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.

Solid 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

#J-18808-Ljbffr

📌 chef (Winnipeg)
🏢 Capilano group
📍 Winnipeg