Canada’s largest totally ski-in/ski-out resort village with 16 lifts, 119 runs and activities for all ages.
Kelowna, British Columbia
Big White Ski Resort is one big winter playground. Here, at Canada’s largest totally ski-in/ski-out resort village, you’ll find loads of deep Okanagan powder (25 feet annually), 16 lifts, 119 runs, and 1,354 hectares (3,345 acres) of skiable terrain for powderhounds of all ages and abilities. Cross-country skiers and snowshoers can choose from 25 kilometres (16 miles) of Nordic and dog-friendly wilderness trails, while families can add tubing, dogsledding, snowmobiling, ice-climbing, horse drawn sleigh rides, and skating to their winter holiday.
On-site · Area E (Beaverdell/West Boundary)
Prepare high-quality coffee and espresso beverages while providing fast and friendly guest service in a high-volume resort café. Maintain workstation cleanliness, handle transactions, and ensure smooth café operations during winter rushes.
On-site · Area E (Beaverdell/West Boundary)
Oversees food production, planning, and daily specials while assisting the Sous and Head Chef. Manages kitchen inventory, ensures sanitation standards, and supervises culinary staff to maintain quality and cost controls.
On-site · Area E (Beaverdell/West Boundary)
Responsible for the precise grilling of meats, fish, and vegetables while maintaining high standards of taste and presentation. Coordinates with the kitchen brigade and expeditor to ensure smooth service during high-volume periods.
On-site · Area E (Beaverdell/West Boundary)
Assist the Head Chef in managing all kitchen operations, supervising staff, and ensuring high standards of food quality and sanitation. Responsible for inventory control, waste minimization, and maintaining professional communication across the food and beverage team.
On-site · Area E (Beaverdell/West Boundary)
The Head Chef coordinates kitchen activities, manages staff, and ensures food safety and quality standards are met. Responsibilities include supervising food production, conducting inventories, and maintaining professional communication with the executive culinary team.
On-site · Area E (Beaverdell/West Boundary)
Lead the culinary vision of the steakhouse by designing menus and managing the preparation of premium cuts. Oversee kitchen operations, including team training, quality control, and cost management.