Mike Wiegele Helicopter Skiing offers unparalleled helicopter skiing experiences in the breathtaking terrain of British Columbia, combining luxury accommodations with expert service since 1970.
Blue River, BC
Mike Wiegele Helicopter Skiing is a Canadian Company dedicated to supplying the finest skiing experience in the world. Since 1970, Mike Wiegele Helicopter Skiing has been committed to the "soul" of skiing. We are also committed to integrating research and training into every aspect of our operation, from safe travel in the mountains to professional service within every department of the resort. Mike Wiegele Heli Skiing is located in Blue River, BC, Canada. Our Resort is nestled in the heart of the Monashee and Cariboo mountain ranges, two massive mountain ranges divided by the long and narrow North Thompson Valley, renowned for its majestic mountains and abundance of powder snow. For over 55 years, MWHS has taken thousands of enthusiastic skiers and boarders into these magnificent mountain ranges in lure of finding the best possible powder the world has to offer. Whether it’s the adrenaline charge of a steep run or the serenity of a long glacier descent, helicopter skiing is a magical experience. With more than 1,5 million acres of terrain and over 1000 peaks, we ski/board at elevations of 1,046 - 3,569 metres (3,400 - 11,600 feet) so guests can enjoy the majesty of the high alpine glaciers as well as the splendour of the forested glades. Our wide variety of terrain lets us find exciting heli skiing/boarding for any ability level. Mike Wiegele’s Heli Village Resort provides exclusive luxury in a self-contained resort setting. Unique in the heli skiing industry, the Resort allows guests to enjoy the best of the day’s powder skiing/boarding and then return to their exclusive log chalet accommodation and village amenities. With our team of highly talented professionals, MWHS delivers the most exhilarating ski experience, yet uniquely applies a boutique touch for exclusive service that creates memorable vacations.
On-site
The server is responsible for maintaining high standards of food and beverage service, including taking orders and managing buffet stations. They must also ensure the dining room and lodge areas are clean and properly set up according to company standards.
On-site · Area B (Thompson Headwaters)
Provide high-quality gourmet meals and service for private guest bookings in chalets. Support the Main Lodge Kitchen as a Tournant, including setting up dinner buffets for up to 150 people.
On-site · Area B (Thompson Headwaters)
Support the Executive Chef in managing kitchen operations, including food preparation, staff supervision, and inventory control. Ensure high-quality meal production while maintaining strict health and safety standards for guests and staff.
On-site · Area B (Thompson Headwaters)
The Pastry Chef is responsible for preparing and overseeing the production of all baked goods, desserts, and breads for the Main Lodge and Albreda Lodge. This includes managing dessert buffets, creating menus, and supervising the Assistant Pastry Chef and Baker.
On-site · Area B (Thompson Headwaters)
The Swing Chef is responsible for kitchen cleanliness, staff and guest meal programs, and the Après Ski program. They also cover the AM Sous Chef's days off and coordinate the staff grocery program.
On-site · Area B (Thompson Headwaters)
Manage all daily front desk functions, including guest check-ins, accounting, and coordinating needs between various resort departments. Act as the primary information hub to ensure guest expectations are exceeded through prompt and professional service.
On-site · Area B (Thompson Headwaters)
Perform standard housekeeping duties to ensure all guest rooms and public areas are cleaned to the highest standards. Maintain staff accommodations and manage the restocking of supplies and linens.
On-site · Area B (Thompson Headwaters)
Supervise and train housekeeping staff to ensure chalets and public areas are cleaned to the highest standards. Manage supplies, coordinate maintenance requests via FIIX, and ensure guest confidentiality and satisfaction.
On-site · Area B (Thompson Headwaters)
Perform standard housekeeping, laundry, and janitorial duties while responding to guest requests for assistance. Handle minor maintenance tasks and transport luggage or guests using company vehicles.
On-site · Area B (Thompson Headwaters)
Oversee the pastry program by preparing high-quality baked goods and desserts for guests and staff. Support overall kitchen operations, including menu planning and maintaining strict food safety standards.
On-site · Area B (Thompson Headwaters)
Responsible for managing morning kitchen activities and preparing high-quality, nutritious breakfasts for guests and staff. Duties include menu planning, maintaining kitchen cleanliness, and assisting with lunch preparations.
On-site · Area B (Thompson Headwaters)
The PM Sous Chef is responsible for executing dinner and après-ski services, ensuring high-quality meal presentation and kitchen cleanliness. They manage kitchen activities, supervise junior staff, and coordinate with the Head Chef to maintain operational standards.
On-site · Area B (Thompson Headwaters)
The Assistant Pastry Chef supports the Pastry Chef in producing breads, pastries, and desserts while maintaining high food quality standards. This role involves continuous recipe research and development and ensuring strict adherence to safe food handling procedures.