Restaurant Jobs jobs in Surrey, BC
Head Chef
Easily applyUrgently hiringConfidentialDelta, BC- $70,000–$85,000 a year
- Full-time +1
- Vision care
- Store discount
- Discounted or free food
- On-site parking
- Experience leading a high-volume restaurant kitchen.
- Ensure food is thoughtful, consistent, well-executed, and aligned with the restaurant’s identity.
Line Cook
Easily applyOften replies in 3 daysThe Derby Bar and GrillSurrey, BC- $20–$23 an hour
- Part-time +1
- This position will be offered part-time hours (approximately 15 to 30 hours per week), with the possibility of additional hours.
Senior Cook
Easily applyMultiple openingsBrowns Socialhouse Langley Centre - Test KitchenLangley, BC V3A 8R6- $19.00–$24.50 an hour
- Full-time
- Store discount
- Discounted or free food
- Flexible schedule
- On-site parking
- Previous experience in a restaurant or similar food service setting is preferred.
- Leadership development through practical, hands on training seminars.
Assistant Manager
Easily applyBrowns Socialhouse Langley Centre - Test KitchenLangley, BC V3A 8R6- $50,000–$54,000 a year
- Full-time
- Paid time off
- Vision care
- Dental care
- Paid vacation
- Extended health care
- Flexible schedule
- At least 2 years of restaurant management experience.
- A passion for food, beverage and all things related to the restaurant business.
Experienced Line Cook
Easily applyBrowns Socialhouse - PanoramaSurrey, BC- Up to $21 an hour
- Full-time +1
- Store discount
- Discounted or free food
- Flexible schedule
- On-site parking
- We are looking to hire an experienced line cook with at least 2 years of line cooking experience in a restaurant setting.
- Job Types: Full-time, Part-time.
Line Cook/Prep Cook
Easily applyKrause Berry Farms & Estate WineryLangley, BC V4W 1C3- $17.85–$24.83 an hour
- Full-time
- 1+ years experience as a cook in the restaurant industry.
- Collaborate with the head chef and cooks to prepare meals during our dining hours.
Line Cook/Prep Cook
Easily applyBrowns Socialhouse White RockSurrey, BC V4A 4N3- $19–$23 an hour
- Full-time +4
- 32 to 40 hours per week
- Weekends as needed +2
- Store discount
- Discounted or free food
- Flexible schedule
- On-site parking
- Previous kitchen or restaurant experience is an asset, but willing to train the right candidate.
- Full-time and Part-time positions available.
Line Cook
Easily applyOften replies in 3 daysTap & Barrel BrentwoodBurnaby, BC- $17.85–$21.00 an hour
- Full-time
- Discounted or free food
- Flexible schedule
- Has a curiosity about cooking techniques, ingredients, and food preparation, and the ability to.
- Has strong organizational and time-management skills.
Line Cook
Easily applyOften replies in 3 daysTap & Barrel BrentwoodBurnaby, BC- $17.85–$21.00 an hour
- Full-time
- Discounted or free food
- Flexible schedule
- Has a curiosity about cooking techniques, ingredients, and food preparation, and the ability to.
- Has strong organizational and time-management skills.
Bartender
Easily applySkye Avenue Kitchen & LoungeSurrey, BC V3T 5X3- $17.85–$20.00 an hour
- Full-time
- Weekends as needed +2
- Minimum 2 years of bartending experience in a fast-paced or upscale restaurant/bar.
- As the face behind the bar, you’ll be responsible for crafting signature…
Line Cook
Easily applyNammos EstiatorioVancouver, BC V5V 4E4- $20–$23 an hour
- Full-time
- Discounted or free food
- Flexible schedule
- 4 years of Experience in the food industry or restaurant setting is required.
- As a Line Cook, you will play a crucial role in ensuring that our dishes are…
First Cook
Easily applyThe Westin Wall Centre, Vancouver AirportRichmond, BC V6X 4K3- $28.75–$32.00 an hour
- Full-time +1
- Vision care
- Dental care
- Employee assistance program
- Disability insurance
- RRSP match
- Extended health care
- First Cooks are required to have a minimum of three (3) years’ experience in comparable 4 diamond hotels or restaurants.
- Must be Food Safe Certified.
Head Chef, Nat's Restaurant
Easily applyTen Feet Sports and Entertainment Ltd.Langley, BC- $76,000–$85,000 a year
- Full-time
- Weekends as needed +1
- Dental care
- Life insurance
- Employee assistance program
- Extended health care
- On-site parking
- Understanding of restaurant groups and associated brand expectations.
- Minimum five years of progressive experience as a Chef in a restaurant environment.
Chef (Indian Cuisine)
Easily applyNewElaichi ChaiBurnaby, BC- $18.25–$25.00 an hour
- Full-time
- Previous experience as a Chef or Cook in an Indian restaurant.
- The ideal candidate has a strong background in Indian cuisine and takes pride in preparing high-…
Experienced Line Cook
Easily applyFox and FiddleSurrey, BC- $17.85 an hour
- Full-time +1
- Day shift +1
- Flexible schedule
- Availability must be flexible and open to working mainly night shifts.
- We've got flexible hours to offer with a great range of cash tips weekly.
Ramen Restaurant Line Cook
Easily applyMenbow Ramen (Tsawwassen Mills)Tsawwassen, BC- From $17.85 an hour
- Part-time
- 15 to 40 hours per week
- Evening shift +1
- On-site parking
- -Report any issues or employee issues to boss -Cook ramen and other items on the menu, including preparing ingredients -Morning and evening shifts are…
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Career Resources:
Job Post Details
Head Chef - job post
Job details
Pay
- $70,000–$85,000 a year
Job type
- Permanent
- Full-time
Location
Benefits
Pulled from the full job description
- Vision care
- Store discount
- Discounted or free food
- On-site parking
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