Squamish, Bc Lead cook Jobs – 6 Openings This Week

Senior Chef de Partie
Sea to Sky Gondola Limited Partnership —Squamish, BC
- $24.75 an hour
- Full-time
- Hospitality
- Sanitation
- In-person
- Store discount
- Dental care
Quick apply
Sous Chef
Lake Louise Inn —British Columbia
- $57,360–$67,080 a year
- Full-time
- Management
- Restaurant management
- Cooking
- Wellness program
- Dental care
Quick apply
4d
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
Chef de Partie
Sea to Sky Gondola Limited Partnership —Squamish, BC
- $22 an hour
- Full-time
- Sanitation
- Cooking
- Leadership
- Store discount
Quick apply
14d
1st Cook
Chances —Squamish, BC
- $28.07 an hour
- Weekends as needed
- Restaurant
Quick apply
Kitchen Lead & Morning Baker
Peaked Pies —Squamish, BC
- $19.40 an hour
- Part-time
- Customer service
- Cooking
- In-person
- Flexible schedule
Quick apply
9d

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Senior Chef de Partie

Sea to Sky Gondola Limited Partnership -
Squamish, BC

Quick apply

Job details

Permanent | Full-time
$24.75 an hour

Qualifications

Hospitality
Red Seal
Sanitation
Food safety
Leadership
Restaurant experience
Communication skills
Kitchen experience
Time management

Full job description

At the Sea to Sky Gondola, we make it easy for people to connect with the great outdoors. We’re passionate about creating unforgettable experiences—for our guests and our team. If you’re looking to grow your career in a breathtaking alpine setting with a fun, progressive, and community‑minded organization, you’ve come to the right place.

As our Junior Sous Chef, you’ll take the lead in our production kitchen, ensuring everything runs smoothly behind the scenes while jumping in to support service when needed. You’ll help maintain high standards, mentor junior cooks, and play a key role in the day‑to‑day success of our culinary operations.

Does this sound like you?

You’re excited to support the Sous Chef and oversee daily production operations
You’re eager to develop your leadership skills while being mentored by experienced chefs
You’re motivated to build your culinary career in a unique outdoor recreation environment
You love teamwork, take pride in excellence, and have a passion for great food

If you’re nodding “yes,” keep reading!

Duties and Responsibilities

Support the Sous Chef and Executive Chef in daily kitchen operations, ensuring consistent food quality and service standards
Supervise, coordinate, and provide clear direction to cooks and kitchen team members within assigned station(s)
Train, mentor, and support team members in food preparation, cooking techniques, plating, and presentation
Demonstrate proper equipment use while reinforcing safe, efficient work practices
Prepare and cook a broad range of menu items, including complex dishes, ensuring quality, consistency, and timeliness during service
Ensure all dishes meet standardised recipes, portion specifications, and presentation expectations
Support menu planning and development, including daily features, incorporating seasonal ingredients and creative input
Collaborate with kitchen leadership to maintain and evolve menu offerings in line with operational needs
Assist with ordering, inventory management, and maintaining appropriate stock levels to support service
Monitor food production, portioning, and waste to minimise loss and support cost control targets
Maintain thorough knowledge of menu items, ingredients, and station responsibilities
Take ownership of assigned stations, ensuring proper set-up, cleanliness, and closing procedures
Ensure compliance with all food safety, sanitation, and regulatory requirements, modelling best practices
Maintain a clean, organised, and safe kitchen environment, including equipment and storage areas
Act as a leader on shift by supporting team performance, providing direction, and resolving operational issues
Foster a positive, respectful, and inclusive work environment that promotes teamwork and accountability
Deliver a professional and engaging guest experience, including guest interaction as required
Support sustainable kitchen practices by reducing food waste, using resources responsibly, and following recycling and composting procedures
Use kitchen systems (e.g. inventory, ordering, scheduling tools) to support efficient operations and accurate record-keeping
Adapt to new systems and processes and support team adoption as needed
Assist with general kitchen operations, including cleaning, organisation, and team support
Perform opening and closing duties and step into broader leadership responsibilities in the absence of the Sous Chef, as required
Carry out additional duties as assigned by the Executive Chef, Sous Chef, or leadership team

Qualifications & Experience

Minimum 3 years of progressive culinary experience in a high-volume commercial kitchen (restaurant, catering, or hospitality environment)
Previous experience in a supervisory or senior line role (e.g. Chef de Partie, Senior Cook, or equivalent)
Formal culinary training, apprenticeship, or an equivalent combination of education and hands-on experience
Experience preparing a broad range of dishes, including sauces, soups, proteins, baked goods, and specialty items
Demonstrated ability to supervise, train, and mentor cooks and kitchen team members
Strong communication skills, with the ability to provide clear direction and constructive feedback
Proven ability to lead a station independently while supporting overall team coordination during service
Positive, team-oriented approach with a strong focus on collaboration and accountability
Strong knowledge of food safety, sanitation, and safe food handling practices
Solid understanding of applicable health regulations and workplace safety standards
Ability to maintain high standards of cleanliness and organisation in a fast-paced environment
Highly organised and detail-oriented, with the ability to perform effectively under pressure
Strong time management skills, with the ability to prioritise tasks and manage multiple demands
Reliable and accountable, including the ability to support opening and closing procedures
Guest-focused mindset, with a strong commitment to quality, consistency, and service excellence
Red Seal certification or equivalent culinary designation
Experience in banquet, events, or high-volume tourism operations
Familiarity with sustainable kitchen practices, including waste reduction and local or seasonal sourcing.

Benefits & Perks:

Joining our team means enjoying a lifestyle where work, adventure, and community come together.

Free Lift Pass for you and your immediate family—enjoy unlimited mountain access.
Free meals on shift plus great discounts when you're off.
Exclusive pro‑level discounts with top adventure and outdoor brands.
Many local perks through partnerships with amazing Squamish businesses.
Affordable staff housing in the beautiful Garibaldi Highlands, featuring:
Private rooms in a dorm‑style building
Shared Jack‑and‑Jill bathrooms
Communal kitchen and lounge spaces
Free shuttle to downtown Squamish and the Gondola
A dedicated Housing Manager and a vibrant community atmosphere
Live in one of BC’s top outdoor adventure towns with world‑class hiking, biking, climbing, and skiing at your doorstep.
A fun, casual, and professional workplace where individuality is celebrated and everyone brings their best attitude to the mountain each day.
Frequent team events and monthly recognition awards to celebrate your achievements and build strong team connections.
Opportunities to stay longer than one season, grow with us, and build a lasting career in a truly unique environment.

Pay: $24.75 per hour

Benefits:

Company events
Dental care
Discounted or free food
Extended health care
Life insurance
On-site parking
Paid time off
Store discount
Vision care

Experience:

high volume culinary: 2 years (required)
supervisory: 1 year (required)

Work Location: In person

Quick apply

Refine Your Search

lead cook jobs in squamish, bc

Senior Chef de Partie

Sous Chef

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

Chef de Partie

1st Cook

Kitchen Lead & Morning Baker

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