Mission, Bc Prep cook Jobs – 41 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
4d
Line Cook/Prep Cook
Rail & River Bistro —Fort Langley, BC
- Part-time
- Kitchen experience
Quick apply
Line Cook
The Artful Dodger Pub —Langley, BC
- $19–$20 an hour
- Part-time
- Bar
- Cooking
- Food service
- Dental care
- Vision care
Quick apply
Line/Prep Cook | Abbotsford
Cactus Club Cafe Abbotsford —Abbotsford, BC
- $18.25–$22.00 an hour
- Full-time
Dishwasher/Prep Cook
Zajac Ranch For Children —Mission, BC
- $22–$24 an hour
- Part-time
- Serving
- Sanitation
- In-person
- Flexible schedule
Quick apply
Kitchen Helper / Prep Cook
Sushi Te Japanese restaurant —Mission, BC
- $17.85–$24.66 an hour
- Part-time
- Serving
- No experience needed
- Food service
- Flexible schedule
Quick apply
9d
Prep Cook
Yummy House Restaurant —Mission, BC
- From $18.25 an hour
- Weekends as needed
- Cooking
- English
- Organizational skills
- Flexible schedule
Quick apply
Line Cook
Yummy House Restaurant —Mission, BC
- From $20 an hour
- Weekends as needed
- Customer service
- Cooking
- High school diploma or GED
Quick apply
8d
Prep Cook
Market 49 Fine Foods —Aldergrove, BC
- $20–$24 an hour
- Part-time
- Cooking
- In-person
- Communication skills
- Store discount
Quick apply
Line Cook
White Spot —Abbotsford, BC
- $18.25–$21.50 an hour
- Evenings as needed
- Cooking
- Flexible schedule
Part Time experienced Line Cook
Cora Breakfast and Lunch Abbotsford —Abbotsford, BC
- $18.25–$19.75 an hour
- Part-time
- Cooking
- English
- Restaurant experience
- Store discount
- Flexible schedule
Quick apply
4h
Cook/Kitchen Hand
LITTLE JAPAN SUSHI RESTAURANT —Abbotsford, BC
- $18.25–$25.00 an hour
- Part-time
- Cooking
- Hotel
- Food service
- Flexible schedule
Quick apply
Line Cook/Prep Cook
Revive Meals —Langley, BC
- $20–$25 an hour
- Part-time
- Cooking
- In-person
- Restaurant experience
- Store discount
Quick apply
14d
Prep Cook/ Kitchen Opener
Boston Pizza International, Inc. —Mission, BC
- Full-time
Sushi line cook
Ebisu Sushi Japanese Restaurant —Abbotsford, BC
- $19–$22 an hour
- Part-time
- Cooking
- English
- High school diploma or GED
Quick apply
Dishwasher/Prep Cook
Dosa club Indian kitchen and Bar —Abbotsford, BC
- From $20 an hour
- Full-time
- Cooking
- Food service
- In-person
Quick apply
13d
Kitchen Staff
Midori Japanese Restaurant —Abbotsford, BC
- From $18.25 an hour
- Full-time
- Customer service
- Cooking
- Food service
- Store discount
Quick apply
5d
Line Cook
RP Rendezvous Pub —Langley, BC
- $20–$26 an hour
- Part-time
- Serving
- Cooking
- Restaurant
- Flexible schedule
Quick apply
9d
Line Cook
Murrayville Town Pub —Langley, BC
- $18.25–$21.00 an hour
- Part-time
- Cooking
- In-person
- Restaurant
Quick apply
Cook - FT (Highwayman Pub Abbotsford)
Otter Co-op —Abbotsford, BC
- $18.45–$23.30 an hour
- Part-time
- Bar
- Travel
- Restaurant
- Dental care
Quick apply
3d

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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
4 days ago

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

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