Position: Dishwasher

Location: Blue River, BC

Type: Seasonal, Full-Time, (Winter 2023-2024)

Reports to: Executive Chef

Overview: Dishwashers are responsible for the cleaning, storage, and dispatch of all dishes, equipment, and utensils for the Main Lodge Kitchen. Must work according to the standards of Mike Wiegele Helicopter Skiing, as determined by the Executive Chef, and in compliance with all health and safety regulations. Must adhere to all sanitary and safe food and dish handling guidelines at all times.

Responsibilities:

• Provides guests and staff with clean and sanitized utensils, plate-ware, glassware, and equipment.
• Set up dish machine in AM and close machines in the PM according to company procedures.
• Maintain daily cleanliness and maintenance of dish machine.
• Keep dish areas and kitchen clean by sweeping, mopping, wiping countertops and emptying trash.
• Place clean plate-ware, glassware, silverware, and pots/pans on specified shelves.
• Assist with assigned prep work.
• Follow all health and safety regulations and control all waste.
• Cooperation - working jointly with others towards a common goal. Our goal is customer satisfaction. Communicate all problems and / or ideas to your supervisor.
• Be professional in everything you say and do.
• Must be punctual for work shift.
• Perform all duties and responsibilities in a timely and effective manner within company policies.

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. All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Requirements:

• Food Safe Certification and WHMIS required.
• Experience in a similar position.
• Must be able to frequently bend and kneel, lift moderate weight, and work on feet for an extended period.
• Ability to communicate effectively.
• Ability to work independently and as part of a team.
• Be willing to work a variety of day, evening, and weekend shifts.
• Attributes include an energetic personality, punctuality, and good grooming standards.

Working Conditions:

• This position will spend 100% of the time standing.
• Environmental exposure to cold, water and constant heat.
• Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
• Manual dexterity is required to use knives and kitchen appliances.

Position: Front Desk Attendant (Winter 2023-2024)

Location: Blue River, BC

Type: Seasonal, Full-Time

Reports to: Duty Manager

Overview: Directly responsible for all daily front desk functions and activities. The front desk is the hub of the operation, ensuring all departments receive communications and requests from guests and other departments. Providing prompt and courteous service is paramount.

Responsibilities:

• Provide prompt acknowledgment, friendly welcome and efficient check-in of guests.
• Ensure Waivers (liability release forms) are completed properly and witnessed.
• Ensure information about guest waivers, weight, names or name changes are communicated to the Guides house immediately.
• Ensure guest travel requirements/information is communicated to the Travel Coordinator.
• Have a thorough knowledge of our facilities, hours of operation, room/chalet types and detail within guest rooms/chalets.
• Be aware of special functions within the resort.
• Know the activities we offer.
• Assist the Massage department with bookings.
• Ensure that guest-related housekeeping and maintenance problems are communicated to those areas for prompt attention.
• Perform various clerical tasks associated with the Front Desk.
• Keep Front Desk and Front Desk office neat, clean and organized.
• Perform all guest accounting functions: payments and deposits, provide receipts, checking guests out, posting and transferring charges, conducting necessary paperwork related to corrections, adjustments, posting of charges, balancing of float and shift detail at shift close.
• Be resourceful as the Front Desk is an information center for the guests and other departments.
• Ensure guest confidentiality.
• Evaluate guest needs and exceed guest expectations as much as possible.
• Address clients by name and always introduce yourself. These are the basics to personalizing the guest experience.
• Strive to maintain effective communication and teamwork between all departments.
• Those having a Class 4 license may be called upon to on occasion shuttle guests.
• May be called upon to perform other duties comparable to the above, as the aforementioned describes only the primary features of the job.

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. All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications and Requirements:

• Minimum 1 year of experience in a similar position.
• Proven ability to work in a dynamic and challenging work environment.
• Strong interpersonal skills, organization, and attention to detail.
• Attributes include personal integrity, self-motivation, and a persuasive and positive personal image.
• Effective communication skills with individuals at all levels of the organization.
• High degree of resourcefulness, flexibility, and ability to work under pressure.
• Ability to attend and conduct presentations.
• Class 4 drivers license an asset.

Working Conditions:

• Manual dexterity required to use desktop computer and peripherals.
• Lifting or moving up to 15lbs may be required.
• Long hours of work putting in additional time may be required to meet business needs.

Position: Housekeeping Attendant

Location: Blue River, BC

Type: Seasonal, Full-Time (Winter 2023-2024)

Reports to: Housekeeping Manager and Supervisors

Overview: Perform standard housekeeping duties at the resort and all affiliated properties by ensuring all rooms and public areas are serviced and cleaned to the highest standards. Cooperate and work jointly with others towards our common goal of excellent service.

