At Old Vines Restaurant at Quails’ Gate, outstanding food begins with great ingredients, thoughtful technique, and a team that takes pride in what they create. Our kitchen brings together wine-led, contemporary cuisine inspired by the seasons and the exceptional farmers and producers of British Columbia.

Gracious hospitality is at the heart of what we do, and every member of our culinary team plays an important role in creating memorable food and wine experiences for our guests.

We’re building a talented kitchen team with opportunities at every stage of the culinary journey—from developing your foundation as a Second Cook, to taking ownership of a station as a Demi Chef de Partie, to leading a station as a Chef de Partie, developing leadership skills as a Junior Sous Chef, and ultimately leading kitchen operations as a Sous Chef.

Lead the Kitchen. Elevate the Experience. We’re looking for an experienced Sous Chef to support the Chef de Cuisine in leading the day-to-day operation of the Old Vines kitchen. This is an opportunity for a skilled culinary professional who enjoys leading a team, maintaining high standards, and ensuring a smooth and successful service in a fast-paced workplace.

What You’ll Do

Lead the kitchen team through service, ensuring organized, timely, and consistent execution

Plan and oversee daily preparation, mise en place, and production requirements

Assist with menu planning, daily features, and tasting menu development

Ensure food is prepared and presented to established standards for quality, flavour, consistency, and portion control

Monitor food quality throughout preparation and service and address issues as they arise

Oversee inventory, stock rotation, ordering, and waste reduction

Support food costing and portion control while minimizing food waste





Coordinate with Front of House to communicate daily features and address guest concerns related to food

Support the successful execution of group functions, special events, and catered experiences

Coach, support, and develop members of the culinary team while fostering a positive kitchen culture

Ensure kitchen safety, cleanliness, organization, and food-handling standards are consistently maintained

What You Bring

Successful completion of a formal chef training program

Interprovincial Red Seal or equivalent

3–5 years of cooking experience in a fine dining or high-volume professional kitchen, including experience in a leadership role

Strong knowledge of menu planning, daily features, and tasting menu execution

Advanced understanding of food and wine pairing

Demonstrated ability to lead a kitchen team during service and remain calm and organized under pressure

Robust understanding of food costing, portion control, inventory, and waste reduction

Excellent communication, organization, and leadership skills

Positive, approachable attitude with a passion for developing others

FoodSafe Level 2 and WSET 2 are assets

Ability to work evenings, weekends, and holidays

What We Offer

Comprehensive Health and Medical Benefits

Subsidized housing may be available during the familiarization period or as relocation support for successful candidates moving to the Okanagan.

Potential relocation Reimbursement

Opportunities for growth within a dynamic, supportive team.

Complimentary Wine Education

Staff Discounts on Wine, Retail & Dining

Staff Events & Team Celebrations

Why Join Old Vines? Take ownership of your craft, contribute to the development of other cooks, and continue building your culinary and leadership skills as part of an experienced team.

Wherever you are in your culinary career, there is a place for you here — and room to grow.

📌 Sous Chef (Winnipeg)
🏢 Push Operations
📍 Winnipeg