Sous Chef

Capilano Golf and Country Club•West Vancouver, BC

38d•Onsite

About The Position

Capilano Golf & Country Club is a private facility located in West Vancouver, 15 minutes from the downtown core. This beautiful piece of property is rich in history and character and is a world class private facility annually ranked among the top 10 in Canada. Our Club is passionate about building a team that aligns with our core values: Communication, Respect, Improvement, Support, Pride, and Fun. If this sounds like you, join us and be part of a dynamic, fun, and friendly team! We are seeking an accomplished and motivated Sous Chef to join our culinary leadership team. This is a key role supporting the Executive Chef in delivering an elevated, member-focused dining experience defined by consistency, creativity, and operational excellence. This role goes beyond a standard restaurant position: members dine with us regularly and expect a high level of refinement, personalized familiarity, and a menu that evolves thoughtfully while preserving the dishes they know and enjoy. We are seeking a chef who can balance tradition, innovation, and consistency within a private club environment. As Sous Chef, you will play a central role in leading daily kitchen operations, supporting menu development, and ensuring flawless execution across à la carte dining, banquets, and special member events. You will help shape kitchen culture, mentor culinary talent, and uphold the highest standards of quality and professionalism.

Requirements

Red Seal Certification (Cook) required
Minimum 3–5+ years in a Sous Chef or senior kitchen leadership role
Proven ability to lead high-volume, high-expectation service
Strong understanding of food costing, purchasing, and kitchen controls
Excellent leadership, communication, and team-building skills
Passion for refined cuisine and member-driven service
Flexible availability including evenings, weekends, and holidays
Food Safe certification required

Nice To Haves

Strong private club, luxury hotel, or fine dining background preferred

Responsibilities

Partner with the Executive Chef in leading all culinary operations
Oversee daily service and ensure consistency across all food outlets
Lead banquet and member event execution with precision and attention to detail
Contribute to seasonal menu planning and ongoing culinary evolution
Maintain strict control of food costs, inventory, and waste management
Train, mentor, and develop a strong, disciplined kitchen team
Ensure compliance with all food safety, sanitation, and club standards
Foster a respectful, professional, and performance-driven kitchen culture
Maintain strong communication with front-of-house leadership and club management