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Year-Round Opportunities

More Information Group Sales Coordinator - Summer Start
More Information Jr Sous Chef
More Information Restaurant Manager - Whitehorn Bistro
More Information 2nd, 3rd or 4th Year Millwright
More Information Sous Chef


Don’t forget to also check our winter recruitment and our summer recruitment opportunities.

 

Group Sales Coordinator - Summer Start - posted May 19th 2019

Position:                              Group Sales Coordinator

Employment Status:           Full Time – Staff accommodation is available

Start Date:                           June 3rd, 2019

Reports to:                           Assistant Manager

Job Description:

Working as part of the team, the Group Sales Coordinator helps promote, organize and facilitate group accounts as well as host familiarization visits with partners, tour operators, large businesses and local organizations.

Job Responsibilities:

  • Prepare quotes and contract agreements for group inquiries including tour operators, corporate groups, school groups and individual events
  • Co-ordinate onsite functions during regular operation hours and evening events
  • Conduct site inspections, familiarization tours and provide information on other local services that may be helpful to the client
  • Prepare all group details and coordinate with all departments
  • Print tickets, greet groups upon arrival and assist with overall operations for function success
  • Prepare end of day, weekly and annual revenue reports
  • Liaison with Calgary office for groups and other sales events

Job Requirements/Qualifications:

  • Able to effectively communicate both verbally and in writing
  • Must be organized, responsible and flexible to work in a fast-paced environment
  • Must be friendly, outgoing and enjoy meeting new people
  • Able to deal with people sensitively, tactfully, diplomatically, and professionally at all times
  • Able to respond quickly in a dynamic and changing environment
  • Service oriented, assertive, flexible, outgoing and enthusiastic
  • Posses cultural awareness and sensitivity
  • Ability to analyze and interpret the needs of clients and offer appropriate solutions        
  • Excellent computer skills with proficiency in Microsoft Office.
  • Knowledge of Lake Louise Ski Resort, Banff National Park and worldwide ski and tourism industries
  • Able to work outside in all weather conditions
  • The following will be considered an asset, although individuals without the following qualifications are encouraged to apply:
    • Experience working with groups, senior organizations, and youth groups etc.
    • Experience working in event management, conference services or food & beverage
    • Fluency or working knowledge of other languages
    • Current drivers license (Canadian or International)
    • Previous sales experience or supervisory experience in a customer service oriented position
    •  

<< back | apply online >>

 

Jr Sous Chef - posted April 17th 2019

Position:                              Jr.sous Chef Whitehorn Bistro

Employment Status:           Full-Time Seasonal, year-round 

Employment Period:          ASAP 

Reports To:                         Chef de cuisine, Food & Beverage Director/Executive Chef

Rate of Pay:                         $1,600 Bi-weekly plus duty meals

 

Job Description:

The Jr.sous chef position reports directly to the Chef de Cuisine (Whitehorn bistro)

 

Daily responsibilities include but are not limited to:

Assisting with the smooth running of day to day operations of Whitehorn Bistro Kitchen. Ensuring set serves standard are being meet at all times. Ensure Kitchen are being run in a safe clean manner at all times. Ensure consistence and quality of a food product being served.

Assist with organizing, ordering, rostering and training of staff. Drive culinary innovation thru creative menu development. Assist with monthly inventory and food costing as required.

 

 

Job Responsibilities:

  • Working closely with the Chef de Cuisine in leading and managing the day-to-day operations of the kitchen team to ensure the highest level of service and guest satisfaction is achieved.
  • Supervise and train cooks and other kitchen staff in a high volume fine dining environment.
  • Maintain on-going training and development of kitchen employees through performance coaching as directed by the Chef de Cuisine.
  • Provide a ‘hands on’ approach when demonstrating new cooking techniques and equipment to staff
  • Assist with staffing and scheduling in accordance to productivity guidelines
  • Assist with enhancing food products through creative menu development, presentation and plating.
  • Ensure a high standard of consistency and quality products and services while adhering to financial targets
  • Product and supply ordering from respective suppliers when the Chef de cuisine is away.
  • Inspect grooming and attire of staff; rectify any deficiencies if required
  • Adhere to LLSR company policies and procedures
  • Other duties as assigned

 

Job Requirements/Qualifications:

