burnaby, bc chef de cuisine Jobs – 113 Openings This Week

Sous Chef
The Vancouver Club —Vancouver, BC
- $60,000–$70,000 a year
- Weekends as needed
- Cooking
- Hotel
- Team management
- Wellness program
- Dental care
Quick apply
5d
cook
Katana Japanese Restaurant —Langley, BC
- $20 an hour
- Weekends as needed
- English
- High school diploma or GED
- Restaurant
Line Cook
Cin Cin —Vancouver, BC
- $18–$21 an hour
- Full-time
- Bar
- Cooking
- English
Quick apply
Chef de Partie - Award Winning Michelin Recommended Restaurant
PiDGiN —Vancouver, BC
- $50,000 a year
- Full-time
- Customer service
- Cooking
- No university degree
- Store discount
- Dental care
Quick apply
3d
Chef de Cuisine
Ask For Luigi —Vancouver, BC
- $65,000–$75,000 a year
- Full-time
- Inventory management
- Cooking
- Team management
- Dental care
- Paid time off
Quick apply
18h
Sous Chef
Mercato di Luigi —Vancouver, BC
- $50,000–$60,000 a year
- Weekends as needed
- Cooking
- First Aid Certification
- Team management
- Dental care
- Paid time off
Quick apply
5d
Dishwasher/Kitchen Prep/Line Cook
Cantina Norte —North Vancouver, BC
- From $18.25 an hour
- Part-time
- Cleaning
- In-person
- Restaurant
- Dental care
- Paid time off
Quick apply
7d
Server
Holt Renfrew —Vancouver, BC
- $18.25–$25.25 an hour
- Full-time
- Bilingual
- English
- High school diploma or GED
- Dental care
- Tuition reimbursement
3d
cook
Chacha's Tandoor & Grill —Surrey, BC
- $36.60 an hour
- Weekends as needed
- Cooking
- English
- High school diploma or GED
6d
cook
Takeya Sushi —Richmond, BC
- $20–$21 an hour
- Full-time
- English
- Dental care
21h
Chef de Partie - Grand Noodle Emporium
Alma Mater Society of UBC Vancouver —Vancouver, BC
- $24.50 an hour
- Full-time
- Heavy lifting
- Customer service
- Cooking
Quick apply
7d
cook
SIMBA'S GRILL LTD. —Burnaby, BC
- $20 an hour
- Temporary
- CPR Certification
- English
- High school diploma or GED
4d

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Weekend Cook
Verve Senior Living —Richmond, BC
Must have a valid regional food handler’s certificate. Graduate of a recognized college food preparation program is required and Certified Red Seal certificate.
$26.02 an hour
Quick apply
6d
Cook Needed! Exclusive Airport Lounge
Plaza Premium Lounge BC Ltd —Richmond, BC
Plaza Premium Group is the global leader in 360-degree airport hospitality and passenger service solutions, operating across 600 international and domestic…
$21 an hour
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chef
Yuki Sushi —Alliston, ON
Prepare and cook complete meals and specialty foods for events such as banquets. Prepare dishes for customers with food allergies or intolerances.
$36 an hour
5d
Sous Chef - Luma
Luma —Toronto, ON
Support all aspects of team development including recruitment, training, performance management, and ongoing coaching. Legally eligible to work in Canada.
$52,000–$60,000 a year
Quick apply
3d

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Sous Chef

The Vancouver Club
Vancouver, BC

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Job details

Full-time
5 days ago

Benefits

Extended health care
Wellness program
RRSP match
Dental care
Paid time off
Discounted or free food
Company events
Employee assistance program
Vision care

Skills

Preventative maintenance
FoodSafe
Cooking
Team management
Organizational skills
Communication skills

Full job description

WHO WE ARE

The Vancouver Club is a distinguished private members club nestled in downtown Vancouver. Established in 1893, the Club has a rich history and a commitment to exceptional service offering an array of amenities, including dining, function spaces, accommodations, and fitness facilities. The Club is dedicated to providing unparalleled meaningful experiences for its members.

POSITION SUMMARY

The Sous Chef (Banquets) provides culinary leadership, operational expertise, and uncompromising quality assurance for all private events, galas, weddings, and member functions at The Vancouver Club. Reporting directly to the Chef de Cuisine, this role is responsible for executing high-volume, luxury event dining with the precision of an à la carte kitchen. The ideal candidate will balance creative menu execution, strict cost controls, and the mentorship of a high-performing culinary team.

Reporting to the Chef de Cuisine, responsibilities and essential job functions include but are not limited to the following:

KEY RESPONSIBILITIES

Direct the daily production and execution of all banquet, catering, and private dining functions in accordance with Banquet Event Orders (BEOs).
Lead the banquet line, ensuring synchronization with the Banquet Service team for seamless, high-quality, and temperature-controlled food delivery.
Collaborate with the Chef de Cuisine and Executive Chef on creating innovative, seasonally-driven, and bespoke menus tailored to member expectations.
Maintain meticulous quality control, ensuring every plate meets the luxury standards of The Vancouver Club regardless of guest count.
Supervise, mentor, and schedule Junior Sous Chefs, Cooks, and Stewarding staff, fostering a culture of respect, accountability, and culinary passion.
Conduct daily pre-shift meetings to review BEOs, dietary restrictions, and service timelines.
Participate in hiring, onboarding, training, and ongoing performance evaluations of the banquet culinary team.
Ensure human resources policies are upheld, documenting performance milestones or challenges accurately.
Manage food and labor costs within budgeted targets through efficient scheduling and minimized food waste.
Develop and maintain accurate recipe cost cards and ensure precise portion controls during prep and plating.
Oversee and assist in monthly inventory counts for the banquet and culinary department, ensuring accurate tracking of premium ingredients.
Liaise with the Events & Catering sales team to assess operational feasibility and execution strategies for complex or high-profile events.
Enforce the highest standards of kitchen cleanliness, food safety, and sanitation, strictly adhering to BC FoodSafe regulations and club policies.
Oversee proper rotation of stock (FIFO) and safe storage of all food products.
Monitor kitchen equipment functionality and coordinate with the facilities team for preventative maintenance.

QUALIFICATIONS AND EXPERIENCE REQUIRED

Certification: Culinary Certification (or international equivalent) is highly preferred; Valid BC FoodSafe Level 1 required (Level 2 preferred).
Experience: 5+ years of culinary experience in premium, high-volume operations (luxury hotels, elite private clubs, or high-end catering companies), with at least 2 years in a dedicated supervisory or leadership role.
Technical Skills: Mastery of diverse culinary techniques, high-volume production systems (e.g., combi-oven staging, hot-box management), and experience accommodating complex dietary restrictions and allergies.
Soft Skills: Exceptional organizational skills, the ability to remain calm under high-pressure event timelines, and strong communication skills for cross-departmental collaboration.
Availability: Flexible schedule required, including heavy reliance on evenings, weekends, and holidays based on the club's event calendar.

Pay: $60,000.00-$70,000.00 per year

Benefits:

Company events
Dental care
Discounted or free food
Employee assistance program
Extended health care
Paid time off
RRSP match
Vision care
Wellness program

Work Location: In person

Quick apply

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chef de cuisine jobs in burnaby, bc

Sous Chef

cook

Line Cook

Chef de Partie - Award Winning Michelin Recommended Restaurant

Chef de Cuisine

Sous Chef

Dishwasher/Kitchen Prep/Line Cook

Server

cook

cook

Chef de Partie - Grand Noodle Emporium

cook

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