Job Summary:
To take responsibility for ensuring the timely production of quality cuisine as demanded, and the overall management of the kitchen, garden and banquet facilities in the absence of the Chef. To produce high-quality food and service by utilizing and helping to develop the talents of the junior kitchen staff, and to constantly strive for self-improvement in the same areas.

• Proper use and knowledge of all cuisine, equipment, chemicals, and procedures
• Maintain a clean, neat and presentable appearance, especially in view of guests (e.g.: buffets, public areas)
• Wear proper attire and work in a safe, clean, efficient and organized manner
• Be especially friendly and polite when dealing with any / all members of the public and staff while in uniform or representing Dark Horse Estate Winery in any way
• Maintain high personal standards
• Must be proactive and execute any other duties as requested by immediate supervisors
• Must be proactive to maintain the balance between labour cost and high quality food and food service
• Support and create a culture centred around a genuine passion for the restaurant/events industry, cooking, excellence and inclusion
• Bring fresh ideas to improve processes and procedures, as well as ideas for menu development and innovation to the Executive Chef
• Demonstrate a high degree of personal integrity in every leadership decision
• Conduct recruitment and selection, training and development as well as performance management and employee coaching
• Conduct line checks and pre-shift meeting prior to service
• Garden maintenance; planting, cultivation, fresh herb and vegetables plus, preparation, storage and utilization in recipes