Posted 5 months ago
Line Cook (Winter)
@ Panorama Mountain Village
Panorama, British Columbia
Overview
Panorama Mountain Village is hiring a temporary winter Line Cook to prepare food across several resort kitchen stations, including prep, deep fry, salad and hot stations. The role reports to the Sous Chef, requires standing for long periods and lifting up to 50 lbs, and supports catering and convention service.
Responsibilities:
- Prepare food to recipe and portion standards across resort stations
- Monitor food in preparation and storage daily to avoid spoilage
- Set up the daily station for service and keep it clean and organized
- Ensure each dish meets high taste and presentation standards
- Follow provincial health and safety standards
Requirements summary:
- Basic kitchen experience
- Experience working stations in a multi-outlet operation
- Basic knowledge of catering or conventions
- Able to stand for long periods and lift up to 50 lbs
- Strong communication and people skills
Tools & skills
Source and dates
Employer career site / ATS feed · dayforce-feed
- Employer posting date
- 2026-06-21
- First seen by our source
- 2026-10-13
- Source record updated
- 2026-10-13
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Entry level |
| Department | Food & beverage |
| Seasonal | Yes |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen |
| Position | Mostly standing |
| Physical demands | physical moderate · lift 50 lb · computer none |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Panorama Mountain Village
| Field | Value |
|---|---|
| Open jobs on Jobsy | 45 |
The Line Cook at Panorama Mountain Village holds the key to the financial success of a food service operation. The successful candidate must be able to work unattended in both a production atmosphere, and on some stations in the resort kitchens. This position requires basic prep cook, deep fry and salad preparation. Reporting directly to the Sous Chef, you must work well in a team environment and understand the need to maintaining a clean, organized workstation.
Essential Functions:
- 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.
- To treat each dish as if you were serving it to your family (take pride)
- To 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.
- To constantly push personal skills forward
- Dedication to the highest quality with every plate leaving the kitchen at any time.
- Proficiently set the day’s station for service
- Ensure adherence to provincial health and safety standards.
Experience/Requirements:
- Basic experience in the Kitchen
- Experience in working some stations of a multiple outlet operation.
- Basic knowledge of the operation of Catering/Conventions
- Great people skills, fun, energetic, outgoing.
- Able to stand for long periods of time.
- Able to lift and carry up to 50 lbs.
- Strong communication skills
Journal
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