A culinary diploma or Certified Chef designation is preferred, along with the physical ability to stand for long periods and lift up to 50 pounds.

• Gratuities • Subsidized Staff Accommodation • Fitness Center • Family And Friends Discounts • In-house Training And Development Programs • Employee Assistance Program • Retail Discount • Staff Meal Plan • Discounted Hotel Rates • On-site Massage Therapy • Helicopter Skiing Opportunities • Ski Passes

• Service à la clientèleSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Food Preparation
• Staff Supervision
• Inventory Control
• Menu Execution
• Health And Safety Compliance
• Culinary Coaching
• Buffet Setup
• Mise En Place
• Recruitment
• Training
• Customer Service
• Time Management
• Health And Safety Standards
• Energetic
• Health and Safety Regulatory Compliance
• Cleanliness
• Communication
• Confidentiality
• Cooperation
• Training And Development
• Food Services
• Employee Assistance Programs
• Fine Motor Skills
• Operations
• Punctuality
• Coaching
• Subsidized Housing
• Seafood Preparation
• Team Oriented

• Food & Beverage
• Hospitality
• Management & Leadership
• Sports & Recreation
• Sous Chef/Cook
• Sous Chef
• Chefs
• Chefs and Head Cooks

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Langue de l’offre

anglais

Heures de travail

40 heures par semaine