25 meilleures offres (culinary lead, british columbia) (à pourvoir)

Culinary Arts Vocational Instructor
Okanagan College —Kelowna, BC
- De 71 846 $ à 115 129 $ par an
- Fins de semaine au besoin
- Certification ServSafe
- Préparation culinaires
- Certificat de premiers soins de base
Culinary Leadership Opportunities - Vancouver & Toronto - Glowbal Restaurant Group
GLOWBAL RESTAURANT GROUP —Vancouver, BC
- De 105 000 $ à 110 000 $ par an
- Temps plein
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Assurance Dentaire
- Assurance Vision
Postuler rapidement
il y a 8 jours
Lead, Culinary Retail Food Operations
Fraser Health —Surrey, BC
- De 38,88 $ à 55,89 $ de l’heure
- Temps plein
- Traitement de texte
- Préparation culinaires
- Microsoft Office
il y a 8 jours
Regional Culinary Support Manager
Compass Group Canada Ltd —Burnaby, BC
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
Postuler rapidement
il y a 13 jours
Director of Culinary
Compass Group Canada Ltd —Burnaby, BC
- De 90 000 $ à 100 000 $ par an
- Hospitalité
- Préparation culinaires
- Microsoft Office
Postuler rapidement
Production Lead
Wild Blue Restaurant & Bar —Whistler, BC
- De 21 $ à 28 $ de l’heure
- Temps plein
- Expérience en supervision
- En présentiel
- Leadership
- Assurance Dentaire
- Assurance Vision
Postuler rapidement
Raw Bar Chef
Nita Lake Lodge —Whistler, BC
- De 60 000 $ à 75 000 $ par an
- Temps plein
- Hospitalité
- Bar
- Anglais
- Congés payés
Postuler rapidement
Sous Chef
Nita Lake Lodge —Whistler, BC
- De 60 000 $ à 75 000 $ par an
- Temps plein
- Préparation culinaires
- Gestion d'équipe
- Diplôme universitaire non requis
- Programmes de Bien-être
- Congés payés
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Bakery Manager
True Grain Bread —Summerland, BC
- 80 000 $ par an
- Temps plein
- Contrôle de l'inventaire
- Service à la clientèle
- Boulangerie
- Réductions Tarifaires
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Sous Chef - Creekbread
Nita Lake Lodge Resort & Spa —Whistler, BC
- À partir de 26 $ de l’heure
- Temps plein
- Préparation culinaires
- Sens de l'organisation
- En présentiel
- Congés payés
Postuler rapidement
Senior Chef de Partie
Sea to Sky Gondola Limited Partnership —Squamish, BC
- 24,75 $ de l’heure
- Temps plein
- Hospitalité
- Assainissement
- En présentiel
- Réductions Tarifaires
- Assurance Dentaire
Postuler rapidement
Chef de Partie
O'Rourke Family Vineyards Ltd. —Lake Country, BC
- De 22,50 $ à 25,00 $ de l’heure
- Temps partiel
- Préparation culinaires
- Travail en cuisine
- Gestion du temps
Postuler rapidement
Sous Chef
Browns Socialhouse —Tofino, BC
- De 50 000 $ à 60 000 $ par an
- Heures supplémentaires
- Préparation culinaires
- Anglais
- Gestion d'équipe
- Assurance Dentaire
- Congés payés
Postuler rapidement
Chef
Six Mile Pub & Eatery —Victoria, BC
- À partir de 55 000 $ par an
- Fins de semaine au besoin
- Bar
- Préparation culinaires
- Gestion d'équipe
- Assurance Dentaire
- Congés payés
Postuler rapidement
First Cook
Hotel Grand Pacific —Victoria, BC
- 29,76 $ de l’heure
- Fins de semaine au besoin
- Préparation culinaires
- Anglais
- Hôtel
- Réductions Tarifaires
- Assurance Dentaire
Postuler rapidement
Head Chef
Confidential —Delta, BC
- De 70 000 $ à 85 000 $ par an
- Temps plein
- Préparation culinaires
- Anglais
- Gestion d'équipe
- Réductions Tarifaires
- Assurance Vision
Postuler rapidement
il y a 5 jours
Line Cook
KICKING HORSE COFFEE CO. —Invermere, BC
- De 23,50 $ à 26,46 $ de l’heure
- Fins de semaine au besoin
- Anglais
- Maîtrise
- En présentiel
- Réductions Tarifaires
- Assurance Dentaire
Postuler rapidement
Food Services Supervisor
CareCorp Seniors Services —Duncan, BC
- De 60 500 $ à 63 000 $ par an
- Temporaire
- Expérience en supervision
- Service alimentaire
- Sens de l'organisation
- Assurance Dentaire
- Congés payés
Postuler rapidement
il y a 8 jours
Events Team Leader
Sandpiper Golf Resort —Agassiz, BC
- À partir de 18,25 $ de l’heure
- Temporaire
- Hospitalité
- Bar
- Service à la clientèle
Postuler rapidement
6 h
Sous Chef
Market 49 Fine Foods —Aldergrove, BC
- De 24 $ à 29 $ de l’heure
- Heures supplémentaires
- Préparation culinaires
- Gestion d'équipe
- En présentiel
- Régimes de participation aux bénéfices
- Plan d'actionnariat des employés
Postuler rapidement
il y a 5 jours
Evening Sous Chef
Spinnakers Brewpub Inc —Victoria, BC
- À partir de 25 $ de l’heure
- Temps partiel
- Bar
- Préparation culinaires
- Gestion d'équipe
- Réductions Tarifaires
Postuler rapidement
Line Cook/Prep Cook
Saltys Beach House —Penticton, BC
- À partir de 20 $ de l’heure
- Temps partiel
- Restaurant décontracté
- Anglais
- En présentiel
- Heures d'arrivée et de départ flexibles
Postuler rapidement
COMMISSARY CHEF DE PARTIE
Sodexo Live! at the Vancouver Convention Centre —Vancouver, BC
- De 28,75 $ à 30,00 $ de l’heure
- Fins de semaine au besoin
- Préparation culinaires
- Anglais
- Hôtel
- Assurance Dentaire
- Bourses d'Études
Postuler rapidement
Sushi Chef | $300 Hiring Bonus
Brentwood Bay Resort —Victoria, BC
- De 21 $ à 25 $ de l’heure
- Temps plein
- Bar
- Travail en cuisine
- Gestion du temps
- Assurance Dentaire
Postuler rapidement
Events Manager
Black Rock Oceanfront Resort —Ucluelet, BC
- De 55 000 $ à 60 000 $ par an
- Fins de semaine au besoin
- Hospitalité
- Port de charges lourdes
- Vente
- Assurance Invalidité
- Assurance Dentaire
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Culinary Arts Vocational Instructor

