HEAD CHEF – FERAL GOAT BISTRO AT SAGE HAYWARD VINEYARDS

Are you passionate about creating unforgettable dining experiences in a stunning coastal setting? Do you dream of working with a team championing excellence in coastal BC wine and cuisine? Sage Hayward Vineyards and the Feral Goat Bistro invite you to join our team as our Head Chef for our 2025 season (April 15- October 15).
Our ideal candidate is passionate about sourcing fresh ingredients from local coastal producers and featuring them in a West-Coast inspired menu, incorporating wood fired menu components.
This is an opportunity for a head chef or experienced sous chef ready to take the next step in their career and shape the culinary future and direction of the Feral Goat Bistro. We are looking for an energetic, collaborative person willing to take ownership of the challenges, creative opportunities and unexplored potential for a new coastal winery restaurant.

MINIMUM QUALIFICATIONS

• Red Seal Chef or Diploma/Certificate in a culinary program or 5 years proven culinary experience
• BC Food Safe Certification (Foodsafe 1 and 2)
• 2+ years’ experience in menu planning and execution
• 2+ years’ experience in kitchen management and supervisory role
• Background winery restaurant and/or fine dining preferred.
• Background in Neapolitan-style wood fired pizza and bakery background preferred
• Familiarity with remote destination culinary operations

• Create, plan and execute the Bistro menu with an interest and ability to deliver a West Coast inspired menu with a wood oven and pizza component
• Craft a menu that can accommodate both high and low volumes of guests, balancing menu availability and minimizing waste
• Oversee special event menus including festival events and Winemaker’s dinners
• Complete weekly food and supply orders mindful of the semi-remote nature of the business
• Develop and maintain relationships with local ingredient vendors and producers
• Manage profitability, food costs and rotation, kitchen sanitation and equipment maintenance
• Hire, train, schedule and supervise cooks and dishwashers
• Ensure food safety procedures, food handling procedures, scheduled sanitation are executed and documented
• Seek ways to improve kitchen processes, control costs and optimize kitchen efficiency
• Manage administrative tasks including scheduling, cost reporting, occupational health and safety records and Island Health (VIHA) compliance record keeping
• Collaborate with FOH team to ensure exceptional guest experiences and seamless service.