Senior Catering Chef & Sous Chef

Iconic Wineries of British Columbia; Kelowna; Hybrid; CAD 50,000 - 90,000; Full time

Job summary

An established industry player is seeking a Senior Catering Chef & Sous Chef to elevate the dining experience within a stunning winery setting. This hybrid role combines culinary expertise with leadership, focusing on creating innovative menus that celebrate local ingredients and wine pairings. The ideal candidate will have extensive experience in Mediterranean cuisine and a passion for mentoring junior staff. Join a team dedicated to excellence and creativity in a vibrant culinary environment that promises to delight guests and enhance the winery's reputation.

Qualifications

• 10 years of chef experience with 5 in leadership roles.
• Expertise in Mediterranean cuisine and wine country dishes.

Responsibilities

• Develop innovative, wine-friendly menus using local ingredients.
• Lead kitchen brigade and ensure high-quality food presentation.

Skills

Culinary Leadership

Mediterranean Cuisine

Menu Development

Wine Knowledge

Inventory Management

Food Safety Certification

Team Leadership

Attention to Detail

Education

High School Diploma

Job description

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CedarCreek Estate Winery is one of the first 8 pioneering wineries of BC and released its first wines in 1987. Today, we look proudly towards the future to further promote our region and after three decades of building our wine’s reputation, we’re constructing a winery to match it. We’re looking for dedicated and passionate employees to join our team and help us bring the CedarCreek wine country experience to a whole new level. Paired with our stunning wines, our food at Home Block is based on timeless cooking methods and techniques that have been around for centuries; simple, bold, punchy and uncomplicated.

The Senior Catering Chef & Sous Chef is hybrid role within our culinary team. This role is critical for ensuring the delivery of an exceptional dining experience for our guests. The Senior Catering Chef & Sous Chef is responsible for executing the daily menus for the restaurant, and special events menus as well as the leadership of the kitchen brigade. The events under this role’s scope can range from large-scale catering banquets and concerts to weddings and intimate private dinners. This role requires a highly skilled culinary professional and is intended to lead into a more senior culinary leadership position following successful mastery of current responsibilities.

Accountabilities & Impact:

• Develop wine-friendly, innovative menu options featuring fresh, local, and seasonal ingredients.
• Ensure consistent, high-quality presentation across all dishes, upholding the restaurant’s standards of excellence.
• Apply advanced cooking techniques with precision and efficiency, guaranteeing seamless service execution.
• Manage inventory rigorously to maintain kitchen operations without disruption, minimizing waste and ensuring optimal stock levels.
• Lead, mentor, and develop junior staff, nurturing a culture of teamwork, quality, and continuous improvement.
• Source and procure high-quality ingredients at competitive prices, maintaining cost control and product integrity.
• Build and maintain strong relationships with suppliers to ensure consistent quality and reliability.
• Lead and execute all culinary components for special events, acting as a representative and ambassador for the culinary brand, while working within the event’s budgetary guidelines. This includes menu development and execution.
• Assist the Executive Chef with administrative duties, ensuring timely and accurate completion of all required paperwork.

Skills & Experiences Needed:

• 10 years of experience as a chef, including 7 years specializing in Mediterranean and 5 years in culinary leadership roles and wine country cuisine
• Experience in a high-quality dining experience an asset
• High school diploma
• Local & Global Wine Knowledge
• Highest standards of hygiene and safety
• Detail-oriented with a focus on quality and consistency
• Leadership and communication skills to manage a team
• Ability to work under pressure in a fast-paced environment
• Food Safe Certification

At Mark Anthony, we exist to Unearth the Extraordinary:

Our Purpose is not just a statement; it is a call to action that binds us together and ignites our passion for making a difference. It is the driving force behind why we do what we do every single day, connecting our global organization across all business units, roles, and locations. We are:

Best in Our Craft

We set the standard with a pursuit of excellence that can be found in everything from our products and processes to our plants and people.

Ambitiously Curious

We stay curious, dreaming big and navigating the unknown with an enduring belief in better.

Made With Humility

We bring humility, authenticity, fun, and support to every collaboration and celebrate wins as a team.

Daringly Disruptive

We disrupt the status quo, moving fast to seize opportunities and acting scrappy to stay ahead of industry giants.

Seniority level

• Seniority level

  Associate

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other

• Industries

  Restaurants

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