Burnaby, Bc Lead cook Jobs – 115 Openings This Week

Executive Sous Chef
Plaza Premium Lounge BC Ltd —Richmond, BC
- From $70,000 a year
- Weekends as needed
- Hospitality
- Inventory control
- Heavy lifting
Quick apply
Experienced Line Cook/Kitchen Supervisor
Social Tavern Hospitality —Surrey, BC
- $18.25–$21.00 an hour
- Part-time
- Cooking
- English
- Team management
Quick apply
1st Cook (Nat's Restaurant)
Ten Feet Sports and Entertainment Ltd. —Langley, BC
- $25.50 an hour
- Part-time
- CPR Certification
- Heavy lifting
- Customer service
Quick apply
Lead Cook
Dexterra —Vancouver, BC
- $20–$24 a week
- Full-time
- Inventory management
- Cleaning
Quick apply
Cafe Shift Leader
CANUEL CATERERS —Coquitlam, BC
- $19.50–$20.00 an hour
- Part-time
- Customer service
- Restaurant management
- Cashiering
- Flexible schedule
Quick apply
2d
Floater / On Call Chef
Dexterra Group —Vancouver, BC
- $26–$28 an hour
- Part-time
- English
- In-person
- Training & development
- Dental care
Quick apply
3d
Sous Chef
Versante Hotel —Richmond, BC
- $27–$29 an hour
- Weekends as needed
- Inventory management
- Sanitation
- Hotel
- Store discount
- Disability insurance
Quick apply
7d
Sous Chef - Kobes Creek Lodge
Dexterra Remote Services —Vancouver, BC
- Full-time
- Hybrid work
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Dental care
- Employee assistance program
Quick apply
Winter 2026/27 - Sous Chef
CMH Heli-Skiing —British Columbia
- Weekends as needed
- Hospitality
- Microsoft Office
- Team management
- Dental care
14d
Crew Member
Chipotle —Vancouver, BC
- $18.25–$19.25 an hour
- Part-time
- Customer service
- No experience needed
- Tuition reimbursement
- Paid time off
Executive Sous Chef (Full Time Permanent)
Grouse Mountain Resort —North Vancouver, BC
- $85,000–$95,000 a year
- Weekends as needed
- Casual dining restaurant
- Inventory management
- Sanitation
- Dental care
- Employee assistance program
Quick apply
Food Service Supervisor, Patient or Retail Food Services, C&W (Casual)
PHSA —Vancouver, BC
- $34.81 an hour
- Rotating shift
- Writing skills
- Sanitation
- Maintenance
Lead Cook
Canucks Sports & Entertainment —Vancouver, BC
- $26.85 an hour
- Part-time
- Cooking
- In-person
Quick apply
Edibles Specialist
Leaf Infusions Inc. —New Westminster, BC
- $24 an hour
- Full-time
- Sanitation
- Cooking
- Continuous improvement
- Dental care
Quick apply
10d
Shift Supervisor
KFC Canada - Soul Foods Group —Burnaby, BC
- Full-time
- Customer service
- Training & development
- Restaurant
Quick apply
12d
Food Service Worker - Casual/On-Call
Vancouver Coastal Health —Vancouver, BC
- $25.82 an hour
- On call
- Serving
- Cashiering
- Wellness program
- Dental care
Line Cook / Kitchen Leader - JOEY Burnaby
JOEY Restaurants —Burnaby, BC
- $18.25–$26.00 an hour
- Team management
Quick apply
Lead Cook PT CASUAL
Sodexo Canada Ltd —Langley, BC
- $25–$26 an hour
- Part-time
- Customer service
- Sanitation
- Team management
Quick apply
SOUS CHEF
Published By Northland —Vancouver, BC
- $55,000–$65,000 a year
- Full-time
- Inventory management
- Sanitation
- Continuous improvement
- Dental care
- Paid time off
Cook I (Auxiliary)
Pacific Community Resources Society —Surrey, BC
- Part-time
- Sanitation
- Presentation skills
- Cleaning
- Relocation assistance
Quick apply
Prep_Assistant Cook
Chartwell Retirement Residences —North Vancouver, BC
- Part-time
- Hospitality
- Customer service
- Team management
7d
Cook - FULL TIME, PART TIME, AND CASUAL OPPORTUNITIES
Sodexo Canada Ltd —Langley, BC
- Full-time
- Microsoft Word
- Serving
- Microsoft Outlook
Quick apply
Line Cook(Kitchen Lead) - Korean Restaurant
KnChicken —Burnaby, BC
- From $24 an hour
- Part-time
- Sanitation
- English
- In-person
Quick apply
6d
Event Cook
The Peake of Catering Ltd —Vancouver, BC
- $26 an hour
- Sanitation
- Cleaning
- Communication skills
Quick apply
Senior Art Director
Funday —Vancouver, BC
- $90,000–$110,000 a year
- Full-time
- Remote
- Team management
- Mentoring
Quick apply

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Executive Sous Chef

Plaza Premium Lounge BC Ltd
Richmond, BC

Quick apply

Job details

Full-time

Skills

French
Mandarin
Hospitality
Inventory control
Heavy lifting
Food service staff training and mentoring
Coaching
Cantonese
Workplace safety policies
Restaurant management
Logistics
Shift management
English
Microsoft Office
Quality improvement leadership
Analysis skills
Project management
FIFO
Team management
Meal preparation
Hospitality Management
Quality Control
Quality inspection
Occupational Health and Safety (OHS) regulations
Payroll
Cleaning
Waste management
Logistics
Training & development
On-the-job coaching
Food safety
Standard operating procedures (SOPs)
Professional kitchen experience
Team coordination
Cross-functional communication
FIFO food stock rotation
Time management
Analytics

Full job description

Plaza Premium Group is the global leader in 360-degree airport hospitality and passenger service solutions, operating across 600 international and domestic airports in 150 countries, proudly serving 30 million passengers annually with world-class services and 1.8 million Smart Traveller members.

