Jr. Sous Chef - Trius

Andrew Peller Limited; Niagara-on-the-Lake; On-site; CAD 55,000 - 80,000; Full time

Job summary

Andrew Peller Limited, a leading Canadian wine and craft beverage company, invites applications for a kitchen team role in a Michelin‑recommended restaurant environment. You will support menu development, oversee production, and mentor kitchen staff to uphold high standards of taste, presentation and operational efficiency.

You will collaborate with the Chef and Sous Chef to ensure consistent quality across lunch and dinner service, including on-site events and promotional menus, while

Qualifications

• Menu development contributions to innovative features aligned with restaurant positioning
• Ability to deliver food product to all service areas in a timely and organized manner
• Frequent weekend and evening work
• Continual pressure to improve dining experience and standards
• Collaborate with Executive Chef and Sous Chef on menu development

Responsibilities

• Menu Development: assist in innovative menus and daily features; coordinate production, timing, quality, and waste control
• Administration: handle accounting controls and timely reporting; attend meetings and communicate actions
• Safety, Security and Cleanliness: support safety and security; ensure clean and safe work areas and reporting hazards

Job description

#BeExtraordinary

At Andrew Peller Limited (APL), our mission is to be Canada’s #1 branded wine and craft beverage company by delivering the perfect brand experience for every lifestyle and occasion. Through our commitment to excellence, honouring our roots, owning it, fostering belonging and driving to succeed, we inspire teammates to be extraordinary every day.

Who We Are: We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience.

Join our Michelin recommended restaurant team and assist in the development and delivery of a high quality food program that meets or exceeds guests’ expectations and restaurant financial objectives. This role is also responsible for enforcing the high standards of mis en place, production and product (includes Marquee tent and Pastry kitchen). This includes lunch and dinner service and may include off site and promotional menus and makes decisions to ensure that all facts of kitchen management and operations are met and adhered to supporting the chefs’ and restaurants’ standards.

This Teammate Will Be Responsible For

• Menu Development
  • Assists the Chef and sous chef in the development of innovative menu’s and daily features that respect the restaurants’ positioning and delivers the corresponding food product with consistency and the highest level of taste and presentation quality. Coordinates all production of food for service, ensuring standards of timing, quality, cost efficiency and waste.
  • Assist the Sous chef in menu cost analysis and recipe definition
  • Human Resources Management
  • Responsible for training, coaching and motivation of all kitchen staff. Includes the setting and communication of the department’s standards of performance.
  • Must enforce kitchen policy fairly and consistently.
• Administration
  • Responsible for accounting control and ensuring that all reports are submitted on a timely basis
  • Communication/Organization
  • Attends meetings on behalf of the Chef and ensures all relevant information is communicated and acted upon. Makes staff communication a priority with particular attention to be paid to the many on-site activities and special events.
• Safety, Security and Cleanliness
  • Assists the Chef in ensuring that the workplace is safe at all times for employees and guests, the food preparation areas are always in top form and that the property and buildings are secure at the end of each shift. Follows safe work procedures and practices and reports all unsafe working conditions/hazards to their reporting Manager.

The Skills, Knowledge And Experience This Teammate Will Bring

• Makes contributions to the development and execution of innovative menus and daily features that comply with restaurant positioning.
• Ability to deliver food product to all food service areas in a timely and organized manner as measured by the reservations reports.
• Frequent weekend and evening work
• Continual pressure to improve the dining experience and foodservice standards.
• Works closely with the Executive Chef and sous chef to develop food product.

We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted.

Accommodation

Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email [e-mail]

Equal Opportunity Employment

At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.

This role is being posted to fill an existing vacancy.