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Dedicated to creating experiences our guests and team members are amazed by, the Capilano Suspension Bridge Park (CSBP) is looking for a hands-on, energetic, visionary, culinary expert. With four bustling quick serve outlets, a West Coast inspired full-service restaurant (the Cliff House), and a commissary kitchen, there is never a dull day in the culinary department.  If you are passionate about quality food, organization, and enjoy leading and developing a team we would love to hear from you.

The Capilano Suspension Bridge Park Chef is part of the Culinary team that is responsible for food and guest service in the Cliff House Restaurant and all quick serve outlets.  The Chef leads the culinary team towards the highest standards in all dining aspects on a consistent and profitable basis. They also work closely together with the other Capilano Group Properties (Stanley Park Pavilion, Prospect Point, Moraine Lake Lodge, Cathedral Mountain Lodge) to align menus and product purchases.


Capilano Suspension Bridge Park

Position Title


Application Deadline




  • Lead the culinary team by providing strong coaching, developing training and giving support.
  • Establish and follow high levels of food quality, customer service and cleanliness
  • Ensuring strong communication between the commissary kitchen and the venues in the park.
  • In partnership with the F&B Manager, executes profitable and on-brand menus that appeal to our diverse guests, and are consistent with the culinary direction of the Capilano Group.
  • Builds supplier relationships to maximize profitability and service.
  • Control all food inventories and orders while maintaining food cost targets within the budgeted guidelines.
  • Sets staff work schedules
  • Ensures that all kitchen equipment is in good working order and is properly maintained and utilized.
  • Builds and maintains an outstanding working relationship with the front of house service team, other food departments and properties.
  • Ensures proper FOODSAFE procedures are followed.
  • Follows safe work and WHMIS guidelines. Actively promotes a safe work environment.
  • Active member of the Joint Operational Health & Safety committee.
  • Performs additional responsibilities as requested by the F&B Manager with integrity.



  • Minimum of 5 years culinary experience in a role leading a kitchen team.
  • Exceptional leadership skills
  • A commitment to exceeding guest expectations
  • Excellent organization and time management skills with the ability to set priorities for self and others
  • Ability to develop and motivate staff to achieve challenging goals
  • Strong administrative skills.
  • Proven ability to attain financial targets, team member engagement goals and guest service ratings,
  • Demonstrated ability to build a strong kitchen team through recruitment, training and organization,
  • FOODSAFE certification,
  • CPR and First Aid Certificate are an asset,
  • Available for a flexible schedule including evenings and weekends.
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    To find out more about Capilano Suspension Bridge Park visit our website or connect with us on social media.