From award-winning lounges to premium airport services, we take pride in delivering exceptional comfort, convenience, and care to travellers. As a dynamic and fast-growing company, we offer exciting career opportunities, a diverse and inclusive workplace, and the chance to be part of a team that’s shaping the future of travel. If you're passionate about hospitality and thrive in a fast-paced, customer-focused environment, we’d love to have you on board!

JOB SCOPE:

The Executive Sous Chef supports the Executive Chef in all back-of-house culinary activities for the Plaza Premium Lounge station, ensuring that food production, presentation, and service consistently meet brand standards for quality, safety, and guest satisfaction across all lounges. In partnership with the Executive Station Chef, this role provides both operational leadership on the floor and administrative support, including training and development of all kitchen staff, coordination of food orders and supplies, and management of inventory and receiving processes. By combining hands-on culinary execution with strong administrative, coaching, and compliance responsibilities, the Executive Sous Chef acts as the station’s second-in-command in the kitchen, ready to independently manage the operation when required and to drive continuous improvement in product quality, waste reduction, and workplace health and safety.

JOB RESPONSIBILITIES

Operational Support: Serve as the primary "Right Hand" to the Station Chef, taking lead on 50% of all weekly administrative tasks.
Tactical Execution: Maintain a 100% presence on the floor during the busiest 4-hour window of each shift.
Administrative Fluidity: Master all payroll, logistics and procurement systems to ensure zero errors in staff pay or supplier invoicing in the Chef’s absence.
Shift Coverage: Be available to cover "Emergency Callouts" for any shift to maintain 100% operational continuity.
Lounge Liaison: Perform "Table Touches" and coordinate with Chef de Parties across all terminal lounges at least twice per shift.
Standardization: Use a "Spec Checklist" to audit 10 plates or buffet items per shift for visual and taste accuracy.
Quality Correction: Identify and document at least 3 "Micro-Improvements" daily to prep or presentation and coach the team immediately.
Task Management: Successfully manage the "Master Cleaning Schedule" and ensure 100% completion of weekly deep-clean tasks.
Succession Readiness: Demonstrate readiness for the Station Chef role by successfully managing the kitchen independently for 14+ consecutive days.
Leads daily pre-shift meetings (line-ups) with BOH and FOH staff to communicate menu changes, VIPs, and operational goals.
Works with Logistics and oversees the receiving of goods, inspecting quality, and ensuring strict adherence to FIFO (First In, First Out) storage principles.
Assists in executing end-of-month inventory counts and investigating variance reports.
Actively coaches staff "in the moment" on the station during peak service times.
Acts as the primary floor champion for workplace health and safety (WSIB/OSHA equivalent compliance).
Waste Captain: Lead the daily "Waste Log" review and identify the top 3 items contributing to loss, implementing a plan to reduce them by the following week.
Order Reconciliation: Physically verify daily deliveries against the PO and Invoice to ensure zero "ghost" deliveries or damaged goods are accepted.
Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical, technically matched to the budget and follows all standard recipes documentation.
Other related duties as assigned

JOB REQUIREMENTS

Minimum 8 years of relevant experience in hospitality
Experience in pre-opening, set-up, F&B and lounge management is a definite advantage.
Previous experience of international lounge business is a definite asset · Excellent time management skills
Sound experience in the formulation & execution of standard operation procedures · Excellent analytical skills in guiding insight and identifying opportunities
Strong managerial ability especially in coaching, training, team development, cross-team cooperation and project management
Excellent command of both spoken and written English and ability to speak Mandarin, Cantonese or French would be an advantage (French is required for Quebec employees)
Able to obtain Transport Canada clearance for security pass (RAIC) to work at the airport.
Loves to work with people and teams.
Microsoft Office suite experience.
Working Conditions: · Ability to stand for extended periods.
Ability to lift to 50 lbs.

· Must be flexible to work weekdays/weekends and statutory holidays. · Must be available to work flexible shifts early morning/day/evening

Pay: From $70,000.00 per year

Work Location: In person

Quick apply

Refine Your Search

lead cook jobs in burnaby, bc

Executive Sous Chef

Experienced Line Cook/Kitchen Supervisor

1st Cook (Nat's Restaurant)

Lead Cook

Cafe Shift Leader

Floater / On Call Chef

Sous Chef

Sous Chef - Kobes Creek Lodge

Winter 2026/27 - Sous Chef

Crew Member

Executive Sous Chef (Full Time Permanent)

Food Service Supervisor, Patient or Retail Food Services, C&W (Casual)

Lead Cook

Edibles Specialist

Shift Supervisor

Food Service Worker - Casual/On-Call

Line Cook / Kitchen Leader - JOEY Burnaby

Lead Cook PT CASUAL

SOUS CHEF

Cook I (Auxiliary)

Prep_Assistant Cook

Cook - FULL TIME, PART TIME, AND CASUAL OPPORTUNITIES

Line Cook(Kitchen Lead) - Korean Restaurant

Event Cook

Senior Art Director

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