British Columbia Resort cook Jobs – 137 Openings This Week

First Cook
Rosewood Hotel Group —Vancouver, BC
- $37 an hour
- Full-time
- Sanitation
- English
- Hotel
Cook II Seasonal
Marriott International, Inc —Vancouver, BC
- $36.62 an hour
- Full-time
- Serving
- Hotel
- High school diploma or GED
Line Cook (Mountain Cafe and Bakery)
Powder King Mountain Resort Inc. —Mackenzie, BC
- $20–$27 an hour
- Full-time
- High school diploma or GED
Quick apply
Cooks
Black Rock Oceanfront Resort —Ucluelet, BC
- $21–$25 an hour
- Weekends as needed
- Cleaning
- Dental care
- Life insurance
Quick apply
Demi Chef de Partie (Sushi) - River Rock Casino Resort
River Rock Casino Resort —Richmond, BC
- $22.01–$22.63 an hour
- Part-time
- Bar
- Inventory control
- High school diploma or GED
3d
Line Cook/Prep Cook
Pheasant Glen Golf Resort —Qualicum Beach, BC
- $20–$24 an hour
- Weekends as needed
- Hospitality
- Sanitation
- In-person
- Store discount
- Flexible schedule
Quick apply
7d
Chef de Partie (Asian Cuisine)
River Rock Casino Resort —Richmond, BC
- $25.06–$25.67 an hour
- Weekends as needed
- Inventory control
- High school diploma or GED
- Continuous improvement
3d
Sous Chef
Bottoms Bar & Grill —Sun Peaks, BC
- $22–$28 an hour
- Overtime
- Bar
- Inventory control
- Heavy lifting
Quick apply
First Cook - Treetop Tapas (Grotto Spa)
Tigh-Na-Mara Resorts Ltd —Parksville, BC
- $22.55–$24.75 an hour
- Weekends as needed
- Sanitation
- Cooking
- Food service experience
- Store discount
- Dental care
Quick apply
2d
Commis Chef - River Rock Casino Resort
River Rock Casino Resort —Richmond, BC
- $20.51–$21.12 an hour
- Weekends as needed
- Cleaning
6d
Line Cook
Kingfisher Pacific Resort and Spa —Courtenay, BC
- $23–$28 an hour
- Full-time
- Customer service
- Sanitation
- Hotel
- Store discount
- Dental care
Quick apply
Dishwasher/Prep Cook
Ainsworth Hot Springs Resort —Ainsworth, BC
- $18.95–$19.95 an hour
- Part-time
- Cooking
- Restaurant experience
- Kitchen experience
Quick apply
Line Cook - Villa Eyrie Resort
The Villa Eyrie Resort —Victoria, BC
- From $22 an hour
- Temporary
- Sanitation
- Hotel
- Presentation skills
- Store discount
- Paid time off
Quick apply
21h
Senior Cook
LONG BEACH LODGE RESORT —Tofino, BC
- $23–$25 an hour
- Full-time
- Cooking
- Hotel
- Cleaning
- Dental care
- Paid time off
Quick apply
1d
Line Cook
INNhotels —Invermere, BC
- $19–$22 an hour
- Seasonal
- Cooking
- Maintenance
- Hotel
Quick apply
Line Cook/Demi Chef de Partie
Sparkling Hill Resort —Vernon, BC
- $20–$22 an hour
- Overtime
- Sanitation
- Organizational skills
- In-person
Quick apply
6d
Line Cook Part time weekend
West Coast Grill (Located in Prestige Oceanfront Resort) —Sidney, BC
- $19.00–$21.50 an hour
- Weekends only
- Sanitation
- Cooking
- In-person
- Store discount
- Flexible schedule
Quick apply
Cook
Nita Lake Lodge —Whistler, BC
- $21–$25 an hour
- Part-time
- Inventory management
- Sanitation
- Cooking
- Paid time off
Quick apply
Cook
Regency Retirement Resort —Kelowna, BC
- $19.95–$27.68 an hour
- Part-time
- Hospitality
- Cooking
- Food service experience
- Disability insurance
- Dental care
Quick apply
Sous Chef
Versante Hotel —Richmond, BC
- $27–$29 an hour
- Weekends as needed
- Inventory management
- Sanitation
- Hotel
- Store discount
- Disability insurance
Quick apply
6d

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First Cook

Rosewood Hotel Group -
Vancouver, BC

Apply Now

Job details

Permanent | Full-time
$37 an hour

Qualifications

Grilling
Labelling
FoodSafe
Food Handler Certification
Dishwashing
Sanitation
Put-away
English
Food temperature logging
High school diploma or GED
FIFO
HACCP
Seafood
Meal preparation
Cleaning and debris removal
Onsite material transportation
Food preparation
Stocking
Food safety
Professional kitchen experience
Hotel experience
FIFO food stock rotation

Full job description

General Information

Country/Region

Canada

Province/City

Vancouver, B.C.

