Executive Chef

Position Summary

The Executive Chef is a dynamic and creative leadership role that is responsible for the culinary program at Hillside Winery & Bistro. This role requires a passion for the "terroir-to-table" and "farm-to-table" philosophy that defines Hillside, showcasing the Naramata Bench. The Executive Chef will ensure the Bistro program complements the winery’s exceptional portfolio of 100% Naramata bench grown wines, while managing all kitchen operations, financial performance, and staff development.

Key Responsibilities

Culinary Leadership & Menu Development (The Vision)

• Concept & Philosophy: Embrace, enhance and execute the Bistro’s "terroir-to-table" concept, prioritizing locally sourced, seasonal, and sustainable ingredients known to the Okanagan.
• Menu Creation: Collaborate with the Director of Food & Beverage to create, test, and implement seasonal menu offerings (2 course Lunch, a la carte Dinner, Special Events, Feature/Wine Club).
• Quality Control: Maintain exceptional standards of food costing, food quality, presentation, consistency, health and hygiene across all food production areas.

Kitchen Operations & Management (The Execution)

• Financial Performance: Manage and control all kitchen financial aspects, including budgeting, forecasting, food and recipe costing, labor management and inventory, to meet or exceed budgetary targets.
• Inventory & Procurement: Establish and maintain relationships with local farmers and producers to promote and showcase locally grown and produced products within our Food & Beverage program.
• Maintenance & Safety: Oversee the proper functioning and maintenance of all aspects of the kitchen and equipment. Ensure strict adherence to all health and safety standards (including Interior Health, FOODSAFE and WorkSafeBC regulations).
• Service Flow: Direct and coordinate all food preparation and service during peak operation times, including lunch and dinner service, private functions, and special winery events (e.g., weddings, wine club).

Team Management & Development (The Team)

• Hiring & Training: Create and manage a professional, enthusiastic and efficient culinary team in a positive learning environment, providing opportunities to promote within and enhance skill sets. 
• Scheduling & Payroll: Develop and manage kitchen schedules efficiently to meet day-to-day operation requirements while maintaining labor cost budgets. Approve payroll and manage time-off requests as required.
• Performance Management: Conduct performance reviews, provide ongoing coaching, mentorship, and disciplinary action as needed to foster a positive and collaborative work environment.
• Communication: Lead communication between the kitchen (Back of House) and the Front of House team to ensure seamless guest service experiences and timely clear communication for daily operations.

Winery & Event Integration

• Public Relations: Represent Hillside Winery & Bistro in a professional manner, engaging with guests, media, and industry partners.
• Special Events: Coordinate, plan and execute all food requirements for weddings, private events, and winery promotions.