British Columbia Kitchen team leader Jobs – 610 Openings This Week

Head Chef
Confidential —Delta, BC
- $70,000–$85,000 a year
- Full-time
- Cooking
- English
- Team management
- Store discount
- Vision care
Quick apply
Sous Chef
Craft 42 Roasters —Kelowna, BC
- From $21 an hour
- Full-time
- Hospitality
- Restaurant management
- Cooking
Quick apply
14d
Registered Massage Therapist
Kingfisher Pacific Resort and Spa —Courtenay, BC
- $83,000–$130,000 a year
- Weekends as needed
- Hospitality
- Management
- Customer service
- Store discount
- Dental care
Quick apply
Operations Chef - Sushi
AFC Franchise Corp. —Richmond, BC
- $21–$23 an hour
- Weekends as needed
- ServSafe
- Customer service
- Cooking
- Dental care
- Vision care
Quick apply
14d
Chef de Partie
Bella Coola Heli Sports —Hagensborg, BC
- From $278 a day
- Temporary
- Hospitality
- Inventory management
- Presentation skills
- Dental care
Quick apply
Operations Chef - Sushi
AFC Franchise Corp. —Smithers, BC
- $21.00–$23.75 an hour
- Weekends as needed
- ServSafe
- Customer service
- Cooking
- Dental care
- Vision care
Quick apply
14d
Meat Department Manager
Buy-Low Foods —Gabriola, BC
- From $24 an hour
- Weekends as needed
- Sales
- Customer service
- Merchandising
- Disability insurance
- Dental care
Quick apply
Sous Chef
Nita Lake Lodge —Whistler, BC
- $60,000–$75,000 a year
- Full-time
- Cooking
- Team management
- No university degree
- Wellness program
- Paid time off
Quick apply
South Indian Chef
Hbh —Surrey, BC
- From $50 an hour
- Full-time
- Hospitality
- Customer service
- Cooking
- Flexible schedule
Quick apply
1d
Manager, Quality Insights and Analytics (Furniture)
Article —Vancouver, BC
- $115,000–$140,000 a year
- Full-time
- Hybrid work
- Dental care
Quick apply
AM Sous Chef – Fathom Restaurant
HOTEL GRAND PACIFIC —Victoria, BC
- $65,000–$70,000 a year
- Weekends as needed
- Cooking
- Hotel
- Supervising experience
- Store discount
- Wellness program
Quick apply
Cutter Kitchen Employee - PM
FG Deli Group Ltd. —Langley, BC
- $22.46–$23.96 an hour
- Full-time
- Communication skills
Manager/Assistant Manager/Shift Leader/Central Kitchen
New Hourin Ramen Inc. —Vancouver, BC
- $5,500–$6,000 a month
- Full-time
- English
- Leadership
- Restaurant
- Dental care
Quick apply
Kitchen Manager
Barley Station Brewpub —Salmon Arm, BC
- $62,000–$72,000 a year
- Full-time
- Bar
- Supervising experience
- Bachelor's
- Dental care
- Paid time off
Quick apply
3d
Operations Chef - Sushi
AFC Franchise Corp. —Burnaby, BC
- $21.00–$23.75 an hour
- Weekends as needed
- ServSafe
- Customer service
- Cooking
- Dental care
- Vision care
Quick apply
14d
Sous Chef (Full-time) - The Waterford
Bria Communities —Delta, BC
- $60,000–$65,000 a year
- Full-time
- Supervising experience
- Dental care
Chef de Partie
Compass Group Canada —Burnaby, BC
- $23–$28 an hour
- Weekends as needed
- Cooking
- English
- Hotel
Quick apply
Manager, Food & Beverage - Casino Nanaimo
Casino Nanaimo —Nanaimo, BC
- $58,000–$70,000 a year
- Weekends as needed
- Serving
- Bar
- Inventory management
- Paid sick leave
Quick apply
Operations Chef - Multiple Locations
AFC Franchise Corp. —New Westminster, BC
- $21.00–$23.75 an hour
- Weekends as needed
- ServSafe
- Customer service
- Cooking
- Dental care
- Vision care
Quick apply
Restaurant Operator
Tacofino Hastings Inc. —Vancouver, BC
- $60,000 a year
- Weekends as needed
- Leadership
- Restaurant
- Dental care
- Employee assistance program
Quick apply
7d

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Head Chef

Confidential
Delta, BC

Quick apply

Job details

Permanent | Full-time
$70,000–$85,000 a year

Qualifications

Cooking
English
Team management
Leadership
Restaurant experience
Communication skills
Kitchen experience

Full job description

Job Posting — Head Chef

Position: Head Chef
Location: South Delta, BC
Employment Type: Full-Time
Compensation: Competitive salary based on experience

We are looking for a passionate, organized, and people-focused Head Chef to lead a busy restaurant kitchen in South Delta. This role is ideal for a chef who values strong leadership, thoughtful food, clear systems, financial accountability, and team culture.

Our restaurant is built around the belief that people come first. Great food, strong service, profitability, and a healthy work environment all start with the team. We are looking for someone who understands that leadership is not just about running service — it is about setting standards, developing people, creating consistency, and leading by example every day.

The right candidate will bring strong culinary skill, calm leadership, and the ability to manage both the creative and operational sides of the kitchen. Managing food cost and labour cost is imperative to success in this position. The Head Chef must understand that strong culinary leadership also means making smart business decisions that protect quality, support the team, and contribute to the overall health of the restaurant.

About the Role

The Head Chef is responsible for leading daily kitchen operations, supporting menu execution, maintaining food quality, coaching the team, and ensuring the kitchen operates with consistency, cleanliness, accountability, and professionalism.

