Job Description

Are you passionate about creating memorable dining experiences in a breathtaking coastal setting? Do you thrive in a collaborative kitchen that celebrates coastal BC wine, local ingredients, and thoughtful West Coast cuisine?

Sage Hayward Vineyards and the Feral Goat Bistro are seeking a Sous Chef to join our culinary team for the 2026 season. This role is ideal for a strong, hands-on cook who enjoys leadership, takes pride in execution, and wants to grow within a dynamic winery restaurant environment featuring wood-fired cooking.

The Role

Working closely with the Head Chef, the Sous Chef plays a key leadership role in executing the culinary vision of the Feral Goat Bistro. You’ll help guide daily kitchen operations, support menu execution, mentor the cooking team, and ensure consistency, quality, and efficiency in a semi-remote destination setting.

Responsibilities & Qualifications

Minimum Qualifications

Red Seal Chef or Diploma/Certificate from a recognized culinary program, or 3–5 years of proven culinary experience
BC Food Safe Certification (Foodsafe Level 1 required; Level 2 an asset)
1–2 years’ experience in a supervisory or senior cook role
Background in winery restaurants, fine dining, or destination hospitality preferred
Experience with Neapolitan-style wood-fired pizza and/or bakery background an asset
Comfortable working in a seasonal, semi-remote operation

Key Responsibilities

Support the Head Chef in executing a West Coast inspired menu with wood-fired and pizza components
Lead day-to-day kitchen operations in the Head Chef’s absence
Ensure consistency, quality, and presentation across all dishes
Assist with menu preparation, mise en place planning, and service execution during high- and low-volume periods
Help oversee special event service, including festivals and Winemaker’s dinners
Assist with food and supply ordering, inventory management, and waste reduction
Train, mentor, and supervise cooks and dishwashers, fostering a positive and professional kitchen culture
Ensure food safety, sanitation, and Island Health (VIHA) standards are consistently met and documented
Monitor food rotation, storage, and cleanliness of kitchen equipment and workspaces
Collaborate closely with the FOH team to ensure smooth service flow and exceptional guest experiences
Contribute ideas to improve kitchen efficiency, workflow, and cost control

Salary/Wage

25-28

Other Perks/Benefits

$25-28/hr. depending on experience 4% vacation pay, paid out bi-weekly Percentage of tip pool Accommodation support and subsidy

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