Okanagan Chefs Association | CAREERS
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CAREERS

Seeking Chef de Partie and Line Cooks

We are looking to expand our dynamic team with energetic, passionate cooks who want to challenge themselves and learn.

Terrafina at Hester Creek has recently been welcomed into the RauDZ Creative Concepts family under the operation of Rod Butters and Audrey Surrao, owners of RauDZ Regional Table and micro bar • bites.

Working alongside Executive Chef Brock Bowes and Chef de Cuisine Jenna Pillon we are seeking determined, hardworking individuals to join the kitchen team for spring/summer 2017.  If you want to be part of a dedicated team with lots of opportunity to grow and learn, Terrafina by RauDZ is the spot for you.  Our menu is Tuscan influenced cuisine infused with innovative local focused flavours situated in the heart of the South Okanagan.

Please submit resumes to Chef de Cuisine Jenna Pillon.

CONTACT

Chef De Partie Line Cook,, Pastry Cook, Breakfast Cook, BBQ Cook and Prep Cook

WHO ARE WE

Ambrosia Restaurant & Lounge is a new and exciting concept for the Naramata Bench located at the Naramata Heritage Inn & Spa. We are looking for staff to join our family and be apart of this exciting new venture. Ambrosia staff takes pride in being part of a successful team in providing a memorable dining experience to our guests. Our team is committed to the highest level of hospitality, service, food, beverage and fun. We have three food and beverage concepts under one roof ranging from our semi-formal dining room to casual cocktail & tapas lounge to our relaxed BBQ patio.

EXPECTATIONS

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  • Arrive at work for scheduled start time, ready to commence work with appropriate tools, uniform and in adherence to the grooming policy
  • Clean and maintaining all tools and equipment maintain a clean, organized work area to top industry standards
  • Insure proper labeling, dating and storage of all items in the kitchen
  • Adhere to all health and safety standards, guidelines and policies
  • Prepare daily mis-en-place for assigned kitchen area
  • Control waste and spoilage in assigned kitchen area
  • Handle guest allergy concerns with appropriate care and importance
  • Other duties as assigned

SKILLS REQUIRED

Providing exceptional product development is your goal and we will be providing you the tools and training to build on your already amazing personality, attitude and talent. The following attributes will be sought for this position:

  • Must 2 years hands on kitchen experience or effective combination of education and experience an asset.
  • Flexibility with schedule must be able to do shift work and adhere to fluctuating business levels
  • Self-motivated and able to take initiative
  • Must be able to work well in a fast paced high-energy environment
  • Responsible, dependable, and understands time constraints
  • Attention to detail

STAFF BENEFITS

We adhere to high standards of service but also give you independence to develop your own unique approach. Competitive hourly rate plus tip pool share, flexible hours full-time seasonal (April to October), food and beverage staff discounts, rewards and recognition program, development and educational opportunities, career advancement opportunities and staff team building events and activities.

APPLY TODAY!

Please email your resume with a cover letter outlining why you feel you would be a great fit to our team. Please note only shortlisted candidates will be contacted we appreciate your interest in Ambrosia Restaurant & Lounge.

To apply for these positions please email Chef@victorbongo.com

CONTACT

JOB POSTING
Position: Sous Chef
Reports To: Executive Chef
Status: Full Time

The Hotel Eldorado is currently seeking a talented and dedicated Sous Chef to join our culinary CREW. Our ideal candidate is a natural leader who thrives on earning timeless loyalty from guests by delivering memorable experiences again and again.
Position Summary
The role of the Sous Chef is to manage a team of cooks and work with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards. The Sous Chef will be responsible for the entire operation in the absence of the Executive Chef and Executive Sous Chef. The Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Areas of Accountability
 Support senior leadership by developing and assuming basic management responsibilities
 Assume the role of liaison between all departments within the culinary division and all other hotel departments
 Supervise the preparation and cooking of various food items
 Develop and implement creative menu items that adhere to company standards
 Manage hourly kitchen employees through recording hours for payroll, scheduling, training, coaching, and evaluating
 May manage other key culinary leadership rolls
 Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
 Monitor food production, ordering, cost, and quality and consistency on a daily basis
 Ensure proper safety and sanitation of all kitchen facilities and equipment
Skills and Requirements
 In-depth knowledge of kitchen operations
 Superb time management and organizational skills
 Red Seal Certificate
 Minimum 2 years’ experience in a similar position/level in a fine dining environment
 Proven leadership abilities
 Excellent communication skills
 Have a calm demeanor
 General computer knowledge
 Exceptional attention to detail
 A true desire to exceed guest expectations in a fast paced customer service environment
 Capable of producing a consistent product in a timely manner
 Able to complete repetitive tasks, stand for extended periods, and lift heavy loads
 Available to work a flexible schedule including days, evenings, weekends, and holidays
What Benefits Will I Receive You will be offered a competitive benefits package. As a team member you will also be eligible to receive discounted products and services offered by properties managed by Inn-Trust Hospitality. Please send

