Line Cook (Winter 2026-2027)

Mike Wiegele Helicopter Skiing

Blue River

On-site

CAD 26,000 - 37,000

Full time

7 days ago

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Benefits offered by this job

End of season bonus

Gratuities

Subsidized staff accommodation

Fitness center

Staff discount

Job summary

Mike Wiegele Helicopter Skiing is seeking a Line Cook for Saddle Mountain Restaurant in Blue River, BC. You will prepare lunches and dinners for up to 150 MWHS staff, maintain kitchen cleanliness, and follow health and safety guidelines in a dynamic, team-focused environment.

The role requires a culinary diploma or certification, two to three years’ experience, strong teamwork and communication, and flexibility for day/weekend shifts. Subsidized housing and staff meals are among the benefits.

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 and as part of a team.
Be willing to work a variety of day and weekend shifts.
Energetic personality, punctuality, professionalism, good grooming, and personal hygiene standards.

Responsibilities

Preparing high-quality food in a timely, efficient, sanitary, and consistent manner.
Maintaining a high standard of cleanliness in the kitchen.
Follow all health and safety regulations and control all waste.
Check fridge, inventory, and prep lists daily.
Clean fridges on a regular basis.
Prep lunch for the following day.
Clean walls and tables in work area; clean and sterilize all knives.
Monitor staff meal plan, ensuring shift meals are accounted for, and additional meals are paid for.
Lead by example, mentor team members, and provide guidance as needed
Communicate all problems and / or ideas to your supervisor.
Perform all duties and responsibilities in a timely and effective manner within company policies.

Skills

Team player

Communication

Stamina

Knife skills

Food safety awareness

Sanitation

Education

Culinary Diploma

Certified Chef designation

Food Safe Certification

WHMIS

Job description

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: Line Cook

Location: Saddle Mountain Restaurant, Blue River, BC

Type: Full-time Seasonal

Reports to: Chef de Cuisine, Sous Chef

Overview:

Responsible for preparing high-quality food in a timely, efficient, sanitary, and consistent manner. This role involves cooking lunch and dinner buffets in Saddle Mountain Restaurant for up to 150 MWHS employees. Must be prepared to work as a team member in a dynamic workplace, and must follow all safety procedures.

Responsibilities:

Preparing high-quality food in a timely, efficient, sanitary, and consistent manner.
Maintaining a high standard of cleanliness in the kitchen.
Follow all health and safety regulations and control all waste.
Check fridge, inventory, and prep lists daily.
Clean fridges on a regular basis.
Prep lunch for the following day.
Clean walls and tables in work area; clean and sterilize all knives.
Monitor staff meal plan, ensuring shift meals are accounted for, and additional meals are paid for.
Lead by example, mentor team members, and provide guidance as needed
Communicate all problems and / or ideas to your supervisor.
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 and Requirements:

University or College Diploma in a Culinary field preferred.
Certified Chef designation preferred.
Food Safe Certification and WHMIS (Workplace Hazardous Materials Information System) 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 and as part of a team.
Be willing to work a variety of day and weekend shifts.
Attributes include an energetic personality, punctuality, professionalism, good grooming, and personal hygiene standards.

Working Conditions:

10 hour days, 4 days a week on an averaging agreement
This position will spend 100% of the time standing.
Occasional environmental exposures to cold, heat and water, and exposure to hot temperatures in the kitchen environment
Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
Manual dexterity is required to use knives and kitchen appliances.

Benefits of Employment Include: