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.
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.
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
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:
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.
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
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 firstname.lastname@example.org
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 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
email@example.com (250) 493-8657
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.