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Senior Sous Chef

O'Rourke Family Vineyards Ltd.
Lake Country, BC

Quick apply

Job details

Full-time
$25–$30 an hour

Qualifications

Serving
Red Seal
Kitchen experience

Full job description

Role type: Hourly

Location: Lake Country, BC

Reports to: Estate Chef

Compensation: $25-$30 per hour plus participation in tip pool

The Opportunity

We are seeking a Senior Sous Chef to play a key leadership role within the O’Rourke Family Estate Culinary team, someone who is ready to lead — and who wants to grow somewhere worth growing.

About O'Rourke Family Vineyards

O'Rourke Family Vineyards is a family-owned wine and hospitality group rooted in the Okanagan, bringing together premium vineyards, thoughtful wine production, and elevated guest experiences. With two distinct destination properties, the company spans both approachable and luxury expressions of wine tourism.

O’Rourke Family Estate is one of the most ambitious Winery builds in Canadian history — a granite-carved estate on the shores of Okanagan Lake with a culinary operation that spans multiple outlets and formats. Row 188 is the estate’s signature fine-dining restaurant with Michelin recognition in its sights. The Granite Café and Packing House Patio serve accommodation guests and visitors through the day. A full events calendar covers winemaker dinners, private dining, weddings, and large-scale concerts in a 1,200-seat outdoor amphitheatre. Two greenhouses, three gardens, and a working orchard supply every kitchen on the property.

Peak Cellars is a welcoming winery focused on expressive wines and warm hospitality, complemented by the Garden Bistro, where seasonal cuisine and vineyard surroundings create an inviting setting for guests.

Across the portfolio, O'Rourke Family Vineyards is deeply involved in every stage of the process — from vineyard stewardship and farming decisions through to winemaking, blending, and bottling. The company also produces a diverse calendar of events and experiences that bring together wine, food, and community, supported by close collaboration across hospitality, culinary, production, and events teams.

What You'll Do

Service Execution

· Lead the brigade through service in the absence of senior culinary leadership — expediting, coaching, and holding the standard from first cover to last

· Own station readiness and ensure every section is prepared to execute to the estate’s standard

· Maintain the pace, communication, and composure of the kitchen through peak service periods

· Serve as quality control at the pass — nothing leaves without meeting the mark

· Prep & Mise en Place

· Oversee the full prep program — scheduling, delegation, and sign-off on readiness before each service

· Work directly with the estate’s gardens, greenhouses, and orchard team to integrate daily harvests into prep planning

· Ensure wastage is minimized and yield is maximized across all ingredients

· Maintain deep knowledge of every component on the menu and its preparation standards

Team Development

· Directly supervise and develop line cooks, chefs de partie, and prep staff

· Lead hands-on training during prep and service — technique correction, station coaching, and skill building

· Contribute to scheduling and shift planning in collaboration with your direct report

· Foster a kitchen culture grounded in professionalism, craft, and mutual accountability

Menu & Operations

· Contribute to seasonal menu development, new dish testing, and plating refinement alongside culinary leadership

· Support inventory management, ordering, and supplier coordination

· Assist with food cost tracking, waste logs, and kitchen operational reporting

· Ensure HACCP compliance, food safety protocols, and health standards are upheld at all times

What You Bring

Experience & Credentials

· Minimum 3–5 years of progressive kitchen experience, with at least 2 years in a sous chef or senior kitchen leadership role

· Background in fine dining or destination dining — you understand the pace, the standard, and what it takes to hold it

· Experience running a kitchen during service independently — not just cooking, but leading

· Familiarity with estate-driven or farm-to-table programs is a strong asset

· Red Seal certification or culinary diploma preferred

Skills & Character

· Technically excellent and detail-obsessed — you see what others miss before it becomes a problem

· Calm under pressure, direct in communication, and consistent in your standards regardless of who is watching

· A natural teacher who takes ownership of the cooks around them

· Organized, punctual, and process-oriented without losing sight of the creative side of the work

· Genuinely curious about the Okanagan — its seasons, its producers, its land

Additional Benefits

A kitchen with real resources: estate gardens, greenhouses, and an orchard that feeds the menu daily

Close mentorship from the Estate Chef and culinary leadership team in a program built for long-term recognition

Clear progression path as the estate’s culinary operation grows — multiple outlets, formats, and leadership opportunities

A team that is serious about the work and takes care of the people doing it

Competitive compensation, benefits, and housing support available

Year-round employment in one of Canada’s most celebrated wine regions

Employee Estate Wine & Hospitality Discounts

On Site Parking

How to Apply

We'd love to hear from you. Please send your resume and a brief note on what draws you to this role to [email protected].

O'Rourke Family Vineyards adheres to employment equity and equal opportunity programs and encourages all candidates to apply. We would like to thank all applicants for submitting their resume; however, only those selected for an interview will be contacted.

Pay: $25.00-$30.00 per hour

Work Location: In person

Quick apply

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