Are you passionate about food and want to advance your career in a world-class resort? We are looking to recruit Lead Line Cooks for the upcoming season. The Kitchen Lead Line Cook is an ambassador within the kitchen operations as it relates to food production, health and safety, sanitation, and menu execution while providing direct support to Culinary Leadership. This role is every chance to continue developing a career in culinary arts, opening opportunities for advancement internally and externally throughout the Tourism/Hospitality industry. If this sounds like the ideal work environment, fill out an application to work, live and play where you belong.

Compensation Information:

$23.95 per hour

Physical Requirement:

Physical Class: Heavy (H) Work activities involve handling loads more than 20 kg

This job position requires physical presence at the designated location.

Accountabilities:

• Oversees the production of dishes from an assigned station in an assigned kitchen, as they work together to prepare and deliver an elevated dining experience for the guest
• Ensures assigned kitchen is up to department standards and equipment exceeds health and safety standards
• Ensures opening and closing procedures are followed for assigned kitchen
• Assist with kitchen schedule as directed
• Ensures quality execution of menu items and that they are delivered promptly to specifications
• Ensures communication and correct execution of all special dietary requests as per established standards
• Assist in training of all kitchen staff members on accurate execution of menu items, ensuring they are of top quality and align with the established vision of the restaurant
• Assists service during main meal periods
• Provides ongoing coaching to culinary team members as they continue their professional development
• Shows dedication to a creative and positive work environment, fostering a collaborative approach with all F&B team members
• Clearly and concisely communicates with all F&B team members, ensuring operational information is passed along to all shift leaders
• Assist Executive Sous Chef or Kitchen Manager in menu tastings and daily specials with the entire team, taking pictures, recording comments, and suggesting changes.
• Assist in the creation of seasonal menus.
• Any other duties deemed necessary upon request.

Why join us?

We are Canada’s second-largest ski area and a passionate team committed to providing the finest mountain resort experience to our guests.

Our people are at the heart of what we do, making a difference to our guests and our workplace every single day. That’s why we invest in the employee experience; to ensure everyone can be at their best and live our values.

No matter who you are, or your career journey to date, once you join the team at Sun Peaks, you’ll get to feel part of our special community right away. You and your wellbeing matter to us; you’ll have plenty of opportunities to grow and learn, as well as enjoy everything our beautiful mountain resort has to offer. In return, we expect you to be passionate about working together to create special memories for our guests, while taking care of our precious environment for others to enjoy into the future.

The perks and benefits you’ll get to enjoy:

• Winter/Summer Season Lift, Trail and Golf passes (varies by position)
• Access to our Employee and Family Assistance Program
• Dining discounts within our hotel & Resort-owned outlets
• Retail discounts in our Resort-owned outlets
• Friends and family rates at the Sun Peaks Grand Hotel
• Reciprocal programs with partnering ski areas & hotels

We are an equal opportunity employer, committed to building a diverse and inclusive culture, and encourage applications from all qualified individuals.

We acknowledge that we live, work, and play on the traditional territory of the Secwépemc People.

This role is eligible for an incentive for successful applicants to receive $1 per hour worked based on completion of a full winter season contract. Conditions apply to this incentive and will be shared during the interview and onboarding.