Cook I (Winter 2026-2027)

Mike Wiegele Helicopter Skiing; Blue River; On-site; CAD 28,000 - 40,000; Full time

Benefits offered by this job

Subsidized staff accommodation

End of season bonus

Staff meals plan

Job summary

Mike Wiegele Helicopter Skiing is seeking a skilled Cook 1 for our Blue River, BC lodge. You will assist in managing stations, supervise junior staff, and ensure kitchen organization, cleanliness, waste control, and mise en place for service.

The role requires extensive knowledge of traditional French culinary techniques, expert knife skills, and Food Safe/WHMIS certification. Expect day, evening, and weekend shifts in a dynamic seasonal kitchen environment.

Qualifications

• 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.
• Ability to communicate effectively.
• Ability to work efficiently, independently and as part of a team.
• Be willing to work a variety of day, evening, and weekend shifts.
• Attributes include: an energetic personality, punctuality, self-starter, a sense of urgency, and good grooming standards.

Responsibilities

• Ensure 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.
• Maintain teamwork and cooperation with staff to provide guest satisfaction.
• Communicate and address problems to the manager on duty.
• Maintain professionalism on shift and with guests.

Skills

Knife skills

French cuisine

Food Safety

Teamwork

Education

Diploma in Culinary Arts

Job description

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.

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. 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

Blue River, BC

Type

Main Lodge Kitchen. 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.

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.
• Ability to communicate effectively.
• Ability to work efficiently, independently and as part of a team.
• Be willing to work a variety of day, evening, and weekend shifts.
• Attributes include: an energetic personality, punctuality, self-starter, a sense of urgency, and good grooming standards.

Benefits Of Employment Include

• End of season bonus
• Gratuities
• Subsidized staff accommodation in private or shared residence
• Fitness center
• Family and friends' discountsIn-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

• 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

$25.00 per hour