north vancouver, bc chef de cuisine Jobs – 30 Openings This Week

Chef de Cuisine
West Vancouver Yacht Club —West Vancouver, BC
- Up to $78,000 a year
- Weekends as needed
- CPR Certification
- Microsoft Outlook
- Customer service
Quick apply
Cook - Casual
Holt Renfrew —Vancouver, BC
- $17.85–$29.25 an hour
- Part-time
- Bilingual
- English
- High school diploma or GED
Chef de cuisine
The Vancouver Club —Vancouver, BC
- $75,000–$80,000 a year
- Weekends as needed
- Cooking
- Team management
- In-person
- Dental care
- Paid time off
Quick apply
4d
Chef De Cuisine
Earls Test Kitchen —Vancouver, BC
- $60,000–$70,000 a year
- Full-time
- Restaurant
- Communication skills
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
3d
Director of Culinary
Compass Group Canada Ltd —Burnaby, BC
- $90,000–$100,000 a year
- Hospitality
- Cooking
- Microsoft Office
Quick apply
Sous Chef
Coast Hotels —Vancouver, BC
- $72,500–$75,500 a year
- Full-time
- Cooking
- Microsoft Office
- Hotel
Quick apply
chef de partie
Sula Indian Restaurant —Vancouver, BC
- $36.60–$38.00 an hour
- Full-time
- Cooking
- English
- Bachelor's
- Dental care
chef de partie
Sula Indian Restaurant Main Street —Vancouver, BC
- $36.60–$37.00 an hour
- Full-time
- Cooking
- English
- High school diploma or GED
- Dental care
7d
chef de partie
Sula Indian Restaurant Davie St —Vancouver, BC
- $36.60–$38.00 an hour
- Full-time
- English
- High school diploma or GED
- No university degree
- Dental care
Line Cook/Chef De Partie
L'Abattoir Restaurant —Vancouver, BC
- $42,500–$50,000 a year
- Full-time
- Customer service
- English
- Organizational skills
- Dental care
- Paid time off
Quick apply
11d
Chef de Partie - Glowbal Restaurant
GLOWBAL RESTAURANT GROUP —Vancouver, BC
- $52,000–$55,000 a year
- Weekends as needed
- Sanitation
- Cooking
- English
- Dental care
- Vision care
Quick apply
11d
3rd cook
Radisson Hotel —Richmond, BC
- $25.65 an hour
- Part-time
- Heavy lifting
- Cooking
- English
- Dental care
- Paid time off
Quick apply
9d
Chef de Partie - The Victor
BLAU —Vancouver, BC
- $21–$23 an hour
- Cooking
- English
- Hotel
- Designated paid holidays
- Dental care
Quick apply
SOUS CHEF
Published By Northland —Vancouver, BC
- $50,000–$55,000 a year
- Immediate opening
- Leadership
- Restaurant
- Restaurant experience
- Dental care
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
18h
Demi Chef de Partie (Asian Cuisine)-RRCR
Great Canadian —Richmond, BC
- $22.01–$24.46 an hour
- Weekends as needed
- Bilingual
- Cooking
- English
Chef de Partie
AMA Raw Bar —Vancouver, BC
- From $21 an hour
- Part-time
- Bar
- Cooking
- Food service
- Dental care
Quick apply
4d
Sous Chef
The Vancouver Fish Company —Vancouver, BC
- From $55,000 a year
- Full-time
- Cooking
- Team management
- In-person
- Store discount
- Dental care
Quick apply
9d
Sous Chef - Italian Restaurant - Downtown
Capo & the Spritz —Vancouver, BC
- $55,000–$65,000 a year
- Full-time
- Bar
- Cooking
- Team management
Quick apply
4d
Line Cook
Cin Cin —Vancouver, BC
- $18–$21 an hour
- Full-time
- Bar
- Cooking
- English
Quick apply

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Chef de Cuisine
West Vancouver Yacht Club —West Vancouver, BC
Completed professional certification, diploma, or degree in culinary arts from a culinary school or technical college preferred. Pay: Up to $78,000.00 per year.
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Chef de Cuisine

West Vancouver Yacht Club
West Vancouver, BC

Quick apply

Job details

Full-time

Benefits

Extended health care
Discounted or free food
On-site parking

Skills

CPR Certification
Microsoft Outlook
Customer service
FoodSafe
Sanitation
Cooking
Food Safety Certification
English
High school diploma or GED
Supervising experience
Computer skills
Food safety
Leadership
Communication skills
Kitchen experience

Full job description

West Vancouver Yacht Club Chef de Cuisine

Job Summary/ Description:

West Vancouver Yacht Club is a private yacht club dedicated to the development and encouragement of seamanship and sportsmanship, providing shore and marine facilities for the use of Club Members. The Club has a history as one of the top yacht clubs in the Pacific Northwest, and its team is dedicated to delivering the highest value for its members and the communities in which it works, while exhibiting a strong commitment to promoting environmental stewardship and corporate responsibility. The Club is known for its sense of camaraderie and food and beverage/ social activity. The Club maintains a busy social calendar and the food and beverage experience is an important part of the Club’s social fabric.

Reporting directly to the General Manager, the Chef de Cuisine will oversee all aspects of the kitchen to ensure an effective Food and Beverage Program. This role will ensure the Club food offerings are flavorful, consistent, and represent the WVYC brand well, to Members and employees alike. The role is responsible for the overall operation and performance of the kitchen, and the quality of the food that is produced. The role will ensure a positive working environment is maintained in the kitchen, thru discipline, morale, and positive employee relations.

