Server (Winter 2026-2027)

Mike Wiegele Helicopter Skiing

Area B (Thompson Headwaters)

On-site

CAD 28,000 - 30,000

Full time

14 days+

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Benefits offered by this job

End of season bonus

Gratuities

Subsidized staff accommodation

Fitness center

Family and friends’ discounts

In-house training and development

Employee Assistance Program

30% off retail items

Staff meal plan

Discounted hotel rates (Kamloops, KamL

Massage therapy staff rate

Opportunities to helicopter ski

IKON/AMC Ski Pass

Guaranteed adventure

Job summary

Mike Wiegele Helicopter Skiing in Blue River, BC is seeking a Dining Room Server for a seasonal, full-time role. You will support breakfast, lunch and dinner service, work with the Food & Beverage team, and ensure a positive guest experience.

The position requires a proactive, flexible team player with strong English communication. Benefits include subsidized staff housing, meals, and a range of staff perks and seasonal bonuses.

Qualifications

Minimum two years of Food & Beverage experience.
Fine dining experience preferred but not required.
Fluent in written and spoken English.
WSET Level 1 or equivalent wine knowledge is an asset.
Candidates should be self-organized and punctual with a professional attitude.
Second language (German) an asset.

Responsibilities

Ensure all food and beverage services meet high hospitality standards.
Take orders and relay to kitchen or bar staff for execution.
Ensure guests are charged correctly for liquor per procedures.
Maintain knowledge of menu items, including dietary needs and allergies.
Meet with kitchen team prior to service to discuss ingredients and prep for items.
Set tables to standard and ensure cleanliness of dining areas.
Serve food and beverages professionally and courteously.
Monitor buffet replenishment and maintain buffet equipment.
Keep station stocked with cutlery, linen, and supplies.
Report customer complaints to management immediately.
Uphold management's dress code and restaurant presentation.

Skills

Positive attitude

Proactive personality

Independence

Adaptability

Flexible schedule

Food & Beverage experience

Fine dining experience

Wine knowledge (WSET1)

Food service knowledge

English fluent

German as asset

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:Dining Room Server

Location: Blue River, BC

Type: Full-Time, Seasonal

Reports to:Front of House Manager, FOH Assistant Manager, Supervisors

Overview:

This role will ensure that breakfast, lunch, and dinner service are being maintained, and the highest level of service is provided to our guests. This position supports the Food & Beverage team in working towards our common goal of a positive guest experience.

Responsibilities** : **

Ensure that all services related to food and beverage meet the highest standards of the hospitality industry.
Take food and beverage orders from guests and ensure these are given to the appropriate person to execute.
Ensure that guests are correctly charged for liquor sales in accordance with the procedures of our establishment.
Maintain familiarity with the composition of all menu items. Our guests have special diets and/or allergies that we are taking seriously.
Just before service, meet with the kitchen to discuss ingredients and preparation of appetizers and main courses; ensure that all special requests will be met.
Set tables to laid-down standards, ensuring that all items used are clean, and in good condition.
Serve food and beverages in accordance with MWHS standards, and in a professional, courteous manner.
During service, order food from the kitchen according to fill levels for hot and cold buffet.
During service, restock the hot and cold buffet bowls, plates, plus the plate warmer.
Ensure the plate warmer is full of plates and is set at the right temperature.
Put out the appropriate number of chafing dishes, sauce urns, and soup urns for the buffet.
Clean and refill cruet and condiment sets, order branded sauces and chutneys to ensure consistent supply.
Place signs in front of appropriate salad dressings and chafing dishes.
Set up après ski snacks at the bar.
Ensure the hot buffet has appropriate utensils, condiments with side plates and doilies.
Salad buffet: clear all buffets with chefs and bring to kitchen; reset dining room for breakfast.
Responsible for general cleaning of dining room, lounge, and main lodge areas, in accordance with procedures, morning/evening routines and hygiene requirements.
Change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items.
Ensure sideboards on stations are adequately stocked with replacement cutlery, linen, or other established needs, including food or equipment.
Clean all Chafing dishes, sauce, and soup urns. Clean all buffet signs. Reclothe and skirt buffet tables and reset buffet.
Report customer complaints immediately to management.
Respect dress code established by management as per fine dining expectations.
Report any broken items in the lodge to management.
Report lack of cleanliness in any part of the main lodge to management.

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:

Positive attitude
Proactive personality in nature
Ability to work independently as well as part of team
High level of adaptability, concerning both work and social environment
Flexible regarding schedule, morning, evening, split shift, time off, etc.
Minimum two years of Food & Beverage Experiencepreferred
Fine Dining experience preferred but not necessary
WSET Level 1 or equivalent wine knowledge an asset
Good knowledge of food service styles and techniques
Candidates must be fluent in written and spoken English
Self-organized and punctual with a well-groomed appearance and professional attitude, punctual
Second Language(German) an asset

Working Conditions** : **

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 exposed to high temperatures in the kitchen environment.
Manual dexterity required.

Benefits of Employment Include: