Sous Chef

Go2hr; West Kelowna; On-site; CAD 60,000 - 68,000; Full time

Benefits offered by this job

Comprehensive Health Benefits

Potential Relocation Support

Wine Education

Staff Discounts

Team Celebrations

Job summary

Old Vines Restaurant at Quails’ Gate is seeking an experienced Sous Chef to lead the kitchen operations. In this role, you’ll manage day-to-day activities, ensuring high-quality food presentation and consistency.

The ideal candidate will have strong leadership skills and a passion for mentoring others. A salary range of $60,000 - $68,000/year plus gratuities is offered along with comprehensive health benefits and opportunities for growth within a dynamic kitchen team.

Qualifications

• 3–5 years of cooking experience in a fine dining or high-volume kitchen.
• Experience in a leadership role in the kitchen.
• Strong knowledge of food and wine pairing.

Responsibilities

• Lead the kitchen team to ensure consistent execution during service.
• Plan daily preparation and production requirements.
• Monitor food quality and oversee inventory management.

Skills

Leadership

Menu Planning

Food Safety

Organizational Skills

Cooking

Communication

Education

Formal Chef Training Program

Interprovincial Red Seal

FoodSafe Level 1 Certification

Tools

Kitchen Equipment

Job description

• Accessible Employer: No
• Open to International applicants with valid Canadian Work permits: Yes

Join the Old Vines Culinary Team
At Old Vines Restaurant at Quails’ Gate, great 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 environment.

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

Responsibilities & Qualifications

What You Bring

• – Successful completion of a formal chef training program
• – Interprovincial Red Seal or equivalent
• – FoodSafe Level 1 certification
• – 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
• – Strong 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

$60,000 - $68,000/year + Gratuities

Other Perks/Benefits

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