SEEKING NEW TEAM MEMBERS
We are now accepting applications for our RauDZ Regional Table culinary team. As we continue to build our team, we are seeking motivated, talented cooks who enjoy a challenging work environment while continuing to learn and improve their craft.
We offer successful our candidates year round employment, a competitive wage and benefits package, daily staff meals and access to our various training seminars.
Other employment highlights
- Locally sourced products delivered all year round. Direct relationships with our farmers. Field trips scheduled through the year.
- Fish and meat butchery, with some whole carcasses being processed.
- Direct involvement with creating of daily features and seasonal menus.
- Preserving of seasonal bounty throughout the year.
- Team involvement with wine tastings hosted by our Sommelier.
- Company Apprenticeship program available.
- Community involvement through the various charitable events that we participate and support.
- Local, regional and national competition opportunities.
- Opportunity to advance your career within our company’s outlets.
Hot Side Relief Cook (Chef Tournant)
Saucier, Entremetier station experience required. Red Seal preferred, or 5 years equivalent experience, Food Safe certification. Must enjoy creating hand made gnocchi, pasta, reduction sauces, meat and fish butchery, and daily features for our discerning guests.
Hot Side Veg Cook (Entremetier)
Entremetier experience required with the understanding of finishing risottos and hand rolling gnocchi. Red Seal preferred, or 3 years equivalent experience, Food Safe Certification.
Cold Side Cook (Garde Manger)
Cold side station experience required with the understanding of making dressings, terrines & patés. Food Safe Certification.
Dishwasher Evening Shift
Duties include: basic ware washing, scrubbing of pots, pans and equipment. Sweeping and mopping of kitchen floors, garbage removal. Some minor prep.
Kitchen Manager (Sous Chef)
Responsible for the execution of dinner service with Chef Chris Braun at RauDZ Regional Table. Leading and inspiring the culinary team and daily features as well as input in creating locally inspired seasonal menus. Red Seal qualification, and minimum 5 years equivalent restaurant experience. Food Safe Certification.
Hosting experience required with the ability to work in a fast-paced environment, answer guest inquiries while managing our BOOKENDA reservation system and responsible for the pace and seating arrangement for the restaurant ensuring a smooth service. 2 years equivalent restaurant experience required. Serving It Right an asset.
Other employment highlights –
Being the face of the restaurant and ensuring guest satisfaction
Involvement in all aspects of training for the restaurant including menu tastings
Team involvement with wine tastings hosted by our Sommelier
Community involvement through the various charitable events that we participate and support
Opportunity to advance your career within our company’s outlets
We offer our successful candidates year-round employment, competitive wage and benefits package, daily staff meal and access to our various training seminars.
RauDZ Service Team
Serving experience required with Serving It Right a must. Responsible for maintaining and ensuring our high standard of service while answering guest inquiries with a full understanding of our food & beverage programs. Okanagan wine and food knowledge required with WSET level 2 an asset. 5 years equivalent restaurant experience an asset.
Apply to jobs(at) raudz.com