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Added 54 mins ago
LH
Director, Technology Delivery and Enablement
Lifemark Health Group
Brampton, ON
- $130,000 to $160,000 CAD / year
- Full-time
This is a hybrid position, with four days per week in the office and one day remote
Added 54 mins ago
CS
Sous Chef
Capilano Suspension Bridge Park - Capilano Group
North Vancouver, BC
- Full-time
Work closely with Director of Food & Beverage Operations and F&B Outlets Managers to maintain and develop menus and implement seasonal changes
Added 1 hour ago
HM
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BC · Scotch Creek, BC
- Full-time
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Kelowna, BC
- Full-time
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Added 2 hours ago
UO
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University of British Columbia
Vancouver, BC · UBCV | Pharmaceutical Sciences Building (PHRM)
- $4,576 to $4,808 CAD / month
- Full-time
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SM
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- Internship
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Added 3 hours ago
RM
Manager - Diagnostic Imaging
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Care Coordinator - Evenings
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Calgary, AB · Greater Calgary Metropolitan Area
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UO
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UO
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University of Waterloo
Waterloo, ON · William M. Tatham Centre
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Added 4 hours ago
UO
Administrative Coordinator
University of Waterloo
Waterloo, ON · Mathematics & Computer
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UO
Undergraduate Program Coordinator and Advisor
University of Waterloo
Waterloo, ON
- Full-time
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Added 4 hours ago
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Director, Asset & Wealth Management, Portfolio Management
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- Full-time
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Director, Pricing and Procurement
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Added 4 hours ago
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Mississauga, ON
- Full-time
…American distributor of metalworking and maintenance, repair, and operations (MRO), products and services. We offer more than 2 million products and have over 80 years of experience across…
Added 4 hours ago
AC
Food Service Supervisor
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Added 4 hours ago
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Administrative Assistant
Winnipeg Regional Health Authority
Selkirk, MB
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Project Manager II VITAL Operations
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Added 4 hours ago
BC
Director, Asset & Wealth Management, Portfolio Management
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Toronto, ON
- Full-time
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Capilano Suspension Bridge Park - Capilano Group

Sous Chef

North Vancouver, BC, Canada

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

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Job details

Pay: This is a full-time position with a salary range $62,000 to $67,000 depending on experience.
Job type: Full-time
Apply by: May 9, 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.

Apply on LinkedIn About employer

More about this job

Responsibilities

Oversee the day-to-day operations of the restaurant kitchens, including food quality, menu changes, events, deliveries, inventory, budgets, and compliance with HACCP and workplace safety requirements. Lead, train, and support kitchen team members while improving guest and team experiences, productivity, and departmental standards.

Requirements

Requires an Interprovincial Red Seal certification or equivalent and at least three years of culinary management experience, with a background in quick-service and restaurant operations. Candidates should have strong communication and interpersonal skills, financial management abilities, adaptability, intermediate-to-advanced Microsoft Office knowledge, POS familiarity, and availability for evening, weekend, and holiday shifts.

Skills

Culinary Management
Food Preparation
Food Presentation
Menu Development
Kitchen Operations
Team Leadership
Staff Training
HACCP Compliance
Workplace Safety
Inventory Management
Waste Management
Budgeting
Forecasting
Scheduling
Microsoft Office
POS Systems

Visa sponsorship

Not detected in the job text

Keywords

Interprovincial Red Seal Certification
Culinary Management
Quick-Service Restaurant
Restaurant Operations
Food Preparation
Food Presentation
Menu Development
Seasonal Menus
HACCP
Food Safety
Workplace Safety
Inventory Management
Waste Management
Budgeting
Forecasting
Scheduling
Microsoft Office
POS Systems
Vendor Relations
Team Training
Kitchen Operations
Events
Tour Groups

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Work requirements

Jobs in Canada