Seasonal (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: Cook 1 (Tournant, Entremetier, Saucier)

Location: Main Lodge Kitchen, Blue River, BC

Type: Seasonal, Full-Time

Reports to: Executive Chef, Sous Chef

Overview:

Requiring a high level of detail and organization, the Cook 1 is responsible for aiding in the management of assigned stations and for overseeing the work of junior staff. Also responsible for supervising kitchen organization, cleanliness, food waste management, and mise en place.

Responsibilities:

• Ensuring the highest level of quality and presentation of meals for guests.

• Maintain a high standard of cleanliness of the entire kitchen.

• Follow all health and safety regulations and control all waste.

• Ensure mise en place is ahead of schedule for the following days' service.

• Ensure the highest level of preparation of vegetables, soups, sauces, and proteins.

• Aid in setup and tear down of buffet.

• Check fridges and freezers daily for temperature.

• Maintaining an elevated level of teamwork and cooperation with all staff - working jointly with others to provide the highest level of guest satisfaction.

• Communicate and address all problems and suggestions to the manager on duty.

• Maintain absolute professionalism when on shift, company property and when in the presence of guests.

• Must be punctual for work shift.

• Perform all duties and responsibilities in a timely and efficient manner within company guidelines.

• May be called upon to perform other duties not listed, but within the position's scope.

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/Skills :

• University or College Diploma in a Culinary field preferred.

• Certified Chef Designation preferred.

• Extensive knowledge of traditional French and advanced culinary techniques.

• Expert level knife skills.

• Food Safe Certification and WHMIS required.

• 3+ 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 of time.

• Ability to communicate effectively.

• Ability to work efficiently independently and as part of a team

• Willing to work a variety of early morning/day, night and weekend shifts.

• Attributes include: energetic personality, punctuality, self-starter, a sense of urgency and good grooming standards.

Working Conditions:

• This position will spend 100% of the time standing.

• Exposure to cold, heat and hot water and high temperatures a kitchen environment.

• Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

Compensation: starting at $24.85 based on experience and qualifications, plus season completion bonus $1 per hour, plus gratuities