The GOODS from Summerhill Pyramid Winery

Kelowna, BC | Reporting to the Vice President of Operations, the Executive Winery Chef will be responsible for creating a truly memorable dining experience within the Sunset Organic Bistro and in Catering & Events. The successful candidate will be a hands on and inspiring leader who empowers their team and fosters an environment of respect, and integrity. An advocate for organic and biodynamic farming, the Executive Winery Chef will play an integral role in the planning and execution of our ½ acre on-site garden, organize the forage of abundance from our 80-acre property and forest garden, and lead our industry in culinary sustainability.

Roles and Responsibilities include:

• Creates sustainable menus that are regional in nature and pair well with our wine portfolio.
• Forges a strong trade relationship with our local and regional suppliers, in particular producers who focus on sustainability and organic practices.
• Demonstrates the highest levels of culinary standards.
• Is passionate about cooking and demonstrates strong technical skill.
• Is always innovating and on pace with culinary trends.
• Has a proven track record for executing service smoothly and efficiently.
• Is professional and confident in appearance, and able to represent the Summerhill brand in the media and at events.

Qualifications:

• Minimum 10 years required in the Food Services Industry with 5 years in a progressive leadership capacity.
• Preference will be given to candidates who have experience in 4 or 5 Star environments.
• Red Seal Certificate and Certified Chef de Cuisine or international equivalent.
• Strong business acumen with respect to inventory control, food costing and is accountable for the financial performance of the department.
• Strong organizational and time management skills required.
• Strong leadership skills and is able to forge strong bonds quickly.
• Proficient with computers, including Microsoft Word, Excel, POS software and reservation software.
• Food Safe Level II required.
• Sommelier Designation considered an asset.

Only candidates who are qualified to work in Canada will be considered. If you meet the above criteria, please submit your resume to maryanne [at] summerhill.bc.ca.

DETAILS

4870 Chute Lake Road | Kelowna, BC | V1W 4M3
Telephone: 250-764-8000 | 1-800-667-3538
Email: [email protected]
Web: www.summerhill.bc.ca | Facebook | Twitter

GALLERY

THE PEOPLE

Ezra Cipes: CEO
Eric von Krosigk: winemaker/viticulturist
Jesse Croy: winery chef
Gabe Cipes: biodynamics/permaculture
Stephen Cipes: founder/proprietor

ABOUT SUMMERHILL PYRAMID WINERY

Summerhill Pyramid Winery is a pioneering Okanagan Valley winery established in 1991. Owned and operated by the Cipes family, the winery has been a leader in organics, converting their own vineyard holdings to organic status shortly after the property was acquired in 1986, and helping to convert over 200 acres of Okanagan vineyards to certified organic status since then. The home vineyard in Kelowna is, as of 2012, BC’s first Demeter certified biodyamic vineyard. Summerhill considers their plots to be ‘vineyard ecosystems’ rather than viewing them as industrial farms. The philosophy of winemaking is that organic and biodynamic grapes, grown in harmony with the ecosystem, is the starting point for authentic, expressive, terroir driven wines. The portfolio of Summerhill wines has earned Summerhill the title of ‘Canadian Wine Producer of the Year’ from the IWSC in London, England (2009).

Summerhill has also been at the forefront of sparkling wine production in the Okanagan. The winery was founded with the production of Cipes Brut, a traditional method cuvee based on Riesling and Chardonnay, and has gone on to garner international acclaim for sparkling wines, including a gold medal from France (Chardonnay du Monde, 2000) and a trophy from England (IWSC, 2010), both for the estate grown Cipes Gabriel Blanc de Blanc sparkling wine.

The winery is also home to the Sunset Organic Bistro, featuring seasonal Okanagan wine paired cuisine in a rustic, relaxed atmosphere. Executive Chef Jesse Croy draws from the bounty of regional organic farmers, including an onsite half-acre biodynamic vegetable patch.