Relief Sous Chef (Winter 2026-2027)

Mike Wiegele Helicopter Skiing; Blue River; On-site; CAD 40,000 - 52,000; Full time

Benefits offered by this job

Gratuities

Subsidized housing

Fitness center

Staff meals

Discounted hotel rates

Job summary

Mike Wiegele Helicopter Skiing is seeking a dedicated Sous Chef for the Blue River kitchen. You will support the Executive Chef in all aspects of kitchen operations, supervise staff, manage inventory, execute menus, and uphold health and safety standards in a fast-paced culinary environment.

You will train kitchen staff, supervise prep, and help maintain high-quality dishes for guests and team members. This role requires flexibility across day, evening, and weekend shifts in a seasonal,

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.
• Be willing to work a variety of day, evening, and weekend shifts.
• Attributes include an energetic personality, punctuality, and good grooming standards.

Responsibilities

• Maintain the highest level of quality fresh nutritious meals for our guests and staff.
• Maintain a high standard of cleanliness of the entire kitchen.
• Follow all health and safety regulations and control all waste.
• Provide supervision, coaching, and guidance as needed to members of the culinary team.
• Ensure preparation for the next day is in place.
• Prepare vegetables, soups, specials, and meals for the evening.
• Help set up buffet for dinner and breakfast.
• Vegetable and seafood dishes prep.
• Help Saucier with prep and Mise en place.
• Check fridges and freezers daily for temperature.
• Ensure health & safety regulations are enforced.
• Assist in recruitment, training, and supervising kitchen employees.
• Cooperation - working jointly with others towards a common goal. Our goal is customer satisfaction.
• Communicate all problems and / or ideas to your supervisor.
• Be professional in everything you say and do.
• Must be punctual for work shift.
• Perform all duties and responsibilities in a timely and effective manner within company policies.

Skills

Effective communication

Independent work

Punctuality

Energetic personality

Education

Culinary diploma

Certified Chef designation

Tools

Food Safe Certification

WHMIS

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

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: Sous Chef

Location: Blue River, BC

Type: Seasonal, Full-Time

Reports to: Executive Chef

Overview

Responsible for supporting the Executive Chef in all aspects of kitchen operations, including food preparation, staff supervision, inventory control, menu execution, and maintaining health and safety standards. Ensures high-quality dishes are prepared efficiently, assists with training kitchen staff, and helps create a productive, organized, and fast-paced culinary environment.

Responsibilities

• Maintain the highest level of quality fresh nutritious meals for our guests and staff.
• Maintain a high standard of cleanliness of the entire kitchen.
• Follow all health and safety regulations and control all waste.
• Provide supervision, coaching, and guidance as needed to members of the culinary team.
• Ensure preparation for the next day is in place.
• Prepare vegetables, soups, specials, and meals for the evening.
• Help set up buffet for dinner and breakfast.
• Vegetable and seafood dishes prep.
• Help Saucier with prep and Mise en place.
• Check fridges and freezers daily for temperature.
• Ensure health & safety regulations are enforced.
• Assist in recruitment, training, and supervising kitchen employees.
• Cooperation - working jointly with others towards a common goal. Our goal is customer satisfaction.
• Communicate all problems and / or ideas to your supervisor.
• Be professional in everything you say and do.
• Must be punctual for work shift.
• 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

• 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.
• Be willing to work a variety of day, evening, and weekend shifts.
• Attributes include an energetic personality, punctuality, and good grooming standards.

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.
• Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
• Will be constantly exposed to elevated temperatures in the kitchen environment.
• Manual dexterity is required to use knives and kitchen appliances.

Compensation: Starting at $250 per day based on experience and qualifications