Hiring Entity

Rosewood Hotel Georgia

Department

Food & Beverage - Culinary

Job Type

Full-time Permanent

Job Description

KEY RESPONSIBILITIES

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Ensure that standards are maintained at a superior level on a daily basis.
Maintain and strictly abide by Provincial/Federal sanitation/health regulations and hotel requirements.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
Meet with Chef De Partie/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening duties:
Set up work station with required mise en place, tools, equipment and supplies according to standards.
Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
Check production schedule and pars.
Establish priority items for the day.
Inform the Chef De Partie/Sous Chef of any supplies that need to be requisitioned for the day's tasks.
Transport supplies from the storeroom and stock in designated areas.
Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
Start prep work and production of items needed for the day.
Record Daily Fridge/ Freezer temperatures in accordance to the HACCP. • Select, clean and prepare meat, seafood and vegetables.
Handle seafood according to HACCP/Provincial and Federal health regulations.
Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.

• Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift. • Prepare and produce Sauté, Grill & Sauce from the menu items for designated Food & Beverage outlets.

Prepare all dishes following recipes and yield guides, according to department standards.
Inform the Chef De Partie /Sous Chef of any shortages before the item runs out.
Communicate any assistance needed during busy periods to the Chef De Partie /Sous Chef to ensure optimum service to guests.
Inform Chef De Partie /Sous Chef of any excess items that can be used in daily specials or elsewhere.
Maintain proper storage procedures as specified by Health Department and hotel requirements/HACCP
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the pot wash station.
Assist Stewards in order to make clean up a more efficient process.
Breakdown work station and complete closing duties according to department standards:

o Return all food items to the proper storage areas.

o Rotate all returned product following the First In First Out system

o Wrap, cover, label and date all items being put away. o Straighten up and organize all storage areas.

o Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves according to HACCP.

o Return all unused and clean utensils/equipment to the specified locations.

o Turn off all equipment not needed for the next shift.

o Restock items that were depleted during the shift.

o Review status of work and follow-up actions required with the Supervisor before leaving.

Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
All other duties as required

CRITICAL SKILLS & QUALIFICATIONS

Experience: Minimum 2-3’ years experience as a Line Cook at a 4 or 5 star hotel or restaurant.
Education: High school diploma; culinary certification preferred.
General Skills: knowledge of food handling (Food Safe certificate). Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Must have experience in all aspects of the kitchen including basic pastry skills.
Technical Skills: Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.
Language: Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Licenses & Certifications: FoodSafe certification

Full Time status does not denote guaranteed hours. Assignment of hours is subject to business demand.

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

Others

While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

The pay scale for this position is between $37/hour. This is the pay range for this position that the Hotel reasonably expects to pay.

About Us

Following its debut in the Roaring '20s, the legendary Hotel Georgia came to be known as Vancouver's most historic and elegant retreat. When it first welcomed guests in 1927, the hotel brought unheard of luxuries to the young city of Vancouver and Canada's West Coast. And it wasn't just the local society set that made the hotel the heart of Vancouver; Louis Armstrong, Ginger Rogers, Frank Sinatra, Laurence Olivier, the Rolling Stones and the Prince of Wales all added to the mystique of this irreplaceable piece of history. Now unveiled as Rosewood Hotel Georgia, the fully restored Georgian Revival property has returned to its former grandeur with additional elegance afforded by extensive amenities and the impeccable service of Rosewood Hotels & Resorts. From the painstaking restoration of Old World craftsmanship to the addition of the most luxurious furnishings and latest technology, Rosewood Hotel Georgia offers an unmatched combination of legacy and luxury - a return to the golden age of hotel travel.

Apply Now

Refine Your Search

resort cook jobs in british columbia

First Cook

Cook II Seasonal

Line Cook (Mountain Cafe and Bakery)

Cooks

Demi Chef de Partie (Sushi) - River Rock Casino Resort

Line Cook/Prep Cook

Chef de Partie (Asian Cuisine)

Sous Chef

First Cook - Treetop Tapas (Grotto Spa)

Commis Chef - River Rock Casino Resort

Line Cook

Dishwasher/Prep Cook

Line Cook - Villa Eyrie Resort

Senior Cook

Line Cook

Line Cook/Demi Chef de Partie

Line Cook Part time weekend

Cook

Cook

Sous Chef

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