Original job description
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.
Position: Private Chef / Tournant
Location: Main Lodge Kitchen, Blue River, BC
Type: Seasonal, Full-Time
Executive Chef
The position of Private Chef is responsible for providing in-chalet service for guests in a private setting. Also responsible for Tournant role in the Main Lodge Kitchen and setting up dinner buffets in the Dining Room for up to 150 people. Primary focus will be providing high quality meals and service to guests with private bookings, with secondary responsibility in helping to support cook roles in the Main Lodge Kitchen.
Creating and discussing menus with guests to cater to their personal preferences.
Work closely with the Chef, Sous Chef, and Pastry Chef to create menus and execute private services.
Prepare high-quality food in a timely, efficient, sanitary, and consistent manner.
Follow all British Columbia health and safety regulations and control all waste.
Help establish and maintain high level of food preparation and service within the kitchen. Prepare hot and cold appetizers, oyster bar, vegetable and seafood prep, patés, terrines & composed salads.
Perform all duties and responsibilities in a timely and efficient manner within company policy.
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. University or College Diploma in a Culinary field preferred.
Food Safe Certification and WHMIS (Workplace Hazardous Materials Information System) required.
Class 5 Driver's License required.
Be willing to work a variety of day and weekend shifts.
Preferably speaks more than one language (German, French, Spanish) in addition to English.
Subsidized staff accommodation in private or shared residence
~ 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
~ Daily rate includes overtime as per Employment Standards
~ Occasional environmental exposures to cold, heat and water; exposure to high temperatures in the kitchen environment.
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More about this job
Responsibilities
Provide personalized in-chalet meals and service for private guests, including discussing menus and accommodating their preferences. Support the Main Lodge Kitchen as a tournant, prepare a range of dishes, set up dinner buffets for up to 150 people, and maintain food quality, sanitation, and safety standards.
Requirements
A culinary diploma is preferred, and Food Safe Certification, WHMIS, and a Class 5 driver's license are required. Candidates must be willing to work varied day and weekend shifts; speaking German, French, or Spanish in addition to English is preferred.
Skills
- Private Chef Service
- Menu Planning
- Guest Preference Consultation
- Food Preparation
- Buffet Setup
- Hot and Cold Appetizer Preparation
- Seafood Preparation
- Oyster Bar Preparation
- Pastry and Charcuterie Preparation
- Food Safety and Sanitation
- Waste Control
- Customer Service
- Kitchen Teamwork
- Time Management
- Food Safe Certification
- WHMIS
Benefits
- Subsidized Staff Accommodation
- Subsidized Food Services
- In-House Training and Development Programs
- Employee Assistance Program
- Discounted Hotel Rates
- Discounted On-Site Massage Therapy
- Overtime Pay
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Customer Service & Support
Keywords
- Private Chef
- Tournant
- Culinary
- In-Chalet Service
- Menu Planning
- Guest Preferences
- Main Lodge Kitchen
- Dinner Buffets
- Food Preparation
- Hot and Cold Appetizers
- Oyster Bar
- Vegetable Preparation
- Seafood Preparation
- Pâtés
- Terrines
- Composed Salads
- Food Safety
- Sanitation
- Waste Control
- Food Safe Certification
- WHMIS
- Class 5 Driver's License
- Customer Service
- British Columbia Health and Safety Regulations
