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 protected, 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

#J-18808-Ljbffr

📌 chef (North Vancouver)
🏢 Capilano group
📍 North Vancouver