Okanagan College
Kelowna, BC

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Détails du poste

Temps plein

Compétences

Mention Sceau rouge
Certification ServSafe
Approvisionnement
FoodSafe
Préparation culinaires
Certification de Sécurité Alimentaire
Assurance qualité
Certificat de premiers soins de base
Amélioration continue
Gestion de budget
Plateforme d'apprentissage en ligne
Moodle
Leadership
Permis de conduire
Travail en cuisine

Description complète du poste

When you join Okanagan College, you’re joining a team that’s transforming lives and communities.

Every course you create, every student you support and every connection you build, it all matters.

Be a part of a vibrant campus community, where the work you do every day truly makes a difference.

Desired Start Date: August 3, 2026
Salary Range: $71,846 to $115,129 annually; normal starting salary between $78,872 and $85,897 annually, dependent on relevant education and experience.
Bargaining Unit: Vocational
Appointment Type: Regular Full-Time
Posting Closing Date: July 26, 2026

Applicants must have a Chef de Cuisine certification (e.g., Certified Chef de Cuisine—CCC, or recognized equivalent Chef de Cuisine/Executive Chef credential) and a Journeyperson/Red Seal Cook (or equivalent interprovincial certification). For questions regarding this posting, please contact Aggie Weighill, Associate Dean, at [email protected].

Your Opportunity

The Vocational Instructor, Culinary Arts delivers high-quality, hands-on instruction in a teaching kitchen environment, prepares apprentices and diploma/certificate learners for industry success, and nurtures strong partnerships with employers. The ideal candidate brings a Chef de Cuisine (CCC or equivalent) certification, 10+ years of combined education and leadership experience, and significant work history across both industry operations and post-secondary apprentice training. This role blends technical mastery, instructional excellence, mentorship, and program leadership to advance student outcomes and strengthen regional workforce development.

Functions and Duties

Teaching & Learning
Plan and deliver lab and theory instruction for Culinary Arts (e.g., Foundations/Cook Levels 1–3, Apprenticeship Block training, capstones, and short credentials).
Demonstrate professional standards in mise en place, knife skills, station management, classical and contemporary techniques, global cuisines, nutrition, costing, menu planning, and sustainable practices.
Apply learner-centered, trauma-informed, and inclusive pedagogy in hands-on lab environments and in online/hybrid modalities via the LMS.
Assess learning through practical evaluations, written exams, projects, and industry-standard performance rubrics; provide timely, constructive feedback and remediation plans.
Embed food safety, WHMIS, HACCP principles, and OHS practices into daily routines; maintain a safe, compliant teaching kitchen.

Apprenticeship & Industry Integration
Align instruction to current apprenticeship standards (e.g., provincial/Red Seal outcomes) and support learners to progress through levels and certification exams.
Coordinate employer placements, co-ops, and practicums; conduct workplace visits and mentor apprentices and employers on training plans and evaluation.
Maintain active industry relationships to keep curriculum current with evolving trends, equipment, sustainability standards, and menu innovation.

Curriculum & Assessment
Develop and update course outlines, lab guides, recipes, station rotations, and assessment instruments to meet accreditation and quality assurance requirements.
Map learning outcomes and scaffold skill progression; integrate Indigenous foodways, local/seasonal sourcing, and responsible procurement where possible.
Adopt OERs and contribute to program review, AR/QA, and external audits/accreditations.

