🔪 NOW HIRING: Join the Kitchen Team at Sunflower Cafe
At Sunflower Cafe, we don’t just "prep" food—we craft it. From our own farm-grown bounty to whole-animal butchery and a deep-dive into traditional preservation, everything we do is 100% from scratch. Our restaurant is right on our very own farm.
We are looking for passionate, skilled cooks who are hungry to learn and ready to contribute to a high-standard, disciplined, and creative kitchen.
Why join our team?
The Farm-to-Table Reality: Work directly with the seasons. If it’s on the plate, we likely grew it, preserved it, or butchered it ourselves.
Mentorship First: We are committed to teaching. Whether it’s perfecting a terrine, mastering fermentation, or scaling complex pastry formulas, you’ll leave every shift more skilled than when you started.
A Professional Culture: Work alongside a dedicated crew (including our Executive Chef Christopher Janowski) in an environment that respects the craft and the person behind the apron.
What we’re looking for:
A solid foundation of professional kitchen experience.
A "student of the game" mentality—someone who takes pride in the details.
The ability to thrive in a fast-paced, scratch-made environment.
Local talent in the Maple Ridge / Mission area who wants to do world-class work close to home.
Ready to sharpen your knives with us?
Email your resume to sunflowercafebc@gmail.com. Let’s build something great together.
At Sunflower Cafe we work together as chef and gardener to grow, raise and prepare over 260 varieties of certified organic fruits, vegetables, herbs and flowers, as well as pastured, free range humanely treated animals.
We prioritize freshness, quality, attention to detail, an intention of care and satisfaction for our guests, and the elevation of the culinary craft. Instead of going farm to table, we brought the tables to the farm so that we can offer the freshest foods straight from our land to your plate.
We use ingredients meticulously chosen for their quality, nutrition, and ethical and environmental care. We choose our menu items as they are seasonally available or preserve them for future dishes, and apply classic and modern techniques to maximize their taste, aroma, and nutrition, and allow the simple beauty and flavour of the food to unfold.
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