Breakfast Chef (Albreda Lodge Winter 2026-2027)

Mike Wiegele Helicopter Skiing

Banff

On-site

CAD 38,000 - 52,000

Full time

3 days ago

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Benefits offered by this job

Gratuities

Meals and shared accommodation

Fitness center

Family and friends’ discounts

In-house training and development

Employee Assistance Program

Staff meal plan

IKON/AMC Ski Pass

Discounted hotel rates

Job summary

Mike Wiegele Helicopter Skiing is seeking a Breakfast Chef for Albreda Lodge, BC. The role is full-time seasonal (January–April) with a demanding kitchen environment and a strong emphasis on guest satisfaction and safety.

Responsibilities include preparing breakfast for up to 40 people, leading staff breakfast programs, and coordinating with the Albreda Head Chef. Benefits include meals, accommodation, and opportunities for growth within the MWHS family.

Qualifications

3-5 years’ experience as a working Sous Chef.
Experience in a similar Lodge environment or equivalent.
5+ years of experience in the food service industry.
Knowledge of FOODSAFE, workplace hazardous materials and first aid.
Ability to analyze and interpret guests and staff needs, offering appropriate options and solutions.
Professional and customer-focused with strong communication.

Responsibilities

Maintain the highest level of quality fresh breakfast for guests and staff.
Prepare breakfast for up to 20 guests, 4 guides, 2 pilots, 1 engineer and 16 staff.
Responsible for staff breakfast program and assist with staff lunch as directed.
Assist the Pastry Chef with Heli Lunch preparation and breakfast menu planning.
Maintain a high standard of cleanliness of the kitchen and equipment; assist in dishwashing as needed.

Skills

FOODSAFE

First Aid

Guest Service

Flexible

Team Player

Education

High school diploma or equivalent

Job description

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 Wiege

Full-time

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Remote

Part-time +1

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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: Breakfast Chef

Type: Full-time Seasonal (January - April)

Location: Albreda Lodge, BC

Reports to: Albreda Lodge Head Chef, Albreda Lodge Manager

About Albreda Lodge

Albreda Lodge is part of the Mike Wiegele family, offering world-class heli-skiing and mountain experiences in the heart of British Columbia. We pride ourselves on delivering exceptional hospitality in a unique setting.

Overview:

This position is responsible for morning kitchen activities, ensuring the department functions are being maintained and the highest level of service is being provided for our guests. This position is of extreme importance; therefore, it is very important to represent the company’s corporate image in an exemplary manner in this challenging environment.

Responsibilities:

Maintain the highest level of quality fresh nutritious breakfast for our guests and staff.
Prepare breakfast for up to 20 guests, 4 guides, 2 pilots, 1 engineer and 16 staff.
Responsible for staff breakfast program, and other tasks as assigned by the Albreda Head Chef.
Assist the lead chef and Swing with staff lunch as directed.
Assist the Pastry Chef with Heli Lunch preparation, with full responsibility for heli sandwich preparation.
Maintain a high standard of cleanliness of the entire kitchen and outside garbage area. Assist in dishwashing as needed.
Check that incoming food is stored properly and ensure stock rotation.
Create Breakfast Menu Plan in conjunction with the Albreda Head Chef
Cooperation - working jointly with others towards a common goal of guest satisfaction.
Ensure that all operating procedures are followed.
Be aware of and follow all health and related policies, procedures, practices, and protocols including waste control.
Communicate all concerns and / or ideas to the Albreda Head Chef.
Maintain all kitchen equipment, utensils, and supplies inventory, recommend to Head Chef and Albreda Manager when additional equipment is needed. Check functioning and carry out maintenance as instructed by the maintenance technician.
Participate in weekly staff and kitchen meetings.
Be aware of health and safety standards and report all deficiencies to the Head Chef and Lodge Manager.

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 & Requirements:

3-5 years’ experience as a working Sous Chef.
Experience in a similar Lodge environment or equivalent.
High school diploma, G.E.D. or equivalent.
5+ years of experience in the food service industry.
Knowledge of FOODSAFE, workplace hazardous materials and first aid.
Relevant experience in a guest service capacity.
Ability to analyze and interpret the needs of guests and staff, and offer the appropriate options, solutions, and resolutions required, working within the parameters of your position, and within the overall team.
Able to respond quickly in a dynamic and changing environment.
Highly flexible, with solid interpersonal skills that allow one to work effectively in a close working environment.
Be professional in everything you say and do.
Be conscientious of the need for excellent working relations with all staff, friendly and efficient.

Working Conditions:

10 hours per day, 6 days per week, work permitting. Day rate of pay is inclusive of overtime over 8 hours per day, or 40 hours per week, as per Employment Standards.
Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
This position will spend up to 100% of the time standing.
Occasional environmental exposures to cold, heat and water.
Will be constantly exposed to high temperatures in the kitchen environment.
May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and hepatitis B viruses. All best practices in this regard will be followed.
Manual dexterity is required to use knives and kitchen appliances.

Benefits of Employment Include: