2018 Season Employment Opportunities

Priority Service and Hospitality Supervisor We are so fortunate to have the opportunity to work with and represent many high profile wineries, and appreciative clients  in our region,  with our quality driven food and service philosophies. Our intimate team is searching for a priority service and hospitality team member for this season, and the future at Backyard Farm Chef’s Table as well as Artisan Culinary Concepts private chef services and catering. This position is available for an experienced candidate, with an interest in high end, quality driven culinary services and celebrating food and wine culture in our beautiful region. The successful candidate will be scheduled with priority for the majority of our bookings and events, and can expect to work 3-5 days per week, evenings and weekends during peak season, with occasional afternoon events. This position is suitable for applicants with serving experience, and all applicants must possess “Serving it Right” Certification. We are happy to train to our standards, as attitude and demeanor are much more important than high end service experience. “Foodsafe” level 1 is an asset, as well as wine education training , and tasting room experience, however genuine interest in what our beautiful wine region has to offer is a must. Contrary to many seasonal hospitality positions, you will be working in a minimal stress environment, within a very respectful, supportive,educational, and professional workplace culture, with direct supervision.  We understand and appreciate the importance of every role within our business, and base our incentives accordingly. Hourly wage compensation is based on experience, and includes gratuities, as well as on-shift menu pairings. This seasonal position is...

Hello 2018! A recap of 2017 at the farm…

What an amazing season it has been at the farm! We wanted to take the opportunity to recap some of the developments and news of the 2017 season, as we look forward to a strong finish and start planning for 2018. Of course this will happen during a much needed hibernation until mid -February. Family. Truly we are all a bit perplexed at where this year has gone, and in talking with many of our winery and return clients, it seems that we share in the feeling that 2017 went by faster than any year past. Truly, having a little one around speeds things up a bit, and as Ainsley is now 3 years old, I have been so fortunate to share in all the little milestones much closer than many in the culinary industry. Indeed this is the career I chose at a very young age, but as we strategize for next year, I recognize how unbelievable it is that I get to work, farm and live at “home”. Mikkel and I really don’t want for anything, other than a couple extra hours in the day(don’t we all..), but we are thrilled to share that we will be growing our family by 1 more in March, such a wonderful way to kick spring off for sure. We figured we should increase our future farm labour pool before time gets the best of us, and we still have the energy to chase our little ones around..Truly, having Ainsley has brought a whole new insight into what “success” means, and perhaps a bit more incentive to seek balance in life...