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)
The Avalanche Technician is responsible for monitoring snowpack conditions, performing avalanche control using explosives, and conducting hazard assessments to ensure resort safety. They collaborate with mountain operations teams to manage terrain access and maintain accurate records of weather and avalanche data.
On-site · Area E (Beaverdell/West Boundary)
The Maintenance Technician resolves maintenance requests from Housekeeping, Owner Relations, and the Front Desk in a professional manner. Key tasks include repairing plumbing leaks, troubleshooting electrical issues, and performing general unit repairs and painting.
On-site · Area E (Beaverdell/West Boundary)
Capture and edit high-quality photo and video content of on-mountain activities and events for social media and marketing campaigns. Collaborate with the marketing team and athletes to produce agile, social-first storytelling assets with fast turnaround.
On-site · Area E (Beaverdell/West Boundary)
Manage all front-of-house operations for the Kettle Valley Steakhouse to deliver a world-class guest experience. Responsibilities include training service staff, controlling beverage inventory, and ensuring compliance with liquor laws and food safety regulations.
On-site · Area E (Beaverdell/West Boundary)
Responsible for the safe and efficient operation of resort lifts, including maintaining log sheets and managing load/unload ramps. The role also involves monitoring mechanical conditions and assisting with preventative maintenance to ensure guest safety.
On-site · Area E (Beaverdell/West Boundary)
Provide exceptional guest service across various food and beverage outlets, including taking orders and maintaining dining area cleanliness. Support the event service team with the setup and breakdown of special functions and private events.
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)
Prepare and serve a variety of alcoholic and non-alcoholic beverages while maintaining high standards of hospitality in a fast-paced resort setting. Manage bar flow, ensure cleanliness, and adhere to BC liquor laws and safety policies.
On-site · Area E (Beaverdell/West Boundary)
The host serves as the first point of contact, managing guest greetings, reservations, and seating flow. Additionally, they support front-of-house operations by running food and drinks during peak periods.
On-site · Area E (Beaverdell/West Boundary)
Deliver professional and attentive guest service in a high-volume mountain resort restaurant. Responsibilities include taking accurate orders, serving food and beverages, and maintaining clean dining areas.
On-site · Area E (Beaverdell/West Boundary)
Provide efficient service in grab-and-go concessions and support dining operations by running food and beverages to guests. Maintain cleanliness of stations and assist with bussing and resetting tables during peak periods.
On-site · Area E (Beaverdell/West Boundary)
Responsible for clearing snow from roads, parking lots, and building accesses to maintain accessibility. Duties include maintaining snow removal equipment and ensuring safe work practices are followed.
On-site · Area E (Beaverdell/West Boundary)
Responsible for the planning, construction, and daily maintenance of terrain park features and outdoor event venues. The role involves executing competitions and educating guests on safety and etiquette.
On-site · Area E (Beaverdell/West Boundary)
Responsible for maintaining kitchen cleanliness by washing dishes, utensils, and equipment. Duties include waste removal, floor scrubbing, and assisting with the receiving and stocking of supplies.
On-site · Area E (Beaverdell/West Boundary)
Responsible for food preparation, plating, and maintaining high standards of cleanliness in a high-paced restaurant cafeteria. Duties include coordinating orders with coworkers and ensuring stations are well-stocked and guest-ready.
On-site · Area E (Beaverdell/West Boundary)
Design and prepare nutritionally balanced snacks and hot lunches for children at the Kids Centre and Tot Town Daycare. Manage all kitchen operations including ordering, storing, plating, and maintaining strict cleanliness and licensing standards.
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.
