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 secure 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. 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.

Swing Chef/Staff Meals Type: Full Time, Seasonal Reports to: Albreda Lodge Head Chef, AM Sous Chef, PM Sous Chef, Albreda Lodge Manager Working with the Head Chef and the Kitchen team, the Swing Chef position is responsible for Kitchen cleanliness, covering the AM Sous on their day off, staff and guest lunch programs, staff dinner, and the Après Ski program.The Swing Chef also coordinates the staff grocery program. Maintain the highest level of quality fresh nutritious meals for our guests and staff. Maintain a high standard of cleanliness of the kitchen (entire kitchen) and outside garbage area.

Check that incoming food is stored properly and ensure stock rotation. Assist in menu planning. Working with Head Chef, design a staff lunch and dinner menu program for the season Our goal is customer satisfaction.

Follow all health and safety regulations and control all waste. Maintain kitchen equipment and supplies inventory, recommend to manager when additional equipment is needed,



check functioning and carry out maintenance as required. Must attend weekly kitchen meetings, staff meetings, and daily kitchen shift meets.

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. Swing will work with the Head Chef to provide Guest on site hot lunch program. Assist with shipping and receiving Assist with product rotation, order board updates Swing will work with Head Chef and PM kitchen team to plan and prepare Après snacks as required.

Swing will plan and execute the staff on site lunch and dinner program with the direction of the Head Chef Helping in any area that needs help. “Swing must be flexible on menu changes, and be mindful of the preparation and presentation details as outlined by the Head Chef. 3-5 years’ experience as line cook, chef de partie or equivalent positions ~ FOODSAFE level 1, WHMIS and Occupational first aid certificates ~ Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverseworking environment Staff have access to nutritious meals and hydration throughout their shift. Breaks are encouraged to maintain energy and focus during long shifts. Team members are encouraged to maintain a healthy work-life balance during seasonal employment.

Day rate includes overtime as per Employment Standards Occasional environmental exposures to cold, heat, and snow Will be constantly exposed to high temperatures in the kitchen environment. Manual dexterity required to use knives and kitchen appliances. In-house training and development programs ~ Employee Assistance Program ~Discounted rates at various hotels in Kamloops, Jasper, and Vernon ~ Staff rate for on-site massage therapy ~

📌 Swing Chef (Albreda Lodge Winter 2026-2027) (British Columbia)
🏢 Mike Wiegele Helicopter Skiing
📍 British Columbia