This role requires someone who can balance hands-on cooking with leadership, communication, training, ordering, food cost control, labour cost awareness, and team development. You should be comfortable leading from the front while also creating structure behind the scenes.

You will work closely with restaurant leadership to ensure the kitchen supports the overall guest experience, team culture, financial goals, and operational standards.

Key ResponsibilitiesCulinary Leadership

Lead the kitchen team with professionalism, consistency, and care.
Set the tone for quality, pace, cleanliness, and teamwork during prep and service.
Ensure all menu items are prepared and presented according to established recipes, standards, and expectations.
Maintain a strong presence on the line during key services.
Support seasonal menu development, feature creation, recipe testing, and product improvement.
Ensure food is thoughtful, consistent, well-executed, and aligned with the restaurant’s identity.

Team Development

Train, coach, and support cooks, prep cooks, dish team members, and kitchen leads.
Create an environment where team members understand expectations and feel supported in meeting them.
Use a clear training approach: demonstrate the standard, work alongside the team, then hold people accountable to executing it.
Help build confidence, skill, speed, cleanliness, and professionalism within the kitchen.
Provide regular feedback in a direct but respectful way.
Support onboarding of new team members and help create a strong first impression of the kitchen culture.

Daily Kitchen Operations

Oversee prep, service, station setup, ordering, receiving, storage, and closing standards.
Ensure daily line checks are completed properly and on time.
Maintain high standards for food safety, sanitation, temperature logs, labeling, rotation, and storage.
Keep the kitchen organized, clean, and ready for service.
Support scheduling, labour planning, and daily deployment of the team.
Ensure equipment, smallwares, and workspaces are cared for and maintained.

Food Cost & Labour Cost Management

Manage food cost through proper ordering, portioning, prep planning, waste control, inventory practices, and recipe adherence.
Manage labour cost through effective scheduling, service planning, training, deployment, and productivity.
Understand that food quality, team culture, and profitability must work together.
Review sales, labour, purchasing, waste, and inventory information to make informed decisions.
Control waste while maintaining quality and guest satisfaction.
Ensure prep levels are aligned with business volumes.
Work with leadership to improve systems, protect margins, and support long-term success.
Take ownership of kitchen financial performance, including food cost, labour cost, and controllable expenses.

Culture & Communication

Lead with humility, accountability, and consistency.
Communicate clearly with both kitchen and front-of-house leadership.
Support a respectful and inclusive work environment.
Create strong connection between culinary execution and the overall guest experience.
Represent the kitchen with pride, professionalism, and ownership.

What We’re Looking For

The ideal candidate has:

3–5+ years of kitchen leadership experience, preferably as a Head Chef, Chef de Cuisine, Sous Chef, or strong senior kitchen leader.
Strong cooking fundamentals and a genuine passion for quality food.
Experience leading a high-volume restaurant kitchen.
Proven ability to manage food cost, labour cost, ordering, inventory, waste, and kitchen productivity.
A calm, organized, and steady presence during busy services.
Strong communication skills and the ability to develop people.
Understanding of food cost, labour cost, inventory, ordering, scheduling, and kitchen systems.
High standards for cleanliness, food safety, and organization.
Ability to hold standards while still creating a positive team environment.
A hands-on leadership style.
A desire to build something strong, not just maintain the status quo.

Our Values

We are looking for someone who naturally aligns with the following values:

Excellence
A commitment to doing things properly, improving constantly, and caring about the details.

Inclusiveness
A belief that strong teams are built through respect, support, and shared purpose.

Growth
A desire to develop yourself, your team, and the business around you.

People First
An understanding that the guest experience begins with the team experience.

Quality Product
Pride in serving food that is consistent, thoughtful, and worth coming back for.

Profitability
Respect for the business side of hospitality, including food cost, labour cost, waste, productivity, and efficiency.

Environment
A commitment to creating a workplace that is clean, safe, organized, positive, and professional.

You’ll Be a Great Fit If You

Care deeply about food and people.
Believe consistency is just as important as creativity.
Can lead a busy service without panic or ego.
Know how to coach people without tearing people down.
Take ownership when things go wrong.
Can balance high standards with a healthy team culture.
Understand that food cost and labour cost are essential parts of running a successful kitchen.
Know how to make business-minded decisions without compromising the guest experience.
Want to be part of a restaurant that is growing, evolving, and working toward something meaningful.

How to Apply

Please submit your resume and a brief note outlining why you would be a good fit for the role.

Pay: $70,000.00-$85,000.00 per year

Benefits:

Discounted or free food
On-site parking
Store discount
Vision care

Ability to commute/relocate:

Delta, BC: reliably commute or plan to relocate before starting work (preferred)

Experience:

Kitchen Leadership: 3 years (required)

Language:

English (required)

Work Location: In person

Quick apply

Refine Your Search

kitchen team leader jobs in british columbia

Head Chef

Sous Chef

Registered Massage Therapist

Operations Chef - Sushi

Chef de Partie

Operations Chef - Sushi

Meat Department Manager

Sous Chef

South Indian Chef

Manager, Quality Insights and Analytics (Furniture)

AM Sous Chef – Fathom Restaurant

Cutter Kitchen Employee - PM

Manager/Assistant Manager/Shift Leader/Central Kitchen

Kitchen Manager

Operations Chef - Sushi

Sous Chef (Full-time) - The Waterford

Chef de Partie

Manager, Food & Beverage - Casino Nanaimo

Operations Chef - Multiple Locations

Restaurant Operator

I want to receive the latest job alerts for kitchen team leader in british columbia

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