Lead Line Cook - Annex/Sunburst - Winter 2026/27

Do you love food and everything about it? We are looking to recruit Lead Line Cooks for the upcoming season. While working alongside a friendly and knowledgeable team, you can take the time to enjoy mountain life right at your fingertips. The Lead Line Cook has oversight of an assigned station and is an ambassador within the kitchen operations fostering a collaborative approach with all F&B team members while relating to food production, health and safety, sanitation, food handling and execution of menu items. This role provides the opportunity to continue developing your career in the culinary industry, opening opportunities for advancement internally and externally throughout the Sun Peaks Grand and Sun Peaks Resort. If this sounds like the ideal work environment, fill out an application to work, live and play where you belong.

Compensation Information: $24.55 per hour

Physical Requirement: Heavy; work activities involve handling loads up to 35kg; predominantly in an indoor setting.

This job position requires physical presence at the designated location.

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

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.

Skills you bring with you:

• 3-5 years of previous culinary experience preferably within a Hotel / Resort environment.
• Production and Banquet experience is preferred.
• Working towards a career in culinary.
• Working towards a culinary diploma.
• Is Food Safe Level 1 Certified.
• Has well rounded understanding of kitchen operations.
• Is self-disciplined with a sincere desire to provide an elevated guest experience.
• Continually demonstrates strong leadership skills.
• Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen.

Primary Responsibilities:

Operations:

• Responsible for all aspects of food preparation and delivery on assigned station.
  • Follows standard recipes.
  • Ensures quality and quantity of all food production on assigned station
    • Inspects all food products on delivery.
    • Ensures accurate portion control.
    • Ensures standard recipes are followed.
    • Trains the culinary team on established standard recipes and procedures of assigned station.
    • Ensures health and safety guidelines are followed.
• Responsible for the supervision of all cooks in absence of the Jr. Sous Chef or Sous Chef.
  • Inspects all food products at the assigned station.
  • Ensures the assigned food station is up to department standards.
  • Ensures opening and closing procedures are followed for assigned station.
  • Ensures the culinary team start and end shifts on time inclusive of breaks in absence of the Jr. Sous and Sous Chefs.
  • Adheres to cleaning schedule and daily cleaning details as per established schedule and guidelines.
• Responsible for all health and safety records for the station.
  • Completes all daily cooling records as required.
  • Ensures all equipment at station is up to health and safety standards.
    • Implements corrective actions in a timely manner.
    • Submits maintenance requests in a timely manner.

Food Service:

• Responsible for communicating any changes or shortages of food items on station.
  • Ensures the station is fully set up 30min prior to food service.
  • Ensures special requests for large group reservations are prepared in a timely manner.
  • Supports chefs in creation of specials.
  • Restocks station for next shift.
• Ensures quality food products are delivered in a timely manner.
  • Timing of food service as per established timeline.
    • Breakfast food service time should be around 8-12 min.
    • Lunch food service time should not exceed 15 min.
    • Dinner food service time bar not to exceed 15 min, restaurant within 15-25 min.
    • Accuracy of food presentation.

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.

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.

Apply Now (copy & paste the link into a new browser): https://sunpeaks.clearcompany.com/careers/jobs/83e55715-ae18-f152-2824-ab8458149e3b/apply?source=3794288-CS-58771