Burnaby, Bc Chef manager Jobs – 59 Openings This Week

Food & Beverage Manager ( Relocate to Port Hardy, B.C)
Kwalilas Hotel —British Columbia
- $68,000–$74,500 a year
- Weekends as needed
- Microsoft Word
- Bar
- Microsoft Excel
- Wellness program
Quick apply
Lebanese Chef ( Quality Control)
Basha —Richmond, BC
- From $25 an hour
- Part-time
- Sanitation
- Cooking
- Quality Control
- Flexible schedule
Quick apply
3d
Chef/Manager (Pizza Chef or Pastry Chef)
Coghlan Enterprises —North Vancouver, BC
- $75,000–$80,000 a year
- Full-time
- Bakery
- Profit sharing
- Dental care
Quick apply
4d
South Indian Chef/Cook
House of Dosas —Vancouver, BC
- $19–$35 an hour
- Part-time
- Cooking
- Food service experience
- In-person
- Dental care
- Flexible schedule
Quick apply
Event Supervisor
South Hall —Vancouver, BC
- From $40,554.75 a year
- Part-time
- Hospitality
- High school diploma or GED
- Supervising experience
Quick apply
Assistant Manager (Full-Time)
Dominion Bar + Kitchen —Surrey, BC
- $45,000–$55,000 a year
- Weekends as needed
- Bar
- Hotel
- Restaurant
- Dental care
- Flexible schedule
Assistant Restaurant Manager
SSP —Richmond, BC
- $55,346 a year
- Full-time
- Serving
- Restaurant management
- Microsoft Office
- Dental care
- Paid time off
Sushi Cook
Nikkei Seniors Health Care and Housing Society —Burnaby, BC
- $25.61–$27.31 an hour
- Part-time
- Hospitality
- Customer service
- Administrative experience
Quick apply
9d
Line Cook
Capilano Group —North Vancouver, BC
- $22.44 an hour
- Part-time
- Bar
- Cooking
- Restaurant
Quick apply
6d
Sous Chef
CLS Catering Services Ltd. —Richmond, BC
- $65,000–$68,000 a year
- Full-time
- Customer service
- Sanitation
- Cooking
- Dental care
- Paid time off
Quick apply
3d
Floating Chef Manager
Compass Group Canada Ltd —Burnaby, BC
- $65,000–$75,000 a year
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
Quick apply
General Manager, Executive Dining & Events - Corporate Services (40251001)
Sodexo Canada Ltd —Burnaby, BC
- $80,000–$90,000 a year
- Full-time
- Customer service
- Microsoft Office
- Hotel
Quick apply
Sous Chef (Kitchen Manager I)
Din Tai Fung North America —Vancouver, BC
- $73,300–$88,000 a year
- Full-time
- High school diploma or GED
- Supervising experience
- Restaurant experience
- Wellness program
- Dental care
Head Chef
Shark Club Sports Bar & Grill —Vancouver, BC
- $77,000 a year
- Full-time
- Bar
- Inventory management
- Hotel
- Dental care
Quick apply
Admin & General - Regional Manager -SharkClub
Shark Club Sports Bar & Grill —Vancouver, BC
- Full-time
- Microsoft Powerpoint
- Microsoft Word
- Microsoft Excel
Quick apply
Director of Wine
Rosewood Hotel Group —Vancouver, BC
- $90,000–$100,000 a year
- Full-time
- Serving
- Hospitality
- Bar
Front of House Manager
GreenTee Centre Richmond —Richmond, BC
- $80,000–$100,000 a year
- Full-time
- Bilingual
- Inventory management
- Cooking
Quick apply
13d
Executive Sous Chef
Marriott International, Inc —Vancouver, BC
- $94,000–$122,000 a year
- Full-time
- Hotel
- High school diploma or GED
- Associate's degree
12d
Senior Chef
Moxies —Langley, BC
- $75,000–$80,000 a year
- Full-time
- Bar
- Inventory management
- Hotel
- Dental care
- Employee assistance program
Quick apply
Live Experience Project Manager - Fever Originals
FeverUp —Vancouver, BC
- $85,000–$100,000 a year
- Bilingual
- English
- Analysis skills
- Dental care
Quick apply

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Food & Beverage Manager ( Relocate to Port Hardy, B.C)

Kwalilas Hotel -
British Columbia

Quick apply

Job details

Permanent | Full-time
$68,000–$74,500 a year

Qualifications

Microsoft Word
WHMIS Certification
Red Seal
Microsoft Excel
Microsoft Outlook
FoodSafe
Sanitation
Serving It Right
Microsoft Office
Bachelor's
Hospitality Management

Full job description

Kwalilas Hotel is looking for an experienced and service-driven Food & Beverage Manager. Located in the beautiful coastal community of Port Hardy, British Columbia, Kwalilas Hotel offers a fast-paced and welcoming hospitality environment where great food, great service, and guest experience come first.

This is an exciting opportunity for a hands-on leader who thrives in operations, team development, and delivering consistent, high-quality dining and event experiences while enjoying the lifestyle and outdoor adventure Port Hardy is known for. The Food & Beverage Manager is responsible for the overall daily operations of the hotel's café, restaurant, pub, catering, and banquet services. This includes supervising staff, maintaining service standards, ensuring food and beverage quality, managing inventory, supporting culinary operations, and achieving financial goals. The role is both hands on and administrative, with a strong focus on guest satisfaction, staff development, and operational efficiency.

