ResponsibilitiesPrepare and cook a variety of dishes from scratch with emphasis on fresh, local Okanagan ingredients.Oversee food presentation, ensuring dishes are plated attractively and in line with the restaurant and/or winery aesthetic.Assist in the development and testing of new menu items, considering seasonality, customer preferences, and ingredient availability.Collaborate with the Head Chef on menu planning, cost control, and inventory and food waste management.Monitor food production levels and adjust as needed to meet demand while minimizing waste.Ensure adherence to portion control and food quality standards.Assist the Head Chef with mentoring kitchen staff, including line cooks, prep cooks, and other kitchen personnel.Train kitchen staff on proper cooking techniques, safety protocols, and kitchen procedures including opening and closing duties.Maintain a clean and organized kitchen environment, following sanitation and food safety guidelines.Monitor kitchen equipment to ensure proper functioning; report any maintenance or repair needs promptly to the Head Chef and Hospitality Manager.Enforce proper food handling practices to prevent cross‑contamination and foodborne illnesses.Coordinate with other kitchen staff and front‑of‑house teams to ensure smooth service during busy periods.Communicate effectively with servers when accommodating special requests and dietary restrictions.Assist with inventory management,



including ordering and receiving ingredients and supplies.Maintain accurate records of food production, waste, and usage.Collaborate with Head Chef on menu cost analysis and pricing decisions.Act as the Head Chef during their absence.Resolve any kitchen‑related issues or emergencies in a timely and effective manner.Other duties as assigned.Skills and QualificationsA high school diploma plus a minimum of 3 years of professional cooking experience in a high‑quality, high‑volume food service or catering environment, with at least 2 years in a similar role.Completion of Food Safety Level1 certification.RedSeal certification is considered an asset.Proven experience in recipe development, portion control, and maintaining quality standards.In‑depth knowledge of diverse cooking techniques, ingredients, and global cuisines.Exceptional organizational and time management skills.Robust leadership skills, along with excellent communication and collaboration skills.Keen attention to detail and the ability to thrive in a quick‑paced, high‑pressure environment.Flexibility to work evenings, weekends, and holidays as needed.Job InformationJob Types: Full‑time, PermanentPay: $22.50–$24.00 per hourExpected hours: 40 per weekWork Location: In person, WestKelowna, BCBenefitsEmployee discount in Cafe, Tasting Room & RestaurantOn‑site parkingDiscounted or free foodStore discountE.E.O. StatementAs an equal opportunity employer, we value diversity and encourage individuals from all backgrounds to apply.#J-18808-Ljbffr

📌 Sous Chef (West Kelowna) - C$22.5 - C$24 An Hour (Winnipeg)
🏢 Frind Estate Winery
📍 Winnipeg