Magnus32New Brunswick keeps hiring for kitchens because turnover is real, tourism spikes are predictable, and many operators still report staffing gaps that affect service. Some employers sponsor foreign workers when they can’t fill roles locally, but it depends on the job, the employer, and your eligibility.
This guide focuses on commercial, high-intent roles in restaurants, hotels, catering, and institutional kitchens. It also explains what “visa sponsorship” usually means in Canada, so you can apply the right way and avoid wasted time.
1) Line Cook (NOC 63200)
Line cooks are the backbone of busy kitchens, and they’re often the first role managers try to stabilize when service suffers. You’ll work a station (grill, sauté, fry, pantry), keep pace during rush, and follow specs so quality stays consistent across shifts.
Some employers sponsor line cooks through the Temporary Foreign Worker Program (TFWP) if they can support the paperwork and wages. Sponsorship is more common in higher-volume operations because they feel the pain of shortages faster and need reliable staff for long shifts and weekend coverage.
How to apply (where to apply):
- Apply through Job Bank searches using “cook” and location filters for Moncton, Fredericton, or Saint John; review postings for LMIA mention.
- Apply through major job boards such as SEEK-style platforms for employers with Canada postings and large aggregators like Indeed, using terms like “LMIA available” or “visa support” in the description text (don’t rely on the title alone).
- Apply on employer career pages for hotel groups and multi-unit restaurants operating in New Brunswick.
2) Prep Cook
Prep cooks reduce chaos during service. This job is about speed and accuracy, portioning, knife work, labeling, and keeping mise en place stocked so line cooks don’t stall.
Because prep roles are easier to train than specialty stations, some employers treat them as a steady pipeline position. Sponsorship can happen, but it’s usually tied to an employer that hires year-round and can justify ongoing needs.
What hiring teams look for:
- Clear food-safety habits, clean work style, and consistency
- Proof you can handle repetitive prep at pace
- Availability for early mornings, weekends, and split shifts
3) Grill Cook (Seafood-friendly kitchens)
New Brunswick kitchens often lean into seafood and comfort food, especially in coastal areas and during summer peaks. Grill cooks who can manage proteins, timing, and temperature control are easier to place in pubs, family restaurants, and hotel kitchens.
This role can be sponsor-eligible in the same way as other cook roles, but the employer usually wants proof you can run the grill without constant oversight. If you’ve worked with seafood, mention it, it fits the province’s seasonal demand patterns.
Season timing that affects hiring:
- Late spring hiring leads into summer tourism (June to August)
- Coastal demand can rise with lobster and crab seasons, with nearby food operations scaling staffing
4) Sous Chef (Step-up role with stronger sponsorship potential)
Sous chefs supervise line execution, handle ordering, reduce waste, and keep standards tight. When a kitchen can’t keep stable leadership, everything slips, food cost rises, and reviews drop. That’s why management roles can get more attention in sponsorship discussions, even if they’re fewer in number.
Some employers sponsor higher-responsibility roles because they’re harder to replace quickly. If you’ve led shifts, trained staff, or managed inventory, those details matter as much as cooking skill.
Common requirements employers prefer:
- Several years of kitchen experience (often 3-plus)
- Strong English or French workplace communication
- Documented leadership tasks (training, scheduling support, ordering)
5) Food Service Supervisor (NOC 62020)
Food service supervisors sit between the owner or manager and the floor or kitchen team. They run shifts, solve staffing gaps, manage basic compliance, and keep service moving.
This role is attractive for employers because it stabilizes operations and reduces turnover costs. Sponsorship depends on the business size and hiring history, but supervisory roles can justify stronger wage offers and longer-term planning.
Where this role shows up:
- Fast-casual chains
- Cafés with multiple shifts
- Food courts, travel plazas, and busy takeout concepts
6) Banquet Cook (Hotels, resorts, conference venues)
Banquet cooks are tied to events, weddings, conferences, and seasonal hotel occupancy. In New Brunswick, that means stronger hiring during peak visitor months and around event-heavy weekends.
Some venues hire a core banquet team and supplement during peaks. If sponsorship is offered, it’s often because the employer wants predictable staffing for event contracts and can’t risk last-minute no-shows.
What to highlight in applications:
- Large-batch cooking and holding methods
- Plating speed and consistency
- Experience with buffets and allergen controls
7) Pastry Cook or Baker-leaning Cook (specialty skill)
Specialty dessert and baking skills can be a differentiator, especially for hotels, cafés, and higher-end dining. A pastry-focused cook can cover mornings, produce consistent items, and reduce outsourced purchasing costs.
Sponsorship is not guaranteed, but specialty skills help you stand out because they’re harder to replace with short notice. Show a simple portfolio list (items produced, volumes, and any costing work you’ve done).
Good-fit employers:
- Hotels with breakfast service
- Cafés producing in-house pastry
- Catering companies offering dessert packages
8) Commis Chef (Junior cook path with growth)
Commis roles are structured entry points in brigade-style kitchens. You’ll rotate stations, learn standards, and support the team with prep and service tasks. Employers like commis positions when they want staff they can train into dependable line cooks.
Some employers sponsor junior roles, but it’s more common when they have repeat hiring needs and a clear training plan. If you can show steady experience and strong references, you’re easier to justify on a long-term staffing plan.
9) Kitchen Helper (High-volume support role)
Kitchen helpers keep the operation moving by handling basic prep, stocking, cleaning as you go, and supporting cooks. In many kitchens, this role is the difference between smooth service and constant stoppages.