Responsibilities:

• Ensure clean linen is in a good state of repair.
• Ensure that rooms are checked regularly for repairs and refurbishing, and that required maintenance is recorded.
• Restock maids closet supplies and amenities daily.
• Ensure that staff accommodation is kept clean and in a good state of repair.
• Responsible for ensuring the cleanliness in the housekeeping department.
• Comply with safety regulations and maintain clean and orderly work areas.
• Drive company vehicles with care and safety, reporting any damage to the housekeeping manager immediately.
• Professional conduct - communicate effectively and appropriately and always find a way to be productive. Be responsible, ethical, and team oriented, and possess effective communication, interpersonal, and problem-solving skills.
• Always ensure guest confidentiality.
• Work must be performed to the highest quality. Attention to detail is extremely important.
• Perform all duties and responsibilities in a timely and effective manner within company policies.
• Communicate all problems and/or ideas to your supervisor.

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. All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications and Requirements:

• Experience is considered an asset.
• Must be able to frequently bend and kneel, lift a moderate weight, and work on feet for an extended period.
• Ability to communicate effectively.
• Must be able to speak English.
• Ability to work independently and as part of a team.
• Must be willing to work a variety of day and weekend shifts.
• Valid drivers’ license an asset.
• Must be punctual for work.
• Must always carry a radio to communicate between team members and other departments daily.
• The dress code is black jeans and a MWHS (Mike Wiegele Helicopter Skiing) housekeeping shirt which is supplied. The dress code must always be adhered to. Name tag must be worn and be visible at all times.
• Wear appropriate PPE where necessary. (personal protective equipment).

Working Conditions:

• May be exposed to waste, infectious waste, diseases, conditions, etc. that are consistent with maintenance, janitorial and housekeeping.
• Manual dexterity required.
• Long hours of work putting in additional time may be required to meet business needs.
• Must be able to lift, push, pull, and move a minimum of 25 pounds.

Position: Breakfast Cook

Location: Saddle Mountain Restaurant, Blue River, BC

Type: Full-time Seasonal (Winter 2023-2024)

Reports to: Head Chef, Sous Chef

Overview: Responsible for preparing high-quality food in a timely, efficient, sanitary, and consistent manner. This role involves cooking breakfast buffets in Saddle Mountain Restaurant for up to 150 MWHS employees. Must be prepared to work as a team member in a dynamic workplace, and must follow all safety procedures.

Responsibilities:

• Preparing high-quality food in a timely, efficient, sanitary, and consistent manner.
• Maintaining a high standard of cleanliness in the kitchen.
• Follow all health and safety regulations and control all waste.
• Check fridge, inventory, and prep lists daily.
• Clean fridges on a regular basis.
• Set up and tear down daily breakfast buffet, and prep food for lunch and dinner buffets.
• Clean buffet station and prep areas, and pull food from freezer for next day.
• Clean walls and tables in work area; clean and sterilize all knives.
• Monitor staff meal plan, ensuring shift meals are accounted for, and additional meals are paid for.
• Communicate all problems and / or ideas to your supervisor.
• Perform all duties and responsibilities in a timely and effective manner within company policies.
• Maintain a clean and sanitary working area and follow all Health & Safety regulations.

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. All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications and Requirements:

• University or College Diploma in a Culinary field preferred.
• Certified Chef designation preferred.
• Food Safe Certification and WHMIS required.
• Two to three years' experience in a similar position.
• Must be able to frequently bend and kneel, lift moderate weight, and work on feet for an extended period.
• Ability to communicate effectively.
• Ability to work independently and as part of a team.
• Be willing to work a variety of day and weekend shifts.
• Attributes include an energetic personality, good grooming and personal hygiene standards.
• Be punctual and arrive at the required time.

Working Conditions:

• This position will spend 100% of the time standing.
• Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
• Occasional environmental exposures to cold, heat and water, and exposure to hot temperatures in the kitchen environment.
• Manual dexterity is required to use knives and kitchen appliances.

Position: Line Cook

Location: Saddle Mountain Restaurant, Blue River, BC

Type: Full-time Seasonal (Winter 2023-2024)

Reports to: Head Chef, Sous Chef

Overview: Responsible for preparing high-quality food in a timely, efficient, sanitary, and consistent manner. This role involves cooking lunch and dinner buffets in Saddle Mountain Restaurant for up to 150 MWHS employees. Must be prepared to work as a team member in a dynamic workplace, and must follow all safety procedures.

