Sous Chef -F&B Outlets

Capilano Suspension Bridge Park - Capilano Group; North Vancouver; On-site; CAD 65,000; Full time

Job summary

Capilano Suspension Bridge Park is seeking a hands-on Sous Chef for its iconic kitchens at Cliff House Restaurant & Bar and Loggers’ Grill. This role involves overseeing kitchen operations, collaborating on menus, and ensuring compliance with safety regulations. Ideal candidates will have a passion for quality food service and teamwork, with a strong culinary management background.

Qualifications

• Minimum three years of culinary management experience.
• Strong background in quick service and restaurant environments.
• Ability to lift up to 50 lbs and climb ladders/stools.

Responsibilities

• Oversee daily operations of the kitchens and manage the kitchen team.
• Ensure consistent food quality and presentation.
• Conduct ongoing safety and HACCP training for staff.

Skills

Interpersonal skills

Communication skills

Financial skills

Multitasking

Education

Interprovincial Red Seal or equivalent certification

Tools

Microsoft Office

POS systems

Job description

3 days ago Be among the first 25 applicants

Get AI-powered advice on this job and more exclusive features.

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) is seeking a hands-on, engaged Sous-Chef for its kitchens at Cliff House Restaurant & Bar and Loggers’ Grill. Located in a top Vancouver tourist destination, this role offers the chance to work in an iconic setting. If you are passionate about quality food service, tourism, and teamwork, we want to hear from you.

The Sous Chef oversees daily operations of the kitchens, collaborates with F&B Managers on menus, special requests, events, and tours, and manages the kitchen team in compliance with HACCP and safety regulations, within budget and standards.

Other Duties and Responsibilities:

• Ensure consistent food quality and presentation, continually improving standards
• Maintain product consistency through inspections of seasonings, doneness, and portion control
• Identify opportunities to increase revenue, reduce expenses, and improve productivity without compromising guest satisfaction
• Enhance departmental standards and introduce innovative concepts
• Work with management to develop menus and seasonal updates
• Oversee food deliveries, ensuring accuracy and compliance with HACCP guidelines
• Maintain professional vendor relationships
• Implement directives from management and ensure safety and hygiene standards
• Conduct ongoing safety and HACCP training for staff
• Maintain HACCP records and ensure cleanliness
• Lead daily team briefings, provide feedback, and set goals
• Support team development through training
• Develop strategies to improve team and guest experiences
• Foster a safe, inclusive, respectful environment
• Work non-traditional hours, including evenings, weekends, and holidays
• Perform other duties as assigned

Qualifications:

• Interprovincial Red Seal or equivalent certification
• Minimum three years of culinary management experience
• Strong background in quick service and restaurant environments
• Excellent interpersonal and communication skills
• Financial skills including budgeting, forecasting, and scheduling
• Ability to multitask and adapt to changing priorities
• Proficiency in Microsoft Office and familiarity with POS systems
• Physical ability to lift up to 50 lbs, climb ladders/stools
• Availability for varied shifts, including evenings, weekends, and holidays

Salary: $65,000 per year plus benefits

Powered by JazzHR

8satvYOtbd

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Internet Publishing

Referrals increase your chances of interviewing at Capilano Suspension Bridge Park - Capilano Group by 2x