Director of Operations
Victoria, BC · On-site
Partner with the Executive Chef, Food and Beverage Manager, Banquet Manager, and other leaders to maintain menu quality, service standards, cost controls, and operational efficiency. Monitor labor ...
Director of Operations
Victoria, BC · On-site
Partner with the Executive Chef, Food and Beverage Manager, Banquet Manager, and other leaders to maintain menu quality, service standards, cost controls, and operational efficiency. Monitor labor ...
Legislative Assembly - Grid Level 5 - Dishwasher
CA$27.51 - CA$30.56/hr
Reporting to the Executive Chef, the Dishwasher plays a vital role in the smooth operation of the kitchen by ensuring equipment cleanliness and hygiene. Responsible for efficiently operating ...
Legislative Assembly - Grid Level 5 - Dishwasher
CA$27.51 - CA$30.56/hr
Reporting to the Executive Chef, the Dishwasher plays a vital role in the smooth operation of the kitchen by ensuring equipment cleanliness and hygiene. Responsible for efficiently operating ...
Chef information
See Victoria, BC salary details
$9.06 - $12.42
7% of jobs
$12.42 - $15.78
16% of jobs
$16.13 is the 25th percentile. Wages below this are outliers.
$15.78 - $19.15
18% of jobs
The median wage is $21.19 / hr.
$19.15 - $22.51
15% of jobs
$22.51 - $25.88
7% of jobs
$25.88 - $29.24
8% of jobs
$31.06 is the 75th percentile. Wages above this are outliers.
$29.24 - $32.60
6% of jobs
$32.60 - $35.97
6% of jobs
$35.97 - $39.33
8% of jobs
$39.33 - $42.69
4% of jobs
$42.69 - $46.06
3% of jobs
$9
$25
$46
How much do chef jobs pay per hour?
As of Sep 1, 2026, the average hourly pay for chef in Victoria, BC is $25.09, according to ZipRecruiter salary data. Most workers in this role earn between $16.04 and $33.38 per hour, depending on experience, location, and employer.
What does a chef do?
A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.
What are the key skills and qualifications needed to thrive as a chef, and why are they important?
To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.
What are common challenges chefs face in maintaining consistency across dishes and shifts?
Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.
What is the difference between Chef vs Cook?
| Aspect | Chef | Cook |
|---|---|---|
| Credentials | Formal culinary training or certifications often preferred | Minimal formal training, on-the-job experience common |
| Work Environment | Professional kitchens, restaurants, hotels | Varies from home kitchens to restaurants, catering |
| Job Responsibilities | Menu planning, supervising kitchen staff, quality control | Food preparation, cooking, basic kitchen tasks |
| Industry Usage | High-end restaurants, culinary institutions | Widespread across all food service settings |
While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.
Is 25 too late to become a chef?
Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
More about Chef jobs
What are the most commonly searched types of Chef jobs in Victoria, BC?
The most popular types of Chef jobs in Victoria, BC are:
What are popular job titles related to Chef jobs in Victoria, BC?
For Chef jobs in Victoria, BC, the most frequently searched job titles are:
What cities near Victoria, BC are hiring for Chef jobs?
Cities near Victoria, BC with the most Chef job openings:
Full-time
Dental, Vision, PTO
Re-posted 6 days ago
Marriott International rating
6.4
Based on 1,190 frontline employees who took The Breakroom Quiz
55th of 109 rated hotels
Job description
Additional Information: This hotel is owned and operated by an independent franchisee, Malak Holdings. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
The Westin Bear Mountain Golf Resort & Spa is seeking an experienced and inspiring Director of Operations to support the overall daily operations of the hotel and provide direct oversight of key guest-facing departments, including Front Office, Food and Beverage operations, and Spa services.
This leadership role is responsible for ensuring that all areas operate efficiently and profitably while remaining aligned with Westin brand standards, service expectations, and hotel ownership's objectives.
Working closely with department heads and frontline teams, the Director of Operations will help deliver a consistent and elevated guest experience while maintaining strong operational controls, associate engagement, and service excellence.
The successful candidate will demonstrate excellent leadership, communication, problem-solving, and organizational skills and must be available to work a flexible schedule, including evenings, weekends, and holidays, as business needs require.
Hotel Front Office Oversight
Oversee day-to-day hotel operations to ensure smooth coordination between departments, including Front Office, Housekeeping, Food and Beverage, Spa, Maintenance, Horticulture, and other guest service areas.
Oversee the Front Office Manager to ensure proper operational procedures, brand standards, and room rate strategies are being followed.
Ensure Housekeeping standards are met and productivity goals for the department are established and maintained.
Monitor guest satisfaction scores, online reviews, service recovery efforts, and internal quality audits.
Ensure all departments maintain a high level of cleanliness, safety, presentation, and operational readiness.
Conduct regular property walks to identify service, maintenance, cleanliness, and guest experience opportunities.
Assist in preparing and managing operational budgets, forecasts, labor controls, and departmental expense reviews.
Promote a culture of accountability, teamwork, professionalism, and proactive guest service.
Food and Beverage Oversight
Provide leadership and operational oversight for all Food and Beverage outlets.
Ensure Food and Beverage operations meet revenue, profitability, service, quality, and guest satisfaction goals.
Partner with the Executive Chef, Food and Beverage Manager, Banquet Manager, and other leaders to maintain menu quality, service standards, cost controls, and operational efficiency.
Monitor labor costs, food costs, beverage costs, inventory controls, purchasing practices, and waste reduction initiatives.
Ensure compliance with health, sanitation, liquor, food safety, and brand requirements.
Support banquet and event execution to ensure timely setup, high-quality service, and successful client experiences.
Identify opportunities to grow Food and Beverage revenue through promotions, local partnerships, upselling, improved outlet performance, and enhanced guest experiences.
Spa Oversight
Oversee Spa operations to ensure a premium, wellness-oriented guest experience.
Work with the Spa Manager to manage treatment quality, therapist scheduling, retail sales, inventory, cleanliness, and guest satisfaction.
Monitor Spa revenue, utilization, labor productivity, retail performance, treatment mix, and profitability.
Ensure all Spa team members follow licensing requirements, safety protocols, service standards, and professional conduct expectations.
Collaborate with Sales, Marketing, Rooms, and Food and Beverage teams to create integrated wellness experiences for hotel guests, groups, and local customers.
Leadership and Team Management
Recruit, train, coach, and develop managers, supervisors, and frontline associates across assigned departments.
Set clear performance expectations and hold teams accountable for service delivery, productivity, and compliance.
Conduct regular meetings with department leaders to review performance, staffing, guest feedback, financial results, and operational priorities.
Financial and Business Performance
Monitor departmental revenue, expenses, payroll, productivity, and profitability.
Review financial reports and operational metrics to identify trends, risks, and opportunities.
Implement cost-control measures while maintaining guest service quality and brand standards.
Support revenue-generating initiatives across Rooms, Food and Beverage, Spa, meetings, and ancillary services.
Guest Experience and Brand Standards
Serve as a visible leader in the hotel, engaging with guests, resolving concerns, and ensuring service recovery is handled promptly and professionally.
Ensure compliance with Marriott and Westin brand standards, quality assurance expectations, and guest experience requirements.
Maintain strong relationships with guests, group clients, vendors, local partners, and ownership representatives, when appropriate.
Dental care Vision care Paid time off Complimentary access to the on-site gym On-site parking
This company is an equal opportunity employer.
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Benefits
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About Marriott International
Sourced by ZipRecruiter
Industry
Traveler accommodation and hospitality services
Company size
10,000+ Employees
Headquarters location
Bethesda, MD, US