Leadership & Program Operations
Lead or contribute to lab/kitchen operations, including inventory, purchasing, vendor relations, cost control, and waste reduction.
Mentor and coordinate lab techs, casual instructors, and student assistants; support scheduling and workload planning.
Participate in committees (program advisory, safety, EDI, curriculum) and support events, competitions, recruitment, and outreach.
Track KPIs (retention, completion, apprenticeship progression, graduate employment) and implement continuous improvement.

Education and Experience

Chef de Cuisine certification (e.g., Certified Chef de Cuisine—CCC, or recognized equivalent Chef de Cuisine/Executive Chef credential).
Journeyperson/Red Seal Cook (or equivalent interprovincial certification).
10+ years of combined education and leadership experience, including:
Chef de Cuisine/Executive Chef).
Demonstrated leadership in instructional settings (e.g., lead instructor, program coordinator, head of training, or equivalent)
Substantial, recent industry experience in high-volume, à la carte, banqueting, or institutional food service environments.
Post-secondary apprentice training experience, including delivery and assessment aligned to apprenticeship standards and employer partnerships.
An Instructor’s Diploma or valid BC Tearcher’s Certificate appropriate to the instructional assignment is preferred, and will be required following appointment in accordance with the Collective Agreement.
Current Food Safety certification (e.g., FOODSAFE Level 1/2 or ServSafe Manager) and WHMIS; ability to obtain/maintain First Aid.
Demonstrated proficiency with an LMS (e.g., D2L/Brightspace, Moodle, Canvas), digital assessment tools, and MS/Google productivity suites.
Excellent communication, coaching/mentorship, and conflict resolution skills.

Preferred Qualifications
Experience with HACCP implementation, allergen management, and occupational health & safety in a teaching kitchen.
Proven track record in curriculum development, program accreditation, and quality assurance.
Experience with budgeting, procurement, and cost control in instructional labs.
Familiarity with apprenticeship authorities and standards (e.g., Red Seal, provincial Skilled Trades authorities) and with employer relations across the culinary sector.
Engagement with Indigenous pedagogies and decolonizing practices; experience embedding EDI principles into labs and curriculum.
Professional involvement (competitions, Culinary Federation or similar, industry advisory roles).

Skills and Abilities

Instructional Excellence: Designs rigorous, inclusive labs/theory with clear outcomes and authentic assessments.
Culinary Mastery: Advanced techniques, menu engineering, costing, sustainability, and contemporary cuisine trends.
Safety & Compliance: Proactive in food safety, OHS, and risk management; models professional kitchen conduct.
Leadership & Teaming: Coaches diverse learners and staff; fosters respectful, high-performance lab culture.
Industry Engagement: Cultivates employer partnerships and keeps training aligned with market needs.
Data-Informed Improvement: Uses student success and apprenticeship metrics to drive program enhancements.

Working Conditions
Frequent standing, bending, lifting 25–50 lbs, working in hot/cold environments, and operating commercial kitchen equipment.
Teaching schedule may include early mornings, evenings, and occasional weekends to meet program and event needs.
Valid driver’s license may be required for site visits.

Our Values

Students first: Creating meaningful life-long educational opportunities of the highest quality for alumni, current, and future students is at the heart of everything we do.
Community: We are one College. We enthusiastically embrace the opportunity to work with, learn from, and support everyone we encounter collaboratively and collegially.
Respect: We welcome, embrace, and celebrate that which make us unique in creating an environment in which every individual is valued, affirming our commitment to human dignity for all.
Courage: We are courageous in our actions in areas that contribute to positive change in our communities and beyond. We have the courage to be vulnerable. We are truthful, sincere, and act ethically with honesty and fairness.
Relationships: We steward meaningful relationships built on a foundation of reciprocity. We are compassionate, empathic, and care for the holistic well-being of students, employees, community members, and the land.
Distinction: We choose activities in which we can achieve excellence and positively impact society.

Okanagan College is committed to increasing the equitable and inclusive participation of marginalized people in all aspects of college life. We welcome and encourage applications from Indigenous Peoples, Black People, members of racialized groups/visible minorities, people with disabilities and people with diverse gender identities or expressions. People with disabilities who anticipate needing accommodations for any part of the application process may contact, in confidence, [email protected].

We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

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culinary lead emplois - british columbia

Culinary Arts Vocational Instructor

Culinary Leadership Opportunities - Vancouver & Toronto - Glowbal Restaurant Group

Lead, Culinary Retail Food Operations

Regional Culinary Support Manager

Director of Culinary

Production Lead

Raw Bar Chef

Sous Chef

Bakery Manager

Sous Chef - Creekbread

Senior Chef de Partie

Chef de Partie

Sous Chef

Chef

First Cook

Head Chef

Line Cook

Food Services Supervisor

Events Team Leader

Sous Chef

Evening Sous Chef

Line Cook/Prep Cook

COMMISSARY CHEF DE PARTIE

Sushi Chef | $300 Hiring Bonus

Events Manager

Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : culinary lead (british columbia)

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