Sous Chef (Albreda Lodge Winter 2026-2027)

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

Benefits offered by this job

Gratuities

Meals and shared accommodation

Fitness center

Staff meals

Employee assistance program

Retail discounts

Ski passes

Job summary

Mike Wiegele Helicopter Skiing is seeking aPM Sous Chef to join the Albreda Lodge kitchen team. You will work with Head Chef and AM Sous Chef to ensure service excellence, menu execution, and smooth kitchen operations in a high-volume, remote lodge setting.

The role demands leadership across the line, menu flexibility, and strong adherence to food safety, with benefits including meals and staff accommodations during the season.

Qualifications

• 3-5 years' experience as Sous Chef.
• Experience in a modern, up-scale restaurant.
• High school diploma or equivalent.
• FOODSAFE knowledge and first aid awareness.
• 5+ years in the food service industry.

Responsibilities

• Maintain highest level of quality fresh meals for guests and staff.
• Ensure kitchen cleanliness and organization.
• Assist in menu planning and ordering.
• Oversee day prep and service execution.
• Coordinate with Head Chef and other leads to ensure timely service.

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

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

Sous Chef (PM)

Type

Full Time, Seasonal

Location

Albreda Lodge, Blue River, BC

Reports to

Albreda Lodge Manager, Head Chef

About Albreda Lodge

Albreda Lodge is part of the Mike Wiegele family, offering world-class heli-skiing and mountain experiences in the heart of British Columbia. We pride ourselves on delivering exceptional hospitality in a unique setting.

Overview

Working with the Head Chef and kitchen team, the PM Sous Chef is responsible for kitchen activities, ensuring the department functions are being maintained and the highest level of service is being provided for our clientele.

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 and outside garbage area, ensuring the kitchen is always immaculate.
• Check that incoming food is stored properly and ensure stock rotation.
• Assist in menu planning.
• Cooperation - working jointly with others towards a common goal of customer satisfaction.
• Ensure that all operating procedures are followed.
• Follow all health and safety regulations and control all waste.
• Communicate all problems and / or ideas to your supervisor.
• Maintain kitchen equipment and supplies inventory, recommend to manager when additional equipment is needed, check functioning and carry out maintenance as required.
• Maintain all equipment and utensils.
• Ensure day prep is complete and the following service is always ready.
• Working with Head Chef and AM Sous Chef, responsible for ordering, shipping, and receiving.
• Responsible for product rotation and order board updates.
• Responsible for portion control based on guest needs, likes and dislikes.
• Work with the Head Chef and Swing on après ski. The Head chef will create the menu and the sous chef's role is execution. This means service, presentation, and cleanup. It must be visually appealing as well as delicious.
• Work with the Head Chef and Service Lead to follow up with the guests on the après and dinner menus.
• Must be flexible on menu changes and be mindful of the execution.
• Must have all the skills to run the kitchen and must master all areas of the main line. Responsible for some après and all dinner service. Working with the swing and porter, will also ensure that staff dinner is prepared and delivered in a timely manner.
• Responsible for service execution, hot plates ready, cold plates ready, kitchen cleaning and organized prior to service.
• Follow up with the guides and Swing chef daily to discuss the Heli lunch. Discuss with Head chef and AM Sous Chef to make any changes needed. Any major alterations may involve some night prep, PM Sous Chef is responsible for ensuring the Heli bins are cleaned and readied for the following day.
• Attend all kitchen and lodge staff meetings.
• Attend the Saturday night Guest Meet and Greet.
• Contribute detailed notes and observations to the guest history records.
• Utilize Microsoft Teams, WhatsApp, and radios to communicate with other departments in a timely and professional way.
• All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications & Requirements

• 3-5 years' experience as Sous Chef.
• Experience in a modern, up-scale restaurant.
• High school diploma, G.E.D. or equivalent.
• 5+ years of experience in the food service industry.
• Knowledge of FOODSAFE, workplace hazardous materials and first aid.
• Experience in all aspects of customer service.
• Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions.
• Able to respond quickly in a dynamic and changing environment.
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Be professional in everything you say and do.
• To be conscientious for good staff relations, friendly but efficient.

Working Conditions

• 10 hours per day, 6 days per week, daily rate includes overtime as per Employment Standards
• Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
• Long hours of work.
• This position will spend nearly 100% of the time standing.
• Occasional environmental exposures to cold, heat and water.
• Will be constantly exposed to high temperatures in the kitchen environment.
• May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and hepatitis B viruses.
• Manual dexterity is required to use knives and kitchen appliances.

Directly Supervises: PM Line Cook, Swing Cook, Kitchen Porter/Prep

Benefits Of Employment Include

• Gratuities
• Meals and shared accommodation included at Albreda Lodge
• 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!

Compensation

starting at $250 per day based on experience and qualifications

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