North Vancouver, Metro Vancouver Regional District
New
Food Service
$65k / year
‌
sous-chef
Nook Kitsilano
Vancouver, BC
New
Food Service
‌
executive chef
Government of Canada - Western
Surrey, Metro Vancouver Regional District
Food Service
‌
Sous Chef
gategroup - Operational
Vancouver, Metro Vancouver Regional District
Food Service
$29.13 / hour
‌
Sous Chef
Gate Gourmet
Vancouver, Metro Vancouver Regional District
Food Service
$29.13 / hour
‌
sous-chef
The Flying Pig
Vancouver, BC
New
Food Service
‌
Executive Chef (Onsite)
Kardium
Burnaby, Metro Vancouver Regional District
New
Food Service
$75k - $95k / year
‌
sous-chef
JOEY RESTAURANT (BURNABY)
Burnaby, Metro Vancouver Regional District
New
Food Service
‌
Sous Chef - Crossroads Lodge, Kitimat, BC
Dexterra
Vancouver, Metro Vancouver Regional District
Part-Time
Food Service
Dental Insurance
‌
Chef / Sous Chef - JOEY Burrard
JOEY Restaurant Group
Vancouver, Metro Vancouver Regional District
Part-Time
Food Service
$48k - $85k / year
‌
Chef / Sous Chef - JOEY Bentall
JOEY Restaurant Group
Vancouver, Metro Vancouver Regional District
Part-Time
Food Service
$48k - $85k / year
‌
Content Creator + Digital Designer
Earls Kitchen + Bar
🌎 Remote
New
Remote
$60k - $70k / year
‌
Intermediate Designer
SMC Communications
🌎 Remote
New
Remote
Hospitality
$65k - $75k / year
‌
Human Resources Manager - Hybrid Remote
COBS Bread
🌎 Remote
New
Remote
Hybrid
Food Service
$85k - $90k / year
‌
Restaurant Executive Chef
OPUS Vancouver
Vancouver, BC
Food Service
$75k - $95k / year
‌
Executive Chef
OPUS Vancouver
Vancouver, BC
New
Food Service
$75k - $95k / year
Job Description
Working as a Head Chef in Vancouver, BC
There are 427 Head Chef opportunities available in Vancouver, BC all with unique requirements.
Every restaurant’s success begins with the Head Chef. Food quality is just one of the many things to consider when hiring a head chef for your restaurant. A head chef develops a variety of recipes from appetizers to desserts. They also oversee all kitchen staff, consistently find ways to save more money for the restaurant, and ensure that all customers are satisfied with their dishes.