Bc Banquet server Jobs – 86 Openings This Week

Chef De Partie - Winter 26/27
Big White Ski Resort —Kelowna, BC
- $24–$26 an hour
- Inventory management
- Sanitation
- Team management
Banquets Management - Coordinator
Denny's Canada —Abbotsford, BC
- $18.50–$20.00 an hour
- Weekends as needed
- Microsoft Word
- Microsoft Outlook
- Hotel
Quick apply
Head Chef
Harbour Cruises —Vancouver, BC
- From $55,000 a year
- Full-time
- Inventory management
- Sanitation
- Cooking
- Dental care
- Employee assistance program
Quick apply

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Banquets Management - Coordinator
Denny's Canada —Abbotsford, BC
Managing guest inquiries and customer service, including creating event quotes, invoices and guest complaints. Expert scheduling and labour control.
$18.50–$20.00 an hour
Quick apply

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Server
Vantage45 Briars Inc. —Georgina, ON
Provide friendly, attentive and professional service to guests. Process guest bills and payments accurately. Respond promptly to guest requests and help resolve…
$17.60–$20.00 an hour
Quick apply
Banquet Server
Lazzurra Banquet Hall —Vaughan, ON
Respond swiftly to guest requests with a friendly attitude, providing excellent customer service throughout the event.
From $17.60 an hour
Quick apply

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Chef De Partie - Winter 26/27

Big White Ski Resort
Kelowna, BC

Apply Now

Job details

Permanent

Skills

Pricing
Food management
Inventory management
Food service staff training and mentoring
Sanitation
Workplace safety policies
Team management
Production planning
Meal preparation
Quality Control
Mentoring
Customer service orientation
Guest services
Food safety
Production scheduling
Team coordination

Full job description

The Chef de Partie assists the Sous Chef and Head Chef by overseeing food production, planning and daily specials. The Chef de Partie assists with controlling inventory for assigned food outlets, banquet events and other functions, as well as assisting with food production tasks and ensuring that established quality and cost standards are consistently attained.

Duties and responsibilities:

Assisting the Sous Chef and Head Chef as needed in preparation and service
Scheduling and coordinating the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct
Conducting regular physical inventories of food supplies, and assessing projected needs
Ensuring that high standards of sanitation and cleanliness are maintained throughout kitchen areas at all times
Establishing controls to minimize food and supply waste and theft
Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
Assisting with developing and testing recipes and techniques for food preparation and presentation, ensuring a consistently high quality product and minimizing food costs
Exercising portion control over all items served
Assisting with establishing menu selling prices
Consulting with the Sous Chef and Head Chef about food production aspects of special events
Cooking or directly supervising the cooking of items that require skillful preparation
Evaluating food products to ensure that quality standards are consistently attained
Maintaining at all times an open and professional dialogue with the Head Chef, Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers
Attending all staff meetings
Endeavoring to surpass guest expectations
Ensuring to never say no to a guest request without offering an alternative
Showing an appreciation for the needs/requirements of senior management and other departments
Managing any disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessary
Being flexible with days/hours worked in regard to business levels etc.

Position requirements/skills:

Certificate of Completion or Journeyman papers from an approved Culinary Institute
1-3 years experience in a high volume operation
Knowledge of supplies, equipment, and/or services ordering and inventory control
Organizing and coordinating skills
Ability to read, understand, follow, and enforce safety procedures
Ability to supervise and train staff, including organizing, prioritizing, and scheduling work assignments
Ability to develop and test recipes and/or techniques for food preparation/presentation
Mentoring apprentices
Skill in cooking and preparing a variety of foods
Ability to work in a team environment

Wage:

Range from $24.00-$26.00 an hour

Details:

Seasonal, full-time employment
Early November 2026 - April 2027

Physical demands:

Must be able to stand and exert well-paced mobility for up to 4 hours in length
Ability to lift 11kg (25lbs) regularly
Must be able to push and pull equipment of various sizes and weights
Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks
Requires grasping, standing, walking, repetitive motions, hearing ability and visual acuity

Location:
Big White Ski Resort

Apply Now

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banquet server jobs in bc

Chef De Partie - Winter 26/27

Banquets Management - Coordinator

Head Chef

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