Check out this awesome view of the farm! Thanks Jeremy for capturing some beauty for us!
As we start to look ahead at the upcoming season(out of necessity), we have already seen an unprecedented amount of pre-bookings for the 2023 season.
With August of next year already booked with the exception of the 4th, we are in need of some ambitious, dedicated culinary and hospitality team members to join us. The foundation of our success has been based upon a large number of return guests and clients, and the continued evolution of our business means we need some additional up and coming talent to add to our roster. Mentorship has always been at the forefront, and our unique culinary experiences are enhanced by the contribution of every member of our inspired team. With a quality driven approach, it is important for us to meet, if not exceed our guest expectations.
Our philosophies are deeply rooted in the history of food, farm and wine culture. Menu development focuses on classic french methodology, ingredient driven with a careful emphasis on responsible sourcing from local farming partners and suppliers who respect the land and the future of our food system and food security. In addition, our 2 acres of orchard offer a wealth of ingredients for tailored seasonal menus, with 100% of what is grown on site being used throughout our diverse culinary offerings.
Members of our culinary team have the benefit of working in a truly inspired kitchen, with a unique ability for creativity along with one on one mentorship. As the business is our livelihood, we are seeking unique individuals willing to learn, and who can be integrated within our home and family-both of which are strong focuses in our day to day operations. It is also critical that every member of our team gets the deserved recognition for their efforts, which is made obvious by the design of the Chef’s Table, along with our immersive approach to a culinary experience both on and off the farm.
Additionally, diversity is key in a “year round” approach in a very seasonal tourism region. Tailored private culinary experiences for up to 20 guests are pre-booked at the farm, while we also offer private chef services, winery partnered events and artisan catering. Our typical peak season starts in mid April, and continues straight through until January 1st. Due to the demands of operating a thriving business and 2 acre farm, Backyard Farm closes for necessary rest and recovery for January and February. During peak season operations, every member of our team benefits from 2 consecutive days off per week.
We will be looking for culinary apprentices, as we have the ability to sponsor 2 within our team, and successful candidates can work towards Red Seal Certification as a Journeyman in the Cook Trade. We are also seeking a Chef de Partie, along with potential for a Junior Sous Chef for the right applicant. We offer above industry standard wages plus gratuities, and all positions are progressive with plenty of opportunity for advancement and promotion for the right people.
We are also seeking to expand our service team roster. Our hospitality team members work on an on-call basis, with typically 2 weeks to 1 month notice for availability based on our schedule being for pre-bookings only. In a positive and encouraging atmosphere, we can state with confidence that 100% of our clients are happy 100% of the time(truly a rarity). The role involves detail oriented service, refined yet approachable, and professional. Many of our hospitality team members work elsewhere and”limelight” here, and we offer fantastic wages in a very unique atmosphere. Food and wine pairing knowledge and experience is an added benefit, as you get to enjoy each of the courses that the guests eat during your shift….
If you are interested in speaking further, or would like more details, please send an email or resume to: