Head Chef - The Bistro at Wild Goose Winery
(Sommelier and Chef Jobs:
Restaurants)
Contract
Okanagan Falls,
British Columbia
The Bistro is seeking an experienced, creative, and passionate head chef to join our culinary team.
Wild Goose Winery, located in the South Okanagan of B.C. is a producer of premium, world-class wines. Wild Goose was established in 1984 and is a wine country destination offering warm hospitality and a spectacular, yet quaint, setting.
The Bistro offers cuisine designed to showcase the flavors and quality of Wild Goose wines, and features a beautiful patio overlooking Okanagan Falls vistas and vineyards.
The Head Chef at the Bistro is a key member of the Wild Goose team and plays an integral role within this business. You will be responsible for developing and executing menus which showcase local, fresh ingredients and the world class wines of Wild Goose. The sourcing and promotion of local and seasonal food is a top priority.
You will join a small, hardworking and family oriented team. Live and work a balanced lifestyle in the South Okanagan with all it has of offer. Live steps away from the Bistro eliminating any commuting and take advantage of living among the vines!
The Head Chef is to be directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control. You will manage the daily operations of the kitchen and oversee a small team kitchen staff to ensure that the highest quality of cuisine is served to our guests.
The contract is 6 months. Burrowing Owl Vineyards Ltd (BOV), the parent company, often has winter work once the season slows down, however, this is addressed on a case by case basis.
DUTIES AND RESPONSIBILITIES:
To actively learn the story of the Wyse family, Burrowing Owl Vineyards, and embrace the mission, vision, and corporate values to become a positive and authentic representative of the Company.
· To gain a thorough understanding of Wild Goose's wines, terroir, growing conditions, wine-making techniques, philosophies, history and hospitality offerings through a combination of self-directed research, study, and attendance at staff training sessions.
· To work with the BOV Culinary Director to design, create and price menus
· To work in close partnership with the FOH Leaders to ensure a seamless guest and staff experience
· To use proper information channels to relay any important information to winery/property management
· To ensure that all food and products served in the Bistro are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and represents the Wild Goose brand standards
· To ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
· To control food cost and inventory by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
· To ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the Company’s preventative maintenance programs.
· To oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
· To manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
· To ensure kitchen is clean and organized by following and enforcing opening and closing procedures
· To supervise kitchen employees and organize food orders while cooking on line
· To schedule staff and handle staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
· To provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Ensure all BOH staff are aware of duties and expectations
· To ensure that guests receive excellent service and enjoy their culinary experience
KEY REQUIREMENTS:
Degree in culinary arts preferred
· First Aid Level 1
· 2+ years of experience in a back-of-house management position
· Significant experience as a chef, in addition to experience as a sous chef or line cook
· Strong attention to detail
· Ability to take direction and feedback
· Ability to oversee and manage kitchen operations
· Ability to remain productive when pulled in many different directions
· Valid Food Safe or equivalent certificate
· Reliable transportation is essential
We Offer:
Staff Housing: Shared staff accommodation is available steps away from the Bistro
Additional pay: Percentage of BOH tip payout
Benefits: Staff discount and wine allocation
