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 2018. 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.
Position: Line Cook
Reports To: Executive Chef
Status: Full Time
At the Hotel Eldorado, our CREW members take pride in the hotel’s storied heritage and work together to provide the highest level of guest service, believing no detail is too small to overlook. Maintaining this level of service requires individuals with passion and dedication. If you are looking for exciting and rewarding opportunities to showcase your talent, and join a team that brings out the best in each other, then we want to hear from you!
Position Profile: Our Line Cooks are responsible for setting up their stations, restocking items, and preparing food items for restaurant service as well as banquets. Cooks must possess basic cooking skills, have an understanding of how to use a variety of food service equipment, while following sanitary food procedures and working under pressure.
To produce all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company.
Ensure that the production, preparation, and presentation of food are at the highest quality at all times
Exhibit knowledge of company food specifications and plating
Understand and adhere to all health and safety regulations
Adhere to cost control guidelines
Follow CREW values of conduct
One year culinary experience in a fast paced kitchen
Attention to detail
Basic understanding of math and computer literacy is an asset
Ability to maintain sense of urgency, keep momentum
Must have excellent organization skills
Ability to work as part of team
Basic food handling and preparation knowledge
Available to work flexible shifts, including evenings, weekends, holidays
Benefits: Our CREW members receive discounted products and services offered by the Inn-Trust Hospitality group of properties.
To apply for this position, please send your cover letter and resume to email@example.com
Seeking Cooks and Dishwashers
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.
SEEKING SOUS CHEF & COOKS
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 as a Sous Chef. Our successful candidates will assume the support position and run the kitchen in the absence of the Culinary Director & Winery Chef and the Executive Sous Chef. They will supervise the daily activities of the kitchen and aid in menu planning and development, while maintaining standards of quality, cost, appeal, and flavor of the foods.
Applicants should have successfully completed a formal chef training program & have their Inter Provincial Red Seal, along with the Food Safe Level 2 Certificate. They should also have a minimum of 2+ years of experience cooking, preferably in fine dining establishments in a leadership position and demonstrate excellent saucier skills and complete understanding of meat and fish butchery.
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 covering letter to: firstname.lastname@example.org
Old Vines’ Restaurant offers an excellent venue to build a career in the culinary arts. Open year-round, opportunities exist for advancement and gaining knowledge of pairing wines with Okanagan cuisine. Working with the team at Quails’ Gate, you will create dishes around the local Okanagan bounty with ingredients sourced from surrounding fields and pastures, as well as regional British Columbia farms.
We are looking for experienced, talented, mature individuals to join our culinary team.
Cooks will achieve the Quails’ Gate standard of culinary excellence, through food preparation and direct front line cooking of meals during service. Cooks will be directly involved in food preparation, including soups, sauces, stocks, vegetables, and meats. Ensuring the line is prepared for service, and freshness of mis en place Pursuing or successful completion of a formal chef training program in addition to two-three years previous experience in a similar role, preferably in fine dining, as well as Level 1 Food Safe.
To apply, please submit your resume to email@example.com