North Vancouver, Bc Chef Jobs – 241 Openings This Week

Sous Chef
Capilano Group —North Vancouver, BC
- $62,000–$67,000 a year
- Weekends as needed
- Bar
- Restaurant management
- Microsoft Office
Quick apply
Sous Chef
Tap & Barrel Shipyards —North Vancouver, BC
- $43,000–$58,000 a year
- Temporary
- Cooking
- Team management
- In-person
- Store discount
- Dental care
Quick apply
NOW HIRING: SOUS CHEF : PORT MOODY & NORTH VANCOUVER
Nova Kitchen & Bar —North Vancouver, BC
- $50,000–$55,000 a year
- Part-time
- Bar
- Cooking
- Hotel
- Flexible schedule
Quick apply
Junior Sous Chef
Sodexo Live! at the Vancouver Convention Centre —Vancouver, BC
- $33–$35 an hour
- Weekends as needed
- Microsoft Word
- Microsoft Outlook
- Customer service
- Dental care
- Tuition reimbursement
Quick apply
10d
Assistant Chef
Silver Harbour Seniors' Activity Centre —North Vancouver, BC
- $28.29 an hour
- Part-time
- Sanitation
- English
- Hotel
Quick apply
4d
Community Kitchen Chef
Brock House Society —Vancouver, BC
- $50,000–$55,000 an hour
- Weekends as needed
- Inventory management
- Sanitation
- Maintenance
- Dental care
- Paid time off
Quick apply
3d
Culinary Management | King Taps Lonsdale Quay
King Taps Lonsdale Quay —North Vancouver, BC
- $57,000–$75,000 a year
- Full-time
- First Aid Certification
- Team management
- Mentoring
Commis Chef (Pastry) - River Rock Casino Resort
River Rock Casino Resort —Richmond, BC
- $20.51–$21.12 an hour
- Part-time
- Sanitation
- Cleaning
- Dental care
- Paid time off
7d
Head Chef
Confidential —Delta, BC
- $70,000–$85,000 a year
- Full-time
- Inventory control
- Sanitation
- English
- Store discount
- Vision care
Quick apply
5d
Junior Pastry Sous Chef
Sodexo Live! at the Vancouver Convention Centre —Vancouver, BC
- $33–$35 an hour
- Weekends as needed
- Microsoft Word
- Microsoft Outlook
- Computer literacy
- Dental care
- Tuition reimbursement
Quick apply
4d
Chef de Partie (Pastry) - River Rock Casino Resort
River Rock Casino Resort —Richmond, BC
- $25.06–$25.67 an hour
- Weekends as needed
- Inventory control
- In-person
7d
Culinary Management | Pemberton Avenue
Cactus Club Cafe North Vancouver —North Vancouver, BC
- $57,000–$75,000 a year
- Full-time
- First Aid Certification
- Team management
- Mentoring
Culinary Management | Yaletown
Cactus Club Cafe Yaletown —Vancouver, BC
- $57,000–$75,000 a year
- Full-time
- First Aid Certification
- Team management
- Mentoring
Demi Chef de Partie (Sushi) - River Rock Casino Resort
River Rock Casino Resort —Richmond, BC
- $22.01–$22.63 an hour
- Part-time
- Bar
- Inventory control
- High school diploma or GED
7d
Sous Chef
Meat & Bread —Vancouver, BC
- From $42,270.80 a year
- Full-time
- Hospitality
- Inventory management
- Sanitation
Quick apply
10d
Culinary Management | English Bay
Cactus Club Cafe English Bay —Vancouver, BC
- $57,000–$75,000 a year
- Full-time
- First Aid Certification
- Team management
- Mentoring
Culinary Management | Bentall 5
Cactus Club Cafe Bentall5 —Vancouver, BC
- $57,000–$75,000 a year
- Full-time
- First Aid Certification
- Team management
- Mentoring
Chef De Partie
Capilano Group —Vancouver, BC
- $28.35 an hour
- Weekends as needed
- Bar
- Sanitation
- Communication skills
Quick apply
Culinary Management | Broadway + Ash
Cactus Club Cafe Ash & Broadway —Vancouver, BC
- $57,000–$75,000 a year
- Full-time
- First Aid Certification
- Team management
- Mentoring
Family Chef (Kootenays/Cranbrook BC )
AlgaeCal —Vancouver, BC
- Full-time
- Dental care
Quick apply

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Sous Chef

Capilano Group -
North Vancouver, BC

Quick apply

Job details

Full-time
$62,000–$67,000 a year

Qualifications

Financial forecasting
Budgeting and forecasting
Record keeping
Red Seal
Supplier management experience
Quick service & fast food restaurant experience
Food service staff training and mentoring
Workplace safety policies
Restaurant management
Microsoft Office
HACCP
Continuous improvement
Team management
Plating
Occupational Health and Safety (OHS) regulations
Waste management
Budgeting
Training & development
Financial management
POS systems
Food safety
Communication skills
Professional kitchen experience
Team coordination

Full job description

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

Dedicated to creating experiences our guests and team members are amazed by; Capilano Suspension Bridge Park (CSBP) are 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 the Cliffhouse and Loggers’ Grill 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 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
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.

Salary range $62,000 - $67,000

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.

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chef jobs in north vancouver, bc

Sous Chef

Sous Chef

NOW HIRING: SOUS CHEF : PORT MOODY & NORTH VANCOUVER

Junior Sous Chef

Assistant Chef

Community Kitchen Chef

Culinary Management | King Taps Lonsdale Quay

Commis Chef (Pastry) - River Rock Casino Resort

Head Chef

Junior Pastry Sous Chef

Chef de Partie (Pastry) - River Rock Casino Resort

Culinary Management | Pemberton Avenue

Culinary Management | Yaletown

Demi Chef de Partie (Sushi) - River Rock Casino Resort

Sous Chef

Culinary Management | English Bay

Culinary Management | Bentall 5

Chef De Partie

Culinary Management | Broadway + Ash

Family Chef (Kootenays/Cranbrook BC )

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