Private Chef & Tournant (Winter 2026-2027)

Schweitzer; Blue River; On-site; CAD 37,000 - 48,000; Full time

Benefits offered by this job

Gratuities

Subsidized staff accommodation

Fitness center

Staff meals plan

Discounted hotel rates

Job summary

Mike Wiegele Helicopter Skiing is seeking a Private Chef / Tournant for the Main Lodge Kitchen in Blue River, BC. This seasonal, full-time role involves in-chalet private dining, tournant duties, and dinner service for up to 150 guests, with collaboration across the kitchen team.

The ideal candidate will have culinary training, extensive kitchen experience, and a passion for high-quality food service in a dynamic resort environment.

Qualifications

• University or College Diploma in a Culinary field.
• Certified Chef designation preferred.
• Food Safe Certification and WHMIS required.
• Two to three years' experience in a similar position.
• Five to ten years of industry experience required.
• 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.
• Class 5 Driver's License required.
• Be willing to work a variety of day and weekend shifts.
• Attributes include an energetic personality, punctuality, and good grooming standards.
• Preferably speaks more than one language (German, French, Spanish) in addition to English.

Responsibilities

• Primary focus will be providing high quality meals and service to guests with private bookings.
• Cooking 4 to 6 course gourmet menus for 4 to 25 people in guest chalets.
• Creating and discussing menus with guests to cater to their personal preferences.
• Work closely with the Chef, Sous Chef, and Pastry Chef to create menus and execute private services.
• Prepare high-quality 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.
• Maintain a high standard of organization and cleanliness of work area.
• Follow all British Columbia health and safety regulations and control all waste.
• Help establish and maintain high level of food preparation and service within the kitchen.
• Establish daily prep and order lists.
• Prepare hot and cold appetizers, oyster bar, vegetable and seafood prep, patés, terrines & composed salads.
• Communicate all problems and / or ideas to your supervisor.
• Perform all duties and responsibilities in a timely and efficient manner within company policy.
• 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.

Skills

Communication

Teamwork

Multilingual ability

Education

University or College Diploma in a Culinary field

Job description

About the Company

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 Details

Position: Private Chef / Tournant

Location: Main Lodge Kitchen, Blue River, BC

Type: Seasonal, Full-Time

Reports to: Executive Chef

Overview: The position of Private Chef is responsible for providing in-chalet service for guests in a private setting. Also responsible for Tournant role in the Main Lodge Kitchen and setting up dinner buffets in the Dining Room for up to 150 people. The ideal candidate has high level communication, a keen eye for detail, is highly organized, and has a diverse skill set to accommodate the many demands of our guests.

Responsibilities

• Primary focus will be providing high quality meals and service to guests with private bookings, with secondary responsibility in helping to support cook roles in the Main Lodge Kitchen.
• Cooking 4 to 6 course gourmet menus for 4 to 25 people in guest chalets.
• Creating and discussing menus with guests to cater to their personal preferences.
• Work closely with the Chef, Sous Chef, and Pastry Chef to create menus and execute private services.
• Prepare high-quality 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.
• Maintain a high standard of organization and cleanliness of work area.
• Follow all British Columbia health and safety regulations and control all waste.
• Help establish and maintain high level of food preparation and service within the kitchen.
• Establish daily prep and order lists.
• Prepare hot and cold appetizers, oyster bar, vegetable and seafood prep, patés, terrines & composed salads.
• Communicate all problems and / or ideas to your supervisor.
• Perform all duties and responsibilities in a timely and efficient manner within company policy.
• 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

• 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.
• Five to ten years of industry experience required.
• 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.
• Class 5 Driver's License required.
• Be willing to work a variety of day and weekend shifts.
• Attributes include an energetic personality, punctuality, and good grooming standards.
• Preferably speaks more than one language (German, French, Spanish) in addition to English.

Benefits of Employment

• 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

9 hours per day, 5 days per week. Daily rate includes overtime as per Employment Standards This position will spend 100% of the time standing. Occasional environmental exposures to cold, heat and water; exposure to high temperatures in the kitchen environment. Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly. Will be required to work multiple days in a row under an averaging agreement Limited time off during the high season

Compensation

Compensation: starting at $230 per day based on experience and qualifications

Company Overview

Mike Wiegele Helicopter Skiing is a Canadian Company dedicated to supplying the finest skiing experience in the world. Guests come from around the world to ski in an area known for its powder skiing. Since 1970, Mike Wiegele Helicopter Skiing has been committed to the "soul" of skiing. We are also committed to integrating research and training into every aspect of our operation, from safe travel in the mountains to professional service within every department of the resort.