Breakfast Chef; Albreda Lodge Winter

Position: Breakfast Chef (Albreda Lodge Winter 2026-2027)
Location: Central Okanagan and High Country (Revelstoke)

About the Company
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.

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. Our culture is built on positive attitudes, ambition, and a passion for skiing.

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
Position:  Breakfast Chef

Type:  Full‑time Seasonal (January - April)

Location:

Albreda Lodge, BC

Reports to:

Albreda Lodge Head Chef, Albreda Lodge Manager

Overview
This position is responsible for morning kitchen activities, ensuring the department functions are maintained and the highest level of service is provided for our guests. This position is of extreme importance; therefore, it is very important to represent the company's corporate image in an exemplary manner in this challenging environment.

Responsibilities

Maintain the highest level of quality fresh nutritious breakfast for our guests and staff.

Prepare breakfast for up to 20 guests, 4 guides, 2 pilots, 1 engineer and 16 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.

Cooperate – working jointly with others towards a common goal of guest satisfaction.

Ensure that all operating procedures are followed.

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. Check functioning and carry out maintenance as instructed by the maintenance technician.

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.

Qualifications & Requirements

3‑5 years’ experience as a working Sous Chef.

Experience in a similar Lodge environment or equivalent.

High school diploma, G.E.D. or equivalent.

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.

Ability to analyze and interpret the needs of guests and staff, and offer the appropriate options, solutions, and resolutions required, working within the parameters of your position, and within the overall team.

Able to respond quickly in a dynamic and changing environment.

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

Be professional in everything you say and do.

Be conscientious of the need for excellent working relations with all staff, friendly and efficient.

Working Conditions

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.

Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

This position will spend up to 100% of the time standing.

Occasional environmental exposures to cold, heat and water.

Will be constantly exposed to high temperatures in the kitchen environment.

May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and…