Our “dance card” is filling up for the 2020 season, which is amazing after a few months of the necessary pivot into production cooking. Our first official week of service is winding down, and we are more inspired than ever! We certainly have come to appreciate the opportunity to share our passion for food and food culture even more, and have finalized a few confirmed winery events and bookings for the summer and fall. This all said, we need a few extra hands in the kitchen!

Our very exclusive culinary team thrives on the creative approach to “Farm to Table” dining. Our tailored menus are french inspired, and ingredient driven, being mindful to truly represent the simple beauty of quality grown organic produce and ingredients. Most of the ingredients found on our menus are harvested form our 2 acre heritage orchard property, with our additional produce needs being met by our local like-minded farming partners and producers. An emphasis is put on sustainability, with menus being developed with seasonal availability at the forefront. All of our meats and poultry are raised and harvested ethically and sustainably as well, and all seafood sourced is Oceanwise certified. In an encouraging culinary environment, it is our preference to have the contribution of our teams’ entirety for weekly menu development. Diversity is key to our success, and our efforts may contribute to offsite winery events and artisan catering, production and retail preserving and processing, as well as offering tailored culinary experiences and workshops for private bookings in our culinary demonstration kitchen. This diversity also offers a very unique learning opportunity for passionate up and coming talent. Our culinary efforts are designed to showcase our passion and dedication for our craft, while showcasing the beauty of food and wine pairings, and our wonderful wine region itself.


We are offering a position for an apprentice,  cook, and junior sous chef looking to expand their knowledge and training in a creative, encouraging and inspired kitchen. We value the contribution of every member of our team and family, and look to inspire creativity in this environment. Interested candidates must have a willingness to learn and grow in the culinary industry, and possess a high level of work ethic. We operate a family business, and we treat all of our employees as a part of our family. We have a unique atmosphere, allowing for solid one on one mentorship, with the ability to have every work day be different. Wages are dependent on experience and position, starting at $16-$20 per hour(negotiable). Both full and part time positions are available, and wages will also include a share of the gratuities. We offer these positions year round, and seasonal, with “year round” taking a brief hiatus January-Mid February for necessary renovations in the restaurant. Seasonal positions finish end of October.

If any of these positions seem like a good fit, please send us your resume with references to: chris@backyard-farm.ca

We will schedule interviews in person, with successful candidates starting immediately. We look forward to hearing from you, and for more insight, peruse our “News” page for previous articles and media, along with further information of what we get up to around here……..Back to the kitchen I go!