Vancouver’s busy tourism industry is full of new job opportunities in a picturesque setting. From the busy winter season that welcomes thousands of national and international visitors to some of the most famous skiing destinations in Canada including Grouse Mountain, Cypress, and Whistler Blackcomb to the busy summer season that sees thousands of cruise ship passengers dock in Downtown Vancouver’s iconic Canada Place Cruise Ship Terminal.
Browse through updated job listings that include serving, hotel, and retail positions in a variety of locations including the busy Downtown core to must-see attractions like the Capilano Suspension Bridge, the VanDusen Botanical Garden, and Stanley Park. Find part-time and full-time positions that are available year-round.
We're gearing up for a busy spring, and I'm looking for an experienced cook, looking to level up.
Personality is super important. It's a small team, and keeping the balance is a big priority. Everyone brings something to the tbale, and we all learn f rom each other. It's a collaborative atmosphere, and everyone has the opportunity to put specials on the chalkboard, and to have input on the menu.
Experience with butchery (animal and fish) is a big advantage.
Given that it is a small team, you will be responsible for prepping your station and being ready to rock into service.
The position starts at $50,000 per year plus weekly grats, with good benefits after three months. Family meal, and a daily post-shift drink are provided.
The kitchen works 10 hour days, and will have an extra day off once per month (except during the busy holiday season).
Thank you,
Kaylund Mons
Owner - Collective Goods Bistro
A small neighbourhood bistro in the Commercial Street Village, featuring an open kitchen, bar seating and a cozy dining room.
The seasonal menu is guided by our local farms and suppliers, and anchored in classic French and European technique. We have daily specials on the chalkboard, an a la carte menu, and a prix fixe menu.
The wine list is small but mighty, with a focus on winemakers who do things the old way - they take a low intervention approach to winemaking and land stewardship.
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