What We Offer

Company benefits after 6 months.
Career growth and development opportunities.
Wellness incentives, including a discounted gym membership and free in-person counselling services.
One month of covered accommodations for individuals relocating from outside Northern Vancouver Island.
Two weeks of vacation.

Essential Duties and Responsibilities:

Operations Management

Oversee the day-to-day operations of the café, restaurant, pub, banquets, and catering departments.
Ensure consistent food and beverage quality, presentation, and service across all outlets.
Maintain SOPs for production, productivity, sanitation, and guest service.
Implement service recovery procedures and resolve guest complaints tactfully and professionally.
Monitor compliance with safety, sanitation, and licensing regulations.
Establish and maintain a regular cleaning and maintenance schedule for all food and beverage areas and equipment.

Staff Leadership & Development

Recruit, train, schedule, and supervise front-of-house and kitchen staff, including servers, bartenders, banquet staff, and line cooks.
Conduct regular staff meetings, briefings, and performance evaluations.
Foster a positive and professional work environment focused on coaching, mentorship, and accountability.
Coordinate training on food safety, WHMIS, liquor service, and workplace safety.
Step into operational roles (serving, hosting, bartending) as needed during peak periods or staffing shortages.
Safeguard food preparation employees by implementing training to strengthen knowledge of safety, sanitation, and accident prevention principles.
Work closely with the Human Resources team to assess and fulfill staffing needs.
Ensure all staff adhere to food and beverage policies and procedures.

Culinary & Menu Coordination

Work closely with the Executive Chef (or kitchen leads) to approve menus based on cost, guest preferences, and operational efficiency.
Provide guidance on food quality, preparation standards, and kitchen productivity.
Support the culinary team with scheduling, cost control, and hiring when necessary.
Monitor and improve kitchen sanitation and food handling practices.
Interact with guests to gather feedback on food quality, presentation, and service levels.

Financial Management & Inventory

Meet and maintain beverage COGS targets (≤ 35%) and labor cost targets (≤ 15%).
Oversee purchasing and inventory for all bar and service-related supplies (excluding kitchen ingredients).
Conduct monthly beverage inventory counts and implement controls to prevent loss and waste.
Support annual budget planning and track department KPIs.
Take corrective action to ensure financial targets are consistently met.

Technology & Systems

Manage and update the POS system, troubleshoot issues, and ensure staff are properly trained.
Use reports and system analytics to identify trends, address inefficiencies, and improve guest experiences.

Events & Promotions

Manage banquet and catering inquiries, proposals, and event execution.
Collaborate with the front desk and departmental teams to ensure smooth communication and follow-up.
Coordinate and execute at least one promotional event per month in the restaurant or pub.
Ensure all event services align with the hotel’s service standards and brand.

Marketing & Guest Relations

Collaborate with marketing and sales teams to promote hotel dining outlets and events.
Interact regularly with guests during service to gather feedback and enhance the guest experience.
Represent the Food & Beverage department in community and cultural engagement initiatives, when applicable.

Performance Indicators

Guest satisfaction ratings (internal and external feedback).
Department budget adherence and labour cost control.
Inventory accuracy and waste reduction.
Staff engagement, retention, and performance growth.
Successful execution of events and banquets.
All other duties as assigned by management.

Education and/or Work Experience Requirements:

Minimum of 2 years of experience in a Food & Beverage Manager role, preferably in a hotel or resort environment.
A 3-year Hospitality Management diploma/degree or an equivalent culinary university degree.
Strong knowledge of front-of-house operations and basic kitchen operations.
Proficiency in Microsoft Office (Word, Excel, Outlook) and POS systems.
Strong interpersonal, leadership, and coaching skills.
Flexible availability (evenings, weekends, and holidays as needed).
Food Safe Level 1 and Serving It Right certifications.
Highly organized and results-oriented, with the ability to remain flexible and perform well under pressure.
Red Seal certification or a culinary background is an asset, but not required.

Visa Requirements

Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Job Types: Full-time, Permanent

Pay: $68,000.00-$74,500.00 per year

Application question(s):

Are you legally entitled to work?
How many years of experience do u have?
Are you able to relocate port hardy?

Work Location: On the road

Quick apply

Refine Your Search

chef manager jobs in burnaby, bc

Food & Beverage Manager ( Relocate to Port Hardy, B.C)

Lebanese Chef ( Quality Control)

Chef/Manager (Pizza Chef or Pastry Chef)

South Indian Chef/Cook

Event Supervisor

Assistant Manager (Full-Time)

Assistant Restaurant Manager

Sushi Cook

Line Cook

Sous Chef

Floating Chef Manager

General Manager, Executive Dining & Events - Corporate Services (40251001)

Sous Chef (Kitchen Manager I)

Head Chef

Admin & General - Regional Manager -SharkClub

Director of Wine

Front of House Manager

Executive Sous Chef

Senior Chef

Live Experience Project Manager - Fever Originals

I want to receive the latest job alerts for chef manager in burnaby, bc

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