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Added 10 mins ago
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Capilano Group

Sous Chef

North Vancouver, BC, V7R 4J1, Canada

$62,000 to $67,000 CAD / year · Full-time

Apply on capilanogroup.applytojob.com About employer

Applications open in a new tab.

Job details

Pay: $62,000 to $67,000 CAD / year
Job type: Full-time
Apply by: Feb 8, 2027
Posting language: English
Posted: Nov 10, 2026

Original job description

Dedicated to creating experiences our guests and team members are amazed by; Capilano Suspension Bridge Park is looking for a hands-on, engaged Sous Chef for its Cliff House Restaurant & Bar, and Loggers’ Grill kitchens. Within the grounds of one of Vancouver’s top tourist destinations, this position will give you the opportunity to work in the heart of an iconic location. If you are passionate about quality food service, the tourism industry and enjoy teamwork, we would love to hear from you.

The Sous Chef is responsible for the day-to-day operation of it's kitchens. In collaboration with the F&B Outlets Managers, the Sous Chef handles day-to-day operation of the restaurants, special menu requests, events, and tours groups. They manage the kitchen team in compliance with all HACCP, and work safety regulations and guidelines, as well as established standard and budgetary parameters and objectives.

Other Duties and Responsibilities

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 our 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 the HACCP guidelines.
Ensure professional and friendly business relationships are maintained with all vendors.
Execute any reasonable business directives from the Director of Food & Beverage Operations, F&B Outlets Managers and CSBP management team.
Comply with Capilano Group Standards for inventory and waste management.
Conduct on-going work safety and HACCP training and communicate the 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!
Expected to work non-traditional schedule, including evenings, weekends, and statutory holidays.
Perform all other duties as assigned.

Qualifications

Interprovincial Red Seal certification or equivalent required
Minimum three (3) years of culinary management experience
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
Intermediate to advanced knowledge of Microsoft Office and familiarity with POS systems
Occasionally required to lift and carry up to 50lbs, climb a step ladder or climb a step stool
Able to work a variety of shifts including evenings, weekends, and holidays, to meet the needs of the business
Must be legally authorized to work in Canada prior to application

This is a full-time position with a salary range $62,000 to $67,000 depending on experience.

The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver. The Capilano Group’s portfolio includes Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley’s Park Bar & Grill and Prospect Point Café and Gift Shop in Stanley Park, Vancouver and Capilano Suspension Bridge Park, Capilano Trading Post in North Vancouver.

Apply on capilanogroup.applytojob.com About employer

More about this job

Responsibilities

The Sous Chef manages daily kitchen operations, including menu development, staff training, and ensuring compliance with HACCP and safety regulations. They collaborate with management to optimize productivity, control costs, and maintain high standards of food quality and presentation.

Requirements

Candidates must hold an Interprovincial Red Seal certification or equivalent and possess at least three years of culinary management experience. Strong financial management skills and proficiency in restaurant operations are required, along with the ability to work a flexible schedule.

Skills

Culinary management
HACCP compliance
Menu development
Food safety
Inventory management
Budgeting
Forecasting
Staff training
Team leadership
Quality control
POS systems
Microsoft Office
Waste management
Vendor relations
Scheduling
Multi-tasking

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Culinary Management
Red Seal Certification
HACCP
Food Safety
Menu Development
Inventory Management
Budgeting
Forecasting
Scheduling
POS Systems
Microsoft Office
Waste Management
Vendor Relations
Quality Control
Staff Training
Hospitality
Kitchen Operations
Quick Serve
Restaurant Service

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Work requirements

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