Head Chef (Albreda Lodge Winter 2026-2027)

Seasonal

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.

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.

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: Head Chef

Location: Albreda Lodge, Blue River, B.C.

Job Type: Full-Time, Seasonal

Reports to: Albreda Lodge Manager

Overview

We are seeking a passionate and experienced Head Chef to lead culinary operations at our private luxury lodge in British Columbia. This is a hands-on leadership role ideal for someone who thrives in a dynamic, team-oriented environment and is excited to deliver exceptional culinary experiences to guests from around the world.

Responsibilities

• •Lead all kitchen operations including menu planning, food preparation, and service execution.
• •Design and execute menus for guest breakfast, lunch, heli lunch, après-ski, and dinner.
• •Collaborate with kitchen team to provide a nutritious staff on site meal and grocery program.
• •Work with the Lodge Manager to define kitchen staff responsibilities and hire qualified individuals.
• •Supervise, train, and mentor kitchen staff.
• •Oversee inventory, ordering, and cost control.
• •Maintain high standards of cleanliness and food safety.
• •Work together with other departments to oversee and execute the overall lodge recycling program.
• •Collaborate with other departments to ensure seamless guest experiences.
• •Adapt menus to dietary restrictions and guest preferences that may change rapidly.
• •Participate in weekly kitchen and staff meetings.
• •Collaborate in the preparation of on site “Down Day” activities that feature the kitchen and the kitchen team skills and knowledge
• •Contribute detailed notes to the guest history of each group.

Qualifications

• •3–5 years of experience as a Head Chef or Executive Chef.
• •Red Seal Certification, Culinary Arts Diploma or equivalent experience required.
• •FoodSafe Level 1 & 2 certifications.
• •Strong leadership and communication skills.
• •Experience with communication tools including Microsoft Teams, inventory systems and cost control measures.
• •Comfortable working in a remote, team-based environment.
• •Physically capable of lifting up to 50 lbs and working long hours.

Directly Supervises: Kitchen employees

Benefits of Employment Include:

• •Gratuities
• •Fitness center
• •Family and friends’ discounts
• •In-house training and development programs
• •Employee Assistance Program
• •30% off retail items in our specialized boutique
• •Staff meal plan
• •Discounted rates at various hotels in Kamloops, Jasper, and Vernon
• •Staff rate for on-site massage therapy
• •Opportunities to helicopter ski
• •Ski passes to Marmot Basin in Jasper, AB
• •World Renowned IKON/AMC Ski Pass (conditions apply)
• •Guaranteed adventure!

Compensation: Day rate starting at $327 based on experience and qualifications. Pre season hourly rate of $28 per hour, transition to day rate once on site. Day rate is based on 10 hour days, 6 days a week while on site, inclusive of overtime. On site will be Dec. 15 through April 4 (approximate and may change due to bookings)