Delta, Bc Head chef Jobs – 21 Openings This Week

Head Chef
Confidential —Delta, BC
- $70,000–$85,000 a year
- Full-time
- Inventory control
- Sanitation
- English
- Store discount
- Vision care
Quick apply
3d
Head Chef
CMH Heli-Skiing —British Columbia
- $62,000–$68,000 a year
- Weekends as needed
- Casual dining restaurant
- Inventory management
- Customer service
- Dental care
Executive Sous Chef
Compass Group Canada —Burnaby, BC
- $78,000 a year
- Full-time
- Sanitation
- Supervising experience
- Presentation skills
- Dental care
- Tuition reimbursement
Quick apply
3d
Executive Sous Chef - Riley's Fish & Steak
GLOWBAL RESTAURANT GROUP —Vancouver, BC
- $70,000–$75,000 a year
- Full-time
- Microsoft Outlook
- Cooking
- English
- Dental care
- Vision care
Quick apply
Executive Sous Chef
Railtown Cafe —Vancouver, BC
- $60,000–$70,000 a year
- Full-time
- Inventory management
- Sanitation
- Cooking
- Store discount
- Dental care
Quick apply
6d
Head Chef
Aughdem Recruitment —Vancouver, BC
- $100,000–$125,000 a year
- Inventory control
- Sanitation
- Team management
Head Chef
Juanita Kits Ltd. —Vancouver, BC
- Full-time
- Heavy lifting
- Sales
- Restaurant management
Quick apply
Head Chef
Shark Club Sports Bar & Grill —Vancouver, BC
- $77,000 a year
- Full-time
- Bar
- Culinary experience
- Inventory management
- Dental care
Quick apply
Executive Sous Chef
Compass Group Canada Ltd —Burnaby, BC
- Sanitation
- Supervising experience
- Presentation skills
Quick apply
Head Chef
Maharaja Hospitality Group —Surrey, BC
- $65,000–$70,000 a year
- Full-time
- Hospitality
- Inventory management
- Supervising experience
Quick apply
3d
Food Services Manager/ Executive Chef
Chartwell Retirement Residences —Vancouver, BC
- Weekends as needed
- Microsoft Word
- Hospitality
- Customer service
9d
Head Chef/Kitchen Manager
Entrecôte Restaurant —Vancouver, BC
- $60,000 a year
- Full-time
- Inventory management
- Cooking
- Cleaning
Quick apply
3h
Head Chef
Hai Di Lao Canada Restaurants Group Ltd. —Vancouver, BC
- $40 an hour
- Full-time
- Inventory control
- English
- Team management
- Dental care
Quick apply
7h
Executive Chef
LA BONNE ÉTAPE —Vancouver, BC
- $110,000–$120,000 a year
- Weekends as needed
- Cooking
- Hotel
- Continuous improvement
2d
Head Chef
Eleven 11 Group —Vancouver, BC
- $40,000–$50,000 a year
- Full-time
- Hospitality
- Inventory control
- Sanitation
Quick apply
6d
Head Chef
Harbour Cruises —Vancouver, BC
- From $55,000 a year
- Full-time
- Inventory management
- Sanitation
- Cooking
- Dental care
- Employee assistance program
Quick apply
Executive Chef
Wedgewood Hotel & Spa —Vancouver, BC
- $115,000–$120,000 a year
- Weekends as needed
- Cooking
- Hotel
- Continuous improvement
Quick apply
11d
Head Chef/Kitchen Manager
Warehouse Group —Vancouver, BC
- $50,000–$55,000 a year
- 8 hour shift
- Inventory management
- Sanitation
- Data entry
- Wellness program
- Dental care
Quick apply
3d
Executive Chef
MaKaam Modern Artisan Thai —Vancouver, BC
- From $65,000 a year
- Temporary
- Inventory management
- Sanitation
- Mentoring
- Flexible schedule
Quick apply

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Head Chef

Confidential
Delta, BC

Quick apply

Job details

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

Qualifications

Cost management
Inventory control
Food management
Labelling
Food service staff training and mentoring
Coaching
Sanitation
Process improvement
English
Cost control
Food temperature logging
Team management
Meal preparation
Cleaning
Training & development
On-the-job coaching
Food safety
Leadership
Communication skills
Professional kitchen experience
Team coordination

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

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head chef jobs in delta, bc

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Executive Sous Chef - Riley's Fish & Steak

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Food Services Manager/ Executive Chef

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