  • Minimum of 3-4 years supervisory experience in the culinary field required
  • Red seal or equivalent professional designation required
  • HACCP and food safety certified
  • Extensive knowledge of food handling and sanitation standards
  • Demonstrated ability to teach, coach and manage a team of 10+ kitchen staff
  • Demonstrated experience in fine dining, après style cuisine required
  • Demonstrated culinary experience in international and domestic cuisine required
  • Demonstrated creativity in menu development and food costing
  • Possess strong coaching, communication & interpersonal skills
  • Ability to work well under pressure and for long hours in a fast paced environment
  • Ability to work cohesively as part of a team and ability to build teams
  • Highly organized & detail oriented
  • Must have strong leadership & problem solving skills
  • Complete other tasks as assigned
  • A Police Background Check from your home country or province will be required upon commencement of employment

 

Work Schedule:

5 Days On / 2 Days Off – Business level dependent

 

Dress Code:

Kitchen uniform (jacket and pants) which will be provided

Employee to provide non-slip grease resistant footwear in accordance with appearance policy

<< back | apply online >>

 

Restaurant Manager - Whitehorn Bistro - posted April 17th 2019

Position:                                Restaurant Manager – Whitehorn Bistro

Employment Status:           Seasonal Full-time – staff accommodation provided

Start Date:                            May 2019

Reports to:                           Food and Beverage Manager, Food and Beverage Director

Rate of Pay:                          Based on Experience

 

Job Description:

The main role of the Restaurant Manager is to oversee all front of house employees within the Whitehorn Bistro. The Restaurant Manager responsibilities included the training, supervising and motivation of employees. Ensuring the restaurant revenue, profitability and quality goals are met and exceeded, provide a quality guest experience that sets Whitehorn Bistro apart from our competitors

 

Job Responsibilities:

  • Lead, direct & motivate all employees while working in a “hands-on” environment
  • Training of new employees in departmental procedures and expectation as well as safety
  • Ensure beverage costings are complete and accurate, with detailed training manuals completed for seasonal openings.
  • Work with the Chef de Cuisine to ensure opening menu descriptions and pictures are complete for staff training.
  • Complete scheduling of staff to ensure adequate coverage and monitor staff performance
  • Meet or exceed labor, inventory & cost control targets through proper control methods.
  • Daily inventory and stock control reports
  • Completion of administrative duties as required
  • Ensure a positive guest experience including interaction & satisfaction
  • Ensure a positive employee experience through training, motivation & ongoing development of all employees
  • Ensure cleanliness & maintenance of outlet at all times
  • Regularly communicate with other departments to ensure the overall success of the department and the resort as a whole
  • Assist with payroll tracking
  • Complete other tasks as assigned
  • Shovel snow & ensure outlet staff are also shoveling snow as and when required
  • Completion of daily snow shoveling logs are completed 3 times daily (winter only)
  • Ensure quality of product & services offered at all times

 

Job Requirements/Qualifications:

  • Knowledge of Maitre’d POS Programming is preferred but not required
  • Knowledge of Scannabar POS programming is preferred but not required
  • Strong knowledge of service standards and table maintenance.
  • Strong knowledge of costing and cost of sale controls
  • Knowledge and adherence of ALGC and Food safe legislation.
  • Knowledge of Global payment systems.
  • Highly organized and detail oriented
  • Self motivated, can work well in a team as well as independently
  • Skiing/snowboarding ability and equipment
  • General knowledge and experience within all FOH operations in the service and hospitality industry
  • Excellent positive attitude
  • Excellent customer service skills
  • ProServe certification and working knowledge of AGLC legislation
  • Minimum 2-5 years supervisory experience in Food and Beverage is required

 

Work Schedule:

5 On/2 Off * various start times due to business levels and functions*

Dress Code:

Outlet dependent, following LLSA appearance standards and health and safety requirements.

 

 

<< back | apply online >>

 

2nd, 3rd or 4th Year Millwright - posted April 14th 2019

Position:                                2nd, 3rd or 4th Year Millwright

Employment Status:           Full Time Year Round– Staff accommodation is provided

Start Date:                            ASAP

Reports to:                           Department Supervisor

Rate of Pay:                          Based on experience                     

Job Description:

The Millwright is responsible for installing or dismantling machinery and equipment according to LLSR company standards and procedures.This position requires the Millwright to troubleshoot, diagnose and repair malfunctioning equipment to ensure the day to day operations of LLSR run smoothly and efficiently.

