Cook II - Garde Manger (Winter 2026-2027)

Mike Wiegele Helicopter Skiing; Blue River; On-site; CAD 30,000 - 34,000; Full time

Benefits offered by this job

End of season bonus

Subsidized staff housing

Gratuities

Staff meal plan

Discounted ski passes

Training & development programs

IKON/AMC Ski Pass

Job summary

Mike Wiegele Helicopter Skiing is seeking a Cook II (Garde Manger) for the Main Lodge Kitchen in Blue River, BC. This seasonal, full-time role focuses on preparing a daily salad bar, hot and cold appetizers, and setting up buffets for up to 150 guests, ensuring high quality and sanitary standards.

You will work as part of a dynamic team, support safety procedures, and contribute to guest satisfaction through precise mise en place and timely service.

Qualifications

• Functional knowledge of traditional French culinary techniques.
• Advanced level knife skills.
• Detail oriented with excellent time management skills.
• Food Safe Certification and WHMIS required.
• Two to three years' experience in a similar position.

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 hot and cold appetizers, canapés and raw oyster bar.
• 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 your supervisor.
• Must be punctual for work shift.

Skills

Culinary knife skills

Detail oriented

Food Safe Certification

WHMIS

Communication

Teamwork

Education

Culinary Diploma

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

About The Company

When you work 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 II (Garde Manger)

Location

Main Lodge Kitchen, Blue River, BC

Type

Seasonal, Full-Time

Reports to

Executive Chef, Sous Chef

Overview

The position of Cook II is responsible for preparing a daily salad bar, hot and cold appetizers, and setting up dinner and breakfast buffets in the Main Lodge Dining Room for up to 150 people. Must be able to prepare high-quality, detailed food in a timely, efficient, sanitary and consistent manner. Must be prepared to work as a team member in a dynamic workplace and must follow all safety procedures.

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 hot and cold appetizers, canapés and raw oyster bar.
• 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 your supervisor.
• 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.
• Functional knowledge of traditional French culinary techniques.
• Advanced level knife skills.
• Detail oriented with excellent time management skills
• 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 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.

Benefits Of Employment Include

• End of season bonus
• 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

• 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

$23.70 per hour