Kitchen Management Duties, Responsibilities, and Key Accountabilities:

· Structure- Development and implementation of clear kitchen structure that meets the needs and expectations of the Club, clarifying roles, expectations, and job descriptions for all culinary positions that support this structure. Development of a culinary team thru training, monitoring, and timely performance feedback that fulfills desired kitchen structure. Responsible for annual performance reviews and goal setting of all culinary staff. Makes staffing recommendations to the General Manager.

· Day to day Operations- Oversight of all day-to-day kitchen operations, including staff scheduling, to ensure the kitchen operates effectively and that dishes are prepared, plated, and delivered efficiently and effectively. Staff are trained to cook meals, expedite orders, and maintain a steady flow of dishes. This is a hands-on position, meaning there will be times when the Chef de Cuisine will need to step in to assist in preparation and execution of all daily menus and events as required.

· Menu Planning- Works with the Food and Beverage Manager and General Manager on menu planning. Responsible for development and execution of creative and cuisine appropriate new menu items and supporting recipe and plating guidelines to ensure consistency.

· Food quality- Maintains consistently high levels of food quality and ensures all kitchen staff are properly trained to provide top quality food offerings. Ensures recipe and food preparation instructions are being followed. Monitors food quality and presentation and ensures culinary team adheres to developed food plating guidelines.

· Cost control- Responsible for all kitchen costs of goods, including food inventories. Collaborates with Food and Beverage Manager and General Manager to set menu prices.

· Customer Service- Works cooperatively and creatively with front of house team to quickly resolve customer complaints and fulfill customer requests such as special dietary requirements. Maintains a high level of customer service skills. Embraces a culture of looking for ways to go above and beyond and exceeding Members expectations. Able to manage complaint processes respectfully. Responsible for “back of house” food survey results and reporting these to the culinary team.

· Safety Compliance- Be knowledgeable on the Club’s security, fire, and life safety systems, and ensure safety standards are being upheld in the highest regard. Drive an injury-free workplace culture, by facilitating safe work habits, hazard recognition, risk assessment, peer to peer feedback, and proper use of safety tools such as WHIMIS. Ensure staff are trained on how to respond to emergencies. Ensures that culinary staff, under your charge, are trained to operate the Club equipment in a safe, professional manner, particularly with sharp equipment and open flame usage. Ensures kitchen equipment is in good working order and that cleaning schedules are adhered to.

· Cleanliness- Maintain and keeps all kitchen facilities clean, neat, and organized, including kitchen exit, dishwashing area, walk-in fridges and freezers, stoves and ovens, storage rooms, and recycling wasting areas.

· Environmental- Engages in best practices for energy and environmental conservation. Be fully familiar with and work towards maintaining the Club’s Clean Marine status.

· Service Providers- Work with all culinary contracts, service agreements and standing purchase orders, to ensure contractors are in compliance. When appropriate, procure and coordinate the services of local vendors, service providers and subcontractors. Manage relationships with third party contractors as required. Develop and maintain a list of approved vendors. Review periodically for competitiveness of pricing and quality of service.

· All other tasks as deemed necessary and requested from time to time by West Vancouver Yacht Club.

· The position requires ability to multi-task between both operational and administrative responsibilities (approximately 70%/30%).

Qualifications and Skills Required:

· High School graduation or commensurate experience.

· A minimum of 5 years kitchen culinary experience.

· A passion for cooking. Advanced culinary skills including food preparation, flavour pairings, and other cooking best practices. Ability to develop unique recipes.

· A minimum of 3 years work related experience in a leadership & supervision role, and or in the private club industry.

· Foodsafe Certification. Working knowledge of food safety and sanitation standards.

· Possess common sense and good judgement in day-to-day functions.

· In good physical shape. Must be able to lift up to 40 pounds.

· Computer proficiency- working knowledge of Outlook, Explorer, Google.

· Strong customer service, organization, communication, and problem-solving related skills.

Additional Requirements:

· Must reside within 75KM of the facility.

· Must be comfortable and available to work a flexible schedule that will require time spent on evenings and weekends. Depending on conditions, the work may require the position be available for longer than a typical eight-hour workday.

· Must be available, within reason, to support the Club on short notice.

· Must be willing and able to work with high workloads, in stressful conditions and in physically demanding settings, while maintaining professional behavior and demonstrating the utmost ethical values.

Skills Preferred:

· Completed professional certification, diploma, or degree in culinary arts from a culinary school or technical college preferred.

· WHMIS, First-Aid, CPR, OH&S Level 1 certification considered an asset.

Competitive bonus program

Job Type: Full-time

Pay: Up to $78,000.00 per year

Benefits:

Discounted or free food
Extended health care
On-site parking

Ability to commute/relocate:

West Vancouver, BC V7W 2S2: reliably commute or plan to relocate before starting work (required)

Experience:

Line Cooking: 4 years (required)

Language:

English (required)

Licence/Certification:

Food Safety Certification (required)

Work Location: In person

Quick apply

Refine Your Search

chef de cuisine jobs in north vancouver, bc

Chef de Cuisine

Cook - Casual

Chef de cuisine

Chef De Cuisine

Chef de Cuisine

Director of Culinary

Sous Chef

chef de partie

chef de partie

chef de partie

Line Cook/Chef De Partie

Chef de Partie - Glowbal Restaurant

3rd cook

Chef de Partie - The Victor

SOUS CHEF

Chef de Partie - Grand Noodle Emporium

Demi Chef de Partie (Asian Cuisine)-RRCR

Chef de Partie

Sous Chef

Sous Chef - Italian Restaurant - Downtown

Line Cook

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