Jr. Sous Chef - Trius

Andrew Peller Limited; Niagara-on-the-Lake; On-site; CAD 40,000 - 60,000; Full time

Job summary

Andrew Peller Limited (APL) is seeking a dedicated kitchen collaborator to contribute to menu development, pricing, and daily features for our Michelin recommended restaurant team.

You will assist the Chef and Sous Chef in planning production, maintaining quality, and ensuring cost efficiency, waste control, and timely service. The role also encompasses training, staff communication, and adherence to safety and cleanliness standards on site.

Qualifications

• Experience in menu development and daily features.
• Ability to analyze costs and recipes for pricing.
• Experience in training and coaching kitchen staff.

Responsibilities

• Menu development and daily feature planning in line with restaurant positioning.
• Assist the Chef and Sous Chef in production coordination and cost control.
• Train, coach, and motivate kitchen staff; enforce performance standards.
• Ensure kitchen policy is followed and safety, cleanliness, and on-site operations are maintained.

Skills

Menu development

Team leadership

Cost analysis

Training and coaching

Communication

Safety awareness

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

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.

#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.

We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest