Sous Chef

About The Company Mike Wiegele Helicopter Skiing is a family of motivated people thriving in a natural environment that promotes safe practices and good health. We value our employees, offering highly competitive wages, subsidized housing and food services, and opportunities for advancement in all departments. Our culture is built on positive attitudes, ambition, and a passion for skiing. Whether you join us for a seasonal experience or a year‑round career, employment at MWHS is the experience of a lifetime. Position Albreda Lodge PM Sous Chef – Full Time, Seasonal Location: Albreda Lodge, Blue River, BC Reports to: Albreda Lodge Manager Overview Working with the Head Chef and kitchen team, the PM Sous Chef is responsible for kitchen activities, ensuring that departmental functions are maintained and that the highest level of service is provided to our clientele. Responsibilities Maintain the highest level of quality, fresh, nutritious meals for guests and staff. Maintain a high standard of cleanliness in the 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. Collaborate with others to achieve customer satisfaction. Ensure all operating procedures are followed. Follow all health and safety regulations and control all waste. Communicate all problems and ideas to your supervisor. Maintain kitchen equipment and supplies inventory; recommend additional equipment when needed and perform maintenance as required. Ensure day prep is complete and the following service is always ready. Responsible for ordering, shipping, and receiving in support of the Head Chef and AM Sous Chef. Manage product rotation and order board updates. Control portion sizes based on guest needs, likes, and dislikes. Execute service, presentation, and cleanup for après‑ski and dinner menus. Coordinate with the Head Chef and Service Lead to follow up with guests on menus. Be flexible with menu changes and mindful of execution. Run the kitchen, mastering all areas of the main line; responsible for some après‑ski and all dinner service. Ensure staff dinners are prepared and delivered in a timely manner. Maintain kitchen cleaning and organization before service. Meet with the guides, Swing chef, and AM Sous Chef daily to discuss Heli lunch; make any needed changes. Attend all kitchen and lodge staff meetings, including the Saturday night Guest Meet and Greet. Contribute detailed notes and observations to guest history records. Utilize Microsoft Teams, WhatsApp, and radios to communicate with other departments. Maintain confidentiality of information gained while working with the company. Qualifications & Requirements 3‑5 years’ experience as a Sous Chef. Experience in a modern, upscale restaurant. High school diploma, G.E.D., or equivalent. 5+ years of experience in the food service industry. Knowledge of FOODSAFE, hazardous materials, and first aid. Experience in all aspects of customer service. Ability to analyze client needs and offer appropriate solutions. Quick response in a dynamic environment. Highly flexible with solid interpersonal skills. Professional demeanor in all interactions. Conscientious staff relations; friendly but efficient. Working Conditions Transport up to 50 lbs on occasion and up to 35 lbs regularly. Long hours of work. Approximately 100% standing time. Environmental exposure to cold, heat, and water. Exposure to high kitchen temperatures. Potential exposure to infectious waste, diseases, including AIDS and hepatitis B. Requires manual dexterity for knife work and kitchen appliances. Compensation & Perks Competitive daily rate starting at $250.00/day + 4% vacation pay. Health and dental benefits after 160 work days. Group savings plan eligibility. Paid personal/sick days. MWHS Ski Program & IKON Pass benefits. Opportunities to heli‑ski as available. Discounts on MWHS merchandise. Room and board included during the work season. Benefits of Employment Subsidized staff accommodation in private or shared residence. Fitness center. Staff rate for on‑site massage therapy. Family and friends' discounts. Opportunities to helicopter ski. Ski passes to Marmot Basin in Jasper, AB. World-renowned IKON/AMC Ski Pass (conditions apply). Recreation opportunities such as cross-country skiing, snowshoeing, and skating. In‑house training and development programs. Employee Assistance Program. Discounted rates at various hotels in Kamloops, Jasper, and Vernon. Staff meal plan. 30% off retail items in our specialized boutique. Guaranteed adventure. Directly Supervises PM Line Cook, Swing Cook, Kitchen Porter/Prep #J-18808-Ljbffr