Responsibilities:

• Preparing high-quality food in a timely, efficient, sanitary, and consistent manner.
• Maintaining a high standard of cleanliness in the kitchen.
• Follow all health and safety regulations and control all waste.
• Check fridge, inventory, and prep lists daily.
• Clean fridges on a regular basis.
• Prep lunch for the following day.
• Clean walls and tables in work area; clean and sterilize all knives.
• Monitor staff meal plan, ensuring shift meals are accounted for, and additional meals are paid for.
• Lead by example, mentor team members, and provide guidance as needed.
• Communicate all problems and / or ideas to your supervisor.
• Perform all duties and responsibilities in a timely and effective manner within company policies.

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. All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications and Requirements:

• University or College Diploma in a Culinary field preferred.
• Certified Chef designation preferred.
• Food Safe Certification and WHMIS (Workplace Hazardous Materials Information System) required.
• Two to three years' experience in a similar position.
• Must be able to frequently bend and kneel, lift moderate weight, and work on feet for an extended period.
• Ability to communicate effectively.
• Ability to work independently and as part of a team.
• Be willing to work a variety of day and weekend shifts.
• Attributes include an energetic personality, punctuality, professionalism, good grooming, and personal hygiene standards.

Working Conditions:

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat and water, and exposure to hot temperatures in the kitchen environment.
• Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
• Manual dexterity is required to use knives and kitchen appliances.

Position: Dining Room Server

Location: Blue River, BC

Type: Seasonal position for the Winter 2023-2024

Full-Time: 32-40 hours per week average for the season

Reports to: Front of House Manager, FOH Assistant Manager, Restaurant and Bar Supervisors

Overview: This role will ensure that breakfast, lunch, and dinner service are being maintained and the highest level of service is provided to our guests. This position supports the Food & Beverage team in working towards our common goal of a positive guest experience.

Responsibilities:

• Ensure that all services related to food and beverage meet the highest standards of the hospitality industry.
• Take food and beverage orders from guests and ensure these are given to the appropriate person to execute.
• Ensure that guests are correctly charged for liquor sales in accordance with the procedures of our establishment.
• Maintain familiarity with the composition of all menu items. Our guests have special diets and/or allergies that we are taking seriously.
• Just before service, meet with the kitchen to discuss ingredients and preparation of appetizers and main courses; ensure that all special requests will be met.
• Set tables to laid-down standards, ensuring that all items used are clean, and in good condition.
• Ensure that flowers and table decorations are fresh and comply with agreed standards.
• Serve food and beverages in accordance with MWHS standards, and in a professional, courteous manner.
• During service order food from the kitchen according to fill levels for hot and cold buffet.
• During service restock the hot and cold buffet bowls, plates, plus the plate warmer.
• Ensure the plate warmer is full of plates and is set at the right temperature.
• Put out the appropriate number of chafing dishes, sauce urns, and soup urns.
• Clean and refill cruet and condiment sets, order branded sauces and chutneys to ensure consistent supply.
• Place signs in front of appropriate salad dressings and chafing dishes.
• Set up sterno heaters; 2 per Chafing dish, plus one inch of water in dish before each service + apres ski snack at the bar.
• Ensure the hot buffet has appropriate utensils, condiments with side plates and doilies.
• Salad buffet: clear all buffets with chefs and bring to kitchen; replace tablecloths, put bowls, plates and hot cereal chafer out; set up glasses for juices.
• Clean agreed designated areas, in accordance with procedures, morning/evening routines and hygiene requirements.
• Change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items.
• Ensure sideboards on stations are adequately stocked with replacement cutlery, linen, or other established needs, including food or equipment.
• Clean tables in a timely manner, without rushing guests or making them wait.
• Clean all Chafing dishes, sauce, and soup urns. Clean all buffet signs. Reclothe and skirt buffet tables and reset buffet.
• Always be observant of cleanliness in the restaurant area but also in the main lodge in general.
• Report customer complaints immediately to management.
• Be continually aware of & maintain the highest standard of personal hygiene and dress. Respect dress code establish by management as per fine dining expectations.
• Report any broken items, furniture, element of the lodge to management.
• Report lack of cleanliness in any part of the main lodge to management.
• Always be aware of and practice excellent guest service. Your behavior is your business card.

Management may ask you to execute extra tasks related to food and beverage services not listed above. Our guests are all VIP’s. Therefore, we must adapt to their needs and requests. Management is asking you to be flexible.

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. All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications and Requirements:

• Positive attitude for the length of the season
• Proactive personality in nature.
• Must be a team worker.
• High level of adaptability, concerning both work and social environment.
• Flexible regarding schedule, morning, evening, split shift.
• Flexible with days off.
• Minimum two years of Food & Beverage Experience.
• Fine Dining experience preferred but not necessary.
• WSET Level 1 or equivalent wine knowledge an asset.
• Good knowledge of foodservice styles and techniques.
• Candidates must be fluent in written and spoken English.
• Self-organized and punctual with a well-groomed appearance and professional attitude, punctual.
• Second Language (German) an asset.