Role type: Hourly, Seasonal
Location: Peak Cellars, Lake Country, BC
Reports into: Executive Chef
Compensation: $22.50 -$25.00 per hour plus participation in tip pool
The Opportunity
Peak Cellars is seeking a highly capable and disciplined Chef de Partie to lead a station within our culinary team. This role is responsible for full station ownership—from prep planning through execution—while maintaining the highest standards of quality, consistency, and efficiency.
The CDP plays a critical leadership role in the kitchen, supporting junior cooks, driving standards during service, and contributing to a culture of accountability and continuous improvement. This position is suited for a cook ready to step into leadership and take responsibility for both execution and team performance at the station level.
About O'Rourke Family Vineyards
O'Rourke Family Vineyards is a family-owned wine and hospitality group rooted in the Okanagan, bringing together premium vineyards, thoughtful wine production, and elevated guest experiences. With two distinct destination properties, the company spans both approachable and luxury expressions of wine tourism.
Peak Cellars is a welcoming winery focused on expressive wines and warm hospitality, complemented by the Garden Bistro, where seasonal cuisine and vineyard surroundings create an inviting setting for guests. O'Rourke Family Estate represents the group's flagship vision, combining ambitious architecture, estate-driven winemaking, and refined dining experiences that showcase the estate's culinary and wine programs.
Across the portfolio, O'Rourke Family Vineyards is deeply involved in every stage of the process — from vineyard stewardship and farming decisions through to winemaking, blending, and bottling. The company also produces a diverse calendar of events and experiences that bring together wine, food, and community, supported by close collaboration across hospitality, culinary, production, and events teams.
For prospective team members, O'Rourke Family Vineyards offers a dynamic, growth-oriented workplace that values craftsmanship, professionalism, teamwork, and pride in creating memorable experiences within one of Canada's most exciting wine regions.
Key Responsibilities
· Take full ownership of an assigned station, including prep planning, mise en place, execution, and breakdown
· Execute all menu items to Peak Cellars standards, ensuring consistency in flavor, presentation, and portion control
· Lead station during service, maintaining pace, organization, and quality under pressure
· Develop and manage daily prep lists to ensure readiness based on reservations, events, and business levels
· Monitor and maintain proper pars, ensuring station is appropriately stocked at all times
· Train, mentor, and support Line Cooks and junior team members on station execution, technique, and standards
· Ensure all recipes, plating standards, and kitchen systems are followed and upheld by the team
· Maintain a clean, organized, and efficient workstation, setting the standard for others
· Enforce all food safety, sanitation, and workplace safety standards, including labeling, dating, and proper storage
· Oversee receiving and storage of products related to the station, ensuring quality and proper rotation (FIFO)
· Monitor product quality and communicate any issues or shortages to Sous Chef or Executive Chef
· Minimize waste through effective product utilization and proper handling practices
· Assist with inventory management, including tracking usage and supporting ordering as required
· Contribute to menu development, tastings, and seasonal changes in collaboration with the Chef team
· Ensure all equipment on station is maintained and report any issues promptly
· Support overall kitchen operations by assisting other stations when required
What You Bring
Required Qualifications
· 3–5+ years of experience in a professional kitchen, prior station leadership
· Strong technical cooking skills across multiple stations
· Proven ability to lead a station independently in a high-volume environment
· Solid understanding of kitchen systems, prep planning, and service execution
· Strong organizational and time management skills
· Ability to lead by example and support the development of junior team members
· High level of attention to detail and commitment to quality
· Ability to work under pressure while maintaining composure and professionalism
· Flexible availability, including evenings, weekends, and holidays
· Ability to stand for extended periods and lift up to 50 lbs
How to Apply
We'd love to hear from you. Please send your resume, a brief introduction, and any relevant menu samples or portfolio to: [email protected]
O'Rourke Family Vineyards adheres to employment equity and equal opportunity programs and encourages all candidates to apply. We would like to thank all applicants for submitting their resume; however, only those selected for an interview will be contacted.
Job Types: Full-time, Part-time
Pay: $22.50-$25.00 per hour
Work Location: In person
