As we move into opening for our 10th season, we are looking to add a few members to our culinary team.

With steady inquiries, and pre-booked events, we are setting up for what will likely be our busiest season yet! Our philosophy is simple, paying tribute to ingredients in their purest form while expressing creativity in regards to menu development and technique. Classic french inspiration brings forth an emphasis on food and wine pairing, while offering a quality minded and detailed approach to hospitality and service.

The well appointed kitchen is an open concept, thus organization and cleanliness are key to our continued success. We work efficiently, but certainly have a very positive and encouraging atmosphere. All culinary team members are treated respectfully, and have an opportunity for creative input towards seasonal and tailored menu development. We are located within a 2 acre hobby orchard, with many of the ingredients on menus derived from the bounty surrounding us. This is our culinary and farm fantasy come reality, and we would love to have a few extra hands to join us. There are very few limitations for growth and mentorship here, the only limitation is ones’ own ambition to learn, grow and experiment in the kitchen with us. We offer onsite culinary workshops, private dining with tailored wine paired menus, as well as offsite events, catering and private chef services.

What are we looking for? We are seeking dependable, ambitious and driven individuals wanting to evolve their culinary skills, farming abilities, and management/ operational skills. I have many ideas for future development, but it takes teamwork to make the dream work…….. The season kicks off March 1st, with a preferable start date of April 1st, if not earlier. Peak season commences May 1st, and ends December 31st.

The farm is closed for much needed rest and recovery January and February, allowing for personal time and vacation for our staff, family and employees. We are certainly open for discussion regarding “winter hustle”, should our staff have interest in ski resort, heli-skiing or winter work otherwise.

Available Positions Include:

Culinary Apprentice: Successful applicants do not need previous industry experience, although must be eager to learn culinary arts, and experience working within a professional culinary team and kitchen environment. Wage is dependent upon experience, and ambitious individuals have an opportunity for sponsorship to work towards Red Seal Certification in the Cook Trade. Wage Expectations: $18-22 per hour plus gratuity shares.

Chef de Partie: For applicants with previous industry experience, and Food Safe Certification. Wage Dependent upon relevant experience. Expectations between $20-25 per hour plus gratuities.

Sous Chef/Junior Sous Chef: For applicants with experience in junior management roles, or those looking to advance into a junior management role. Must have good interpersonal skills, along with Food Safe Certification. Wage dependent on relevant experience, and open to discussion.

As Backyard Farm is an extension of our home, family owned and operated, it is very important to recruit the “right fit” within our team. If this opportunity is of interest to you, please forward your resume with references to: