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 protected 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.

Type: Full-time Seasonal (January - April) Reports to: Albreda Lodge Head Chef, Albreda Lodge Manager We pride ourselves on delivering exceptional hospitality in a unique setting. This position is responsible for morning kitchen activities, ensuring the department functions are being maintained and the highest level of service is being provided for our guests. therefore, it is very important to represent the company’s corporate image in an exemplary manner in this challenging environment. Maintain the highest level of quality fresh nutritious breakfast for our guests and staff.

Responsible for staff breakfast program, and other tasks as assigned by the Albreda Head Chef. Assist the lead chef and Swing with staff lunch as directed. Assist the Pastry Chef with Heli Lunch preparation, with full responsibility for heli sandwich preparation.

Assist during on-site hot lunches as directed. Maintain a high standard of cleanliness of the entire kitchen and outside garbage area.



Assist in dishwashing as needed. Check that incoming food is stored properly and ensure stock rotation.

Create Breakfast Menu

Plan in conjunction with the Albreda Head Chef Be aware of and follow all health and related policies, procedures, practices, and protocols including waste control. Communicate all concerns and / or ideas to the Albreda Head Chef. Maintain all kitchen equipment, utensils, and supplies inventory, recommend to Head Chef and Albreda Manager when additional equipment is needed.

Participate in weekly staff and kitchen meetings. Be aware of health and safety standards and report all deficiencies to the Head Chef and Lodge Manager. 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. 3-5 years’ experience as a working Sous Chef. ~ High school diploma, G.5+ years of experience in the food service industry. ~ Knowledge of FOODSAFE, workplace hazardous materials and first aid. ~ Relevant experience in a guest service capacity. ~ Highly flexible, with solid interpersonal skills that allow one to work effectively in a close working environment. ~ 10 hours per day, 6 days per week, work permitting.

Day rate of pay is inclusive of overtime over 8 hours per day, or 40 hours per week, as per Employment Standards. ~ Occasional environmental exposures to cold, heat and water. ~ Will be constantly exposed to high temperatures in the kitchen environment. ~ Manual dexterity is 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 ~

📌 Breakfast Chef (Albreda Lodge Winter 2026-2027) (Alberta)
🏢 Mike Wiegele Helicopter Skiing
📍 Alberta