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.

Who We Are: We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. 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. 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 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.





Responsible for accounting control and ensuring that all reports are submitted on a timely basis Makes staff communication a priority with particular attention to be paid to the many in office activities and special events. 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. 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.

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.

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. #

📌 Sous-chef Cuisinier(e) junior (Niagara-on-the-Lake)
🏢 Andrew Peller
📍 Niagara-on-the-Lake