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Closed listing

Mike Wiegele Helicopter Skiing

Sous Chef - Night Shift

AB, Canada
Harvie Heights, AB, Canada

Job type: Full-time
Closing date: Oct 30, 2026
Posting language: English
Posted: Sep 30, 2026

This opening has closed.

The original listing is kept below for reference.

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Original job description

Archived listing. The details below describe a past opening.

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.

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

Reports to: Albreda Lodge Manager, Head Chef

We pride ourselves on delivering exceptional hospitality in a unique setting.

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.

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.

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.

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. 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 service execution, hot plates ready, cold plates ready, kitchen cleaning and organized prior to service.

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.

Utilize Microsoft Teams, WhatsApp, and radios to communicate with other departments in a timely and professional way.

3-5 years’ experience as Sous Chef.

~ Experience in a modern, up-scale restaurant.

~ High school diploma, G.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.

~ Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.

~ 10 hours per day, 6 days per week, daily rate includes overtime 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.

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

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

~

About employer

More about this job

Responsibilities

Lead evening kitchen operations and execute menus in coordination with the Head Chef and kitchen team, ensuring high-quality meals and timely service. Maintain kitchen cleanliness, food safety, inventory, ordering, equipment, and preparation for the following day while communicating with guests and other departments.

Requirements

Requires 3–5 years of Sous Chef experience, experience in an upscale modern restaurant, and more than five years in food service. A high school diploma, knowledge of FOODSAFE, workplace hazardous materials and first aid, customer service experience, flexibility, and the ability to run all areas of the kitchen are also specified.

Skills

Kitchen Operations
Food Preparation
Menu Planning
Food Safety
Inventory Management
Ordering And Receiving
Stock Rotation
Portion Control
Customer Service
Team Leadership
Kitchen Equipment Maintenance
Waste Control
Communication
Microsoft Teams
WhatsApp
Radio Communication

Benefits

Subsidized Housing
Subsidized Food Services
In-House Training And Development Programs
Employee Assistance Program
Discounted Hotel Rates
Discounted On-Site Massage Therapy

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Kitchen Operations
Food Service
Upscale Restaurant
Menu Planning
Food Preparation
Food Safety
FOODSAFE
Workplace Hazardous Materials
First Aid
Inventory Management
Ordering
Shipping And Receiving
Stock Rotation
Portion Control
Customer Service
Kitchen Equipment Maintenance
Waste Control
Microsoft Teams
WhatsApp
Radio Communication
Après-Ski Service
Guest Meet And Greet

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