Job Description

Job Summary

TheSous Chef plays a critical leadership role in ensuring smooth kitchen operations. This position works closely with the Chef de Cuisine in supervising staff, maintaining food quality, preparing and cooking premium dishes, supporting menu development, and ensuring high standards of safety and sanitation. This is an excellent opportunity for an established Sous Chef or a highly experienced Chef de Partie ready to take the next step.

Key Responsibilities

Prepare and cook complete meals and specialty dishes aligned with Old Vines Restaurant standards. Execute dishes with consistency in taste, presentation, and quality. Assist in menu planning and development, including wine-paired dishes inspired by regional Okanagan ingredients. Oversee preparation for daily service, special events, banquets, and group dining. Supervise, train, and coordinate cooks and kitchen staff during service. Lead by example, maintaining professionalism and a positive team culture. Assist with scheduling, task delegation, and coaching team members. Ensure the kitchen operates efficiently during peak periods. Ensure budgeted labour costs are adhered to Maintain sanitation, cleanliness, and compliance with all health and safety regulations. Ensure proper food handling, storage, and quality control measures. Monitor inventory, estimate food requirements, and assist with ordering food and supplies. Reduce food waste and support cost management initiatives.

Qualifications & Requirements

Completion of a formal chef training program. Red Seal Certification is an asset. Food Safe Level 2 Certificate (required or willing to obtain). 4+ years of leadership experience in a high-caliber kitchen. Wine and food pairing knowledge is an asset. Strong leadership, communication, and organizational skills. Proven experience with modern cooking techniques and high-volume service. Ability to work a flexible schedule including evenings, weekends, and holidays.
Job Type: Full-time

Pay: $63,000.00-$68,000.00 per year

Benefits:

Company events Employee assistance program Extended health care On-site parking Paid time off RRSP match
Application question(s):

How many years of experience do you have working in a fine dining kitchen?
Experience:

Leadership: 3 years (preferred)
Licence/Certification:

Food Safety Certification (required) Red Seal (preferred)
Work Location: In person