Sponsorship for kitchen helpers can exist, but it often depends on whether the employer can demonstrate ongoing shortages and meet program rules. It’s also common for helpers to move up into prep cook or line roles, which can make the hire more valuable to the employer.
Core skills that get you hired:
- Clean, safe habits and stamina
- Reliability and punctuality
- Ability to follow simple prep specs and labeling
10) Dishwasher or Food Service Helper (Back-of-house essential)
Dishwashers protect food safety and keep the kitchen functioning. This role is high-turnover, physically demanding, and mission-critical during rush periods. In some workplaces, it’s also a stepping stone into kitchen helper and prep work.
Sponsorship is less common for dish roles than for cooks, but some employers still pursue it when they can’t keep steady coverage. If a posting mentions urgent hiring, nights, or weekends, that’s a signal the employer may consider broader candidate pools.
What employers often include:
- Cleaning and sanitation checklists
- Closing duties and deep cleaning
- Safe handling of chemicals and hot equipment
11) Food Counter Attendant (NOC 65201)
Food counter attendants cover cashier tasks, simple food assembly, drink prep, and customer service. These roles are widespread across quick-service restaurants, cafés, and food courts.
Sponsorship depends heavily on employer type and location. Larger chains may have strict policies, while independently owned operations may be more flexible if they can’t keep staff. Strong communication matters here because the job is customer-facing.
Best application approach:
- Apply in batches to multiple locations in Moncton, Fredericton, and Saint John
- Emphasize availability for peak shifts (lunch, dinner, weekends)
- Keep resume simple, with clear service experience and cash handling
12) Kitchen Steward (Deep cleaning and equipment care)
Stewards handle deeper cleaning, dish area organization, garbage and recycling routines, and equipment care. In hotels, this role can be more structured and may include support for banquet operations.
This role appeals to employers because it reduces breakage, improves hygiene, and keeps inspection risk down. Sponsorship varies, but steady hotel operations that run year-round sometimes consider it when turnover is high.
Where to apply:
- Hotel kitchens with banquet and restaurant service
- Larger institutional kitchens with strict sanitation routines
- Catering operations that need reliable cleanup crews after events
Visa sponsorship overview for New Brunswick food jobs (plain-English)
In Canada, “visa sponsorship” usually means an employer supports your work permit process. Many food employers use the Temporary Foreign Worker Program (TFWP), which often requires a Labour Market Impact Assessment (LMIA). A positive LMIA means the employer has permission to hire a foreign worker because they couldn’t fill the job locally, under the wage and recruitment rules set by the federal program (source: Government of Canada, Employment and Social Development Canada guidance on TFWP and LMIA).
New Brunswick also has pathways connected to provincial selection. One example is the New Brunswick Critical Worker Pilot, which is employer-driven and limited to approved employers, and it targets long-term staffing needs in priority sectors. It can support an LMIA-exempt work permit in some cases, and it’s built around a permanent, full-time job offer (source: Government of New Brunswick program information; Immigration, Refugees and Citizenship Canada program guidance).
Where the jobs cluster in New Brunswick (so you apply smarter)
Hiring is strongest where population and tourism concentrate. Moncton, Fredericton, and Saint John are common hubs for restaurants, hotels, and institutional kitchens, and they also have nearby operations tied to food production. Coastal and tourist areas can add seasonal demand in summer, which can increase “now hiring” postings for cooks and support staff.
These demand patterns line up with broader hospitality staffing pressure reported across Canada, where operators continue to flag shortages that affect service quality and hours of operation (source: Statistics Canada and sector reporting cited in mid-2025 coverage of hospitality staffing and wage pressure; Government of New Brunswick immigration target updates reported for 2025).
What pay can look like (so you can judge offers fast)
Wages vary by role, hours, and employer. For cooks in New Brunswick, reported hourly wages commonly fall around $15.65 to $22.00 depending on experience and job type (source: Government of Canada Job Bank wage data for cooks, New Brunswick). Some postings will add perks like staff meals, tips (where applicable), or basic benefits, but benefits depend on the employer and whether it’s a chain, hotel, or independent restaurant.
How to apply the right way (so employers can actually move you forward)
- Use the exact NOC title in your resume when it matches your experience (example: Cook, NOC 63200; Food service supervisor, NOC 62020; Food counter attendant, NOC 65201). It helps HR map your background to program requirements.
- Apply where employers recruit officially, Job Bank for LMIA-linked hiring, plus major job boards used by New Brunswick employers.
- Look for proof of sponsorship intent in the posting text, terms like “LMIA,” “work permit,” “foreign worker,” or “authorized to work in Canada.” Some employers sponsor but won’t advertise it in the title.
- Follow the posting’s instructions exactly, attach required documents, and keep your work history easy to verify (dates, hours, duties, employer contacts).
Conclusion
Visa Sponsorship Jobs in New Brunswick Canada can be real opportunities for cooks and food staff, especially in high-volume restaurants, hotel kitchens, catering, and steady institutional operations. The best-fit roles usually combine predictable staffing needs with a business that can handle the paperwork and pay rules. Focus on roles tied to core operations, apply through the channels employers use most, and prioritize postings that signal LMIA or work permit support in the description.
Disclaimer: Visa sponsorship, salary ranges, and requirements vary by employer, location, and your qualifications. This article is general information, not legal advice. Always verify requirements on official government sites and with the hiring employer.
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