Cook 1

The Westin Resort & Spa, Whistler; Whistler; On-site; CAD 25,000 - 36,000; Full time

Benefits offered by this job

Staff Accommodation

Complimentary Staff Meal

Discounted Hotel Stays

Job summary

The Westin is seeking a Cook 1 for a winter seasonal role in Whistler. You will oversee a section of the kitchen, assist in supervising when the Chef de Partie is away, and ensure quality, consistency, and cleanliness of all kitchen areas.

Ideal candidates bring 1–2 years in fine dining or hotel kitchens, strong knife skills, and a Food Safe certification. This role includes morning to evening shifts and staff perks like accommodation where available.

Qualifications

• Warm, people-oriented demeanor.
• Team-first attitude.
• High attention to detail and drive to get things done.

Responsibilities

• Oversee a section in the kitchen and supervise in the absence of the Chef de Partie.
• Prepare all food items per standard recipes and presentation.
• Maintain sanitation and safety standards at the station.

Skills

Team player

People skills

Attention to detail

Education

Culinary schooling preferred

Food Safe Certification

Tools

Slicers

Grinders

Mixers

Job description

• Open to International applicants with valid Canadian Work permits: Yes

At Westin, everything we do is designed to help our guests be at their best, and they appreciate our supportive attitude, anticipatory service, and extensive knowledge on how to assist them throughout their stay. We are looking for dynamic people who are excited to join our team of hospitality professionals. Are you ready to jump into any situation and give a helping hand? If you’re someone who has is positive, adaptable and intuitive, with a genuine interest in the well-being of others around you, we invite you to discover how you can thrive at Westin.

Position Details

• Full time (mix of mornings, day and evening)
• Start date: mid – November 2026
• Winter Seasonal position

The Impact You’ll Make

The Artist. Have a creative side? We offer several career paths to feed your inspiration.
The Cook 1 is responsible to prepare consistent quality meals within a selection of the kitchen. They will oversee a section of the kitchen and take on a supervisory role in the absence of the Chef de Partie. Cleanliness of the food service area and equipment is top priority.

The Wellness You Deserve

We’ll support you in and out of the workplace by offering:

• Team-spirited coworkers & encouraging management
• Learning and development opportunities
• Reward and Recognition Programs
• Staff Accommodation (based on availability)
• Enjoy Discounted Hotel stays with Marriott ‘Explore’ Program
• Complimentary Staff Meal
• Winter Wellness package starting from $1200

What we are looking for

• A warm, people-oriented demeanor
• A team-first attitude
• High attention to detail and a drive to get things done

Health & Safety

Health & Safety is at our core!

• Safety orientations to ensure you feel safe at work
• Proud to be COR certified – an occupational health and safety accreditation program that verifies a fully implemented safety and health program which meets national standards.
• Monthly safety committee meetings

Responsibilities & Qualifications

Position Requirements

• Oversee a section in the kitchen
• Take on supervisory role in the absence of the Chef de Partie
• Prepare all food items as per standard recipes and presentation
• Keep station up to sanitation and safety standards
• Keep station well set up with mise en place
• Rotate all food product labeled and dated
• Ensure that all equipment is in working order and well maintained
• Product knowledge of all food products used on station
• Handle and store all food products properlyProduce all banquet functions food
• Maintain a safe work environment
• All other duties as assigned
• Ability to provide a satisfactory criminal record check

Skills & Experience

• Minimum 1-2 years of experience as a Cook within a fine dining environment, within a hotel environment or commercial cooking experience
• Experience in all sections of the line and has the ability to oversee the line
• Previous experience working in an operation that serves breakfast, lunch and dinner is preferred
• Must possess the ability to physically handle knives, pots
• Demonstrated ability to use and handle various kitchen machinery including slicers, grinders, mixers, and other kitchen related equipment
• Trained in safety and sanitation standard
• Strong communication skills, both verbal and written, and a passion for dealing with and emotionally connecting with others
• Must be in good physical condition
• Ability to physically handle knives, pots, as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)
• Knowledge of proper use and handling of various kitchen machinery including slicers, grinders, and mixers.
• Food Safe Certification
• Culinary schooling preferred