Your kitchen staff partner
KEEPING YOU OPERATING SMOOTHLY
No more hassle trying to find a new staff member, replacement staff or temporary fill-in. Just let us know what kind of position you need filled.
Cooks for Hire goes through a comprehensive evaluation process and requests a review of every placement to ensure you get quality people.
Whether you need Private Chefs, Sous-Chefs, Demi Chefs, Kitchen Helpers, Pastry Cooks or Dishwashers, we're here to help.
For those who work with Cooks for Hire, opportunities abound to build your career including the potential for permanent full-time placement.
Find your perfect staff
Tired of hassling with payroll problems, staff turnover and other challenges of maintaining your own kitchen staff? Let Cooks for Hire take those issues off your hands. Get in touch today for more information.Get Started
Meet the Team
Director of Operations
A.O.S. Degree / Culinary Arts
The Culinary Institute of America, NY
Director of Operations
Although cooking was a notable hobby throughout high school, it was not the first choice for Heather Loke when deciding upon her career. She was accepted into the University of British Columbia on a full scholarship, but after three years of a Biochemistry degree, Ms. Loke decided to change directions. It was during Biochem lab that Ms. Loke discovered the striking similarities between following lab procedures vs. recipes at home. In both instances, you begin with your reactants that get mixed together and heated in a certain order to cause molecular changes, thus forming new products. The major difference was that in cooking, the products were more appealing in terms of taste, aroma and visual stimulation. After coming to this realization, Ms. Loke left her current field to travel to New York to attend the prestigious ‘Culinary Institute of America’. She completed an AOS Degree in Culinary Arts in 1999 and obtained her Red Seal Trade Certification in Canada in 2003. From stages in New York, to training at the prestigious Four Seasons Hotel in Beverly Hills and back home to the Four Seasons Hotel in Vancouver, Ms. Loke has acquired her extensive cooking and managerial experience from these well-regarded establishments.
With the growth and recognition of the beautiful Northwest and Pacific gateway to trade, Vancouver has grown from a Small Town community to a multicultural metropolis. With this growth came the need to provide our industry with reliable, thoroughly vetted staff that could fill in during emergency staffing shortages. Cooks for Hire was created to fill the void in the industry for such a need.
Diploma / Computer Programming
Georgian College, Barrie ON
Meet Kate, a tech-savvy and highly analytical individual with a background in computer programming and mathematics. After graduating from Tung-Hai University in Taiwan with a major in mathematics, Kate made a career switch to computer programming. She has accomplished much in her career both in the private and public sectors, contributing her expertise and positive spirit.
As a member of the CFH team, Kate has a keen eye for details and is meticulous in all the administrative tasks. She is a self starter and assists in back end functions, as well App development, testing and management. Kate has numerously rescued our team and is a valuable asset for Cooks for Hire Operations.
Sandy, a seasoned restaurant professional with over 12 years of experience in the industry. With a proven track record of managing teams, overseeing daily operations, and training new hires, Sandy is a valuable asset to our team. She has been highly valued for her positive attitude and her contribution to the team. Sandy demonstrates her versatility and adaptability by taking on various responsibilities and working effectively with a diverse team.
Sandy is an integral part of CFH operations and is responsible for a range of administrative tasks including HR, payroll and scheduling. She brings a strong work ethic, professionalism, and team-oriented approach to everything she does, and her friendly personality makes her a pleasure to work with. Whether it's assessing candidates, contacting references, or handling data entry, Sandy is always ready to help and lead by example.
University of Washington, Seattle WA
Meet our experienced webmaster, a talented and versatile professional with a strong background in various industries including food and beverage, healthcare, and technology. With a diploma in Web Development from BrainStation and a Bachelor's degree in Biochemistry from the University of Washington, our webmaster brings a unique blend of technical and interpersonal skills to the table.
With expertise in front-end development, user-facing features, and online tools, our webmaster is poised to take CFH company's online presence to the next level.
WHAT CUSTOMERS ARE SAYING
With Cooks for Hire, you’re just a quick phone call away from long and short-term staffing solutions for reasons such as sick leave, leaves of absence, vacation, maternity & paternity, long and short-term disability or seasonal demands.
Our assessment process means the employees you receive are competent and ready to go, typically with considerable experience already gained in the industry. Plus, your new staff are insured and registered with WorkSafe BC and have FoodSafe™certification (if applicable to their position).
Fill out our convenient online feedback form and we’ll contact you as quickly as possible to get you on your way.
Our company name, 愛&思いやり (pronounced Ai & Omoiyari) which, loosely translated, means “love” and “empathetic consideration”, represents our philosophy. Located in the heart of Vancouver, B.C’s Historic Chinatown, we at Ai & Om believe everything should be approached with passion, knowledge, and care. From the deliberate selection of knives to the way we provide for our customers.
Founded by Douglas Chang, in partnership with Tosho Knife Arts, we aim to provide quality edged instruments to professionals and amateurs alike. Douglas has had years of experience supplying the cooks in the top kitchens of Vancouver
with knives and stones and sharing his knowledge of how to sharpen and care for them. Now we widen the scope to bring that knowledge and experience to the non-professional.