chef

Capilano Group; North Vancouver; On-site; CAD 56,000 - 68,000; Full time

Job summary

Capilano Group is seeking a hands-on Sous Chef for Cliff House Restaurant & Bar and Loggers’ Grill in North Vancouver, BC. You will manage day-to-day kitchen operations, collaborate with F&B managers on menus and events, and lead a team to deliver exceptional food quality.

We require 3+ years of culinary leadership, Red Seal certification, and strong financial/scheduling skills. Expect a non-traditional schedule, on-site work, and a dynamic, fast-paced environment.

Qualifications

• Minimum three years of management experience in culinary operations.
• Strong background in quick serve and restaurant service.
• Excellent communication and interpersonal abilities.
• Ability to understand budgets, forecasting and scheduling.
• Adaptable with strong multi-tasking skills.

Responsibilities

• Oversee day-to-day operation of Cliffhouse and Loggers’ Grill kitchens.
• Collaborate with F&B Outlets Managers on menus, events and special requests.
• Lead kitchen team while complying with HACCP and safety standards.
• Ensure high quality food preparation and presentation consistently.
• Monitor inventory, reduce waste, and optimize departmental productivity.
• Develop and implement seasonal menu changes in coordination with management.
• Maintain relationships with vendors and manage deliveries per HACCP.
• Provide training and feedback to kitchen staff to raise standards.

Skills

Management experience

Quick serve / restaurant service

Interpersonal skills

Financial management

Multi-tasking

Education

Interprovincial Red Seal

Job description

Sous Chef

Position: Sous Chef – F&B Outlets (Cliffhouse Restaurant & Bar, and Loggers’ Grill)

Reports to: Food & Beverage Director, F&B Outlets Managers

Department: Food & Beverage Operations

Capilano Suspension Bridge Park (CSBP) are looking for a hands‑on, engaged Sous‑Chef for its Cliff House Restaurant & Bar, and Loggers’ Grill kitchens.

Location: North Vancouver, BC

Work location: On site

Work hours: Expected to work non‑traditional schedule, including evenings, weekends, and statutory holidays.

Salary: $ 62,000 YEAR annually

Terms of employment: Full time

Starts as soon as possible

Vacancies: 1 vacancy

Responsibilities

• Responsible for day‑to‑day operation of Cliffhouse and Loggers’ Grill kitchens.
• In collaboration with F&B Outlets Managers, handle day‑to‑day operation, special menu requests, events, and tours groups.
• Manage the kitchen team in compliance with all HACCP, work safety regulations and guidelines, and established standard and budgetary parameters and objectives.
• Ensure consistent food preparation and the highest caliber of food presentation, always improving upon both.
• Maintain product consistency by conducting inspections of seasonings, doneness, portion control, and food presentation.
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guests’ satisfaction.
• Raise the standards within the department and bring forth new concepts.
• Work closely with Director of Food & Beverage Operations and F&B Outlets Managers to maintain and develop menus and implement seasonal changes.
• Oversee food deliveries to ensure the products have been delivered as per the quantities and specifications on the order, received and stored according to HACCP guidelines.
• Ensure professional and friendly business relationships are maintained with all vendors.
• Execute any reasonable business directives from Director of Food & Beverage Operations, F&B Outlets Managers and CSBP management team.
• Comply with Capilano Group Standards for inventory and waste management.
• Conduct ongoing work safety and HACCP training and communicate health and safety requirements & regulations to all team members and ensure they are followed throughout the venues.
• Maintain HACCP data logging and record keeping.
• Ensure kitchen cleanliness and tidiness through daily checklist and facilities inspections.
• Actively manage through daily briefings and/or check‑ins, providing feedback and setting goals for the kitchen team.
• Support development of Kitchen Team Members by dispensing job specific training and technical skills trainings.
• Plan and implement strategies to achieve constant improvements in team member and guest experience.
• Foster an environment that is safe, inclusive, supportive, and respectful of all Team Members. Take every reasonable precaution to ensure protection of yourself, Team Members and Guests, Safety first!
• Perform all other duties as assigned.

Qualifications

• Interprovincial Red Seal certification or equivalent required.
• Minimum Three (3) years of management experience within culinary.
• Thorough background in quick serve and restaurant service.
• Strong interpersonal skills, as well as excellent communication skills.
• Financial management skills e.g., ability to understand budgets, forecasting and scheduling.
• An experienced multi‑tasker, with a strong ability to adapt to meet changing deadlines and priorities.
• Intermediat