Job Responsibilities:

  • Moving, assembling, disassembling, troubleshooting, and repairing machinery and equipment. 
  • Following all safety standards during all work assignments &  maintain work areas in a safe orderly fashion
  • Ensuring that all safety policies, quality standards, and standard operating procedures are followed.
  • Repair any problems associated with new equipment.
  • Fabricate new machine parts if original parts are missing or damaged.
  • Identify and correct any problems found in machines, equipment, or processes in order to facilitate production.
  • Performing preventative maintenance once the machines and equipment are put into operation.
  • Completion of all paperwork as required.
  • Ensure ongoing compliance with local, national, and international standards and legislation.

Job Requirements/Qualifications:

  • Canadian Valid Driver’s license or the ability to obtain a clean drivers history from home country for the last 3 years.
  • Vast experience of lift operations and maintenance
  • Must have the ability to work outside in all weather conditions.
  • Adhere to OH&S responsibility and requirements of the mechanical services department
  • Must possess accurate verbal and written communication skills.
  • Must be able to lift and carry objects up to 100 lbs
  • Intermediate to Advanced skiing/riding ability
  • Safety oriented
  • Able to work supervised & unsupervised
  • Able to prioritize tasks for efficiency
  • Follow all LLSR policies and procedures
  • Complete other tasks as assigned
  • A three month probationary period applies
  • A police background check, from your home country or province, will be required upon commencement of employment
  • 2nd, 3rd or 4th Year Millwright with strong trade skill
  • Previous work experience an asset
  • Strong knowledge of workplace safety requirements and procedures
  • First aid certificate an asset

Work Schedule:

7:00am - 5:30pm

4 On/3 Off

<< back | apply online >>

 

Sous Chef - posted March 23rd 2019

Position:                         Sous Chef

Employment Status:      Full Time Seasonal – Staff accommodation is available

Employment Period:      April 2019

Reports To:                    Executive Sous Chef, Food & Beverage Director/Executive Chef

Rate of Pay:                  Based on Exp.

Job Description:

To oversee multiple restaurant and outlet operations, including but not limited to fine dining, large scale buffets and cafeteria style catering throughout the resort. The Sous Chef will be required to supervise 20+ kitchen staff, provide a ‘hands on’ approach when training and assist with departmental development and growth through employee coaching, performance appraisals, and disciplinary action. The successful candidate will ensure the kitchen staff comply with health and safety regulations and adhere to sanitary and safe food handling guidelines at all times. 

Job Responsibilities:

  • Working closely with the Executive Chef in leading and managing the day-to-day operations of the kitchen team to ensure the highest level of service and guest satisfaction is achieved
  • Supervise and train specialist chef, cooks and other kitchen staff in a high volume multi-outlet environment
  • Maintain on-going training and development of kitchen employees, through performance reviews, coaching and corrective action as required
  • Provide a ‘hands on’ approach when demonstrating new cooking techniques and equipment to staff
  • Ensure proper staffing and scheduling in accordance to productivity guidelines
  • Maintain and enhance food products through creative menu development, presentation and promotion
  • Assist with the preparation of annual budgets and strategic plans and achieve the goals and targets therein
  • Ensure a high standard of consistency and quality products and services while adhering to financial targets
  • Product and supply ordering from respective suppliers for all food outlets
  • Inspect grooming and attire of staff; rectify any deficiencies if required
  • Adhere to LLSR company policies and procedures
  • Other duties as assigned

Job Requirements/Qualifications:

  • Minimum of 3-4 years supervisory experience in the culinary field required
  • Red seal or equivalent professional designation required
  • HACCP and food safety certified
  • Extensive knowledge of food handling and sanitation standards
  • Demonstrated ability to teach, coach and manage a team of 20+ kitchen staff
  • Demonstrated experience in fine dining, buffet and après style cuisine required
  • Demonstrated culinary experience in international and domestic cuisine required
  • Demonstrated creativity in menu development and concept required
  • Proven financial management skills
  • Possess strong coaching, communication & interpersonal skills
  • Ability to work well under pressure and for long hours in a fast paced environment
  • Ability to work cohesively as part of a team and ability to build teams
  • Highly organized & detail oriented
  • Must have strong leadership & problem solving skills
  • Complete other tasks as assigned
  • A Police Background Check from your home country or province will be required upon commencement of employment

Work Schedule:

5 Days On / 2 Days Off – Business level dependent

Dress Code:

Kitchen uniform (jacket and pants) which will be provided

Employee to provide non-slip grease resistant footwear in accordance with appearance policy

 

<< back | apply online >>

 
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