Private Chef & Tournant (Winter 2026-2027)

mike wiegele helicopter skiing; Municipality of Jasper; Vor Ort; CAD 37.000 - 48.000; Vollzeit

Benefits dieser Stelle

Gratuities

Subsidized staff housing

Fitness center

Family discounts

Training programs

Employee Assistance Program

Retail discounts

Staff meal plan

Hotel discounts

On-site massage

Helicopter skiing opportunities

IKON/AMC ski pass

Guaranteed adventure

Zusammenfassung

Mike Wiegele Helicopter Skiing seeks a Private Chef / Tournant for seasonal, full-time work at the Blue River lodge in BC. You will provide in-chalet private dining and support kitchen operations for up to 150 guests, coordinating menus and service with the Executive Chef.

The role requires culinary qualifications, Food Safe/WHMIS, and 5–10 years of industry experience, with strong teamwork, communication, and organizational skills. Housing and benefits are offered during the season.

Qualifikationen

• University or College Diploma in a Culinary field 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 lift and stand for long periods.
• Excellent communication and teamwork.

Aufgaben

• Provide in-chalet private dining service and support Main Lodge kitchen.
• Cook 4–6 course gourmet menus for private guests and chalets.
• Create menus with guests and accommodate preferences.
• Collaborate with Chef, Sous Chef, and Pastry Chef on menus.
• Prepare high-quality food in a timely, sanitary, and consistent manner.
• Maintain organization and cleanliness; follow safety procedures.
• Follow BC health and safety regulations and manage waste.
• Lead daily prep and order lists; communicate issues to supervisor.
• Work as part of a dynamic team and uphold confidentiality.

Kenntnisse

Communication skills

Teamwork

Adaptability

Organizational skills

Attention to detail

Customer service

Ausbildung

Culinary Diploma

Food Safe Certification

WHMIS Certification

Tools

Kitchen equipment knowledge

Menu planning

Jobbeschreibung

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 you become part of a larger family...

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: 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.
• 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 Include:

• 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:

starting at $230 per day based on experience and qualifications

We are actively recruiting throughout the season. If this posting is live, we are currently accepting applications.