To apply for this position, please send your cover letter and resume to hr@eldoradokelowna.com

CONTACT

Seeking Cooks

We are growing our Culinary team at RauDZ Regional Table and micro bar • bites.  We are currently recruiting for TWO cook positions to add to our award winning team.

A long and illustrious list of apprentices and cooks have ‘graduated’ from Chef Butters instructions – names such as Chef Ducan Ly, Chef Mark Filatow and Chef Lee Cooper have gone on to open their own award winning restaurants.  Currently Executive Chef Brock Bowes is leading our culinary teams. Chef Brock’s commitment to quality and creativity is inspiring a new chapter in the kitchens. Chef Brock was the winner of Chopped Canada in 2015. Chef Robyn Sigurdson is our Chef de Cuisine & spent two unforgettable months working in Tuscany as part of an Okanagan Chefs Association sponsored trip. Top Chef Canada competitor Chef Evelynn Takoff apprenticed with Chef Butters and eventually rose to the position of Chef de Cuisine at RauDZ Regional Table and was the opening chef of micro bar & bites. IN SHORT, WE TRAIN, ENCOURAGE, AND SUPPORT OUR TEAM TO EXCEL IN THIS CAREER WE ARE ALL PASSIONATE ABOUT.

The ideal candidate(s) is passionate about the craft, loves food & working with fresh local ingredients, is dependable, and has a willingness to learn. You thrive in a fast paced work environment, have good communication skills both written & verbal, and have the ability to multi-task. Previous restaurant experience, post secondary culinary education, a strong commitment to quality and creativity are a must.

Only those candidates selected for interview will be contacted.

Please send your resume to our Executive Chef Brock Bowes.

CONTACT

Seeking Chef de Partie Saucier/Butcher/Charcuterie Maker

Beginning in April-November, 5 days/week (Wednesday thru Sunday) 10-6 with events paid on top of salary (which will be negotiable based on experience).  Our kitchen is situated on a 10 acre farm on the top of a mountain in the beautiful Okanagan Valley, Penticton. Needless to say, candidates will require a vehicle.

We are looking for a self motivated, co-operative team worker who has a willingness to learn and take direction. Someone who is mature, responsible, and able to lead by example. We expect a high level of execution and attention to detail with a certain amount of “outside the restaurant box” resourcefulness.

FoodSafe, knowledge of whole animal butchery, meat cookery, stocks & sauces, as well as the ability to comfortably lift 50lbs & 5 years of professional kitchen experience are a must. This role is challenging and very rewarding.

Assets:   A basic knowledge/interest in wine, openness to minimal farm related duties, ability to cook in a wood fired oven & over charcoal. An interest in making old school charcuterie.

Contact- Cameron Smith & Dana Ewart

eat@joyroadcatering.com (250) 493-8657

CONTACT

SEEKING CATERING CHEF

Located in the beautiful Okanagan Valley, Quails’ Gate’s Old Vines Restaurant offers an excellent venue to build a career in the culinary arts.  Open year-round, opportunities exist for development and gaining knowledge of pairing wines with the bounty of Okanagan products.  Our belief in farm to table cookery marries well with our family business values and philosophy.

Old Vines Restaurant is seeking an experienced, energetic and passionate individual to join our culinary team for the 2016 season as a Catering Chef.  Our successful candidate will be responsible for private dining and events at all onsite venues including guest accomodations.  They will supervise the daily activities of the kitchen and ensure all guests receive an exceptional culinary experience.

We are seeking a proven leader with the ability to independently execute catered events.  A well-organized approach to your work with the ability to multi-task is a must.  Applicants should have successfully completed a formal chef training program and have their Inter Provincial Red Seal, along with the Food Safe Level 2 Certificate.

If you are seeking a position with a dynamic winery that is intent on establishing itself as Canada’s leading premium brand, please forward your resume with a covering letter to Human Resources.

CONTACT