Line Cook – Resort Kitchen, Fast‑Paced & Team‑Oriented

Panorama Mountain Resort; Panorama Mountain Village; On-site; CAD 42,000 - 65,000; Full time

Job summary

Panorama Mountain Resort in British Columbia is seeking a Line Cook to support multiple kitchen stations in a high-volume resort operation. The role requires ability to work unattended, basic prep, deep fry, and salad preparation, reporting to the Sous Chef, and maintaining a clean, organized workstation.

You will monitor food preparation and storage, follow the recipe manual for portion control, and ensure dishes leaving the kitchen are accurately billed or requisitioned.

Qualifications

• Basic kitchen experience required.
• Experience on multiple stations in a multi-outlet operation.
• Basic knowledge of catering/conventions operations.
• Strong communication, energetic and people skills.

Responsibilities

• Monitor all food in preparation and storage daily, to avoid spoilage.
• Follow recipe manual guide strictly to achieve consistency in portion and taste.
• Prepare sufficient food quantities to meet business demands.
• Ensure that each item leaving the kitchen has been accurately billed or requisitioned.
• Achieve high standards of taste and presentation in each dish.
• Treat each dish as if you were serving it to your family (take pride)
• Work with a sense of fun and animation in order to contribute to the guest experience.
• Ability to work some hot stations of the kitchens of the resort.
• Constantly push personal skills forward
• Dedication to the highest quality with every plate leaving the kitchen
• Proficiently set the day's station for service
• Ensure adherence to provincial health and safety standards.

Skills

Kitchen experience

Station experience

Catering knowledge

People skills

Communication

Job description

Panorama Mountain Resort in British Columbia is seeking a Line Cook to support multiple kitchen stations in a high-volume resort operation. The role requires ability to work unattended, basic prep, deep fry, and salad preparation, reporting to the Sous Chef, and maintaining a clean, organized workstation.

You will monitor food preparation and storage, follow the recipe manual for portion control, and ensure dishes leaving the kitchen are accurately billed or requisitioned.